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Snapshots from Asia: Claypot Rice
Oh boy, do I love the burned rice on the bottom! And yes, I too have been known to fight my dining companion for the crispy bits:-)
My Japanese is rusty, but I believe the direct translation of okoge would be "honorable burn"--cute, no?
So fun to see your stuff here, Ling!
An Egg Within an Egg
The banner image on Becks and Posh has a pepper within a pepper that looks like a strawberry. That's a true cross-species alien invader.
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Recent Comments | Response to Comments
Cooking with Kids: Mac and Cheese Mix-Ins
While I'm usually a from scratch sort of a cook (I made a vat of chicken stock the other day because I needed half a cup for a recipe), I love mac and cheese from a box--the bright orange kind too. I like homemade mac and cheese as well, but that's a different animal entirely. For comfort, Kraft hits the spot. No add ins necessary.
Snapshots from Asia: Claypot Rice
Oh boy, do I love the burned rice on the bottom! And yes, I too have been known to fight my dining companion for the crispy bits:-)
My Japanese is rusty, but I believe the direct translation of okoge would be "honorable burn"--cute, no?
So fun to see your stuff here, Ling!
An Egg Within an Egg
The banner image on Becks and Posh has a pepper within a pepper that looks like a strawberry. That's a true cross-species alien invader.
Cooking with Kids: Mac and Cheese Mix-Ins
That picture kinda grosses me out but I LOVE the concept... I think you can throw everything but the kitchen sink in when it comes to Mac-N-Cheese. Red beans and salsa (someone mentioned salsa) are great...perhaps some fresh, shredded cheddar... Ground beef has probably been mentioned (sorry, I was busy today and didn't get a chance to read the whole thread). Pickled peppers? -I LOVE spicy stuff though and kids are usually not gonna go for that. :))
Cooking with Kids: Mac and Cheese Mix-Ins
I love to add thawed frozen peas and cooked, crumbled sweet Italian sausage to blue box mac and cheese.
Leftover blue box mac and cheese reheated and served with scrambled eggs and hot sauce or ketchup is actually a pretty good hangover breakfast. Don't forget the coffee!
I think my favorite thing to do to doctor boxed mac and cheese is to add a fixed batch of it to browned hamburger, scallions and a can of diced tomatoes (the kind with jalapenos added to them) and let all of it heat through until it's bubbly. Then I top my bowlful of it with a spoonful of sliced, pickled jalapenos. Quick chilli mac!
Cooking with Kids: Mac and Cheese Mix-Ins
Growing up my mom added breakfast sausage, which I didn't mind so much.....or tuna (especially on Fridays during Lent). I HATED canned tuna when I was a kid, so I didn't eat it.
Yes, the kind in the blue box is a guilty pleasure, but my homemade recipe (adapted from The Best Recipe) still puts me in heaven every time....
Snapshots from Asia: Claypot Rice
Oh how i loooooove crusty rice. My Cantonese family friends forbid our greedy utensils from attacking the crisp goodies, pour hot soup into the pot at the end of the meal it to loosen the remaining grains, and eat it as a finishing broth (not as crunchy, but still smoky and delicious).
Snapshots from Asia: Claypot Rice
Oh yes Karen, definitely crusty !
Snapshots from Asia: Claypot Rice
:) There must be some wonderful food in your house, Veron!
I hadn't heard of the potato method. The rice still comes out crusty?
The cherry rice I know is made with sour cherries though my friend says she has used cherry pie filling when she has lived places where sour cherries can't be found. It's her favorite, too. She says it means "home" to her.
Snapshots from Asia: Claypot Rice
Hi Karen! My hubby is Persian :), I'm chinese who grew up in the Philippines...so my house is quite a mix of culture really. The best to make tah-dig is made with thin slices of potato with clarified butter and yoghurt at the bottom of the pot, although lavash is also good and faster to make. Is that Saffron -Cherry rice ... the barberry rice? That is one of my favorite!
Snapshots from Asia: Claypot Rice
You know you have a good crust when you touch some saliva on your finger and quickly touch the side of the pot with it and it sizzles (don't worry it doesn't hurt.
Veron, it's funny hearing you say that because that is almost exactly how my Persian friend told me to do it but she said "Lick your finger and touch it to the side of the pot quickly and take it away. If it is dry when you remove it, then the rice is ready. If there is the least bit moisture left, it is not ready."
:) I wonder if other cultures have this method of time measurement of crusty rice-readiness.
And I also wonder how many other cultures make crusty rice and what their names for it are and what it is eaten with!
I also read of a method of cooking where lavash crumbs were tossed into the bottom of the pot with clarified butter before adding the rice for a thicker crust with Saffron-Cherry Rice.
Snapshots from Asia: Claypot Rice
If okoge is similar to tahdig as Karen Resta says then this is how you cook it in a non-stick pot. Normally Persians put oil and salt but for a more color ful crust mix in some yoghurt. When the rice is cook leave it a little longer on the fire to develop the crust. You know you have a good crust when you touch some saliva on your finger and quickly touch the side of the pot with it and it sizzles (don't worry it doesn't hurt...just don't leave your finger too long on the side of the pot). Oooh...now I want some Laap chang!
Snapshots from Asia: Claypot Rice
Karen: It looks like crusty rice is revered everywhere =)
lysine: I've been known to "smuggle" laap cheong in my suitcase. In fact, I wrap it up, then stash it among heaps of other "contraband" (dried scallops and oysters, shrimp paste chilli!) and funky food stuffs. So far, immigration officers have been confused enough to let me through after I *very ernestly* explain what's in just one of them.
Tea: I had not known the translation -- so incredibly cute =) And yes, I do wish I had a doorstep mojito delivery service... not so much an unreliable assistant though! Hope things are going better.
Snapshots from Asia: Claypot Rice
Mark Bittman has a video on how to cook this on the NY Times website...I made it and it truly is delectable
An Egg Within an Egg
I would normally say that anything within anything is usually a pretty delicious phenomenon (ie: cheese inside bread? delicious. ground pork and chives inside wonton? delicious). But an egg within an egg kinda creeps me out a bit.
I also hate when you get a half developed egg with eyes/beak/feet. grody.
B
Hand to Mouth
Making Stock of the Situation
A blog for the penniless gourmet
An Egg Within an Egg
I once had an egg with two yolks...is that common??
An Egg Within an Egg
Stop playing God - boycott eating eggs!
An Egg Within an Egg
Thanks, Tea. That's funny—I've looked at that banner often but never knew what was going on in that image. It *does* look like a strawberry.
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While I'm usually a from scratch sort of a cook (I made a vat of chicken stock the other day because I needed half a cup for a recipe), I love mac and cheese from a box--the bright orange kind too. I like homemade mac and cheese as well, but that's a different animal entirely. For comfort, Kraft hits the spot. No add ins necessary.