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speaking of which, this is my fav century egg challenge video because dude tries it once by itself and it was, surprise, too strong and he hated it. So he took people's advice of eating them with congee and his opinion was completely different: https://www.youtube.com/watch?v=nas1XlsEWgw
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Jan 6, 2015 22:21
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GrAviTy84 posted:speaking of which, this is my fav century egg challenge video because dude tries it once by itself and it was, surprise, too strong and he hated it. So he took people's advice of eating them with congee and his opinion was completely different: I wish I had a tail to carry donuts now.
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Jan 6, 2015 23:00
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paraquat posted:Oh, and I forgot the fact that I cooked the rice with ginger... ginger and garlic and chicken
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Jan 6, 2015 23:08
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Not dyin': ginger & chick broth, 62.5 egg, bacon, scallion, fried chile, garlic & shallot not pictured 'cause I was dumb, toasted black sesame edit: casu asked about the egg, so for posterity's sake, I dunked it in poaching water for like 10s to set the white Hauki fucked around with this message at 04:27 on Jan 7, 2015 |
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Jan 7, 2015 03:00
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jookin' n geein'
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Jan 7, 2015 03:18
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Still dying. Made another batch today, cooked in chicken broth cause I was almost out of chicken. Extra ginger.
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Jan 7, 2015 04:20
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these are some nice lookin congees in here yall
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Jan 7, 2015 04:54
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Is it still 8:1 if using a rice cooker with a porridge setting?
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Jan 7, 2015 05:08
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toplitzin posted:Is it still 8:1 if using a rice cooker with a porridge setting? Follow the guidelines for your cooker. Mine has fill lines for water level per scoop of rice for different things. Put a number of scoops of rice and fill to the line on the side of the pot marked porridge for the number of scoops you scooped then start it in porridge mode. Mine makes a super thick mush which I then dilute down to the consistency I want. Put a crushed chunk of ginger in with the rice when you start the cooker.
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Jan 7, 2015 06:03
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Ok, I did it. I made a congee. I may have gone overboard, but I don't care. This is so good. 9:1 for an hour, about half chicken stock, three chicken legs (removed and shredded after an hour), lemon grass, ginger, white pepper, a little salt, scallions, crispy shallots, salt pork (my butcher ran out of pork belly), and coriander, soft/medium pressure eggs, and a spicy pickle because spicy pickles own. I think I get it now.
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Jan 7, 2015 06:59
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GrAviTy84 posted:Follow the guidelines for your cooker. Mine has fill lines for water level per scoop of rice for different things. Put a number of scoops of rice and fill to the line on the side of the pot marked porridge for the number of scoops you scooped then start it in porridge mode. Mine makes a super thick mush which I then dilute down to the consistency I want. Put a crushed chunk of ginger in with the rice when you start the cooker. Based on the Panasonic recipe/cookbook it's 6:1. Thanks. Page 51 http://content.meridinet.com/pub/Panasonic/phhc/ricecookers/FY2011%20-%20RC_Cookbook.pdf toplitzin fucked around with this message at 20:13 on Jan 7, 2015 |
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Jan 7, 2015 18:13
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 Century egg, lean pork and ginger jook. 65C egg (I prefer a firmer yolk in soupy things), and some crisped lap cheong. Not pictured: a really sad first attempt at you tiao.
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Jan 7, 2015 23:13
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wei posted:
wooo century egg bro  never thought of lap cheong in jook, may try that tomorrow.
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Jan 7, 2015 23:25
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GrAviTy84 posted:wooo century egg bro Lap cheong is great but it probably goes better with a plain jook. That and boiled salted eggs were my favourite things to eat with jook.
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Jan 7, 2015 23:44
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 Tonight we did nanakusagayu. The base porridge was 1/8 brown calrose cooked with shiitake and katsuobushi. Topped with ika shogu yaki, namasu, furikake, and a little bit of sesame oil to darken up the flavour a bit.
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Jan 8, 2015 04:39
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I did a jook. Vegetarian style, though. On top is just green onion and some ginger seitan.
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Jan 8, 2015 05:24
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Husband says he's game to try it this weekend. To keep Grav from losing his mind, I'll put a soft boiled egg in my husbands. I have half a roasted chicken, could I just throw the meat in with the broth andrice?
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Jan 8, 2015 06:26
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Casu Marzu posted:Whose post? WHOOPS gently caress I JUST realized my mistake  :eatsajewk:done jewkd 2 hard
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Jan 8, 2015 08:36
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GrAviTy84 posted:speaking of which, this is my fav century egg challenge video because dude tries it once by itself and it was, surprise, too strong and he hated it. So he took people's advice of eating them with congee and his opinion was completely different: bbbbbbbuttttttttttttttttttttttttttttttttttt this dude is so loving goony  whyyyyyy"son of a dick" *attempts flirt with girl in terse unfunny rapport*
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Jan 8, 2015 08:43
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Echeveria posted:Husband says he's game to try it this weekend. To keep Grav from losing his mind, I'll put a soft boiled egg in my husbands. I have half a roasted chicken, could I just throw the meat in with the broth andrice? yes. Chicken jook is my favorite thing to eat on a cold, sick day. With soy sauce and white pepper. Maybe some green onion. Mmm. Put the meat in after the jook is cooked though.
