Comments on: The Joys of Jook http://www.foodgal.com/2009/02/the-joys-of-jook/ Musings on food, wine, laughter, and life Thu, 20 Jun 2013 03:49:34 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Food Gal » Blog Archiv » Jean-Georges Vongerichten’s Inventive Take on Butternut Squash http://www.foodgal.com/2009/02/the-joys-of-jook/comment-page-1/#comment-26111 Food Gal » Blog Archiv » Jean-Georges Vongerichten’s Inventive Take on Butternut Squash Mon, 21 Nov 2011 13:27:18 +0000 http://www.foodgal.com/?p=934#comment-26111 [...] After-Thanksgiving Chinese Rice Porridge Share and [...]

]]> By: Tweets that mention Food Gal » Blog Archiv » The Joys of Jook -- Topsy.com http://www.foodgal.com/2009/02/the-joys-of-jook/comment-page-1/#comment-16459 Tweets that mention Food Gal » Blog Archiv » The Joys of Jook -- Topsy.com Sun, 28 Nov 2010 22:30:21 +0000 http://www.foodgal.com/?p=934#comment-16459 [...] This post was mentioned on Twitter by Kat and Kat, Janice Yenpasook. Janice Yenpasook said: The joys of jook! This is what I'm making today. Mmmm! http://bit.ly/i5mq4Q #jook #congee #arrozcaldo #memoriesfrommychildhood [...]

]]> By: Food Gal » Blog Archiv » Speedy, Simple Sides Part I: The Mushrooms http://www.foodgal.com/2009/02/the-joys-of-jook/comment-page-1/#comment-16369 Food Gal » Blog Archiv » Speedy, Simple Sides Part I: The Mushrooms Tue, 23 Nov 2010 13:26:44 +0000 http://www.foodgal.com/?p=934#comment-16369 [...] My After-Thanksgiving Chinese Rice Porridge Share and [...]

]]> By: gaga http://www.foodgal.com/2009/02/the-joys-of-jook/comment-page-1/#comment-2263 gaga Sun, 08 Feb 2009 00:58:33 +0000 http://www.foodgal.com/?p=934#comment-2263 I love jook. My favorite is the one with thousand year old egg. Yours looks great too!

]]> By: Nate http://www.foodgal.com/2009/02/the-joys-of-jook/comment-page-1/#comment-2221 Nate Wed, 04 Feb 2009 19:28:08 +0000 http://www.foodgal.com/?p=934#comment-2221 The great thing about jook is the infinite number of condiment combinations you can have.

Andrea, you can use a roast chicken carcass or you can really cheat and use canned chicken stock.

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