Text 15873, 97 rader
Skriven 2008-10-31 21:07:42 av Carol Shenkenberger (22229.cooks)
  Kommentar till text 15733 av Nancy Backus (1:3634/12.0)
Ärende: Congee/Juk!
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 >  > I just had some fun experimenting with congee, past couple of days... ;)
 > 
 >  CS> Cool!  It;s a neat meal to test out isnt it!
 > 
 > Sure is.  :)

It's as varied and 'vegetable soup' can go from just 2-3 veggies to a full
ministrone (which can easily have 20 items).

Oh my!  Cash is dash!  Making a race track through the house ;-).

Ah, chased by Daisy.  Zippity doodah zippity day! Nothing is more funny than
an 11lb cat chasing a 50 lb dog.

 >  > Started out with my usual chicken & brown rice cooked together, with
 >  > plenty of rice so I'd have leftovers for the congee...  I used Wegman's
 >  > Thai cooking stock for about 2/3 of the liquid instead of water and
 > 
 >  CS> I've not got that but i think I know the general rule of it.
 > 
 > The main reason I only used it for 2/3 of the liquid was that the
 > quantity I was making needed another 1/3 over the contents of the
 > container... (G)  It was a 4 cup carton, and I needed 6 cups of liquid
 > for the amount of rice I'd tossed in the pot... only had the one carton,
 > too... :)   But, yes, stock is more concentrated flavor than broth or
 > bouillion, so unless one wants the stronger flavor one probably should
 > dilute some (but then why use stock in the first place...?)  I like the
 > extra spices in the Thai stock anyway... :)

Dry stock or wet?

On ginger
 > I've used the fresh slivers, but found the jarred sort recently when
 > roaming around in the store, having brought my Chinese friend there to
 > get some of her "staples".  It looked like a good convenience product,
 > and it tastes almost like fresh for cooking.

I find the dried works in most things for me too.  Next year, I plan to grow
some ginger from a single root.  I dont use much of it anbd can get all I
need that way.
> 
 >  CS> Heheeh chicken, rice, ginger, broth, broccoli, cauliflower, carrots.
 >  CS> Up to 7 already.
 > 
 > Actually 8, since I'd added onions to the original pot...  (G)

There ya go!

 >  CS> 9 actually there as it would have been mixed.  Eel with sauce (Unagi
 >  CS> is eel for the rest of you).  The sauce may have been 4-5 other things
 >  CS> but we'll count it as 1.
 > 
 > (I don't like nested parentheses much, so I couldn't figure out how to
 > call it both unagi and eel easily...[g]).  The sauce in the can wasn't
 > much of a sauce, at least not like what I usually find when I get
 > sardines, so I didn't mention it.  But, yes, the stuff the eel was
 > packed in also added flavor to the congee.  :)  Don't remember all of
 > it, but there was soy sauce and capsaicum (sp?) listed along with a few
 > other things... :)

Apt to be eel, soy, sugar (palm) and may have had one of the various names
for patis.  Thin sauce with flavor.  May have had a little tuna oil in there
or some other sort.

 >  > Still not up to your 20 things...  I don't often have leftover bits to
 >  > toss into a soup, though... we tend to finish things up, or plan for two
 >  > full meals...  :)
 > 
 >  CS> Naw, but you hit 9 at least there!  A raw egg dumped in the boiling
 >  CS> still bowl at serving makes 10.  I'd add a few clams, some shrimp (not
 >  CS> many, just a few), a bit of onion green from a leek, and you hit 13.
 >  CS> Squid tentacles and some chopped octopus and you have 15.  20 is fancy.
 >  CS> 10 is normal home stuff <g>.
 > 
 > I've added a few frozen shrimp in the past... haven't got any around at
 > the moment, though...  Same lack of availability goes for most of the
 > rest you list... ;)  If I remember to think about it, I might try adding
 > the egg next time.  :)

Same here.  I dont set out to add that much stuff, I just hunt around and
find scraps of stuff and toss it in.

 >  > ... I may be weird, but around here, it's barely noticeable.
 > 
 >  CS> ROFTL! But we do have our moments when we stand out!
 > 
 > True enough...  One more... one of my favorites, sometimes even quoted
 > away from Fido-world...  (G)

 > ... OK I'm weird!  But I'm saving up to be eccentric...

LOL!
                xxcarol

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