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From: jason@hp-pcd.UUCP
Newsgroups: net.cooks
Subject: Jook: Using Leftover Rice
Message-ID: <3500026@hp-pcd.UUCP>
Date: Thu, 15-Mar-84 04:18:00 EST
Article-I.D.: hp-pcd.3500026
Posted: Thu Mar 15 04:18:00 1984
Date-Received: Sat, 17-Mar-84 07:00:20 EST
Organization: Hewlett-Packard Portable Computer Division - Corvallis, OR
Lines: 55
Nf-ID: #N:hp-pcd:3500026:000:1678
Nf-From: hp-pcd!jason    Mar 15 01:18:00 1984



	Another option in using leftover rice is to make Jook (Turkey
	Rice Gruel).  Eaten usually for breakfast/brunch especially on 
	weekends, it makes use of the turkey carcass that you would have
	otherwise thrown away.  This is a cheap&yummy&EEEZZZ.

	(Paraphrased from "Eight Immortal Flavors" by Johnny Kan)
	Place in a 10 qt soup pot (6-8qt ok) with tight fitting lid:

		Carcass of roast turkey cut into 6 pieces.
		(Kind of excessive, half ok, two butts ok)
		The meatier the better!

		Cold water to cover, at least 5 qts.

		1 tablespoon salt

		1 teaspoon MSG (for cancer lovers)

	Boil at high heat (rolling) for 2 hours.  Remove bones and skim
	excess fat from turkey broth.  Debone any meat and return to pot.
	Have prepared while broth is cooking:
		
		1 full cup washed rice (raw)

		1/2 teaspoon vegetable oil

		1/2 tablespoon salt, mixed thoroughly with rice.
		Let stand at least one hour.

   	Add rice to broth and cook at medium heat (simmer) until rice 
	disintegrates completely into broth (about 2 hours).  You can
	add the leftover rice in the last half hour to hour - compensate
	the raw rice.  Stir occasionally to prevent sticking and burning 
	in bottom of pot.  You're looking for the consistancy of a thin
	to medium paste - not runny or thick.

	Add (optional):

		1/2 canned shelled Gingko nuts, stirred throughly into
		turkey gruel.  (Not for me, NO way Jose!)
		
		1 bunch sliced green onions

		4-5 dropped eggs (yokes broken; not beaten)

	Season and garnish each serving with See Yow (soy sauce) and 
	Yuk Sung (dehydrated pork $$$+++).


			-Jay Su
			!hplabs!hp-pcd!jason

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