Text 15565, 70 rader
Skriven 2008-10-26 16:25:53 av Carol Shenkenberger (21935.cooks)
  Kommentar till text 15554 av Nancy Backus (1:288/34.0)
Ärende: Congee/Juk!
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 >  > I recently tried out a little hole-in-the-wall Thai place, and the
 >  > "house soup" that came with the lunch special was a version of congee...
 >  > on the thin side, and didn't have a lot of extra stuff in it, but still
 >  > rather tasty, and enjoyable.  It was a nice surprise... for me, anyway.
 >  > I noticed that the people at the table next to me didn't eat theirs at
 >  > all... dunno what they expected... ;0
 > 
 >  CS> No way to tell!  It's blandish and meant to be so, with delicste
 >  CS> flavors.
 > 
 > I just had some fun experimenting with congee, past couple of days... ;)

Cool!  It;s a neat meal to test out isnt it!

 > Started out with my usual chicken & brown rice cooked together, with
 > plenty of rice so I'd have leftovers for the congee...  I used Wegman's
 > Thai cooking stock for about 2/3 of the liquid instead of water and

I've not got that but i think I know the general rule of it.

 > bouillion, and just added some water to fill out the required liquid.
 > Also put dried minced onion in, and ginger strips (from a jar, packed in
 > brine, picked up at an Asian food market).  Let it simmer until all the

I use slivers of fresh in that, one of the 20 or so things.

 > liquid was absorbed by the rice, and by then the chicken was also done.
 > First night we just ate it straight.  For the next time, I added a can
 > of chicken broth and a can of vegetable broth (the latter mostly because
 > I only had the one can of chicken), a half package of frozen veggies
 > (broccoli, cauliflower, carrots), and more ginger strips.  Last night we

Heheeh chicken, rice, ginger, broth, broccoli, cauliflower, carrots.  Up to 7
already.

 > had the remainder, to which I added a can of unagi (also from the same
 > Asian food market), as it occurred to me that that might be interesting,
 > too.  ;)  Definitely different, and also definitely tasty.

9 actually there as it would have been mixed.  Eel with sauce (Unagi is eel
for the rest of you).  The sauce may have been 4-5 other things but we'll
count it as 1.


 > Still not up to your 20 things...  I don't often have leftover bits to
 > toss into a soup, though... we tend to finish things up, or plan for two
 > full meals...  :)

Naw, but you hit 9 at least there!  A raw egg dumped in the boiling still
bowl at serving makes 10.  I'd add a few clams, some shrimp (not many, just a
few), a bit of onion green from a leek, and you hit 13.  Squid tentacles and
some chopped octopus and you have 15.  20 is fancy.  10 is normal home stuff
<g>.

 >  > ... *Everyone is weird. Some of us are proud of it*
 > 
 >  CS> Guffaw!
 > 
 > Thought you might like that one...  another below... (G)
 > 
 > ttyl       neb
 > 
 > ... I may be weird, but around here, it's barely noticeable.

ROFTL! But we do have our moments when we stand out!
              xxcarol

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