Text 16009, 61 rader
Skriven 2008-11-02 23:34:54 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Congee/Juk!
===================
-=> Quoting Carol Shenkenberger to Nancy Backus on 10-31-08 21:07 <=-

 > dilute some (but then why use stock in the first place...?)  I like the
 > extra spices in the Thai stock anyway... :)

 CS> Dry stock or wet?

Wet.  It's in a 32oz carton, like the larger broth cartons.  It's one of
Wegmans' special products.  They also have the stock in the more common
beef, chicken and vegetable varieties.  I think I've only tried the
veggie one besides the Thai one... it was good, too.

 CS> On ginger
 > 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> I find the dried works in most things for me too.  Next year, I plan
 CS> to grow some ginger from a single root.  I dont use much of it anbd can
 CS> get all I need that way.

How temperate a climate does ginger need to grow?

 > 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... :)

 CS> Apt to be eel, soy, sugar (palm) and may have had one of the various
 CS> names for patis.  Thin sauce with flavor.  May have had a little tuna
 CS> oil in there or some other sort.

OK, I looked at it.  Old Fisherman brand.  Roast Eel.  Eel, Sugar, Soy
Sauce (water, soy bean, wheat, salt, sugar), Capsicum, Salt.  Made in
Taiwan.    It doesn't say what kind of sugar, doesn't appear to have had
any oil of any sort.  There was just a hint of a reddish liquid in the
edges of the tin once the eel was taken out.   Good stuff, even by
itself.   When I was in the store this week, I looked at some of the
other options... most of the others also had MSG in them.

 >  > 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...  :)
    (snips)
 CS> Same here.  I dont set out to add that much stuff, I just hunt around
 CS> and find scraps of stuff and toss it in.

Clearly, as I kinda alluded to before, you have more scraps of stuff
around to hunt up... ;)

Meanwhile, we went to dim sum at Cantonese House today for lunch, and
had their beef congee.  Rice, stock, beef, ginger, and chives.  Often we
get the pork and thousand-year-egg one, but they were out of that today.
That one has 6 ingredients.  :)  It was good as usual.  :)

ttyl   neb

... "Wrinkled Was Not One of the Things I Wanted to Be When I Grew Up"

 * Origin:  (1:3634/12)