Thread: mixed congee

On 12-Sep-2012, tert in seattle <[email protected]> wrote:

> anyone eat mixed congee? do you eat it chilled, heated, room temp,
> other..?
>
> http://www.ftupet.com/upload/mixedcongee.jpg
>
> I'm thinking it needs a side of bacon or sausage, and some toast

It certainly needs some protein; but, I'd skip the toast. A can of this
stuff is 87% carbs, and only 7% protein. If that is your breakfast, you'd
benefit from adding a couple of prunes for fiber and the low fat content
would make most meats and acceptable side.
--

Change Cujo to Juno in email address.

On Wed, 12 Sep 2012 18:40:46 +0000 (UTC), tert in seattle wrote:

> anyone eat mixed congee? do you eat it chilled, heated, room temp, other..?
>
> http://www.ftupet.com/upload/mixedcongee.jpg
>
> I'm thinking it needs a side of bacon or sausage, and some toast

That's just American ignorance talking. I'm not a fan of congee
except in 7 Courses of Beef, but you they're laughing at you, too.

-sw

On Wed, 12 Sep 2012 19:11:43 GMT, l, not -l wrote:

> On 12-Sep-2012, tert in seattle <[email protected]> wrote:
>
>> anyone eat mixed congee? do you eat it chilled, heated, room temp,
>> other..?
>>
>> http://www.ftupet.com/upload/mixedcongee.jpg
>>
>> I'm thinking it needs a side of bacon or sausage, and some toast
>
> It certainly needs some protein; but, I'd skip the toast. A can of this
> stuff is 87% carbs, and only 7% protein. If that is your breakfast, you'd
> benefit from adding a couple of prunes for fiber and the low fat content
> would make most meats and acceptable side.

I thought you were Asian-friendly.

-sw

On 9/12/2012 8:40 AM, tert in seattle wrote:
> anyone eat mixed congee? do you eat it chilled, heated, room temp, other..?
>
> http://www.ftupet.com/upload/mixedcongee.jpg
>
> I'm thinking it needs a side of bacon or sausage, and some toast
>

It's an interesting product. I've never seen a soup like that before so
I don't know what would be appropriate as a side. My suggestion is that
you use the product to make vegetable beef soup. I'll check it out if I
ever see it in the store.

Congee is a comfort food over here but we call it jook or chook, never
congee. We'll typically make it with leftover thanksgiving turkey. We'll
make it when someone in the house is ill. I used to make it for my
mother-in-law when she was having a bad day. For a sick person, adding
finely chopped ginger is a good idea. Mostly you just boil some leftover
rice with some chicken or turkey stock. I like to add ****ake mushrooms
and celery, if I got it but the sky's the limit. It should look like
rice porridge - not bean soup though.

On Wed, 12 Sep 2012 21:14:51 -1000, dsi1
<[email protected]> wrote:

> On 9/12/2012 8:40 AM, tert in seattle wrote:
> > anyone eat mixed congee? do you eat it chilled, heated, room temp, other..?
> >
> > http://www.ftupet.com/upload/mixedcongee.jpg
> >
> > I'm thinking it needs a side of bacon or sausage, and some toast
> >
>
> It's an interesting product. I've never seen a soup like that before so
> I don't know what would be appropriate as a side. My suggestion is that
> you use the product to make vegetable beef soup. I'll check it out if I
> ever see it in the store.
>
> Congee is a comfort food over here but we call it jook or chook, never
> congee. We'll typically make it with leftover thanksgiving turkey. We'll
> make it when someone in the house is ill. I used to make it for my
> mother-in-law when she was having a bad day. For a sick person, adding
> finely chopped ginger is a good idea. Mostly you just boil some leftover
> rice with some chicken or turkey stock. I like to add ****ake mushrooms
> and celery, if I got it but the sky's the limit. It should look like
> rice porridge - not bean soup though.

