Besides throw it away?

It is Jasmine rice, has a great flavor, and the first time I made it, it was
perfect. The second time I actually followed the directions, which said to
rinse the rice before cooking, and it resulted in there being too much water
in the pan, as the rice was very soft but still too moist. If I tossed it at
the wall, a ball of it would stick.

Still, the flavor is really nice. Is there anything I can do with it that
would be worth the trouble? There's about two cups of it.

cybercat <cybercat >> wrote:

> Besides throw it away?
>
> It is Jasmine rice, has a great flavor, and the first time I made it, it was
> perfect. The second time I actually followed the directions, which said to
> rinse the rice before cooking, and it resulted in there being too much water
> in the pan, as the rice was very soft but still too moist. If I tossed it at
> the wall, a ball of it would stick.
>
> Still, the flavor is really nice. Is there anything I can do with it that
> would be worth the trouble? There's about two cups of it.

Rice pudding or congee.

Otherwise it's only ~$.80/lb. Make some new rice.

-sw

"cybercat" > wrote in message
...
> Besides throw it away?
>
> It is Jasmine rice, has a great flavor, and the first time I made it, it
> was perfect. The second time I actually followed the directions, which
> said to rinse the rice before cooking, and it resulted in there being too
> much water in the pan, as the rice was very soft but still too moist. If I
> tossed it at the wall, a ball of it would stick.
>
> Still, the flavor is really nice. Is there anything I can do with it that
> would be worth the trouble? There's about two cups of it.

Rice pudding. Yummy.

Paul

cybercat wrote:
> Besides throw it away?
>
> It is Jasmine rice, has a great flavor, and the first time I made it, it was
> perfect. The second time I actually followed the directions, which said to
> rinse the rice before cooking, and it resulted in there being too much water
> in the pan, as the rice was very soft but still too moist. If I tossed it at
> the wall, a ball of it would stick.
>
> Still, the flavor is really nice. Is there anything I can do with it that
> would be worth the trouble? There's about two cups of it.
>
>


Rice pudding, gruel for breakfast (think Cream of Rice), or put it in
the refrigerator in a shallow uncovered dish for a couple of days to dry
out so you can make fried rice.

Bob

"cybercat" wrote

> Besides throw it away?

Base recipe, edits below

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarols Japan 'Rice Soup'
Categories: Xxcarol, Soups, Japan
Yield: 16 Servings

2 qt Chicken stock
3 c Dry rice, calrose
1/2 c Chopped green onions
1/2 c Chopped bok choy (cabbage)
1/2 c Shrimp meats, deshelled
1/2 c Mussels or clams, deshelled
1/4 c Chopped squid
1/4 c Octopus chopped
1/2 c Shredded carrots
2 oz Shreaded dry nori (seaweed)
1 tb Dry parsley
1 ts Black pepper

I've had this many times here in Japan but cant find the recipe typed
up anyplace. It's very close though to 'congee'. To serve this
right, you need a metal or very thick pottery pot with a lid and
several small bowls to serve it out in to each person. Heat the pot
by filling with hot water from the sink, and place the cover over it.

Place all the ingredients in a soup pot and let boil for 10 mins, then
serve in the preheated dinner pot.

Add raw eggs to the dinner pot and let them cook in the liquid as you
serve dinner. How many is up to you, but 6 would be normal for a 12
person dish. As this is made to be served 8 people at a time, you'd
add 4 and next meal, another 4.

The meats are all pretty much precooked and all veggies are fine
chopped or shredded. The squid can be all just the left over
tentacles and that is actually perfect for using them up. If you do
not have octopus, use more squid. The reverse also works.

Excellent place for any leftover seafood type as long as it is deboned
first. Little balls of Kamaboko (fish paste) work really well here.
The key is lots of different things, not too much of any one.

Optional additions run into the hundreds but these are good ones:
Tofu in small cubes, mild white cheese added at the serving time
(small chunks that melt in the almost boiling serving dish as the raw
eggs cook), chili powder of choice at the serving table, edamame (soy
beans, fresh), spinich.

Serving suggestions: With hard crusty bread, hot tea, and fresh
cucumbers.

From the Japan kitchen of: xxcarol 23May2005

MMMMM



> It is Jasmine rice, has a great flavor, and the first time I made it, it
> was perfect. The second time I actually followed the directions, which
> said to rinse the rice before cooking, and it resulted in there being too
> much water in the pan, as the rice was very soft but still too moist. If I
> tossed it at the wall, a ball of it would stick.
>
> Still, the flavor is really nice. Is there anything I can do with it that
> would be worth the trouble? There's about two cups of it.

