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General Discussion => Wacky's World => Topic started by: Dugout DickStone on March 21, 2018, 10:05:10 PM
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I am craving
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Top fivin' this bitch or just bitb?
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Top fivin' this bitch or just bitb?
Up to the mod, wacky
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Here's the thing about 'goons, you can't really eff them up unless you're at a place like grinders or a place trying to put onions in them and then you're trying too hard. Some of the nastiest Chinese places that deliver at night on the weekend have the best 'goons because PAK'd + 'goons = #science. Don't 'goon it up tho if you don't have sweet and sour and rice around, because if you are, wtf are you doing?
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back in college I had a lady friend who made home made goons that were legit, shout out to the out of house tri-delts
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:love:
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Have you guys dunked some pita chips in 'goon dip before? Not bad at all. Tried Wahoo's in MHK and it's pretty damn good. Still, there's something about the peel effect that gets me every time!
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haven't had a 'goon in a while. do miss.
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I hate when they get lazy and just make the triangle ones.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fassets.kraftfoods.com%2Frecipe_images%2Fopendeploy%2FCrab_Rangoons_640x428.jpg&hash=f8290c9cd9af5b4081ee1ebef2262df0055c8d47)
'goons must be the four corner variety so they can be split in half and then half again to make four little bite sized 'goons.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.letscooksomefood.com%2Fwp-content%2Fuploads%2F2017%2F08%2FCrab-Rangoon.jpg&hash=89a3ee9407ba0763949485bf0eed0419f72e69f3)
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Good grief, that bottom pic is perfection!
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The answer here is Genghis Khan on 39th St. They are delish but the true kicker? unlimited with the Mongolian BBQ
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The answer here is Genghis Khan on 39th St. They are delish but the true kicker? unlimited with the Mongolian BBQ
I have wrecked that place like a Greensburg tornado
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I put the crispy corners in my hot and sour soup.
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I put the crispy corners in my hot and sour soup.
What in the world do you hold onto then?
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Here's a KC pro tip straight from a person who currently lives in Texas. Crab Rangoon pizza from Hy-Vee.
Sent from my SM-G930P using Tapatalk
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I put the crispy corners in my hot and sour soup.
What in the world do you hold onto then?
I get the cream cheese in one or two bites and toss in the corners.
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Full disclosure: I like the mustard sauce on my 'goons.
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i do like Wahoo's 'goon dip wackster, and i'm not just saying that to agree with you on your own board.
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:thumbs: :cheers:
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Full disclosure: I like the mustard sauce on my 'goons.
be careful talking about 'goons and sauce on this blog
http://goEMAW.com/forum/index.php?topic=10502.msg225804#msg225804
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You're in Wacky's World. Sauce away, friends!
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in Topeka the answer is Saigon and the saigon rangoon :excited: they have rriracha mixed in.
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Salmon goons at red snapper are world class
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wacky, you better pin the 'goon out of this thread
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Oh, man. Good call! Chings told me to call for him whenever I had a question. Lets see if I can do this.
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BOOM! PINNED!
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I’ve had ‘goons but never gave them much thought. If I was going to go sample the best ‘goons Wichita has to offer where might they be found?
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@Gooch ?
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best goons in kc? easiest question that i’ve been asked in months. the answer is koko thai. they elevate goons to a different place rarely seen by mankind.
second place goes to lulu’s, even though the rest of their food is garbage
source: the goonmaster general, clams
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Fitting
[attachment deleted by admin]
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Lulus always seems great.
Bad....buffet place at 119th and Metcalf....joy wok or something. No crab...all just overly sweet cream cheese.
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Fitting
After watching an episode of Dirty Jobs, I don't think I'll ever eat fake crab or lobster. The place where they processed fresh crab and lobster was an eye opening event. They boil the items and then pull legs, tail and whatever parts that are normally eatable. The bodies, (heads, guts, and other discussing parts), are put in a 55 gal barrel and crushed and mixed until they are the consistency of a green soup. At that point of the process, it is packed into containers for shipping to fish plants that take this green goo and scoke it with Pollack fish. This is vacuumed packaged and sent to stores-restaurants. This is the stuff they make the cream cheese filling for the crab "goons". :Yuck:
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sweet, delicious green goo
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I don't care if they put dog in it, you'll never be able to give away my love for 'goons. Don't ruin this for us, KD! :shakesfist:
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(https://i.imgflip.com/1ikfqd.jpg)