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What about sweet congee? (What about sweet congee?) What about sweet congee? 7:52 (/watch?v=gUlkwSHOT7Q&t=472s) (What about sweet congee?) What about sweet congee? 7:52 Transcript Follow along using the transcript. () Show transcript (/@ChineseCookingDemystified) () Chinese Cooking Demystified 940K subscribers () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqazd2MVpDY09HVDBscDZOdFJ6SFFYQmZzRXpDZ3xBQ3Jtc0ttZDBnbHFGaXdjaGE5cnZJcXBMMUJwU28wYkZEaFBlQy1KUzBueTVhejRQSG85dlJGQzlYeXczT1NiY1BkYjZIUnNaa0JDOUxxTHprQUhsLWZaWEFKSDRUNUhvWDY5ZU9OUTI3UkZCNDk0X1paSExnSQ&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified) () Support Us on Patreon! () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqa1JfUlZpemdyX2pscUZ4ekRhZ1UyUEFoQ2NQd3xBQ3Jtc0tuZDh6dGtJY3QzMHZOTkJUYU1VYTFRZkpvTUhjT29mczQtejYyQmxfdnRwN20xN0xTYzByeEw3Ny1XUmdaeG1nY1c3bW90dVkxd3NFWU1wNTJjMnlrM3E3bWJBUmhFV0lDY3dDRlhyNWpQTnlQbENzOA&q=https%3A%2F%2Fwww.instagram.com%2Fchinesecookingdemystified%2F) () Instagram Show less Make Congee like the Cantonese (Shunde style) 223,240 views 223K views May 2, 2024 (I like this) 6.6K (I dislike this) (Share) Share () Download Download (Save) Save () 333 Comments Sort comments Sort by Top comments Newest first (Default profile photo) Add a comment... (/@ChineseCookingDemystified) () Pinned by Chinese Cooking Demystified (/@ChineseCookingDemystified) @ChineseCookingDemystified (/@ChineseCookingDemystified) (@ChineseCookingDemystified) @ChineseCookingDemystified @ChineseCookingDemystified (/watch?v=gUlkwSHOT7Q&lc=UgzBjajyU4O4mIb9Tut4AaABAg) 6 months ago (edited) Hey guys, a few notes:\n\n1. In the introduction, I (sort of erroneously?) used a Teochew/Thai-Chinese style of 'congee' called Khao Tom (\u0e02\u0e49\u0e32\u0e27\u0e15\u0e49\u0e21) to illustrate \"too thin\". This sort of thing totally exists within the Cantonese cooking system too: it's called tong faan (\u6c64\u996d, Mandarin name 'paofan', \u6ce1\u996d), is a homecooking classic, and is absolutely acceptable. And while obviously quite Teochew, both me and Steph quite like the restaurant where I took this footage ((https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqbHpFYU02QkVxdWpQZXRwdExrLWVxUDQ1RUhVd3xBQ3Jtc0tuVjVuYnZVWTFWTU1mSFJEV1BkVUhDUU4zYTM2MGQ3TUJvSDN0dXUyYXZLbFFJamhHRlFRWHUtZ0NHVVd6bkFMVG9rZW9jZkk0Y2J1VTAxNUEtYlVWODRKcDlmQzlWbHVuVG94dkdCclphc2FqLWVmWQ&q=https%3A%2F%2Fmaps.app.goo.gl%2F6CqjizxR4AxcpGNs5%29) https://maps.app.goo.gl/6CqjizxR4AxcpGNs5) . In hindsight, we probably should've just whipped up some too-thin congee ourselves to illustrate the point.\n\n2. Because this is the internet, I really really want to emphasize that we are not giving Ethan Chlebowski shade for his congee or anything. In our upcoming couple videos, we're going to be going over a few dishes that exist in that... 'liminal-space-between-cultures' (next video, a popular bakery item in China these days; the following, episode two of our ongoing \"western food in Asia\" series), which's a particular passion of ours. So it's actually really interesting to see the direction his mind went with it - and the direction many congees online out there go. I've got a whole ramble-y discussion on the topic in the Substack post, for the curious.