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標題: [中餐館] 边度有似樣嘅白粥食 [打印本頁]

作者: sheep 時間: 2009-7-12 09:55 標題: 边度有似樣嘅白粥食

本帖最後由 sheep 於 2009-7-12 10:57 編輯

週圍都係有味嘅
有冇D係冇味又唔杰撻撻嘅

作者: chobit 時間: 2009-7-12 20:14

In that case, isn't easier you just DIY...! It sounds too simple to actually go out to eat for just ..that..! It's like asking where can you buy plain rice..!!?

作者: sheep 時間: 2009-7-12 20:18

想起就想食
煲唔切

作者: playingtoy 時間: 2009-7-12 20:59

名火白粥油炸鬼。一毫兩味真正抵。買啦你就黎。

作者: sheep 時間: 2009-7-12 21:02

名火白粥油炸鬼。一毫兩味真正抵。買啦你就黎。
playingtoy 發表於 2009-7-12 21:59

駛唔駛預訂

作者: CWong 時間: 2009-7-12 22:39

Little Prince屋企！

作者: peter236 時間: 2009-7-12 23:13

Little Prince屋企！
CWong 發表於 2009-7-12 23:39

How do you know?

作者: mcjohnjohn 時間: 2009-7-12 23:50

How do you know?
peter236 發表於 2009-7-13 15:13

經小弟既觀察, 佢地應該係朋友黎架~

作者: Littleprince 時間: 2009-7-12 23:51

本帖最後由 Littleprince 於 2009-7-13 00:52 編輯

Little Prince屋企！
CWong 發表於 2009-7-12 23:39

只得白粥咋窩。。。你買油條同腸粉黎先至夠飽

作者: Littleprince 時間: 2009-7-12 23:52

經小弟既觀察, 佢地應該係朋友黎架~
mcjohnjohn 發表於 2009-7-13 00:50

根據小妹觀察﹐ MJJ 屋企應該有更正的白粥吃

作者: Littleprince 時間: 2009-7-12 23:55

本帖最後由 Littleprince 於 2009-7-13 00:56 編輯

How do you know?
peter236 發表於 2009-7-13 00:13

你問左我想問的那句添

其實他搞錯了﹐我屋企出名的那些叫 “百足”﹐ CWONG 的中文唔好咋

作者: mcjohnjohn 時間: 2009-7-12 23:55

根據小妹觀察﹐ MJJ 屋企應該有更正的白粥吃
Littleprince 發表於 2009-7-13 15:52

我屋企白米就有, 白粥就要煲啦~
我個電飯煲煲粥都好方便, 好快就有得食!

作者: somewhereintime 時間: 2009-7-13 05:53

12# mcjohnjohn
I would eat a whole pot of congee by myself, it is so easy to make:
1. Wash 1 small cup of sushi rice in rice cooker
2. Add 3 litre of water, 1/4 dried tangerine peel,12 gingo nuts
some bean sheets if you have
3. Put 2 chopsticks between the rice cooker and the lid to prevent boiling over
( I use a 25 yr old rice cooker), hit the button and wait 40 minutes
Or you can make congee in Thermomix in 18 minutes

作者: sheep 時間: 2009-7-13 08:13

I think see mui rice is better

作者: somewhereintime 時間: 2009-7-13 08:33

I think see mui rice is better
sheep 發表於 2009-7-13 08:13

See Miu is long grain,the flavor is better but it takes double cooking time
and the texture is not as smooth.
The commercial style Jook use a long of oil and pork fat to make the jook velvety
but not very healthy.
The original rice for jook is Yau Jim, but much more expensive as they are imported from
Australia

作者: CWong 時間: 2009-7-13 09:15

9# Littleprince

作者: CWong 時間: 2009-7-13 09:16

9# Littleprince

+ 豆腐

作者: Littleprince 時間: 2009-7-13 09:57

9# Littleprince
CWong 發表於 2009-7-13 10:15

nothing???

作者: Littleprince 時間: 2009-7-13 09:59

9# Littleprince

+ 豆腐
CWong 發表於 2009-7-13 10:16

豆腐配粥﹖ 齋左DD

唔好孤寒喇﹐買樽辣椒羅蔔先來開餐喇

作者: myversa 時間: 2009-7-13 10:19

so none of the restaurants has good congee?

