Text 33898, 91 rader
Skriven 2010-01-25 21:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MIKE ROBERTS
Ärende: alive 686
=================
-=> Quoting Mike Roberts to Jim Weller <=-

 MR> for me, cutting way back on carbs

Most of us eat too many carbs and worse yet the wrong kind, like
refined flour and sugar.

 MR> Except for rice, Bread and pasta are terrible.

I am no expert on the subject but have read that potatoes are VERY
high on the glycemic index.

 MR> Butter is good for us [...] And eating eggs

I have never stopped eating them. The only thing I do differently
today than 50 years ago growing up on a farm, is fewer calories of
all kinds (I am now a sedentary office worker, not a farmer) and a
little less fatty red meat, a little more fish and legumes.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Korean Kabocha And Red Bean Porridges
Categories: Korean, Info, breakfast
  Servings: 4

           Kabocha 
           Red Bean Porridge

In efforts to reduce my overall intake of lard, I've been making and
eating a lot of porridge. Porridge fills you up without weighing you
down, not to mention being an extremely economical option for
feeding a lot of people. It takes a backseat to rice and noodle
dishes, which is a shame because it's just as delicious and
generally speaking, takes much less skill and preparation. 

Whether it's savory or sweet, Asian-style porridge is mild and
soothing; the best renditions however, are also flavorful. Growing
up I was accustomed to eating a heaping bowl of rice porridge every
morning - a stodgy, bland mixture of water and leftover rice from the
previous day's meal. It was only after I made some major inroads
into the 24-hour Cantonese diner scene that I began to appreciate
porridges: soupy porridges replete with shredded meat, thinned out
in flavorful pork broths and topped with thinly cut scallions. Later
in Korean barbecue joints, I came to love the thicker, sweet
porridges puréed with squash or different kinds of beans. 

Korean porridges make use of naturally sweet ingredients, pairing
glutinous rice with assertive elements like pine nuts and black
sesame seeds. My two favorite Korean porridges use kabocha squash
and azuki (red) beans that, when long-simmered, become extremely
tender and creamy. Regardless of whether the featured ingredient is
a type of squash, bean, or nut, the porridges are all puréed with
water and thickened with finely ground glutinous rice. After being
puréed, only a few minutes of simmering on the stove with the
glutinous rice suffices to thicken the mixture. 

Both are sweet but not too sweet, thick but not cloying. For the
kabocha squash, just three tablespoons of sugar are required to
sweeten an entire pot of porridge; I often replace the sugar with
agave syrup for a healthier substitute, adding a pinch of salt for
balance. The red bean porridge needs only a bit more sugar; its
texture is slightly more velvety. Both are sweet but not too sweet,
thick but not cloying. While some prefer to blend the simmered
squash or beans with water into an entirely smooth purée, I like to
leave a few chunks in the puree so as to add some contrast.

I've been eating a bowl for breakfast each day with my morning
coffee; come time for dessert, another bowl is a satisfying way to
end the meal. The common toppings for these porridges are chopped
walnuts, but pecans, almonds, or hazelnuts also pair well. Glutinous
rice balls, pleasantly chewy and somewhat bland, serve to remind the
tastebuds every once in a while of the sweetness of the squash and
beans. 

Posted by Chichi Wang


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Nature is anything that you would kill if it got inside your house.

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