\n\n3. If you don't have access to dried scallop or dried shrimp, fish sauce can hit similar notes. However, you would want to add it to the final seasoning of the congee - something like 1/4 tsp to 1/2 tsp should do the job.\n\n4. The Patreon Discord was quick to correct us that in many places you can find broken rice, if you have a good Vietnamese grocer. It's called G\u1ea1o t\u1ea5m, and makes for a popular dish in South Vietnam called C\u01a1m t\u1ea5m (https://www.youtube.com/redirect?event=comments&redir_token=QUFFLUhqbGl1X3ZRNWNMaGJKOUZRVjZ5OUVybE1xcl9qd3xBQ3Jtc0ttMTJLcGx3M1hRN0k5MDBybUFHNU94QmNHSHZ1cFhkVURab0tNb0lYbnhoLTdGRm9talUyZlJORHlZdTBhZ21VUDhOQ2hwYzZVVHQydU9BRVdxekx4VzkwcTFIUTEwX2dPc2U4TXJGSUFvN3BDRlUwYw&q=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FC%25C6%25A1m_t%25E1%25BA%25A5m) https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m . Still, our homemade-artisinally-broken rice also totally does the trick (and is not very difficult). \n\n5. Oh! Also, if you happen to be China-based, broken rice is called \"\u7c73\u7802\". It is not super common, so you'd likely need to purchase it online. Do note that this is not the same thing as \u788e\u7c73, which is also broken rice, but is a lower grade meant for animal feed.\n\n6. If you happen to be working from already broken rice, you still do want to marinate the rice for ~15 minutes with the salt and peanut oil before starting the congee.\n\nThat's all for now, might edit some more notes in in a bit :) Show less Read more () Like 157 () Dislike () Reply () (Chinese Cooking Demystified) \u00b7 () 13 replies () () \u00b7 () 13 replies (/@TheLazyGeniuses) () (/@TheLazyGeniuses) @TheLazyGeniuses (/watch?v=gUlkwSHOT7Q&lc=UgxNaxxDQUEitGmpmm14AaABAg) 6 months ago I remember when I first got into Asian cooking 5-6 years ago I bought the cheapest 50lb bag of jasmine rice from a brand I trust. When I got home that day, I was forced to learn that broken rice was a product on the market. Had lots of practice making congee for the next 4 months! Show less Read more () Like 203 () Dislike () \u2764 by Chinese Cooking Demystified () Reply () 2 replies () 2 replies (/@Nosceteipsum166) () (/@Nosceteipsum166) @Nosceteipsum166 (/watch?v=gUlkwSHOT7Q&lc=Ugy1dT-FghVQdjG-uzt4AaABAg) 6 months ago An interesting fact. I live in Brazil and we also have the exact same dish, we call it \"canja\", which is basically a rice porridge/soup usually with chicken and potato that eat when we are sick. There's obviously an asian influence that arrived here centuries ago. The name is almost the same, the idea is almost the same and the food is almost the same. I wonder how it went from Asia to Brazil lol Show less Read more () Like 292 () Dislike () \u2764 by Chinese Cooking Demystified () Reply () 24 replies () 24 replies (/@dpelpal) () (/@dpelpal) @dpelpal (/watch?v=gUlkwSHOT7Q&lc=UgyCbO5Vvy2mBS-iOCN4AaABAg) 6 months ago Interesting that the broken rice kernels are used for congee in China. I used to work at a rice mill whilst at UC Davis in N. California. I ran the machine than took the husks off the rice. Broken