Smaller batch of the above. You do not need all the same stuff as there's a
simpler version. Match up about the same volume of stock with the rice,
then add some leftovers from the fridge such as you have. Cabbage and fish
parts are authentic but you can add green beans and chicken if you want.
Just use what you have.

On Mon, 24 Mar 2008 19:01:04 -0400, "cybercat" >
wrote:

>Besides throw it away?
>
>It is Jasmine rice, has a great flavor, and the first time I made it, it was
>perfect. The second time I actually followed the directions, which said to
>rinse the rice before cooking, and it resulted in there being too much water
>in the pan, as the rice was very soft but still too moist. If I tossed it at
>the wall, a ball of it would stick.
>
>Still, the flavor is really nice. Is there anything I can do with it that
>would be worth the trouble? There's about two cups of it.
>
Are you against throwing it into some chicken soup?

--
See return address to reply by email
remove the smile first

<sf> wrote in message ...
> On Mon, 24 Mar 2008 19:01:04 -0400, "cybercat" >
> wrote:
>
>>Besides throw it away?
>>
>>It is Jasmine rice, has a great flavor, and the first time I made it, it
>>was
>>perfect. The second time I actually followed the directions, which said to
>>rinse the rice before cooking, and it resulted in there being too much
>>water
>>in the pan, as the rice was very soft but still too moist. If I tossed it
>>at
>>the wall, a ball of it would stick.
>>
>>Still, the flavor is really nice. Is there anything I can do with it that
>>would be worth the trouble? There's about two cups of it.
>>
> Are you against throwing it into some chicken soup?

No! Good idea!



--
Posted via a free Usenet account from http://www.teranews.com

"cshenk" > wrote
> I've had this many times here in Japan but cant find the recipe typed
> up anyplace. It's very close though to 'congee'. To serve this
> right, you need a metal or very thick pottery pot with a lid and
> several small bowls to serve it out in to each person. Heat the pot
> by filling with hot water from the sink, and place the cover over it.
>
> Place all the ingredients in a soup pot and let boil for 10 mins, then
> serve in the preheated dinner pot.
>
> Add raw eggs to the dinner pot and let them cook in the liquid as you
> serve dinner. How many is up to you, but 6 would be normal for a 12
> person dish. As this is made to be served 8 people at a time, you'd
> add 4 and next meal, another 4.
>
> The meats are all pretty much precooked and all veggies are fine
> chopped or shredded. The squid can be all just the left over
> tentacles and that is actually perfect for using them up. If you do
> not have octopus, use more squid. The reverse also works.
>
> Excellent place for any leftover seafood type as long as it is deboned
> first. Little balls of Kamaboko (fish paste) work really well here.
> The key is lots of different things, not too much of any one.
>
> Optional additions run into the hundreds but these are good ones:
> Tofu in small cubes, mild white cheese added at the serving time
> (small chunks that melt in the almost boiling serving dish as the raw
> eggs cook), chili powder of choice at the serving table, edamame (soy
> beans, fresh), spinich.
>
> Serving suggestions: With hard crusty bread, hot tea, and fresh
> cucumbers.
>
> From the Japan kitchen of: xxcarol 23May2005
>
> MMMMM
>
>
>

Another wonderful idea! And, HEY, you didn't tell me you lived in Japan!



--
Posted via a free Usenet account from http://www.teranews.com

"zxcvbob" > wrote in message
...
>

> Rice pudding

Oh, now this appeals. I literally have not had this since my mother made it
for me.


> the refrigerator in a shallow uncovered dish for a couple of days to dry
> out so you can make fried rice.

Bob, I wondered about if I could dry this out for fried rice. Have you
actually
done this with soggy, soft rice?



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
> "zxcvbob" > wrote in message
> ...
>
>> Rice pudding
>
> Oh, now this appeals. I literally have not had this since my mother made it
> for me.
>
>
>> the refrigerator in a shallow uncovered dish for a couple of days to dry
>> out so you can make fried rice.
>
> Bob, I wondered about if I could dry this out for fried rice. Have you
> actually
> done this with soggy, soft rice?
>
>
>


Yes, but it wasn't really falling-apart soggy.

Bob

"zxcvbob" > wrote:
>
> Yes, but it wasn't really falling-apart soggy.

I'm thinking rice pudding. Mmmm. Thanks.

