Text 15733, 82 rader
Skriven 2008-10-28 23:39:20 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Congee/Juk!
===================
-=> Quoting Carol Shenkenberger to Nancy Backus on 10-26-08 16:25 <=-

 > I just had some fun experimenting with congee, past couple of days... ;)

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

Sure is.  :)
 
 > 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

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

The main reason I only used it for 2/3 of the liquid was that the
quantity I was making needed another 1/3 over the contents of the
container... (G)  It was a 4 cup carton, and I needed 6 cups of liquid
for the amount of rice I'd tossed in the pot... only had the one carton,
too... :)   But, yes, stock is more concentrated flavor than broth or
bouillion, so unless one wants the stronger flavor one probably should
dilute some (but then why use stock in the first place...?)  I like the
extra spices in the Thai stock anyway... :)

 > 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

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

I've used the fresh slivers, but found the jarred sort recently when
roaming around in the store, having brought my Chinese friend there to
get some of her "staples".  It looked like a good convenience product,
and it tastes almost like fresh for cooking.

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

Actually 8, since I'd added onions to the original pot...  (G)
 
 > 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.

 CS> 9 actually there as it would have been mixed.  Eel with sauce (Unagi
 CS> is eel for the rest of you).  The sauce may have been 4-5 other things
 CS> but we'll count it as 1.
 
(I don't like nested parentheses much, so I couldn't figure out how to
call it both unagi and eel easily...[g]).  The sauce in the can wasn't
much of a sauce, at least not like what I usually find when I get
sardines, so I didn't mention it.  But, yes, the stuff the eel was
packed in also added flavor to the congee.  :)  Don't remember all of
it, but there was soy sauce and capsaicum (sp?) listed along with a few
other things... :)

 > 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...  :)

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

I've added a few frozen shrimp in the past... haven't got any around at
the moment, though...  Same lack of availability goes for most of the
rest you list... ;)  If I remember to think about it, I might try adding
the egg next time.  :)

 > ... I may be weird, but around here, it's barely noticeable.

 CS> ROFTL! But we do have our moments when we stand out!

True enough...  One more... one of my favorites, sometimes even quoted
away from Fido-world...  (G)

ttyl        neb

... OK I'm weird!  But I'm saving up to be eccentric...

 * Origin:  (1:3634/12)