Text 3390, 85 rader
Skriven 2008-03-04 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Dads
================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

    
 >  CS> I'm letting Don go shopping alone (shudder).

 > [snicker]

 CS> It wasnt too bad.  3 dog toys, 2 fishing lures, forgot the ben-gay and
 CS> phone  cord oh and the door latch but hey!  Got 3 new dog toys!  ;-)

Very important stuff right now!

Despite what I said about beagles earlier, I do like them; the pups
are darned cute.

Since you like congee....

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

     Title: About Teochew Porridge
Categories: Chinese, Rice, Breakfast, Info
  Servings: 1 text file

           rice

Teochew-style porridge is quite different from Cantonese-style
congee, or jook. The latter is cooked till the grains are extremely
soft and disintegrated. You have to use a high proportion of water
to rice, and cook it for at least an hour to get that kind of
effect. On the other hand, Teochew porridge uses less water 
proportionately, and is cooked for only about 30 minutes. As a
result, the rice grains are still whole.

So, making Teochew porridge is merely getting the right proportion
of water and rice, right?  Wrong. For my parents who eat this gruel
nearly everyday, cooking Teochew porridge has become an art in
itself. In fact, they are extremely fastidious on what the perfect
bowl of Teochew porridge should be like. Here are their requisites:

1. Avoid using too much water to cook the rice. Ideally, the rice
water should be slightly sticky and cloudy, so that you can still
taste the faint sweetness of the starch. If you use too much water,
the rice water will be diluted.

2. On the other hand, if you use too little water, the porridge will
be very thick and heavy. This is worse than over-diluted rice water.
One distinctive feature of eating Teochew porridge is slurping on
the hot and comforting rice water. It really quenches your thirst as
you eat, and makes your food so much easier to go down.

3. The grains, when cooked, should retain their shape. At the same
time, they should be soft, yet yield a faint chewiness to the bite.
This kind of "QQ" texture is quite similar to "al dente".

4. Teochew porridge is best eaten immediately, and scalding hot.
When left to steep for too long, the grains will lose their
"Q-ness". That's why the porridge you get when eating out doesn't
taste as good as it's supposed to be, because the cooked porridge
had already been left waiting in huge pots with lots of water (so
that it doesn't dry out).

You guys must be thinking, "Hey, it's just bowl of boiled rice in
lots of water. What's the fuss?" So people even say they eat
porridge only when they are ill. *recoils in horror!* I used to
think that way too, until I ate Teochew porridge that had obviously
been made without any thought or care. No words can fully express
how darn good a steaming-hot bowl of "QQ" Teochew porridge can be.
It's so unpretentious, so full of simple goodness, and so
comforting. FYI, it's also kind on your digestive system.

Julia                    

  From: Www.Aromacookery.Com            
 
MMMMM-------------------------------------------------


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)