Exactly. It's amazing the cr*p they stick a random word on and then
stupid white people think that's what it is in real life. I used to
do the chicken broth and ginger with rice for my kids when they were
sick and DD says she still craves it when she doesn't feel well.

--
Food is an important part of a balanced diet.

On 13-Sep-2012, Sqwertz <[email protected]> wrote:

> On Wed, 12 Sep 2012 19:11:43 GMT, l, not -l wrote:
>
> > On 12-Sep-2012, tert in seattle <[email protected]> wrote:
> >
> >> anyone eat mixed congee? do you eat it chilled, heated, room temp,
> >> other..?
> >>
> >> http://www.ftupet.com/upload/mixedcongee.jpg
> >>
> >> I'm thinking it needs a side of bacon or sausage, and some toast
> >
> > It certainly needs some protein; but, I'd skip the toast. A can of this
> > stuff is 87% carbs, and only 7% protein. If that is your breakfast,
> > you'd
> > benefit from adding a couple of prunes for fiber and the low fat content
> > would make most meats and acceptable side.
>
> I thought you were Asian-friendly.
>
> -sw

I hold equal disdain for all; I just don't feel compelled to show it every
usenet post.
--

Change Cujo to Juno in email address.

On 9/13/2012 3:05 AM, sf wrote:
> On Wed, 12 Sep 2012 21:14:51 -1000, dsi1
> <[email protected]> wrote:
>
>> On 9/12/2012 8:40 AM, tert in seattle wrote:
>>> anyone eat mixed congee? do you eat it chilled, heated, room temp, other..?
>>>
>>> http://www.ftupet.com/upload/mixedcongee.jpg
>>>
>>> I'm thinking it needs a side of bacon or sausage, and some toast
>>>
>>
>> It's an interesting product. I've never seen a soup like that before so
>> I don't know what would be appropriate as a side. My suggestion is that
>> you use the product to make vegetable beef soup. I'll check it out if I
>> ever see it in the store.
>>
>> Congee is a comfort food over here but we call it jook or chook, never
>> congee. We'll typically make it with leftover thanksgiving turkey. We'll
>> make it when someone in the house is ill. I used to make it for my
>> mother-in-law when she was having a bad day. For a sick person, adding
>> finely chopped ginger is a good idea. Mostly you just boil some leftover
>> rice with some chicken or turkey stock. I like to add ****ake mushrooms
>> and celery, if I got it but the sky's the limit. It should look like
>> rice porridge - not bean soup though.
>
> Exactly. It's amazing the cr*p they stick a random word on and then
> stupid white people think that's what it is in real life. I used to
> do the chicken broth and ginger with rice for my kids when they were
> sick and DD says she still craves it when she doesn't feel well.
>

It is a word that I'd like to stay away from. An interesting thing about
the soup is that cooking rice and salt creates a substance similar to
MSG, at least that's what I'm tasting. It's kind of a neat thing.

dsi1 wrote:
> On 9/12/2012 8:40 AM, tert in seattle wrote:
>> anyone eat mixed congee? do you eat it chilled, heated, room temp, other..?
>>
>> http://www.ftupet.com/upload/mixedcongee.jpg
>>
>> I'm thinking it needs a side of bacon or sausage, and some toast
>>
>
> It's an interesting product. I've never seen a soup like that before so
> I don't know what would be appropriate as a side. My suggestion is that
> you use the product to make vegetable beef soup. I'll check it out if I
> ever see it in the store.
>
> Congee is a comfort food over here but we call it jook or chook, never
> congee. We'll typically make it with leftover thanksgiving turkey. We'll
> make it when someone in the house is ill. I used to make it for my
> mother-in-law when she was having a bad day. For a sick person, adding
> finely chopped ginger is a good idea. Mostly you just boil some leftover
> rice with some chicken or turkey stock. I like to add ****ake mushrooms
> and celery, if I got it but the sky's the limit. It should look like
> rice porridge - not bean soup though.

