Text 16693, 79 rader
Skriven 2008-11-21 23:35:56 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Congee/Juk!
===================
-=> Quoting Carol Shenkenberger to Nancy Backus on 11-16-08 09:02 <=-

 >  >  >  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.

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

I have tossed the dried up bits into soups before... they do give some
flavor, but they don't seem to absorb much of the fluid... I take them
back out almost looking the same as they went in.  How would you
resurrect them?  (I've got a few right now in the cupboard that I could
experiment with... [g])

 > 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?

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

I could see eating gingery greens... I'd probably end up nibbling at
them, and not have any left for cooking with... (G)   Well, maybe a few
for a garnish, perhaps... ;)

 >  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...

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

Can't do it in winter here, then... We usually have the house more like
68 or so... Richard keeps trying for 65, but that's just a bit too
chilly for me, even layered...  Come later spring, that might work... :)

 CS> Yeah.  Had some potato salad grow fur recently.  I guess it was trying
 CS> to evolve into a new cold tolerant critter that could survive better in
 CS> a fridge.  I felt kinda bad at ending its experiement in longevity...
 
LOL  Guess it was an even more hostile environment than it was thinking
it was, then...  (G)

 > 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...

 CS> Think about rice cracker types?  Not the puffed rice, but a hardish
 CS> cracker.  
 CS> Hot-Kid fried Senbi rice cracker.  Thats a brand we've been munching
 CS> here.  Individually wrapped, you can have just 1 or 2 and the rest of
 CS> the bag can hold for a year or more.

We've had those... There's a brand we've gotten where the crackers are
in a little plastic tray...  they come in various flavors, our favorite
is the Wasabi ones...  :)  I don't remember if we ever tried them with
congee, though...   Haven't seen your brand, nor, for that matter, any
that are individually wrapped.  Ours are about 2-3 inches in diameter. 
They've been at Wegmans for some years now...  If I think of it, I might
look for your sort next time I go to the Asia Market.  :)

ttyl     neb

... If it walks out of your refrigerator, LET IT GO !!

 * Origin:  (1:3634/12)