作者: Littleprince 時間: 2009-7-13 10:22

so none of the restaurants has good congee?
myversa 發表於 2009-7-13 11:19

個人喜歡粥面軒同埋麗晶廣場的“楓味”﹐個人咋

作者: rockypath 時間: 2009-7-13 10:43

The commercial style Jook use a long of oil and pork fat to make the jook velvety
but not very healthy.

somewhereintime 發表於 2009-7-13 09:33

Who told you this? It is not true at all. If you don't know how to cook a good congee, you can take a course at Vancouver school board. They can teach you how to cook velvey and smooth congee without using any oil and it is a commercial style.

作者: CWong 時間: 2009-7-13 11:15

19# Littleprince

冇韭菜？有冇搞錯，咁快放工！

作者: somewhereintime 時間: 2009-7-13 11:28

22# rockypath
The congee at VGH has nothing other than rice and water, 100 gallons done
in 15 minutes.
HOWEVER, all the Chinese Jook places I have been, they marinate the rice with
15% oil overnight then boil until all the oil absorbed by rice. I visit restaurants
with CPHI often, say by the hundreds

作者: peter236 時間: 2009-7-13 11:40

22# rockypath
The congee at VGH has nothing other than rice and water, 100 gallons done
in 15 minutes.
HOWEVER, all the Chinese Jook places I have been, they marinate the rice with
15% oil overnight ...
somewhereintime 發表於 2009-7-13 12:28

You mean there are these hundreds these of congee places here?

作者: somewhereintime 時間: 2009-7-13 12:30

About 50 in Metro Vancouver

作者: somewhereintime 時間: 2009-7-13 12:45

Actually plain congee is hard to come by, it is simply not feasible for business,
how much are you willing to pay for a bowl of plain congee? while jook with
sliced fish could be billed $6-9 easily

作者: peter236 時間: 2009-7-13 14:00

About 50 in Metro Vancouver
somewhereintime 發表於 2009-7-13 13:30

But you said you went to hundreds of these places here.
Anyway, which are the best?

作者: somewhereintime 時間: 2009-7-13 14:10

I said I've been hundreds of restaurant kitchens,
taste-wise, the Jook Mein Koon on Broadway at Main is good, but
the kitchen floor is full of grease. Ho Yuen Kee on Fraser was good
but I haven't been there for years, Fung Ming in Richmond is quite good,
I don't usually order Jook in restaurant.
I used to make 100 gallons of Chiu Chow Jook daily in Hong Kong
which is very easy to do

作者: Littleprince 時間: 2009-7-13 14:59

19# Littleprince

冇韭菜？有冇搞錯，咁快放工！
CWong 發表於 2009-7-13 12:15

冇韭菜﹖ 梗係喇

加左韭菜就唔叫白粥喇

作者: sheep 時間: 2009-7-13 16:57

I've tried one in West Bluv. near Michele Cake Shop.
Very HK style.

作者: dmnf 時間: 2009-7-13 17:07

粥面軒 is not bad.

If you want to DIY, google search this or click the link
開心大發現 02 極速煮粥法
http://hkrecipe.blogspot.com/2009/04/blog-post_21.html

Really works. the trick is frozen up soaked rice with its water overnight. Then it will be 綿 in very short time.
Last step, add 1/2 cup oatmeal in the final 20 mins. and it will make it even better.

作者: rockypath 時間: 2009-7-13 22:54

22# rockypath
The congee at VGH has nothing other than rice and water, 100 gallons done
in 15 minutes.
HOWEVER, all the Chinese Jook places I have been, they marinate the rice with
15% oil overnight ...
somewhereintime 發表於 2009-7-13 12:28

Don’t you know that you just embarrass yourself by making things up and BS?

Just go to take a class and learn how to cook a bowl of tasty and healthy congee.

作者: mcjohnjohn 時間: 2009-7-13 23:10

Don’t you know that you just embarrass yourself by making things up and BS?

Just go to take a class and learn how to cook a bowl of tasty and healthy congee.
rockypath 發表於 2009-7-14 14:54

後生仔好多時都唔會明白老人家既經驗之談架喇.
老人家既智慧, 我地呢d 做後輩既都要聽多d. 唔係話佢地一定arm, 不過, 佢地o係呢個世界生活左咁多年, 總會有d 野值得參考既.