"cybercat" <wrote
> "cshenk" < wrote
>> I've had this many times here in Japan but cant find the recipe typed
>> up anyplace. It's very close though to 'congee'. To serve this
(recipe snipped)

>> From the Japan kitchen of: xxcarol 23May2005

> Another wonderful idea! And, HEY, you didn't tell me you lived in Japan!

Oh yes! From 2001 to 2007. Sasebo Japan specifically. That recipe was for
'Japan version of congee or Juk' (2 names for essentially the same thing)
but the Japanese do it one better and make it a smorgasbord of lots of
things. Normally at least 20 different things (all in small amounts) get
tossed in.

It's very easy to 'americanize' if you want to use crumbled bacon and
sausage bits (say you arent into fish, thats fine!). Anyways, it's one way
to use overly wet rice. Normally, you deliberately make 'overly wet rice'
to make this.

Most rice cooking is 1 cup dry, 2 wet. To make congee/juk/Rice porridge, yo
use 1 cup dry, and up to 6 cups liquid <g>. Just depends on how thick you
want it.

BTW, I wouldnt try to make chicken soup with that basmati leftover. It will
work, but I normally use a crockpot and it wont 'hold well enough' for that
sort of cooking. Also, ignore directions in future to wash and soak rices.
Thats to make 'asian sticky rice' which from the sounds of things, you arent
partial to <g>.

Oh to seriously 'americanize' that above? Add stock to the existing cooked
rice (about 1/4 the volume) then heavy cream (about 1/4 the volume) and
sugar or honey, cinnomon, and dried fruit (raisins are good, so are dates
and prunes). 'Rice pudding dessert'. Nuke if you like to warm.

"cybercat" <wrote

>> the refrigerator in a shallow uncovered dish for a couple of days to dry
>> out so you can make fried rice.
>
> Bob, I wondered about if I could dry this out for fried rice. Have you
> actually
> done this with soggy, soft rice?

I have but then, I like 'sticky rice' so the consistancy you get after
appeals to me. You will not get good separate 'grains' ever out of that
rice so if that matters to you, I'd use a fresh batch for fried rice.

Terms: Separatist rice. This is where each individual grain hates the
other and does all it can to stay separate. Otherwise called: Common USA
style fluffy rice.

Lovers rice. This is where all the grains love each other and get
positively into the relm of FOOD PORN in how they cling. It is suspected
these are the younger generation and most of the next generation probably
comes from these guys mating every chance they get. Otherwise called:
Sticky rice.

cshenk wrote on Tue, 25 Mar 2008 15:49:53 -0400:

??>>> the refrigerator in a shallow uncovered dish for a couple
??>>> of days to dry out so you can make fried rice.
??>>
??>> Bob, I wondered about if I could dry this out for fried
??>> rice. Have you actually done this with soggy, soft rice?

c> I have but then, I like 'sticky rice' so the consistancy you
c> get after appeals to me. You will not get good separate
c> 'grains' ever out of that rice so if that matters to you,
c> I'd use a fresh batch for fried rice.

There seems to be some potential confusion here. According to
Wikipedia and to the best of my knowledge,
"Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa;
also called sticky rice, sweet rice, waxy rice, botan rice,
mochi rice, and pearl rice) is a type of short-grained Asian
rice that is especially sticky when cooked. It is called
glutinous (< Latin glutinosus[1]) in the sense of being
glue-like or sticky and not in the sense of containing gluten;
on the other hand, it is called sticky but should not be
confused with the other varieties of Asian rice that become
sticky to one degree or another when cooked."

"Sticky rice", cooked in a lotus leaf with pork, sausage etc.
added, is a favorite Dim Sum item. Juk, congee or rice gruel is
also an item on Dim Sum carts.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"cshenk" > wrote :
>> done this with soggy, soft rice?
>
> I have but then, I like 'sticky rice' so the consistancy you get after
> appeals to me. You will not get good separate 'grains' ever out of that
> rice so if that matters to you, I'd use a fresh batch for fried rice.

You know, I like the flavor of that Jasmine rice so much, I just heated
up a glob of it and had it with leftover sirloin tips and broc again. There
is something clean and wonderful about this kind of rice. I tasted it cold
when I was putting everything away and it was good just plain, even.


