latest congee
 

I blended it in the blender to get flour from the rice before making it this
time, much nicer soup and much faster. the taste was wonderful as i used
lamb broth, beef broth and vegetable broth... this is jst a wonder, easy
food, and best or almost best is you can spice it differently every time,
and use whatever additives for the "bits" you happen to have on hand,

Lee

Is it advisable to use corn starch for congee? or will that make it taste different?

latest congee
 

raiundazan wrote:
> Is it advisable to use corn starch for congee? or will that make it
> taste different?

If you're trying to thicken it, just add more rice.. You can modify the
consistancy with more or less rice. Or more or less water..

--
Dan

latest congee
 

why would you use cornstarch? Lee
"raiundazan" > wrote in message
...
>
> Is it advisable to use corn starch for congee? or will that make it
> taste different?
>
>
>
>
> --
> raiundazan

latest congee
 

"Stormmee" > wrote:
> why would you use cornstarch? Lee
> "raiundazan" > wrote

> > Is it advisable to use corn starch for congee? or will that make it
> > taste different?

Thai Cao Tom is essentially the same as congee. Jun makes it for me when
I'm not feeling well. Usually she adds ground pork, green onion, fried
garlic, white pepper, etc. I like to drop a raw egg on a steaming bowl of
it. When we get it at a "Cao Tom restaurant", they provide bowls of various
items to add to your bowl. I like the pickled vegetables.

I've never seen or heard of cornstarch or any other thickener being added.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

latest congee
 

it seems counter intuitive, i mean the rice is the thickener, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> why would you use cornstarch? Lee
>> "raiundazan" > wrote
>
>> > Is it advisable to use corn starch for congee? or will that make it
>> > taste different?
>
> Thai Cao Tom is essentially the same as congee. Jun makes it for me when
> I'm not feeling well. Usually she adds ground pork, green onion, fried
> garlic, white pepper, etc. I like to drop a raw egg on a steaming bowl of
> it. When we get it at a "Cao Tom restaurant", they provide bowls of
> various
> items to add to your bowl. I like the pickled vegetables.
>
> I've never seen or heard of cornstarch or any other thickener being added.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

latest congee
 

"Stormmee" > wrote:
> it seems counter intuitive, i mean the rice is the thickener, Lee
> [ . . . ]

Correcto! Jun just takes steamed rice, drops it in a pot of water with the
other stuff and simmers/slow-boils it 'til it's "right".

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

latest congee
 

I was thinking if one were having a party that congee would be an excellent
buffett food, a big vat of it, and lots of add ins, with maybe some egg
rolls and crab rangune, sp, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> it seems counter intuitive, i mean the rice is the thickener, Lee
>> [ . . . ]
>
> Correcto! Jun just takes steamed rice, drops it in a pot of water with the
> other stuff and simmers/slow-boils it 'til it's "right".
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

latest congee
 

Stormmee wrote:
> I was thinking if one were having a party that congee would be an excellent
> buffett food, a big vat of it, and lots of add ins, with maybe some egg
> rolls and crab rangune, sp, Lee

Unless people are used to having congee, its one of those things they will
likely pass over. You will need to explain it to those who do not know.

--
Dan

latest congee
 

yes part of the party fun, lots of my friends do theme eating, Lee
"Dan Logcher" > wrote in message
...
> Stormmee wrote:
>> I was thinking if one were having a party that congee would be an
>> excellent buffett food, a big vat of it, and lots of add ins, with maybe
>> some egg rolls and crab rangune, sp, Lee
>
> Unless people are used to having congee, its one of those things they will
> likely pass over. You will need to explain it to those who do not know.
>
> --
> Dan

latest congee
 

"Stormmee" > wrote:
> I was thinking if one were having a party that congee would be an
> excellent buffett food, a big vat of it, and lots of add ins, with maybe
> some egg rolls and crab rangune, sp, Lee
> "Nick Cramer" > wrote in message
> > "Stormmee" > wrote:
> >> it seems counter intuitive, i mean the rice is the thickener, Lee
> >> [ . . . ]
> > Correcto! Jun just takes steamed rice, drops it in a pot of water with
> > the other stuff and simmers/slow-boils it 'til it's "right".

ERROR! ERROR! ERROR! Not steamed rice, just regular rice-cooker rice. Duh.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

latest congee
 

Nick Cramer wrote:
> "Stormmee" > wrote:
>
>>I was thinking if one were having a party that congee would be an
>>excellent buffett food, a big vat of it, and lots of add ins, with maybe
>>some egg rolls and crab rangune, sp, Lee
>>"Nick Cramer" > wrote in message
>>
>>>"Stormmee" > wrote:
>>>
>>>>it seems counter intuitive, i mean the rice is the thickener, Lee
>>>>[ . . . ]
>>>
>>>Correcto! Jun just takes steamed rice, drops it in a pot of water with
>>>the other stuff and simmers/slow-boils it 'til it's "right".
>
>
> ERROR! ERROR! ERROR! Not steamed rice, just regular rice-cooker rice. Duh.

You can use uncooked rice, just takes longer and more water.. You can use cooked
rice to fine tune the consistancy.

--
Dan

latest congee
 

lol, Lee
"Nick Cramer" > wrote in message
...
> "Stormmee" > wrote:
>> I was thinking if one were having a party that congee would be an
>> excellent buffett food, a big vat of it, and lots of add ins, with maybe
>> some egg rolls and crab rangune, sp, Lee
>> "Nick Cramer" > wrote in message
>> > "Stormmee" > wrote:
>> >> it seems counter intuitive, i mean the rice is the thickener, Lee
>> >> [ . . . ]
>> > Correcto! Jun just takes steamed rice, drops it in a pot of water with
>> > the other stuff and simmers/slow-boils it 'til it's "right".
>
> ERROR! ERROR! ERROR! Not steamed rice, just regular rice-cooker rice. Duh.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061