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Restaurants & Bars 18

Congee

pat hammond | Sep 21, 200103:37 PM

I like cream of wheat and like grits even more. And I understand the analogy to congee. But this congee had shrimp in it , was delicately flavored, and to me, luxurious. I think of cream of wheat as utilitarian, tho' good. I'm going to experiment with some of the recipe suggestions I've seen here and check a cookbook or two. I'm thinking of tiny bits of lobster and perhaps some of the roe stirred in. Does that sound good? Or yucky? Or just too far afield from what congee should be? I'm flying blind here! pat

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