Comments for The Spice is Right http://big-chef.com/tsir How do we know? Because we ate it. Fri, 07 May 2010 21:00:32 +0000 http://wordpress.org/?v=2.9.1 hourly 1 Comment on Day Twenty-Five: Vietnamese Bread by Janaki http://big-chef.com/tsir/2008/01/26/day-twenty-five-vietnamese-bread/comment-page-1/#comment-5882 Janaki Fri, 07 May 2010 21:00:32 +0000 http://big-chef.com/tsir/?p=203#comment-5882 @JJ Sure, it's already posted. Click the link in the post, the underlined text that says "Vietnamese bread." @JJ Sure, it’s already posted. Click the link in the post, the underlined text that says “Vietnamese bread.”

]]> Comment on Day Twenty-Five: Vietnamese Bread by JJ http://big-chef.com/tsir/2008/01/26/day-twenty-five-vietnamese-bread/comment-page-1/#comment-5881 JJ Fri, 07 May 2010 20:54:37 +0000 http://big-chef.com/tsir/?p=203#comment-5881 can i get the recipe for this i need it for my food science class and its the only vietnamiese bread i could find can i get the recipe for this i need it for my food science class and its the only vietnamiese bread i could find

]]> Comment on Congee Breakfast: The Jook’s On You by Donna Jitchotvisut http://big-chef.com/tsir/2010/04/09/congee-breakfast-the-jooks-on-you/comment-page-1/#comment-5631 Donna Jitchotvisut Thu, 22 Apr 2010 18:21:57 +0000 http://big-chef.com/tsir/?p=892#comment-5631 The name, "jook," rang a bell! I remember eating this for breakfast for the first time when my former husband and I were visiting relatives in Bangkok. As an American who was used to American style breakfast foods, jook was quite a change. The jook my sisters-in-law made for us had grated fresh ginger root, hard boiled egg, slivers of left-over roast chicken, green onion (or that's what it looked like), and some kind of crunchy vegetable like a radish (but not our red and white variety). The liquid the jook was cooked in had to be some kind of seasoned broth. Anyway, it was delicious and very satisfying. The name, “jook,” rang a bell! I remember eating this for breakfast for the first time when my former husband and I were visiting relatives in Bangkok. As an American who was used to American style breakfast foods, jook was quite a change. The jook my sisters-in-law made for us had grated fresh ginger root, hard boiled egg, slivers of left-over roast chicken, green onion (or that’s what it looked like), and some kind of crunchy vegetable like a radish (but not our red and white variety). The liquid the jook was cooked in had to be some kind of seasoned broth. Anyway, it was delicious and very satisfying.

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