作者: rockypath 時間: 2009-7-13 23:16

後生仔好多時都唔會明白老人家既經驗之談架喇.
老人家既智慧, 我地呢d 做後輩既都要聽多d. 唔係話佢地一定arm, 不過, 佢地o係呢個世界生活左咁多年, 總會有d 野值得參考既. ...
mcjohnjohn 發表於 2009-7-14 00:10

If you like to listen to his BS, it is up to you. Maybe you should try to cook congee with rice marinated by oil and water, and tell us how good it tastes. I would doubt you can even marinate the rice with oil floating on the surface of the water.

作者: tofu 時間: 2009-7-13 23:29

"The commercial style Jook use a long of oil and pork fat to make the jook velvety but not very healthy."

"old style"? I worked at the chinese restaurant 10+ years ago and my family own a restaurant few years ago, i never see anyone cooks the jook like that.

at home, some people will like to add rice in water with salt & oil, then let it settle for few hours/overnight before they cook it, the rice will get soft faster. but they will wash the rice before they cook wor.

btw, someone said people use foot to wash rice at another post. i don't think any restaurant in hk or here will do it now.

作者: CWong 時間: 2009-7-14 00:08

我朋友以前在唐人街做过云吞麵档，佢話我知餐館啲粥咁绵咁滑係因为每朝煮粥時都用好多肥豬肉同啲米一齐煲，煲到肥肉溶晒入啲粥入面，所以dmnf講嘅冇錯！

作者: somewhereintime 時間: 2009-7-14 06:48

本帖最後由 somewhereintime 於 2009-7-14 06:54 編輯

I'm not here to argue, I have posted my recipe to make jook at home in 40 minutes with no oil, ref#13
I have proof for everything I say, why somebody keep accusing me for BSing?
90% oc cooking classses I teach are in English, so I'm not soliciting Chinese market.
I think I've cooked more jook than most people do for a life time, I masterminded the student
canteen at HKCU just before I came to Canada, while at Leightoon Garment Factory, we feed 2,600 staffs 3 meals daily, 400-500 catties of rice everyday, consisted of 4x30 gallons kettles of Chiu Chow congee,
just bring water to boil, add rice 1:8 ratio, bring back to boil, turn off heat and steep for 50 minutes.
I cooked congee at Vancouver Trade & Convention Centre, in 6 x 100 gallon Steam Jacket Kettles, add rice and cook 15 minutes, blend 1 minute with 2 HP immersible blender, boil for 10 more minutes, add sea salt. Just tell me how many serving of people you can serve with 600 gallons of Jook? 1,600 x 6 pots = 9,600 bowls, gives or takes, in under 30 minutes. BSing with ground.
I used to cook Lobster Bisque in similar manner, in a CFIA Certified Export Plant with all natural ingredients and International Patent, not C9 cooking at home.
I'll be co-ordinating National HACCP Training Program in Korea on behalf of University of Chicago and IFSEA, talking of BSing.

作者: news 時間: 2009-7-14 07:42

本帖最後由 news 於 2009-7-14 07:43 編輯

38# somewhereintime

i think you gave people the wrong impression that you are showing off instaed of sharing thoughts...often time..you emphasize too much on your ability or your accreditation and etc...

but anyways...i thought the one near happy date in richmond is good..'dai hing'..or something..hvnt been there for a long time now..so dunno if it's still the same

作者: myversa 時間: 2009-7-14 07:46

39# news

I like that one too. The only one and the one in Crystal Mall I usually go.

作者: sheep 時間: 2009-7-14 07:59

我朋友以前在唐人街做过云吞麵档，佢話我知餐館啲粥咁绵咁滑係因为每朝煮粥時都用好多肥豬肉同啲米一齐煲，煲到肥肉溶晒入啲粥入面，所以dmnf講嘅冇錯！ ...
CWong 發表於 2009-7-14 01:08

I heard someone said that add a preserved duck egg ( pei dan ) to make congee.

作者: somewhereintime 時間: 2009-7-14 08:12

39# news
I apologize for my OT,
Someone has false accused me 3 times within an hour and suggested me to learn from a C9 so I just put the record straight.
But the way the cook congee remains the same, for home or for 10,000
1:8 for Chiu chow Jook
1:12 for Cantonese  congee
No oil for plain congee and oil/fat for savory jooks
Actually it is nothing new to boil the fat into soup/congee, the Spanish and Mexican
cooking call it Ole, and even the Shanghainese and Chiu Chow Nouns  would  cook their sharks fin  in similar manner, how would you do a rich Cantonese fish soup?
Panfried the whole fish, adding hot broth by instalments and keep cooking  until the soup is rich and milky in colour

作者: sheep 時間: 2009-7-14 08:20

39# news
I apologize for my OT,
Someone has false accused me 3 times within an hour and suggested me to learn from a C9 so I just put the record straight.
But the way the cook congee remains the sam ...
somewhereintime 發表於 2009-7-14 09:12

But in here, the fish soup hardly turn milky. I've tried cold or hot broth to it.
I know that some chef in here put milk into the fish soup to cheat.