kernels were totally a function of how I set the machine...drums too close, nearly all the kernels were \"dehusked\"...with the drawback that it increased the broken %. We shot for 10% broken for normal Calrose, and 2% broken Calrose for sushi rice. Interestingly, the broken kernels weren't sold for consumption. We'd load railcars with the \"brokens\" and they'd be shipped to Anheuser-Busch's plant in Fairfield to make beer. (\ud83e\udd37\u200d\u2640) \ufe0f Show less Read more () Like 80 () Dislike () \u2764 by Chinese Cooking Demystified () Reply () (Chinese Cooking Demystified) \u00b7 () 4 replies () () \u00b7 () 4 replies (/@diikay8430) () (/@diikay8430) @diikay8430 (/watch?v=gUlkwSHOT7Q&lc=Ugys2QzPLdjOCKBfCNd4AaABAg) 6 months ago West African markets should also have broken rice available, It's traditional for many of the flavored rice dishes within West African cuisines (like Jollof rice for example). It's great for making kofte and stuffing. Glad I have another recipe in my back pocket! Show less Read more () Like 31 () Dislike () \u2764 by Chinese Cooking Demystified () Reply () (Chinese Cooking Demystified) \u00b7 () 2 replies () () \u00b7 () 2 replies (/@IAmTheUltimateRuler) () (/@IAmTheUltimateRuler) @IAmTheUltimateRuler (/watch?v=gUlkwSHOT7Q&lc=UgxRRJH05z0KrSsx6Yt4AaABAg) 6 months ago I definitely need to try more congee - I've only ever made it once, when I was ill and didn't have any appetite, but knew that I'd just feel worse if I didn't get some form of nourishment. It was a very slapdash, google-a-ratio then chuck-stuff-in-the-pressure-cooker affair. But a couple of mouthfuls and it was like a revelation: \"oh yeah, I get why rice porridge is such a big thing for such a big proportion of the world's population now\" Show less Read more () Like 25 () Dislike () Reply (/@themocaw) () (/@themocaw) @themocaw (/watch?v=gUlkwSHOT7Q&lc=UgxEpT5t9AjPmg1rqkd4AaABAg) 6 months ago I can't believe you called my favorite style of congee \"unhinged.\" Show less Read more () Like 93 () Dislike () Reply () 5 replies () 5 replies (/@maxglazer4298) () (/@maxglazer4298) @maxglazer4298 (/watch?v=gUlkwSHOT7Q&lc=Ugx4MDFYbdmEx00BTrN4AaABAg) 6 months ago (edited) I generally much prefer the okayu ratios to congee ratios, but you guys never dissapoint so I'm excited to see this recipe!! Show less Read more () Like 19 () Dislike () Reply (/@MosheFeder) () (/@MosheFeder) @MosheFeder (/watch?v=gUlkwSHOT7Q&lc=UgwoT4t69THHzPlldtR4AaABAg) 6 months ago When I was first seriously getting into Chinese food, I found congee too bland. But after trying it a few times with different add-ins, I was surprised to find I had developed a craving for it! After my neighborhood of Flushing in Queens became NYC's largest Chinese community, I had a plethora of places to have congee whenever I want. But since I'll soon be moving to a comparative Chinese-food desert, having your easy and typically well-explained method at my disposal will be very valuable to me. My thanks to you both! Show less Read more () Like 48 () Dislike () Reply () 2 replies () 2 replies (/@Rhasputinn) () (/@Rhasputinn) @Rhasputinn (/watch?v=gUlkwSHOT7Q&lc=UgyaUqbbIXSByAULWzV4AaABAg) 6 months ago