Mmm, leguminous.

[changeling]

I have curried pea soup for breakfast. Yay! I like legumey porridges for breakfast. My usual default is a mild dhal, or kitcheree (as per Charmaine: 50% lentils, 50% rice). It's easy, because it just involves a cup of dried legumes and two cups of water, maybe some spices (I often just use cardomom), then you shove it on the stove and go check your library's catalogue online (or whatever).

I just don't like normal porridge at all. I think this might all tie in to the savoury vs sweet breakfast preferences, though I do like pancakes for breakfast. Perhaps that does not count. Do we not ALL like pancakes for breakfast? Especially with blueberry–maple syrup, or a berry compote. Mmm, berries.

I have been given an enforced day off. I'm only supposed to work four days a week, but I've been working five to finish off these books I've been working on, and Mark told me not to come in today because the new project won't be done. Eh. I wanted to spend one day this week in the State Library, continuing the reading I began on Sunday (Greek religion: archaic and classical, Walter Burkert, translated by John Raffan). I kinda wish the State Library was a borrowing library, and not just a reference library, but on the other hand, it would mean that the collection wouldn't be nearly as awesome. I hope today I get one of their comfy armchairs, or failing that, a chair at all. I didn't account for how popular the library would be on Sunday, and ended up sitting on the ground in the magazine section, with my back to the wall. That sucked.

Comments

[chn-breathmint.livejournal.com]

If you have a crock-pot, you can make savory congee for breakfast. Or cook your curried pea soup in it all night, until it has a lovely smooth consistency.

If you're making a vegan congee, you'll want to put about half raw peanuts in with the rice. They cook down to being pea-soft and add a wonderful earthy flavor to the porridge. Things I've had with congee that taste very good - a drizzle of sesame oil and some golden-fried shallots on top, some Chinese fried dough fritters, pickled ginger, little rounds of spring onion.

- Mel

[delirieuse.livejournal.com]

I don't have a crockpot, unfortunately! And I can't say I've ever had congee before. What is it?

[chn-breathmint.livejournal.com]

A congee is a Chinese porridge of rice cooked down for a whole night, over constant low heat until the grains start breaking down. It's smooth, silky in texture, and very yummy.

You can substitute a double-boiler for a crock-pot in the preparation of one. The basic proportions are about two parts rice, six to eight parts broth or water. I recommend broth as it results in an intensely flavorful porridge after the long cooking. You can use brown or heirloom rice instead of white - it improves the flavor infinitely and my favorite congees are all made with brown rice. And if using peanuts, use them raw and un-husked. Just shelled will do.

Also, I'm going to experiment soon, in using the Jamaican ackee (a fruit that has the consistency of scrambled eggs) as a vegan substitute for egg in dishes like frittatas and omelets. I'll give you an update on that when I do experiment in making it happen.

As it is, the regular ackee has a flavor and texture like scrambled eggs when fried in a pan. Traditional Jamaican preparation involves bell peppers, onions, and salt cod to make "saltfish and ackees". Me, I think if I pureed some ackees and mixed it with nut milks like medieval chefs used during Lent, I'd get a smooth, creamy consistency for making French-style omelets and silky vegetable frittatas with. There might be a slight problem getting it to hold together right, but that's what the experimentation is for.

As far as I know, you can get canned ackees from a Carribbean foods store, and those are preferable to the fresh unless you know what you are doing - raw ackees may be poisonous unless absolutely ripe.

- Mel

[chn-breathmint.livejournal.com]

Also, urgk, that was supposed to be one part rice to six to eight parts of water or broth. Blame exhaustion. It's 2 AM where I am in the world right now and I haven't been sleeping well this week due to stress.

- Mel

[delirieuse.livejournal.com]

You will have to let me know about the ackee, but I don't think we have any Caribbean food stores in Melbourne. Same as how we don't have any Mexican (that I know of).

I don't know if it's worth trying egg replacers to help the ackee bind together. There are commercial tapioca flour–based ones, or I use flaxseed meal blitzed with water.

[bonesinger.livejournal.com]

Mmm. Burkert. I have that one. It's so... dense but enjoyably translated. Those whacky Germans and their notions of communal guilt. (See: Sacrifice)

[delirieuse.livejournal.com]

Which one have you got? I do like what I've read so far of Greek Religion. I'm thinking of picking up one for myself.

[bonesinger.livejournal.com]

Greek Religion. Essential reading for two of my electives at Uni. Also potentially of interest is Tomlinson's 'Greek Architecture' for its examinations of temples and temple architecture, and Bettay Hughes' 'Helen of Troy' for its bits on Mycenaean and Phyrigian culture (and a cracking good read besides). I also like Rosalie David's 'Religion and Magic in Ancint Egypt', although it's not Greek.

[bonesinger.livejournal.com]

Whoops, BETTANY Hughes. Also Ancient Egypt. I can't believe I proof for a living. *spazzes*

[delirieuse.livejournal.com]

Hey, I managed to leave the job ad attached to the top of my application letter for an editing job. I understand.

[delirieuse.livejournal.com]

Hmm. Were you at La Trobe, or University of Melbourne? Or Monash (does Monash have Classics subjects?)

I guess I really should check out Unimelb's bookroom for good Classics books. Or maybe Academic and General!