Byline: KERRY McCRAY - McClatchy
It was a Homer Simpson moment.
Years ago, when I came to Modesto, Calif., to work at The Bee, a co-worker and I went out to lunch and were presented with a complimentary appetizer of deep-fried cream cheese.
"Could it be?" we thought, biting into the crispy-creamy goodness. "Can you really fry cream cheese?"
Plus, these little nuggets were free - a boon to two journalists just starting out. We declared them our new favorite food and have been going back to the restaurant ever since, hoping to score another freebie.
Whenever we can rationalize the calories, that is. It turns out deep-fried cream cheese has a name: crab rangoon. Apparently, it's a common starter at Chinese-American …
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