My unhinged congee favorite is thai num tok inspired. Congee topped with grilled beef, cilantro, green onions, red onions, toasted crushed rice, lime, fish sauce, and shriracha! Show less Read more () Like 18 () Dislike () Reply () 1 reply () 1 reply (/@melaniemagdalene1616) () (/@melaniemagdalene1616) @melaniemagdalene1616 (/watch?v=gUlkwSHOT7Q&lc=UgzKGfl_grHDDE_1OCt4AaABAg) 6 months ago (edited) In Tamil Nadu, we call our rice porridge \"kanji\", its usually very simple, just rice boiled to smithereens and served up with some salt, pepper and chilli if you're adventurous. It's a must have for anyone recovering from a fever. Show less Read more () Like 11 () Dislike () Reply (/@carmelpaints313) () (/@carmelpaints313) @carmelpaints313 (/watch?v=gUlkwSHOT7Q&lc=UgwGdFXDLM7sb4gUIeN4AaABAg) 6 months ago This is the first time I've come across a video that specifically talks about something from \u987a\u5fb7\u3002 It's a city very close to my heart (\u2764) Show less Read more () Like 6 () Dislike () Reply () () \u00b7 () 1 reply () () \u00b7 () 1 reply (/@TheWhiteDragon3) () (/@TheWhiteDragon3) @TheWhiteDragon3 (/watch?v=gUlkwSHOT7Q&lc=UgxDPQQ53Vcr0a-BuZ94AaABAg) 6 months ago For anyone who needs the tip, I actually can find broken rice at my SEAsian grocer here in the United States, the same brand I buy my jasmine rice too. Take a look, and they might have it. Show less Read more () Like 26 () Dislike () Reply () 2 replies () 2 replies (/@rikrose) () (/@rikrose) @rikrose (/watch?v=gUlkwSHOT7Q&lc=Ugyxl9AYUsFteOKG0Yl4AaABAg) 6 months ago Ever since I heard about broken rice for congee a year ago, I've been cutting my cook time in half by running it through an old coffee grinder that I hadn't got rid of yet. Show less Read more () Like 10 () Dislike () Reply (/@bjones9942) () (/@bjones9942) @bjones9942 (/watch?v=gUlkwSHOT7Q&lc=Ugx_44DboLH63EidVjp4AaABAg) 6 months ago I'm not too picky about my congee. I use 1 cup of medium grain rice to 10 cups of stock/water in my instant pot pressure cooker. Cook for 1 hour on high, with a natural release. Add the protein, some ginger, a little chili crisp, and any veg in the fridge I need to get rid of. Thanks for the video! Show less Read more () Like 70 () Dislike () \u2764 by Chinese Cooking Demystified () Reply (/@milesredgate4596) () (/@milesredgate4596) @milesredgate4596 (/watch?v=gUlkwSHOT7Q&lc=UgyWI6hTFg2niLhNB5t4AaABAg) 6 months ago I can't stop comparing congee to grits in my head while watching this, which makes me wonder if you could make some kind of congee with ham hocks and collard greens... Show less Read more () Like 24 () Dislike () Reply () () \u00b7 () 7 replies () () \u00b7 () 7 replies (/@emmahardesty4330) () (/@emmahardesty4330) @emmahardesty4330 (/watch?v=gUlkwSHOT7Q&lc=UgxYmJnAT7Lw7hNT_qh4AaABAg) 3 months ago For sure, this is the best congee video I've seen--for total prep and creativity. Freezing is a good idea. Thanks Show less Read more () Like () Dislike () Reply (/@Pandariots) () (/@Pandariots) @Pandariots (/watch?v=gUlkwSHOT7Q&lc=UgwF-fiL88cr8XfdZ494AaABAg) 6 months ago I'm stirring both ways, I can't be stopped Show less Read more () Like 5 () Dislike () Reply () 1 reply () 1 