作者: somewhereintime 時間: 2009-7-14 08:33

[url=http://www.loyaukee.com/forum/redirect.php?est fish soupgoto=findpost&pid=115996&ptid=9266]43#[/url] sheep

The best fish soup I ever eaten were in Macau, Chung Shan and Shun Tak,
I like it made with fresh water Pearl River Black Fish or Shek Kou Kung.
Here we don't have much choice, the Australian Sea Bream is good but costly,
the Milkfish from TW is acceptable.
No, I never put milk in fish soup, what if your guest happened to be allergic to dairy?
I don't cook fish soup at home, it is too smelly for the rest of family members.

作者: sheep 時間: 2009-7-14 08:36

43# sheep

The best fish soup I ever eaten were in Macau, Chung Shan and Shun Tak,
I like it made with fresh water Pearl River Black Fish or Shek Kou Kung.
Here we don't have much choice, the Austra ...
somewhereintime 發表於 2009-7-14 09:33

Remind me when I was young

作者: somewhereintime 時間: 2009-7-14 08:47

45# sheep
My favourite savory jook with no oil would be
Stock Fish and Peanut Jook, it is so hard to come by
1. Most of the "Stockfish"sold here are actually Canadian Pollock shipped to China and
made their way back to Canada, they fall apart easily and no flavour
2. It is not feasible to sell as you cannot mix it with other jook ingredients, you have
to cook a seperate kettle of jook that may not sell well
It is one of the jook I cook often, again, childhood memory.
Anyone know where can I eat REAL Stock Fish Jook in Metro Vancouver?

作者: news 時間: 2009-7-14 08:53

hmmmi love fish soup

作者: somewhereintime 時間: 2009-7-14 08:54

41# sheep
I would do it when I have an upset stomach,
it works well, and some restaurant i know would do so,
the only draw back is that the jook would turn grayish,
the alkalinity in Pee Dan helps breaking down the rice and emulsifying
the jook.
I add gingko nuts and crumbled bean sheet to make it more tasty.
Remember buying Jook for breakfast under #10 Typhoon in HK back in 60's

作者: sheep 時間: 2009-7-14 08:58

41# sheep
I would do it when I have an upset stomach,
it works well, and some restaurant i know would do so,
the only draw back is that the jook would turn grayish,
the alkalinity in Pee Dan helps b ...
somewhereintime 發表於 2009-7-14 09:54

But I like the Wonton siu yep in the 60's

作者: somewhereintime 時間: 2009-7-14 09:14

本帖最後由 somewhereintime 於 2009-7-14 09:15 編輯

But I like the Wonton siu yep in the 60's
sheep 發表於 2009-7-14 08:58

The Wonton home delivery in 60's too
Hey, you are not that old

作者: sheep 時間: 2009-7-14 09:18

I'm a old man with a childish mind sometimes naive!!!!!! Ha Ha

作者: somewhereintime 時間: 2009-7-14 09:22

I'm a old man with a childish mind sometimes naive!!!!!! Ha Ha
sheep 發表於 2009-7-14 09:18

The Old Menace? I thought it is my nick name

作者: sheep 時間: 2009-7-14 09:26

The Old Menace? I thought it is my nick name
somewhereintime 發表於 2009-7-14 10:22

no patent

作者: tweety 時間: 2009-7-14 10:50

Don't u guys notice that he keeps saying how to cook " Chui chow congee" not the regular congee that we ask or mention about? It's totally different way to cook. The Chui chow congee taste like 米還米, alot of water in it gar mei?
My way to congee is:
soaked ur 2 cups of regular rice in cold water over night.
soaked ur 1 cup of sticky rice in water overnight
boiled pork bones and dried scallops (of course u need to soaked ur dried scallop in the water overnight to make it softer la), put some salt , use it for congee base
after u put everything without the ribs bones into ur cooker for regular rice cooking time.
U can put fresh sliced halibut or fresh sliced beef in your bowl then u pour ur hot congee in it, the fish and beef will about cook is more juicey than u put ur meat inside the cooker.

