<p>Wow, I think this pot will last me all week. How do I keep it warm? Should I just continue keeping it on perpetual low?</p>
<p>Should I just continue keeping it on perpetual low?</p>
<p>That doesn’t sound safe to me. Do you have a refrigerator?</p>
<p>BTW, “yanks” are NOT from the “yard”.</p>
<p>BTW 2 cooking with alcohol DOES add flavor…you should check out Alton Browns book</p>
<p>[Amazon.com:</a> I’m Just Here for the Food: Version 2.0: Alton Brown: Books](<a href=“http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1227830011&sr=8-1]Amazon.com:”>http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1227830011&sr=8-1)</p>
<p>Well let’s say my floor’s communal refrigerator is a bit full, and my room’s minifridge will have some trouble accommodating it. </p>
<p>And the other thing is that reheating the pot again and again would seem a bit cumbersome.</p>
<p>Shrinkrap: It’s dangerous in a bacterial way?</p>
<p>If the food’s hanging around a constant temperature of 160 to 200 F, shouldn’t bacterial growth will be sufficiently inhibited (at least to last me a week)?</p>
<p>I was thinking bacteria; I could be wrong but in such a mixed medium I’d not feel confident everything was a uniform temperture. I was also thinking about leaving a heat source going for a week…what if it burned? what if something else caught on fire?..I don’t know. I see your problem with the refirgerator, but if you only keep as much as you think you will eat in a week, and just heated one portion at a time in a microwave, would that work?</p>
<p>Also, even with congee, there MUST be such a thing as overcooked, no?</p>
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<p>Uh, galoisien, do you think it’s possible that your single hard-working mother might have enjoyed the opportunity to see YOU over the Thanksgiving holiday? I hope her feelings weren’t hurt and that she’s not lonely. You’re on an adventure – she’s not.</p>
<p>Well she didn’t ask me to go back … and I think we are in a both of sort of mutually implicit agreement to save money. We already spent a lot of money just to send me down … so it’s a waste to come back up and then come back down again.</p>
<p>(Money is the reason why I’m cooking food in the first place, and not say, dining out on the Corner for the week. ;))</p>
<p>Shrinkrap: Well my new estimation is 2 days. I want to share my delightful concoction with someone on my floor but the entire floor is deserted except for this French guy who gets drunk, and this other Chinese floormate who doesn’t talk that much. And perhaps other people who I haven’t seen enter or exit their bedrooms.</p>
<p>Galoisien –</p>
<p>When we make congee, I buy “rice bits” at my local Asian market. It seems to break down a lot better into the traditional congee texture than western rice, which is generally long-grain and designed to stay individual grains, not even stick together. Most rice in Western supermarkets, even jasmine rice is like this. I have to shop at the Asian markets to get what we want for Asian food.</p>
<p>My favorite, BTW, is prawn congee from a recipe from Phuket, Thailand. Yummy!</p>
<p>“Shrinkrap: Well my new estimation is 2 days.”</p>
<p>I’ll be waiting for an update!</p>
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<p>That makes sense. We can never stand non-Asian rice.</p>
<p>We never add oil to rice and they always stick together. We use rice cookers with a non-stick coating so we never have a sticking to the bottom problem. I don’t think I have ever met a Chinese family without a rice cooker. 
When we use the traditional clay pot to make rice and the crust forms at the bottom we make sweet potato crusty burnt rice congee with it. It is delish. That is the poor peasant’s way of not wasting even a grain of rice.</p>
<p>For the left over congee I suggest to put it into smaller containers and reheat in the microwave. You can burn congee with too much cooking and reheating, when the rice grains settle at the bottom and form a crust.</p>
<p>Get rid of this batch by making new friends. Start a new batch. The other students have need a reason to meet you. Or a reason to never eat what you cook. </p>
<p>I don’t know how cold it is outside but in the PNW, the weather is in the low 40’s nights and low 50’s days. Cold enough to keep food for a couple of days. We used to hang plastic bags (shopping bags with handles) outside the dorm windows. We didn’t have and could not afford baby refers. Our crock pot stays outside until the food within is small enough to repackage in to containers that fit the refrigerator. </p>
<p>Grease and oil layer can be removed by cooling the contents until the fat solidifies or if hot, the oil can be soaked-up with paper towels. Alternatively, make a small wick (candle) and float this wick in the oil and burn it off; Providing, heat, light, while removing the unwanted oil/fat.</p>
<p>“Alternatively, make a small wick (candle) and float this wick in the oil and burn it off; Providing, heat, light, while removing the unwanted oil/fat.”</p>
<p>Wow! Have you actually done that?</p>
<p>I told you all, it was a useless major.</p>
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<p>Haha, for some reason I kept reading that as “afford baby reefers”.</p>
<p>But I have no idea what major you keep referring to. Underwater bunsen burning?</p>