reply (/@ClarionMumbler) () (/@ClarionMumbler) @ClarionMumbler (/watch?v=gUlkwSHOT7Q&lc=UgzQ3Jkw4H_6s_0uzZ94AaABAg) 6 months ago the self-made fanart at (/watch?v=gUlkwSHOT7Q&t=115s) 1:55 is what we all needed. That is merch I would buy. Show less Read more () Like () Dislike () Reply (/@Hydramus89) () (/@Hydramus89) @Hydramus89 (/watch?v=gUlkwSHOT7Q&lc=Ugzu1HbI9u53bSZEFi54AaABAg) 6 months ago Day old left over rice and using a whisk is typically what happens in my house hold. I find i get the similar texture really quick. I do eat rice everyday though so it's more conivnient. I love fish and pork balls too. Sometimes ill so velveted pork slices which also works. Velveting is incrediblely affective in congee. Great recipe, reminds me of back in Hong Kong! Show less Read more () Like 3 () Dislike () Reply () (Comments) Comments 333 Top comments Newest first () () () (Chapters) Chapters () (/watch?v=gUlkwSHOT7Q&t=0s) () (What is good congee?) What is good congee? (What is good congee?) What is good congee? 0:00 (/watch?v=gUlkwSHOT7Q&t=0s) (What is good congee?) What is good congee? 0:00 () () (/watch?v=gUlkwSHOT7Q&t=81s) () (The secret to Shunde style congee) The secret to Shunde style congee (The secret to Shunde style congee) The secret to Shunde style congee 1:21 (/watch?v=gUlkwSHOT7Q&t=81s) (The secret to Shunde style congee) The secret to Shunde style congee 1:21 () () (/watch?v=gUlkwSHOT7Q&t=225s) () (The congee base) The congee base (The congee base) The congee base 3:45 (/watch?v=gUlkwSHOT7Q&t=225s) (The congee base) The congee base 3:45 () () (/watch?v=gUlkwSHOT7Q&t=321s) () (Fish congee) Fish congee (Fish congee) Fish congee 5:21 (/watch?v=gUlkwSHOT7Q&t=321s) (Fish congee) Fish congee 5:21 () () (/watch?v=gUlkwSHOT7Q&t=367s) () (Meatball congee) Meatball congee (Meatball congee) Meatball congee 6:07 (/watch?v=gUlkwSHOT7Q&t=367s) (Meatball congee) Meatball congee 6:07 () () (/watch?v=gUlkwSHOT7Q&t=439s) () (Us being insane) Us being insane (Us being insane) Us being insane 7:19 (/watch?v=gUlkwSHOT7Q&t=439s) (Us being insane) Us being insane 7:19 () () (/watch?v=gUlkwSHOT7Q&t=472s) () (What about sweet congee?) What about sweet congee? (What about sweet congee?) What about sweet congee? 7:52 (/watch?v=gUlkwSHOT7Q&t=472s) (What about sweet congee?) What about sweet congee? 7:52 () () Sync to video time () Sync to video time () (Description) Description () Make Congee like the Cantonese (Shunde style) 6.6K Likes 223,240 Views May 2 2024 Shunde style congee, Shenggunzhou (\u751f\u6eda\u7ca5)! This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. (/watch?v=gUlkwSHOT7Q&t=0s) 0:00 - What is good congee? (/watch?v=gUlkwSHOT7Q&t=81s) 1:21 - The secret to Shunde style congee (/watch?v=gUlkwSHOT7Q&t=225s) 3:45 - The congee base (/watch?v=gUlkwSHOT7Q&t=321s) 5:21 - Fish congee (/watch?v=gUlkwSHOT7Q&t=367s) 6:07 - Meatball congee (/watch?v=gUlkwSHOT7Q&t=439s) 7:19 - Us being insane (/watch?v=gUlkwSHOT7Q&t=472s) 7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbm9ONmkzVG9jTXJxRHRyMzJsd09pdmN1TVhrQXxBQ3Jtc0ttOGRrdFZyTTNlUjVWbUVtNzJJN1lHZmtjRTQzNjdLM2xDT2prSUdZdTNteWNzNWRFQmVEYk1nR01seEIyMUJoaWViTHpmVnZsNVR6a2VFSENMUUlSZk9wNGRJNFBzdk9GTkJTZGFsRXFPaHNDYkppQQ&q=https%3A%2F%2Fchinesecookingdemystified.substack.com%2Fp%2Fcantonese-congee-101&v=gUlkwSHOT7Q) https://chinesecookingdemystified.sub... ______\nAnd check out our Patreon if you'd like to support the project! 