Text 16457, 109 rader
Skriven 2008-11-16 09:02:17 av Carol Shenkenberger (22837.cooks)
  Kommentar till text 16318 av Nancy Backus (1:3634/12.0)
Ärende: Congee/Juk!
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 >  CS> Like I got the rooster sauce at last.
 >  CS> Same family of flavor but hotter than my korean stuff.  I cut it with
 >  CS> other things to bring it down.  Often russian dressing but ketchup will
 >  CS> do in a pinch.
 > 
 > One learns (or figures out) substitutions as needed.  ;)  It seems
 > strange, considering most people's ideas about the heat of korean food,
 > to have you mention something being hotter than korean...  except that,
 > I do know better, having had the chance to have a wide variety of korean
 > food...  :)  There's a wide range of heat there, just as in many other
 > cuisines... and I've enjoyed just about all that I've tried there, too.

Yes, this one I used to get isnt 'mild' really at all but it was a bit below
the rooster sauce.  Same over all flavor though.  I used to cut the other one
too, just have to cut this one a bit more is all.

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

 >  CS> Sure!   Easiest is to let a knob grow little green bits.  Makes it
 >  CS> easy to tell topside.  Put this in hot (not boiling, but hand warm as
 > 
 > I'll look for one at the store that's growing the little green bits...
 > usually lately by the next time I look at my little chunk it's already
 > all wrinkled up.

Believe it or not, bt those normally resurrect too pretty much ;-)

 >  CS> you might want at the upper end for washing) and let that soak
 >  CS> overnight.  Then use a good potting soil and a planter about 12 inches
 >  CS> across and at least 8 deep.  Put it so the little green bits barely
 >  CS> show.  Water to well damp in a container that drains (I sprinkle in the
 >  CS> sink and let it 'pee' then put it back where it came from).  Water very
 >  CS> little in winter as it goes dormant.
 > 
 > So the best time to start it would be spring or summer?

Best in spring but it's more related to how warm your place is (or where it
is).  I have started them in winter with no problems other than some didnt. 
Had a much smaller little window box (24 long, 6 deep, about 6 wide) and I'd
used that a few times for herbs and ginger in the same planter.

 > So, one wants to prune the greens back and toss them into things, like
 > the (Japanese) congee...??  ;)  Are they too gingery to be used by
 > themselves as a veggie?

Nope, not when young.  Later you want to use them more as a flavoring then
just 'alone' but i never really grew enough to make a meal from them.  I'd
snip them back and tuck in soups and things.  For me, one plant was just
right.

Need to start another and might this winter.

 >  CS> Set by a window and they are happy.
 >  CS> They do not like cold though so set them back a bit from the window in
 >  CS> your climate.  They prefer 85F and above but will grow nicely at lower
 >  CS> temps indoors.
 > 
 > So the best time to get them started probably would be summer or so...
 > get them established before time to go dormant...

Yes, but they will grow at low 70's (just slower).  No plant lights needed.

 > (snagging bits for rice porridge)
 >  > 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.  :)
 > 
 >  CS> It is actually, but dibbles of chili etc dont get used;-)  Some of the
 > 
 > 'Zactly... (G)

Yeah.  Had some potato salad grow fur recently.  I guess it was trying to
evolve into a new cold tolerant critter that could survive better in a
fridge.  I felt kinda bad at ending its experiement in longevity...

 > Which of course, is more likely to happen too, when one is making stuff
 > regularly from scratch, or semi-scratch...  MY dibbles would almost have
 > to be tossed into the freezer to have them still edible by the time I
 > was doing up something they might be useful to toss into... :)  This
 > echo's been a (mostly) good influence on me though... getting those
 > cooking thoughts cookin' again...  (G)

Hehehe It helps that I'm never feeding just 1 here.  Usually making enough
for 6 meals (3 of us, 1 spare meal for later which mysteriously disappears
before i get a second helping!)

 >  CS> Hehehe same overall theme, just a different treatment is all.  I've
 >  CS> had many a good congee that was just rice, coconut milk, ginger, and
 >  CS> beef.
 > 
 > Yum.  :)   As long as there is rice, liquid and ginger, it passes for
 > me...  (G)   Now, to find an inexpensive simple (way of making a)
 > substitute for the crullers to serve with the soup...  we don't usually
 > have the makings for fried dough type things here at home... the best I
 > found to go with my home-made (generally rather hearty, being made with
 > brown rice) congee are the Father Sam whole wheat pitas...  not really a
 > substitute in kind, though...

Think about rice cracker types?  Not the puffed rice, but a hardish cracker. 

Hot-Kid fried Senbi rice cracker.  Thats a brand we've been munching here. 
Individually wrapped, you can have just 1 or 2 and the rest of the bag can
hold for a year or more.
            xxcarol
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