I got this as a result of talking with someone from China about how she
doesn't like the food here. She said everything is Americanized which
surprises me considering the big asian population here in Seattle, but
what do I know, I am a white guy with a few Vietnamese friends who all
eat the Americanized stuff because they're American. Anyhow I mentioned
that when I was in China & Taiwan etc way back when my recollection of
the food is that it was really oily, and she said that's restaurant food.
Same idea here right? The food in restaurants tends to be heavier and
saltier. Anyhow she does all her cooking in a rice cooker -- I guess
that is an acceptable solution to the problem of being a grad student
away from your source of home cooking -- and she usually has the canned
mixed congee for breakfast. I joked about drinking it straight from the
can but refrained from any remarks about breakfast of champions. It's
in the fridge right now. I had been carrying it around in my bag as
emergency nutrition and an opportunity arose yesterday but I also had a
bunch of prunes that needed to be eaten soon so went with the devil I
know. The can is in the fridge right now. I'll try it for breakfast
one of these days, with bacon and an egg and coffee.

On Thu, 13 Sep 2012 06:30:58 -1000, dsi1
<[email protected]> wrote:

> On 9/13/2012 3:05 AM, sf wrote:
> > On Wed, 12 Sep 2012 21:14:51 -1000, dsi1
> > <[email protected]> wrote:
> >
> >>
> >> Congee is a comfort food over here but we call it jook or chook, never
> >> congee. We'll typically make it with leftover thanksgiving turkey. We'll
> >> make it when someone in the house is ill. I used to make it for my
> >> mother-in-law when she was having a bad day. For a sick person, adding
> >> finely chopped ginger is a good idea. Mostly you just boil some leftover
> >> rice with some chicken or turkey stock. I like to add ****ake mushrooms
> >> and celery, if I got it but the sky's the limit. It should look like
> >> rice porridge - not bean soup though.
> >
> > Exactly. It's amazing the cr*p they stick a random word on and then
> > stupid white people think that's what it is in real life. I used to
> > do the chicken broth and ginger with rice for my kids when they were
> > sick and DD says she still craves it when she doesn't feel well.
> >
>
> It is a word that I'd like to stay away from.

I think ginger-chicken soup with rice is the one my SIL calls Arroz
Caldo.

--
Food is an important part of a balanced diet.

On 9/13/2012 6:49 AM, tert in seattle wrote:
> dsi1 wrote:
>> On 9/12/2012 8:40 AM, tert in seattle wrote:
>>> anyone eat mixed congee? do you eat it chilled, heated, room temp, other..?
>>>
>>> http://www.ftupet.com/upload/mixedcongee.jpg
>>>
>>> I'm thinking it needs a side of bacon or sausage, and some toast
>>>
>>
>> It's an interesting product. I've never seen a soup like that before so
>> I don't know what would be appropriate as a side. My suggestion is that
>> you use the product to make vegetable beef soup. I'll check it out if I
>> ever see it in the store.
>>
>> Congee is a comfort food over here but we call it jook or chook, never
>> congee. We'll typically make it with leftover thanksgiving turkey. We'll
>> make it when someone in the house is ill. I used to make it for my
>> mother-in-law when she was having a bad day. For a sick person, adding
>> finely chopped ginger is a good idea. Mostly you just boil some leftover
>> rice with some chicken or turkey stock. I like to add ****ake mushrooms
>> and celery, if I got it but the sky's the limit. It should look like
>> rice porridge - not bean soup though.
>
> I got this as a result of talking with someone from China about how she
> doesn't like the food here. She said everything is Americanized which
> surprises me considering the big asian population here in Seattle, but
> what do I know, I am a white guy with a few Vietnamese friends who all
> eat the Americanized stuff because they're American. Anyhow I mentioned
> that when I was in China & Taiwan etc way back when my recollection of
> the food is that it was really oily, and she said that's restaurant food.
> Same idea here right? The food in restaurants tends to be heavier and
> saltier. Anyhow she does all her cooking in a rice cooker -- I guess
> that is an acceptable solution to the problem of being a grad student
> away from your source of home cooking -- and she usually has the canned
> mixed congee for breakfast. I joked about drinking it straight from the
> can but refrained from any remarks about breakfast of champions. It's
> in the fridge right now. I had been carrying it around in my bag as
> emergency nutrition and an opportunity arose yesterday but I also had a
> bunch of prunes that needed to be eaten soon so went with the devil I
> know. The can is in the fridge right now. I'll try it for breakfast
> one of these days, with bacon and an egg and coffee.
>