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(/watch?v=gUlkwSHOT7Q&t=81s) 1:21 - The secret to Shunde style congee (/watch?v=gUlkwSHOT7Q&t=225s) 3:45 - The congee base (/watch?v=gUlkwSHOT7Q&t=321s) 5:21 - Fish congee (/watch?v=gUlkwSHOT7Q&t=367s) 6:07 - Meatball congee (/watch?v=gUlkwSHOT7Q&t=439s) 7:19 - Us being insane (/watch?v=gUlkwSHOT7Q&t=472s) 7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbm9ONmkzVG9jTXJxRHRyMzJsd09pdmN1TVhrQXxBQ3Jtc0ttOGRrdFZyTTNlUjVWbUVtNzJJN1lHZmtjRTQzNjdLM2xDT2prSUdZdTNteWNzNWRFQmVEYk1nR01seEIyMUJoaWViTHpmVnZsNVR6a2VFSENMUUlSZk9wNGRJNFBzdk9GTkJTZGFsRXFPaHNDYkppQQ&q=https%3A%2F%2Fchinesecookingdemystified.substack.com%2Fp%2Fcantonese-congee-101&v=gUlkwSHOT7Q) https://chinesecookingdemystified.sub... ______\nAnd check out our Patreon if you'd like to support the project! (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbnptb1JaMUM1ZUtrVHllSHhfWDlNXzQwTnpCd3xBQ3Jtc0tuNXRQUXdQNzI4Tmdoc3lCOWZYTEsxQ2RrQXVBR0pDNVI5Zmw3dzhhZVR5S3NEYUowSDBfVVVGS0hETWtZTTZEdGdvaVNDT0F6YzIycGlkQUtiMFpURXZZdkkxbmgyQjdWRXlMN3BxcENkc3QwdncyNA&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified&v=gUlkwSHOT7Q) () /\u00a0chinesecookingdemystified Outro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): (/watch?v=GHaL5H-VYRg&t=896s) () \u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks \u2026 ...more ...more Show less Chapters () View all (/watch?v=gUlkwSHOT7Q&t=0s) () (What is good congee?) What is good congee? (What is good congee?) What is good congee? 0:00 (/watch?v=gUlkwSHOT7Q&t=0s) (What is good congee?) What is good congee? 0:00 (/watch?v=gUlkwSHOT7Q&t=81s) () (The secret to Shunde style congee) The secret to Shunde style congee (The secret to Shunde style congee) The secret to Shunde style congee 1:21 (/watch?v=gUlkwSHOT7Q&t=81s) (The secret to Shunde style congee) The secret to Shunde style congee 1:21 (/watch?v=gUlkwSHOT7Q&t=225s) () (The congee base) The congee base (The congee base) The congee base 3:45 (/watch?v=gUlkwSHOT7Q&t=225s) (The congee base) The congee base 3:45 (/watch?v=gUlkwSHOT7Q&t=321s) () (Fish congee) Fish congee (Fish congee) Fish congee 5:21 (/watch?v=gUlkwSHOT7Q&t=321s) (Fish congee) Fish congee 5:21 Transcript Follow along using the transcript. () Show transcript (/@ChineseCookingDemystified) () Chinese Cooking Demystified 940K subscribers () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/videos) Videos () (/channel/UC54SLBnD5k5U3Q6N__UjbAw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqazd2MVpDY09HVDBscDZOdFJ6SFFYQmZzRXpDZ3xBQ3Jtc0ttZDBnbHFGaXdjaGE5cnZJcXBMMUJwU28wYkZEaFBlQy1KUzBueTVhejRQSG85dlJGQzlYeXczT1NiY1BkYjZIUnNaa0JDOUxxTHprQUhsLWZaWEFKSDRUNUhvWDY5ZU9OUTI3UkZCNDk0X1paSExnSQ&q=https%3A%2F%2Fwww.patreon.com%2FChineseCookingDemystified) () Support Us on Patreon! 