Rice article in Saveur
In the Nov issue, Mei Chin offers a recipe for 4-6 servings of jook which, among other things, uses over 1/2 lb dried scallops -- does this sound right? Also, the article itself is a painful read, so joyless, so much resentment.
re: Gary Soup
I find that for a normal sized pot (4-6 qts, or even more), a small handful of reconstituted dried scallops is more than enough that might be two to six scallops, depending on the size. Big ones obviously cost more per pound, and have better flavor. I soak them overnight in a bowl of water, and usually use the soaking water too.
However, I don't usually even use dried scallops unless it's a splurge pot of seafood congee, in which case filets of any tender white fish, a few clams, fresh sea scallops, green onions, and ginger would also go in.
Plain congee, IMO, should be just that--plain.
I found Mei Chin's rice article in Saveur to be refreshingly candid, sarcastic, self-depricating and sometimes funny. It's a relief from the gushy, precious articles in Gourmet, Food & Wine, etc. Eg. "tuna tartare might get a spring twinge of mint...and a wild rush of rhubarb." "From the first bite, it is filled with sly surprises." I thought this article was more like a sly surprise than the usual overblown food writing.
I'm going to try the Zongzi (sticky rice dumplings wrapped in bamboo leaves) - they sound delicious, if a lot of work.
One of the best things I've ever eaten was sticky rice in banana leaves purchased on the roadside in a park on the eastern side of Taiwan (it was a weekend offshoot of a business trip). Please report back, if you can, on your experience!
I've not seen the Saveur article (though I'm tempted to go out and get it if it has this recipe) but I am with you on overwrought food writing...
I didn't understand why this woman had taken it upon herself to write an article (for a food magazine!) about a food she doesn't like.