Thanks for the info. How much does a can of this product cost? My guess
is that you could eat this for breakfast but it's not going to seem like
breakfast. I chalk that up to cultural differences. The traditional
Japanese breakfast is miso soup and rice and a few other small things. I
suspect the Chinese could have something similar as their first meal of
the day. When we complete the Americanization of Asia, they will be
eating bacon and eggs and toast. Hoo-hah!

I've been trying to cook stuff in our small rice cooker. I like the
efficiency and speed and automatic nature of cooking this way. Oddly
enough instant mashed potatoes work fine. It works fine for making those
small packages of corn bread. It doesn't cook the top fully so I stuck
it in the microwave for 2 minutes and it was a great corn bread. Better
than baking it in a square pan. My wife was surprised because she never
saw me making it. It's a super fast way to make CB. The next day I fried
it and ate it with maple syrup - oh boy!

On 9/13/2012 8:20 AM, sf wrote:
> On Thu, 13 Sep 2012 06:30:58 -1000, dsi1
> <[email protected]> wrote:
>
>> On 9/13/2012 3:05 AM, sf wrote:
>>> On Wed, 12 Sep 2012 21:14:51 -1000, dsi1
>>> <[email protected]> wrote:
>>>
>>>>
>>>> Congee is a comfort food over here but we call it jook or chook, never
>>>> congee. We'll typically make it with leftover thanksgiving turkey. We'll
>>>> make it when someone in the house is ill. I used to make it for my
>>>> mother-in-law when she was having a bad day. For a sick person, adding
>>>> finely chopped ginger is a good idea. Mostly you just boil some leftover
>>>> rice with some chicken or turkey stock. I like to add ****ake mushrooms
>>>> and celery, if I got it but the sky's the limit. It should look like
>>>> rice porridge - not bean soup though.
>>>
>>> Exactly. It's amazing the cr*p they stick a random word on and then
>>> stupid white people think that's what it is in real life. I used to
>>> do the chicken broth and ginger with rice for my kids when they were
>>> sick and DD says she still craves it when she doesn't feel well.
>>>
>>
>> It is a word that I'd like to stay away from.
>
> I think ginger-chicken soup with rice is the one my SIL calls Arroz
> Caldo.
>

I certainly could eat that for breakfast. The usual breakfast fare makes
me feel a little ill.

On Thu, 13 Sep 2012 15:59:44 GMT, l, not -l wrote:

> On 13-Sep-2012, Sqwertz <[email protected]> wrote:
>
>> On Wed, 12 Sep 2012 19:11:43 GMT, l, not -l wrote:
>>
>>> On 12-Sep-2012, tert in seattle <[email protected]> wrote:
>>>
>>>> anyone eat mixed congee? do you eat it chilled, heated, room temp,
>>>> other..?
>>>>
>>>> http://www.ftupet.com/upload/mixedcongee.jpg
>>>>
>>>> I'm thinking it needs a side of bacon or sausage, and some toast
>>>
>>> It certainly needs some protein; but, I'd skip the toast. A can of this
>>> stuff is 87% carbs, and only 7% protein. If that is your breakfast,
>>> you'd
>>> benefit from adding a couple of prunes for fiber and the low fat content
>>> would make most meats and acceptable side.
>>
>> I thought you were Asian-friendly.
>
> I hold equal disdain for all; I just don't feel compelled to show it every
> usenet post.

I hold you as knowledgeable person on the subject, FWIW. I have no
idea what your background is and I've never asked. But still.

-sw