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icehewk posted:Which legume that could approximate the texture of congee? Maybe mung bean doctored up with some tapioca? Any particular reason to replace rice in something that's 100% rice?
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Feb 9, 2015 04:32
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feelz good man posted:Maybe mung bean doctored up with some tapioca? Any particular reason to replace rice in something that's 100% rice? is an oatmeal a congee? edit: pretty sure legume congee implies that chili with beans is actually a congee curry
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Feb 9, 2015 05:03
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GrAviTy84 posted:is an oatmeal a congee?
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Feb 9, 2015 05:18
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Woof! Woof! posted:How'd you fry that pork chop? sprinkled in 2 parts salt to 1 part sugar day before cooking, left uncovered on rack in fridge overnight. then reverse sear, oven at 250 for 20 minutes then fried in just-smoking butter
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Feb 9, 2015 07:42
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feelz good man posted:Maybe mung bean doctored up with some tapioca? Any particular reason to replace rice in something that's 100% rice? I'm after something a little more filling without losing the texture. Bean porridge would be more accurate than juk.
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Feb 9, 2015 17:11
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icehewk posted:I'm after something a little more filling without losing the texture. Bean porridge would be more accurate than juk. Red lentils until they just start to lose structure? Cook whatever lentils 50/50 with the rice?
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Feb 9, 2015 18:17
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real answer: you can add a shitton of whatever you want. for instance this: http://www.chinasichuanfood.com/eight-treasure-congee-mixed-congee/
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Feb 9, 2015 18:19
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I'm late but I'm getting in on this after recommendation from the general thread. Any recommendations for someone new to cooking? I'm also working on breaking down a whole chicken this week.
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Feb 9, 2015 22:34
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Nothing nearly as fancy as what some of you guys made, but I just had oral surgery and made some okayu in my rice cooker. I used a mushroom broth and threw the dried mushrooms I used into the rice with some ginger and cooked it all together. Added a soft boiled egg, some green onions, soy sauce, and shichimi togarashi and it's not so bad. 
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Feb 10, 2015 22:38
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Nvm
goodness fucked around with this message at 02:37 on Feb 11, 2015 |
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Feb 11, 2015 02:25
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So whats the best way to heat up leftover congee? I just threw some in a pan with some water and that worked pretty well.
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Feb 13, 2015 03:41
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That, microwave, tupperware over the cab heat vent when running equipment to have your lunch not frozen at 0230, jook isn't picky.
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Feb 13, 2015 05:53
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goodness posted:So whats the best way to heat up leftover congee? I just threw some in a pan with some water and that worked pretty well. Nuke stir nuke stir nuke stir.... until heated through
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Feb 13, 2015 08:19
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My parents gave me some frozen pathongko/youtiao/Chinese crullers when I stopped by so I decided to make jook to eat it with. I ended up making too much and have been having it for breakfast and dinner for the past two days. I think I'm coming down with something though, so at least I have an excuse for non-stop jook. It didn't come out very thick when I put it in the rice cooker on porridge, so I found taking an immersion blender to it does the trick.
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Feb 19, 2015 02:48
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I Ate off 2 cups of rice worth of Jook and 1 chicken for 5-6 days. Jook and angry lady are amazing.
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Feb 19, 2015 03:00
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goodness posted:I Ate off 2 cups of rice worth of Jook and 1 chicken for 5-6 days. Jook and angry lady are amazing. Now get a bundle of fresh chives and leave them in the window in a jar of water. Eat off the same bundle for a longass time as the shoots geow back after trimming. See if you can create a perpetual jooking kitchen. 
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Feb 19, 2015 04:14
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I made a jook becuase this thread made me jealous. 
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Mar 29, 2015 18:50
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A friend of mine turned me on to this thread yesterday so I made some tonight... Never had it before, it's freaking delicious. Base was white rice, chicken broth, ginger, 1tsp tamari, 1/2tsp sesame oil and shredded chicken thighs. Topped with fried shallots/garlic, green onion, fried egg, carrot, chili garlic sauce and hoisin. Will definitely be making it again.
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Apr 2, 2015 03:08
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This thread is fancy as gently caress. In my house we stick to pretty simple recipes - either plain with some toppings (fermented bean curd, preserved vegetables or my favorite - fried dace with black beans), or with ground pork and sometimes century egg (plus ginger and green onions and seasoning). Yeah eating it plain with fried dace and beans is the poo poo.
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Apr 20, 2015 09:48
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Thank you for bumping this thread. I've been sad and not really eating the past few days. Then I remembered jook existed and I have turkey eggs to eat. So I had jook with a poached turk egg, whole cracked szechuan peppers (boiled with the rice, delicious) crispy green onion and bacon, tiger sauce, sesame and chili oil. It feels like a tummy hug.
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Apr 20, 2015 17:23
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I have a hacking cough, very unhappy stomach, and everything is sore. Gonna crank out a pot of jook before bed to get my porridge on in the morning with some of the Boston butt that is going in the crock pot at the same time.
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Apr 20, 2015 22:38
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Cast Iron Brick posted:I made a jook becuase this thread made me jealous. Is that a pile of bacon and three eggs? Looking at it makes me want to lift weights or something buff like that.
