sheep

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

dmnf

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.

rockypath

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.

mcjohnjohn

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.

rockypath

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.

tofu

"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.

CWong

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！

somewhereintime

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.

news

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

myversa

39# news

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