If u don't like to use the rice cooker, u can put everything into 瓦 pot cook for half hour, but u need to keep stir it, that's pretty tired for mr, so I used the cooker instead

作者: somewhereintime 時間: 2009-7-14 11:21

54# tweety

The topic is Plain congee.
and I did posted the recipes twice,
1 cup of rice to 12 cups of water, the rice for Cantonese congee is Yau Jim
grown in Un Long, NT while the Chiu chow one use See Miu.
The Cantonese one is cooked on high heat, therefore the cost of fuel could
be greater than the rice used.
and in the old day, the Dai Pai Dong started cooking congee at 2:00 am
savory jook is too rich for me( I eat an entire pot of plain congee)
You are too young to know this fine details, however your recipes surely
sound tasty

作者: somewhereintime 時間: 2009-7-14 11:23

My mom used to cook chicken jook when she played Mah jong, she started
with an old fowl and the jook would be ready when she finished 4 rounds of MJ

作者: sheep 時間: 2009-7-14 13:45

Don't u guys notice that he keeps saying how to cook " Chui chow congee" not the regular congee that we ask or mention about? It's totally different way to cook. The Chui chow congee taste like 米還米 ...
tweety 發表於 2009-7-14 11:50

Call me when you make jook. I'll come

作者: tobiko 時間: 2009-7-14 13:54

41# sheep
I would do it when I have an upset stomach,
it works well, and some restaurant i know would do so,
the only draw back is that the jook would turn grayish,
the alkalinity in Pee Dan helps b ...
somewhereintime 發表於 2009-7-14 09:54

How long should you cook the jook with the gingko nuts and crumbled bean sheets? Will it get that velvety/smooth texture like the commercial (with out the pork fat)? Or will it at least be smoother with the 2 ingredients than just the rice and water itself?

作者: somewhereintime 時間: 2009-7-14 15:22

58# tobiko

40-60 minutes, depends on the rice you use, and keep the congee boiling
at Med-Hi. This is the way I cook at home.
the use of gingko nuts is for the flavour, does not contribute much to the texture,
again, it is for Cantonese, I don't think the Taiwanese would like it so much.
For the same reason, I don't like the Taiwanese congee so much.

作者: sheep 時間: 2009-7-14 20:17

話明明火白粥
更係要大火煲啦
始終都係鐘意冇味粥
清腸胃

作者: rockypath 時間: 2009-7-15 02:00

本帖最後由 rockypath 於 2009-7-15 03:03 編輯

39# news
Someone has false accused me 3 times within an hour and suggested me to learn from a C9 so I just put the record straight.
...
somewhereintime 發表於 2009-7-14 09:12

I believe you don't even know which person I had mentioned teaching jook cooking at Vancouver schoold board. That person is HE, not SHE.

You certainly know "China Town" style congee since you worked in China town before.

P.S. I have to admit that I am not sure whether he is still teaching there. However, if you want to learn from him, I believe you can certainly find him.

作者: somewhereintime 時間: 2009-7-15 07:29

I know that person, he used to work at T&T, and he is still teaching for Burnaby School District, he got fed up when many students complain that he insist to use MSG in the class.
He was my intern at VSB when he started, say 1998. My wife taught the same topic at Richmond School district  for years too, her students are most C9.
I  did not really work in Chinatown, but helped out as a head baker for my uncle, 5 cases of eggs used everyday.
I set up a local noodle house in 1983 and it has generated profit to acquire $15 M commercial properties and 5 other businesses under its name,  at one point, they would go through 50 gallons of flavoured congee daily,  over $10,000 case sales everyday, with Food and Labour Cost  well under 50%.
Anyway, as I said, there are many different ways to prepare any dish, the Chef at some Buddhist temples and vegetarian restaurants were my students and they surely cook different from us.
And I have posted my recipes for sharing, it is my way of cooking for 45 years

作者: rockypath 時間: 2009-7-15 08:59

I know that person, he used to work at T&T, and he is still teaching for Burnaby School District, he got fed up when many students complain that he insist to use MSG in the class.
He was my intern at VSB when he started, say 1998.somewhereintime 發表於 2009-7-15 08:29

I don’t think we are talking about the same person.

I set up a local noodle house in 1983 and it has generated profit to acquire $15 M commercial properties and 5 other businesses under its name,

somewhereintime 發表於 2009-7-15 08:29

Cannot believe you would 將他人的成就說成自己的功勞.

