Blogs about: Jook
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Junk food, and the salvation of Turkey Jook (a.k.a., rice porridge, xifan, congee, juk, okayu)
Question: is it wise to eat pizza, chocolate-covered rice crispy bars, spicy blue corn chips and other junk food exemplars for days and days on end…even if you feel like being lazy? Answer: No! … more →
Dude, where's the stove?
Cooking Porridge for a Cold Cold Day...
Jasline wrote 1 month ago: It’s the examination period again, thus I have been lagging in updating the blog. And why am I here? … more →
GF: Basic congee
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Kate wrote 1 month ago: GF: Basic congee, originally uploaded by Kate Chan. So the photo is just the little bit left … more →
C-Mal "Can't Stop Me" (studio clips)
Jook Gaming
mysteryink wrote 6 months ago: Jook Gaming Networks So I’ve had this idea in my mind for weeks, and I have been planning this … more →
Simple Chicken Congee
littlebearskitchen wrote 9 months ago: Every culture seems to have their own version of chicken noodle soup. Whenever I’m sick with … more →
Leftover Turkey Recipes and Ideas
cookingnrecipes wrote 10 months ago: Our favorite part of turkey is the leftovers. We always cook too much on purpose because we love the … more →
Asian Food Saved My Life.
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aznheartthrob wrote 1 year ago: A lot of people always ask what’s your “Desert Island” meal? I don’t think t … more →
[Long] Day Five: Tapgol Park, Jogyesa, Foster Family Visit, Dinner with S, Namdaemun
themagpiesnest wrote 1 year ago: All of our days in Seoul were wonderful (no, I’m not exaggerating), but this one was a favorit … more →
Junk food, and the salvation of Turkey Jook (a.k.a., rice porridge, xifan, congee, juk, okayu)
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dudewheresthestove wrote 1 year ago: Question: is it wise to eat pizza, chocolate-covered rice crispy bars, spicy blue corn chips and oth … more →
CES 2008 | Jook | Social Networking iPod!
zcollvee wrote 1 year ago: Now, we don’t have a whole bunch of info on Jook right now, and sure, the press photos claim t … more →
chicken soup update to juk, a.k.a. rice porridge
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dudewheresthestove wrote 2 years ago: The soup I made on the weekend is even better now, with the flavors truly settling in. I added quite … more →
