Text 16290, 81 rader
Skriven 2008-11-10 18:12:49 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Congee/Juk!
===================
-=> Quoting Carol Shenkenberger to Nancy Backus on 11-08-08 19:30 <=-

 >  > 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> Just curious but what is the base?  If it's meat based, would it be
 CS> fish?  In thailand I encountered both fish and pork broths mostly. 
 CS> Being spoiled by good dashi, I found the pork broth ones deeper and
 CS> richly well done. 

I'll have to check.  Thought I had one here, but I guess I don't, so
I'll check it out next time I go to the store... if I remember.  ;)

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

 CS> It's easy to grow inside in a pot if that is a problem.

Ok, instructions, pretty please...??  :)  I keep buying little pieces of
ginger root, and then having them dry up on me before I get to use
them...  one reason the jar of slivered ginger in brine was so
appealing.  (G)  Maybe having it available growing here would be about
as convenient...  ;)

 > 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.

 CS> MSG is fine unless you are MSG sensitive.  Fortunately we arent so we
 CS> can safely ignore it.

I'm sometimes mildly sensitive to it... so I tend to avoid just on
general principles... I figure that way when I unavoidably get a bit of
it it'll have less of an effect.  ;>

 >  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... ;)

 CS> It's a habit I picked up from Mia in Hawaii and stood me in good
 CS> stead.  When I make a meal, I commonly have about 1/4 cup of leftover
 CS> 'whatever' and tuck that in samwich bags.  Those get tossed willy-nilly
 CS> in other dishes. 
 CS> Don makes shrimp, I save off 2-3 of them and peel then tuck in the
 CS> freezer baggie.  That sort of thing.

In other words, generally "plan-overs" rather than truly leftovers.  :) 
I haven't been cooking large enough amounts usually to snag any for
later, unless I'm making a double batch, and then it's gonna be two full
meals anyway.  Or when I'm planning on making congee later out of the
chicken and rice, so toss in extra rice to cook with the chicken...
Once in a while there's enough chilli or casserole-type stuff for a
quick lunch that gets leftover, but not the individual ingredient things
that one would save to toss into things.  I can see where that could be
a useful habit to cultivate.  :)

 > 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.  :)

 CS> Grin, only Japanese version has as many different things.  Congee or
 CS> Juk has 5-max10.

Oh....  OK...   grin...

ttyl    neb

... God Wants Spiritual Fruits, Not Religious Nuts.

 * Origin:  (1:3634/12)