作者: somewhereintime 時間: 2009-7-15 09:20

本帖最後由 somewhereintime 於 2009-7-15 09:22 編輯

1. The instructor's name is St___n W_, he teaches 3 courses only; he worked for the Marketing Dept at T&T, he is a good Home Cook I would say. There are only a small handful of Chinese instructors  in Metro Vancouver.  He does is similar to  what my wife does in Richmond School Board and Chinese Cultural Centre.
2. The restaurant is family business, now operated by my cousins, my father reigned  their
   kitchen for 23 years while my brother  managed the FOH.
Instead of speculating , would it  be much easier to ask the people directly?

作者: rockypath 時間: 2009-7-15 09:35

2. The restaurant is family business, now operated by my cousins, my father reigned  their
   kitchen for 23 years while my brother  managed the FOH.
Instead of speculating , would it  be much easier to ask the people directly?somewhereintime 發表於 2009-7-15 10:20

Ask you directly? I don't think so.

It is your uncle's business and you just worked there. Even worse, you bad-mouth your uncle and his business. Don't forget, he brought you to Canada.

作者: somewhereintime 時間: 2009-7-15 09:52

本帖最後由 somewhereintime 於 2009-7-15 10:11 編輯

65# rockypath

It is getting personal, but at least you finally got one info correctly, my uncle brought me
to Canada. I owed him to my last day and would not bad mouth him, it is only grateful.
I never work for him as staff or ever on payroll, just helping out as return of favour, he IS the only person I owed in my life, and his successful stories in business is in my lecture.
I meant you can check with the VSB , Richmond School District, SUCCESS and Chinese Cultural Centre. Doesn't matter much to me, teaching cooking is just hobby for 35 years, HACCP is what I do for living.

作者: daimo 時間: 2009-7-15 10:01

it's only 白粥.

take it easy guys.

作者: sheep 時間: 2009-7-15 10:09

it's only 白粥.

take it easy guys.
daimo 發表於 2009-7-15 11:01

It was already easy to make 白粥

作者: 布小熊 時間: 2009-7-15 10:12

it's only 白粥.

take it easy guys.
daimo 發表於 2009-7-15 11:01 AM

I think they need some 白粥 to clear their fire.

yeah.. take it easy guys.

作者: somewhereintime 時間: 2009-7-15 10:14

[inb] 68# sheep
Yes, I just made a pot of plain congee, in 20 minutes.
Guess what Mr. Sheep, my student gave me some "Cheese Sheets"
when she return home from Shun Tak, I think it bring back some
childhood memory too

作者: sheep 時間: 2009-7-15 12:04

Wa "Dai Leung Au Yu"
is it OK for the custom?

作者: somewhereintime 時間: 2009-7-15 12:45

本帖最後由 somewhereintime 於 2009-7-15 12:46 編輯

Wa "Dai Leung Au Yu"
is it OK for the custom?
sheep 發表於 2009-7-15 12:04

Bingo, you are so smart.
She just declared as Chinese condiments.
It used to be available in Chinatown,
the best accompaniment to go with plain congee.
Another student keep bringing me Dan Lo Salted Fish from Malaysia
last batch she claimed as "Fabric Samples"
These 2 items are not permitted to enter Canada, but I like them.

作者: sheep 時間: 2009-7-15 12:48

Bingo, you are so smart.
She just declared as Chinese condiments.
It used to be available in Chinatown,
the best accompaniment to go with plain congee.
Another student keep bringing me Dan Lo Salt ...
somewhereintime 發表於 2009-7-15 13:45

Let's set up an old man club

作者: somewhereintime 時間: 2009-7-15 12:54

Let's set up an old man club
sheep 發表於 2009-7-15 12:48

You, me, 4 Gor and Uncle Tat? Gang of 4 DOMs
Oh, we can play bridge

作者: sheep 時間: 2009-7-15 12:56

You, me, 4 Gor and Uncle Tat? Gang of 4 DOMs
Oh, we can play bridge
somewhereintime 發表於 2009-7-15 13:54

Marjhong?

作者: somewhereintime 時間: 2009-7-15 13:13

75# sheep
MaJong and chicken Jook go hand-in-hand,
the jook is ready after 4 rounds of MJ
Old bird has better flavour, and bring your 50 years Chen-pi

作者: sheep 時間: 2009-7-15 13:14

no chen-pi la, now only guo-pi

作者: somewhereintime 時間: 2009-7-15 13:38

77# sheep

Any peels over 20 years would be good

作者: zuesel 時間: 2009-7-17 09:41

Too bad, i don't like the taste of peel.