>
> Terms: Separatist rice. This is where each individual grain hates the
> other and does all it can to stay separate. Otherwise called: Common USA
> style fluffy rice.
>
> Lovers rice. This is where all the grains love each other and get
> positively into the realm of FOOD PORN in how they cling. It is suspected
> these are the younger generation and most of the next generation probably
> comes from these guys mating every chance they get. Otherwise called:
> Sticky rice.
>
>

lol! did you make that up?

"cshenk" > wrote
>
> Oh yes! From 2001 to 2007. Sasebo Japan specifically.

Wow. Where are you from originally?

[...]
>
> BTW, I wouldnt try to make chicken soup with that basmati leftover. It
> will work, but I normally use a crockpot and it wont 'hold well enough'
> for that sort of cooking.

I got rid of my crock pot, and really don't have a use for one, as
everything they
do I can do just slow cooking in a regular pot. One less thing to store.
When I had
one I was always too paranoid to leave it on when I went out, anyway.

>Also, ignore directions in future to wash and soak rices. Thats to make
>'asian sticky rice' which from the sounds of things, you arent partial to
><g>.

You know, I think that was just a reflex, I am so used to "nonsticky" rice
being
desirable. I can definitely see this sticky rice being eaten as my
Phillipina friends
do, with the fingers. It is delicious.

You're right, too, because the first time I made it, I did not rinse it and
it came
out perfectly separate.

"cybercat" wrote
> "cshenk" wrote
>>
>> Oh yes! From 2001 to 2007. Sasebo Japan specifically.
>
> Wow. Where are you from originally?

All over USA East coast but I normaly claim Clemson SC as home before the
military. Thats up agaiant the smokies pretty much.

>> BTW, I wouldnt try to make chicken soup with that basmati leftover. It
>> will work, but I normally use a crockpot and it wont 'hold well enough'
>> for that sort of cooking.
>
> I got rid of my crock pot, and really don't have a use for one, as
> everything they
> do I can do just slow cooking in a regular pot. One less thing to store.
> When I had
> one I was always too paranoid to leave it on when I went out, anyway.

Grin, thats ok. I learned them when I first moved out from home. I had
just enough cooking skills to open a can of soup then. I started with
crockpots and moved on from there, unlike most.
Mostly I still do it for 2 reasons. 1- always something ready. 2- Super
fast prep.
If there is a 3, it's that much of what I make takes long cooking which
costs alot on the stove or in the oven. I'm cheap <g>.

>>Also, ignore directions in future to wash and soak rices. Thats to make
>>'asian sticky rice' which from the sounds of things, you arent partial to
>><g>.
>
> You know, I think that was just a reflex, I am so used to "nonsticky" rice
> being
> desirable. I can definitely see this sticky rice being eaten as my
> Phillipina friends
> do, with the fingers. It is delicious.

It is, but Basmati isnt optimal to make that. Rule of thumb, long grain is
separtist rice. Medium is rice grains having orgy (sticky). Short is rice
grains after orgy (super sticky).

Most folks in the USA are used to 'long grain' so each one fluffs from the
other. The same grains (basmati and jasmin being somewhat exceptions) are
less flavorful hence not prized outside the USA. They look pretty. Reminds
me of 'much sound and torrent, indicating nothing'.

> You're right, too, because the first time I made it, I did not rinse it
> and it came
> out perfectly separate.

Asians rinse it to make it sticky <g>.

"James Silverton" wrote
> cshenk wrote

> There seems to be some potential confusion here. According to Wikipedia
> and to the best of my knowledge,
> "Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa;

Grin, Wiki can be strange. There is no confusion though on what the item
is.
Perhaps, if one lives in Asia for 6+ years, it's a little easier to see.

> "Sticky rice", cooked in a lotus leaf with pork, sausage etc. added, is a
> favorite Dim Sum item. Juk, congee or rice gruel is also an item on Dim
> Sum carts.

Wild definition there! Not true.

Cyercat made accidental (and hard to do) 'sticky rice' out of Jasmine long
grain due to soaking it too long then adding the water. This is like
cooking rice in too much water.

Most sticky rices are medium grain, but short grain is also used. You have
to go west to India to see long grain 'prized'.

"cybercat" wrote
> "cshenk" wrote :

> You know, I like the flavor of that Jasmine rice so much, I just heated
> up a glob of it and had it with leftover sirloin tips and broc again.
> There
> is something clean and wonderful about this kind of rice. I tasted it cold
> when I was putting everything away and it was good just plain, even.

You may wan tto check out regular sticky then. Calrose is a decent medium
grain one.