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Apr 21, 2015 00:50
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Breakfast cong: bacon, fried egg, scallions, and a drizzle of chili oil
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Apr 21, 2015 03:25
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Was too sick to cook last night. Have a cup of jasmine in the pot right now with fish sauce, chunks of ginger, pint of duck stock, and quart of water. Going to call out of work, eat jook, play Black Flag, try to get a couple jars of honey preserved lemons put up, and a jar of salt preserved lemon. Or just will myself into a coma until this bullshit lung ick passes.
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Apr 21, 2015 15:46
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JuanGoat posted:Yeah eating it plain with fried dace and beans is the poo poo. Hadn't heard of dace, so in steps the always helpful wikipedia entry: "Fried dace with salted black beans is a canned food available around the world wherever there are Asians[citation needed]." My last jook had a few fried eggs and a pile of sweet chili sauce.
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Apr 24, 2015 02:46
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Felt inspired from this thread and it smells really good in here now. Pulled a smoked pork butt portion out of my freezer and gonna toss that in near the end and garnish with some scallions. Edit:  Holy poo poo is this good. Crazyeyes fucked around with this message at 03:53 on Apr 29, 2015 |
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Apr 28, 2015 18:18
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That is a very nice and extremely large table you've got there. So large, it is broken, I fear.
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Apr 28, 2015 21:05
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The Midniter posted:That is a very nice and extremely large table you've got there. So large, it is broken, I fear.  it was a lot smaller on my phone screen.
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Apr 29, 2015 03:53
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Raided the Korean store and just put a pot of jook on with some homemade chicken stock.
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Aug 13, 2015 19:33
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Made more pulled pork Jook the other day. I can't seem to make it often enough for my consumption rate.
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Aug 30, 2015 04:07
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Crazyeyes posted:Made more pulled pork Jook the other day. I can't seem to make it often enough for my consumption rate. I made a pot of pulled pork myself earlier this week to go with Jook. When I'm ready to eat I take a scoop, chop it real thin and then crisp it in a hot pan for a couple minutes.
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Aug 30, 2015 16:19
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I've got to get under a blanket to be comfortable which means it's rice porridge weather! I deboned a split chicken breast earlier in the week to make schnitzel so used the bones to make broth and poached the tenderloins for a topping along with a crispy fried egg, angry lady, chili oil, and green onions. Seasoned with plenty of fish sauce, pepper, and ginger. Some pickled radish on the side.
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Oct 3, 2015 03:03
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mich posted:I've got to get under a blanket to be comfortable which means it's rice porridge weather! totes beauts 
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Oct 3, 2015 09:25
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I jooked this week! Made some stock from leftover hotwings bones, added some shredded chicken, sambal oelek and green onions. I wanted to put a soft boiled egg in there too, but I ran out of time. Not nearly as exciting or pretty as some of the amazing bowls already posted, but it is drat delicious and that's what counts. 
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Oct 4, 2015 20:08
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Winter is coming... and it is a tad late judging from the weather here But I still made congee for some friends last week: Thursday:  Friend duck breast, soft-boiled egg, fried eggplant, sliced carrot, green onions, fried mushrooms, angry lady, and chinese mystery shrimp (a friend brought these from China, I can't reads the labels, but it tasted like shrimp in tomato sauce). Saturday (because you always make too much congee and have leftover ingredients):  Teriyaki chicken breast, fried egg, fried egg plant, fried mushrooms, sliced carrots, green onion, more mystery shrimp (different coloured label, different symbols, tasted the same). Not pictured: Mystery chinese pork roast. Originally this was supposed to go in there but I simply did not know how to prepare it (it seems to be some cooked style "roast" is a ll greyish and stuff. If I poison my guests with mystery meat, I at least want to know what I am doing 
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Dec 7, 2015 14:52
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Some jerk gave me a wicked sore throat, so now I've got a pot of rice and ginger on the oven and just added in some old frozen chicken bits I had lying around. Edit:  Base of 6:1 rice, old chicken leftovers, a loving huge knob of ginger and minced ginger added in near the end. Black bean sauce, soft boiled egg, lightly fried shallot, angry lady, sesame oil on top. Not bad for a fridge emptier. Nine of Eight fucked around with this message at 22:12 on Jan 2, 2016 |
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Jan 2, 2016 20:59
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man that guy looks bummed out
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Jan 13, 2016 07:02
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I jook'd last week so I didn't have to deal with making lunch for awhile while I had a friend visiting, was great. It was great, until I brought some jook in and decided to buy some of the pork from our cafeteria and throw it in there. Then it turned amazing. I don't know why I never put meat in my jook before, but that blew my drat mind. Time to do pork belly with every jook I ever create!
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Feb 1, 2016 17:56
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Does the type of rice matter? Long vs short etc? I had congee on my mind this morning.
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Feb 1, 2016 22:32
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net work error posted:Does the type of rice matter? Long vs short etc? I had congee on my mind this morning. It matters, but you can use either, it just depends on the result you want.
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Feb 1, 2016 22:45
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