CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
We are having Congee based on the recipe from the Premiere episode of Top Chef season 12, by Chef Mei Lin.
We are having Congee based on the recipe from the Premiere episode of Top Chef season 12, by Chef Mei Lin.
Breakfast for dinner?
Most of my Asian American friends eat Congee for breakfast. I can see why as it's so warming and filling.
My boy has his first scrimmage tonight, and he has to be on the field by 4:45 so dinner will be late. Probably a salad and pizza, or diner takeout.
I'm not sure who thought a scrimmage was a good idea the night before school starts. The last thing these kids needs is to be pumped up and get to sleep late the night before the hand of God descends upon them (Catholic school, lol).
Lol, no. This is a Catholic Prep school. They take this pretty seriously (maybe a little too much?).
The pros actually scout the varsity teams here, although my son is only in 8th grade.
I just want him to enjoy playing, learn about teamwork and camaraderie, an derive pleasure from crushing opponents while they go home crying to their mamas.
Wait, I shouldn't have said that last part.
We are having Congee based on the recipe from the Premiere episode of Top Chef season 12, by Chef Mei Lin.
Did someone say Jook? Well, that's we call it in Hawaii anyways...
I haven't had that in, well, 10 years now, at least.
Craig, I looked up that recipe, that sounds OUTRAGEOUSLY good!
I also saw that Blue Apron has that in their rotation.
I've always used turkey rather than chicken, MMM!
Our supper will be grilled b/s Chicken Thighs, some sort of grilled veg and Trader Joe's Hatch Chile Mac n Cheese... kinda boring
That's where I got the recipe. I used 1/2 tsp of the spices, except for the cayenne that was 1/4, though if you want more heat, use the 1/2. I'm sure Craig would have appreciated it. I also added a bit of water to the palm sugar cause a lot of people complained about it burning. I also cooked the sugar on med until it was all melted, then turned up the heat.
Clever avatar, Craig.
I'm planning a sort of ragu with country-style pork ribs as the meat component.