>> Terms: Separatist rice. This is where each individual grain hates the
>> other and does all it can to stay separate. Otherwise called: Common
>> USA style fluffy rice.
>>
>> Lovers rice. This is where all the grains love each other and get
>> positively into the realm of FOOD PORN in how they cling. It is
>> suspected these are the younger generation and most of the next
>> generation probably comes from these guys mating every chance they get.
>> Otherwise called: Sticky rice.

> lol! did you make that up?

Sure did! Some time back. Starting to creap into common rice discussons
now from folks I've never met <g>.

cshenk wrote on Tue, 25 Mar 2008 19:31:44 -0400:

c> "James Silverton" wrote

??>> "Sticky rice", cooked in a lotus leaf with pork, sausage
??>> etc. added, is a favorite Dim Sum item. Juk, congee or
??>> rice gruel is also an item on Dim Sum carts.

c> Wild definition there! Not true.

Oh! You don't go to the same Dim Dum places as me if you believe
that!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
> cshenk wrote on Tue, 25 Mar 2008 19:31:44 -0400:
>
> c> "James Silverton" wrote
>
>>> "Sticky rice", cooked in a lotus leaf with pork, sausage
>>> etc. added, is a favorite Dim Sum item. Juk, congee or
>>> rice gruel is also an item on Dim Sum carts.
>
> c> Wild definition there! Not true.
>
> Oh! You don't go to the same Dim Dum places as me if you believe
> that!
>
> James Silverton
> Potomac, Maryland
>
I believe the ones she went to were in Japan

jmcquown wrote:
> James Silverton wrote:
>> cshenk wrote on Tue, 25 Mar 2008 19:31:44 -0400:
>>
>> c> "James Silverton" wrote
>>
>>>> "Sticky rice", cooked in a lotus leaf with pork, sausage
>>>> etc. added, is a favorite Dim Sum item. Juk, congee or
>>>> rice gruel is also an item on Dim Sum carts.
>>
>> c> Wild definition there! Not true.
>>
>> Oh! You don't go to the same Dim Dum places as me if you believe
>> that!
>>
>> James Silverton
>> Potomac, Maryland
>>
> I believe the ones she went to were in Japan
>
I thought Dim Sum were Chinese?

Goomba38 wrote:
> jmcquown wrote:
>> James Silverton wrote:
>>> cshenk wrote on Tue, 25 Mar 2008 19:31:44 -0400:
>>>
>>> c> "James Silverton" wrote
>>>
>>>>> "Sticky rice", cooked in a lotus leaf with pork, sausage
>>>>> etc. added, is a favorite Dim Sum item. Juk, congee or
>>>>> rice gruel is also an item on Dim Sum carts.
>>>
>>> c> Wild definition there! Not true.
>>>
>>> Oh! You don't go to the same Dim Dum places as me if you believe
>>> that!
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>> I believe the ones she went to were in Japan
>>
> I thought Dim Sum were Chinese?
>
What, there's no Chinese food in Japan? Maybe not. I was sure able to get
lots of Chinese food in Thailand but maybe Japan is way different.

"jmcquown" > wrote in message
. ..
> James Silverton wrote:
>> cshenk wrote on Tue, 25 Mar 2008 19:31:44 -0400:
>>
>> c> "James Silverton" wrote
>>
>>>> "Sticky rice", cooked in a lotus leaf with pork, sausage
>>>> etc. added, is a favorite Dim Sum item. Juk, congee or
>>>> rice gruel is also an item on Dim Sum carts.
>>
>> c> Wild definition there! Not true.
>>
>> Oh! You don't go to the same Dim Dum places as me if you
>> believe
>> that!
>>
>> James Silverton
>> Potomac, Maryland
>>
> I believe the ones she went to were in Japan
>

I missed the smiley and was prepared to go to battle :-) It did
seem a stretch to extend Japanese experience to something
Chinese :-)



--
Jim Silverton
Potomac, Maryland

"cshenk" schrieb :
<snip>
> Asians rinse it to make it sticky <g>.
>
Us other Australians, too. Who needs a rice where you
have to hunt down every grain on you plate ?

Cheers,

Michael Kuettner

On Mar 24, 7:01*pm, "cybercat" > wrote:
> in the pan, as the rice was very soft but still too moist.

A nice trick I learned from Cooks Illustrated or Fine Cooking......

When cooking rice, place a couple of layers of paper towels over the
pot before replacing the lid. The condensation will collect in the
paper towels or dish towel, if you use that and not drip back into the
pan. Makes for a drier rice product.