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Jan 8, 2015 16:24
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cong'ed again, because what else am I gonna do with a huge pot of leftover sticky rice: fish sauce, ginger, galangal, chile oil, thai chiles, cilantro, julienned carrot & scallion
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Jan 8, 2015 17:45
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IT'S loving FREEZING IN FLORIDA I STILL HAVE A COLD So I arroz caldo'd     Browned onions, garlic, and ginger in pot. Then browned a chicken thigh in there too. Then some cheap saffron yellow rice I had taunting me because why not. Pulled the chicken once it was cooked, added at the end with chopped green onion, sambal, black pepper, and half a slice of cooked bacon that was just sitting in the cheese drawer? It certainly works, I'm all warmed up and my chest congestion is cleared up considerably. The chicken was cooked perfectly, might I add. Left out the egg because I really am not feeling it today. The bowl was filling enough without it. A great lunch. As dinner, half a soft-boiled egg would be nice though. Ooh, and crusty bread. Gonna make chicken adobo for dinner. gently caress the cold. Suspect Bucket fucked around with this message at 18:17 on Jan 8, 2015 |
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Jan 8, 2015 18:13
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mindphlux posted:WHOOPS gently caress I JUST realized my mistake It's not really your fault, Casu used a bunch of Gravity's pictures in the OP so if you didn't look at the poster/av I think anyone would guess it's a gravpost. Sneaky Asians, trying to make us read 
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Jan 8, 2015 20:44
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 Regular chicken congee w/turmeric, century egg/black olive, carrots, dill pickles, bacon, scallions in noc chuam w/szech pep, and cilantro.
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Jan 9, 2015 01:26
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I congee'd with san bei ji. Boyfriend: "What are you making?" Me: "Rice porridge." Him: Yeah, he's on his third helping.
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Jan 9, 2015 05:03
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That's a pretty sweet lookin bowl
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Jan 9, 2015 05:54
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Casu Marzu posted:That's a pretty sweet lookin bowl Thanks! I deeply regret not purchasing more. It has monks on the inside and outside. I have another one that's dragons, same blue on green ceramic. The BF and I usually fight over the dragons.
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Jan 9, 2015 18:33
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My plan for dinner is a jook. How much ginger and garlic should I put in with the rice? I have very few asian ingredients around the house right now, so I thought I'd use chicken broth, garlic and ginger, and a bit of soy sauce? Then top with scallions, bacon and whats left of my roast chicken. I don't think I have much hot sauce kicking around. Husbands will get an egg. I know this is supposed to be a throw together recipe BUT IM SO NEW TO THIS DISH.
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Jan 9, 2015 20:19
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Echeveria posted:My plan for dinner is a jook. How much ginger and garlic should I put in with the rice? I have very few asian ingredients around the house right now, so I thought I'd use chicken broth, garlic and ginger, and a bit of soy sauce? Then top with scallions, bacon and whats left of my roast chicken. I don't think I have much hot sauce kicking around. Husbands will get an egg. ginger: a lot. Like put enough that you think there is enough, then add more. I don't like to garlic in the cook. I would cut the garlic into slivers and slow brown in a bit of oil until its brown and crispy for topping later. I like a bit of white pepper in the cooking stage though. I don't, personally, like soy sauce in jook. I think it's because I grew up with patis (fish sauce) in it so soy just tastes odd in it to me, but I don't add any fish sauce until after cooking and I treat it like salt, that is add to taste before serving. Sesame oil is nice in there if you have it. Cilantro, too, for a vietnamese/thai kind of twist.
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Jan 9, 2015 20:39
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Ok. I've got it worked out. Will post pictures tonight.
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Jan 9, 2015 20:52
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packed some for lunch today. Not the prettiest as it was in my bag in a tupperware it's all jumbled but I scallioned, lap cheonged, century egged, and lao gan ma'd.
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Jan 9, 2015 21:03
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OH YEAH, if any of you are unfortunate to live in an area where you cannot get the wondrous concoction that is Angry Lady Sauce/Spicy Chili Crisp/Lao Gan Ma, I worked on a recipe a while ago and posted it on the wiki: http://www.goonswithspoons.com/Spicy_Chili_Crisp_%28Angry_Lady_Sauce,_Lao_Gan_Ma%29 
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Jan 9, 2015 21:05
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I fear I would give myself botulism. I have everything except sichuan peppercorns, though, and I can get them close by. There is a huge Asian market here, it's just on the absolute other end of the city. Lazy.
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Jan 9, 2015 21:23
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Echeveria posted:I fear I would give myself botulism. I have everything except sichuan peppercorns, though, and I can get them close by. There is a huge Asian market here, it's just on the absolute other end of the city. Lazy. It's only a real worry if you plan on holding on to the sauce for a long time. If you plan on consuming it within a week or so, it's not a big deal.
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Jan 9, 2015 21:25
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lol, ok which one of you guys is this? http://yearofcongee.blogspot.com/
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Jan 10, 2015 23:55
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I jook'd, and it was perfect for clearing up the end of my stomach bug Green onion, egg, cherry tomatoes and not pictured, black bean sauce Nine of Eight fucked around with this message at 06:27 on Jan 11, 2015 |
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Jan 11, 2015 06:24
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So I did jook, but uhhhh I burnt my crispy garlic, having never done it before. And I didn't realize it was so burnt, and that it was such a pervasive flavor. It was really terrible, but I'm pretty sure it was because of the garlic. I will try again, and just buy the loving crispy garlic.
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Jan 11, 2015 19:47
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Echeveria posted:So I did jook, but uhhhh I burnt my crispy garlic, having never done it before. And I didn't realize it was so burnt, and that it was such a pervasive flavor. It was really terrible, but I'm pretty sure it was because of the garlic. I will try again, and just buy the loving crispy garlic. Yeah it takes a bit to go from raw to brown but then from brown to black it takes like 3 milliseconds. Black garlic is a thing though, ironically. Black garlic oil is super tasty on Asian soups but a little bit goes a long way.
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Jan 11, 2015 20:29
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I thought black garlic was fermented, not burned?
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Jan 11, 2015 20:39
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Hawkgirl posted:I thought black garlic was fermented, not burned? Its actually deeply deeply maillarded not fermented.
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Jan 11, 2015 20:47
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