Does anyone know how to boil jook in a regular stainless steel pot and not stick to the bottom?

作者: somewhereintime 時間: 2009-7-17 10:38

79# zuesel
Bring the rice and water to boil, and keep half boiling until done,
stir occassionallly.
I cook mine in rice cooker, you can cook on stovetop as long as
the pot is big enough, it does not boil over.
I use thin bean sheet and gingko nut, so the congee is pale yellow.
Chen Pi is for older people

作者: zuesel 時間: 2009-7-17 11:39

I don't like gingko nuts either.
What do you mean by "keep half boiling??" You mean medium heat?

作者: somewhereintime 時間: 2009-7-17 11:57

81# zuesel
Medium high heat, yes, the utilities cost may be more than the rice,
but that is the authentic way to cook Real Cantonese congee.
People will tell you how they " make" soup and congee in Thermal Pots,
but to me , that is not real cooking.
Ginglo nut is good for you, but it is your call, some people put salted
duck eggs in the congee too.

作者: MAXIMUS 時間: 2009-7-17 12:53

Plain congee is boring, I hate it

作者: rockypath 時間: 2009-7-18 03:11

Does anyone know how to boil jook in a regular stainless steel pot and not stick to the bottom?
zuesel 發表於 2009-7-17 10:41

My mom cook jook with regular stainless steel pot all the time. She once told me that the trick is to add lot of water, and it must be maximum heat at the beginning (I am not sure with this part, I can ask her tomorrow).

The jook does not stick to the bottom at all and very smooth.

作者: somewhereintime 時間: 2009-7-18 06:46

81# zuesel
I just made a pot of Stock Fish & Peanut Jook:
1 Cup Australian Yau Jim Rice
12 Cups water
3/4 Cup small peanuts soaked overnight
3 Oz. Stock fish(make sure it is not Canadian Pollock)
Seasalt to taste
1. Bring rice, water, stock fish and peanuts to boil, boil 15 minutes
2. Turn the heat to Medium High, #7-8 on electric stove, cook 30 minutes
3. Season with sea salt, about 2 teaspoonful Kosher salt or 1 tsp table salt.
It is simple but I do not know any Chinese restaurant would sell this.
Call it a bowl of nostalgia

作者: siuyudim 時間: 2009-7-18 09:03

to answer the question... i went to "hoi wong" (1st ave & renfrew) for with a frd for late-night a couple days ago, their plain congee was good.. i certainly did not taste the msg. i'm not sure if their congee during the day is any different, i just know i favour its texture.

作者: somewhereintime 時間: 2009-7-18 09:18

I doubt any cook would put MSG in plain congee.
MSG is flavour-booster for meat or fish protein.
In vegetable items, it taste really odd and easy to detect.
I don't cook in Chinese or Japanese restaurant so I do not use
MSG at all. Even for dashi and chicken soup base, I would check
the ingredient list.

作者: meowow 時間: 2009-7-27 15:55

海皇 is prtty good, it's near 1st ave, T&T

作者: zuesel 時間: 2009-7-30 09:47

81# zuesel
I just made a pot of Stock Fish & Peanut Jook:
1 Cup Australian Yau Jim Rice
12 Cups water
3/4 Cup small peanuts soaked overnight
3 Oz. Stock fish(make sure it is not Canadian Pollock)
Se ...
somewhereintime 發表於 2009-7-18 06:46

Thank you!
Now, I am curious. Why different types of salt and what are their functionality in cooking?

作者: somewhereintime 時間: 2009-7-30 16:54

Basically, sea salt is evaporated sea water, salt harvested in different part of the world
would taste different.
My preferred salt for cooking is Diamond brand Kosher salt because it sticks to food
instead of bouncing off, and that since it is a much larger crystal so you can crush it with your fingers. Since it is bulkier you will end up using less salt in your food.
Salt is the most popular seasoning for mankind, and the oldest food preservative before
the invention of refrigeration system. Salt also brings out the natural flavour of food, try to sprinkle a little on watermelon and pineapple.
Salt is very important in baking, it would strengthen the gluten of flour for bread making, regulate the activity of yeast, and, without salt, bread will taste flat and goes wild.

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