"Brawny" > wrote :
>When cooking rice, place a couple of layers of paper towels over the
>pot before replacing the lid. The condensation will collect in the
>paper towels or dish towel, if you use that and not drip back into the
>pan. Makes for a drier rice product.


Cool, thanks!



--
Posted via a free Usenet account from http://www.teranews.com

> other. The same grains (basmati and jasmin being somewhat exceptions)
are
> less flavorful hence not prized outside the USA. They look pretty.
Reminds
> me of 'much sound and torrent, indicating nothing'.

I think you butchered William Faulkner on this...and William
Shakespeare!

Tomorrow and tomorrow and tomorrow,
Creeps in this petty pace from day to day
To the last syllable of recorded time,
And all our yesterdays have lighted fools
The way to dusty death. Out, out, brief candle!
Life's but a walking shadow, a poor player
That struts and frets his hour upon the stage
And then is heard no mo it is a tale
Told by an idiot, full of sound and fury,
Signifying nothing."

On Wed, 26 Mar 2008 19:38:36 -0400, "cybercat" >
wrote:

>
>"Brawny" > wrote :
>>When cooking rice, place a couple of layers of paper towels over the
>>pot before replacing the lid. The condensation will collect in the
>>paper towels or dish towel, if you use that and not drip back into the
>>pan. Makes for a drier rice product.
>
>
>Cool, thanks!

or you might just use less water.

your pal,
blake

"blake murphy" > wrote in message
news
> On Wed, 26 Mar 2008 19:38:36 -0400, "cybercat" >
> wrote:
>
>>
>>"Brawny" > wrote :
>>>When cooking rice, place a couple of layers of paper towels over the
>>>pot before replacing the lid. The condensation will collect in the
>>>paper towels or dish towel, if you use that and not drip back into the
>>>pan. Makes for a drier rice product.
>>
>>
>>Cool, thanks!
>
> or you might just use less water.
>
Bzzzzt. REjected. Much too simple.



--
Posted via a free Usenet account from http://www.teranews.com

"Paul M. Cook" > wrote in message
news:9LWFj.1769$Ew5.1516@trnddc04...
>
> "cybercat" > wrote in message
> ...
>> Besides throw it away?
>>
>> It is Jasmine rice, has a great flavor, and the first time I made it, it
>> was perfect. The second time I actually followed the directions, which
>> said to rinse the rice before cooking, and it resulted in there being too
>> much water in the pan, as the rice was very soft but still too moist. If
>> I tossed it at the wall, a ball of it would stick.
>>
>> Still, the flavor is really nice. Is there anything I can do with it that
>> would be worth the trouble? There's about two cups of it.
>
> Rice pudding. Yummy.
>
It really is. Are you a raisin man?



--
Posted via a free Usenet account from http://www.teranews.com

jmcquown wrote:
>
> Goomba38 wrote:
> > jmcquown wrote:
> >> James Silverton wrote:
> >>> cshenk wrote on Tue, 25 Mar 2008 19:31:44 -0400:
> >>>
> >>> c> "James Silverton" wrote
> >>>
> >>>>> "Sticky rice", cooked in a lotus leaf with pork, sausage
> >>>>> etc. added, is a favorite Dim Sum item. Juk, congee or
> >>>>> rice gruel is also an item on Dim Sum carts.
> >>>
> >>> c> Wild definition there! Not true.
> >>>
> >>> Oh! You don't go to the same Dim Dum places as me if you believe
> >>> that!
> >>>
> >>> James Silverton
> >>> Potomac, Maryland
> >>>
> >> I believe the ones she went to were in Japan
> >>
> > I thought Dim Sum were Chinese?
> >
> What, there's no Chinese food in Japan? Maybe not. I was sure able to get
> lots of Chinese food in Thailand but maybe Japan is way different.

There is a Chinatown, with Chinese restaurants, in Yokohama, Japan. How
much Chinese food there is in the rest of Japan...couldn't say.

"Arri London" wrote

>> >> I believe the ones she went to were in Japan
>> >>
>> > I thought Dim Sum were Chinese?
>> >
>> What, there's no Chinese food in Japan? Maybe not. I was sure able to
>> get
>> lots of Chinese food in Thailand but maybe Japan is way different.
>
> There is a Chinatown, with Chinese restaurants, in Yokohama, Japan. How
> much Chinese food there is in the rest of Japan...couldn't say.

All I know is there werent any in Sasebo Japan that I saw. There's a fair
amount of culinary blending though.