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Crunchy, Melty. (RITZ Crackers) (/@ritzcrackers) RITZ Crackers RITZ Crackers \u2022 \u2022 8.4M views Sponsored (/watch?v=t2SahnNVULA) () () 17:18 17:18 Now playing (/watch?v=t2SahnNVULA) (\ud83c\udf72 The Perfect Congee (\u9dc4\u7ca5) | Preserving my dad's recipe!) \ud83c\udf72 The Perfect Congee (\u9dc4\u7ca5) | Preserving my dad's recipe! 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No long-term contract. No hidden fees. No cable box. No problems. () Dismiss () (https://tv.youtube.com/?pid=dmea-acq-u-reimagined-dsob&utm_source=dmea&utm_medium=np&utm_campaign=cablereimag_evg_dmea2so) Try it free () " ], "output": "htmltotext.txt", "pwd": "/data/archive/1731794053.008733", "schema": "ArchiveResult", "start_ts": "2024-11-16T21:55:36.753979+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/local/bin/yt-dlp", "--restrict-filenames", "--trim-filenames", "128", "--write-description", "--write-info-json", "--write-annotations", "--write-thumbnail", "--no-call-home", "--write-sub", "--write-auto-subs", "--convert-subs=srt", "--yes-playlist", "--continue", "--no-abort-on-error", "--ignore-errors", "--geo-bypass", "--add-metadata", "--format=(bv*+ba/b)[filesize<=750m][filesize_approx<=?750m]/(bv*+ba/b)", "--skip-download", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--no-playlist", "https://www.youtube.com/watch?v=gUlkwSHOT7Q" ], "cmd_version": "2024.10.7", "end_ts": "2024-11-16T21:55:51.070375+00:00", "index_texts": [], "output": "ArchiveError: Failed to save media Got yt-dlp response code: 1. WARNING: [youtube+oauth2] Incomplete data received in embedded initial data; re-fetching using API. WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. WARNING: [youtube+oauth2] HTTP Error 400: Bad Request. Retrying (1/3)... WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. WARNING: [youtube+oauth2] HTTP Error 400: Bad Request. Retrying (2/3)... WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. WARNING: [youtube+oauth2] HTTP Error 400: Bad Request. Retrying (3/3)... WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. ERROR: [youtube+oauth2] gUlkwSHOT7Q: Unable to download API page: HTTP Error 400: Bad Request (caused by ) ", "pwd": "/data/archive/1731794053.008733", "schema": "ArchiveResult", "start_ts": "2024-11-16T21:55:40.409315+00:00", "status": "failed" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://www.youtube.com/watch?v=gUlkwSHOT7Q" ], "cmd_version": "2.2.3", "end_ts": "2024-11-16T21:55:36.649150+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1731794053.008733", "schema": "ArchiveResult", "start_ts": "2024-11-16T21:55:33.277362+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "/tmp/tmpr1h_yxzv", "https://www.youtube.com/watch?v=gUlkwSHOT7Q" ], "cmd_version": "0.0.11", "end_ts": "2024-11-16T21:55:25.065378+00:00", "index_texts": [ "Shunde style congee, Shenggunzhou (\u751f\u6eda\u7ca5)! This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. \n\n0:00 - What is good congee?\n1:21 - The secret to Shunde style congee\n3:45 - The congee base\n5:21 - Fish congee\n6:07 - Meatball congee\n7:19 - Us being insane\n7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said:\n\nhttps://chinesecookingdemystified.sub...\n______\nAnd check out our Patreon if you'd like to support the project!\n\u00a0\u00a0/\u00a0chinesecookingdemystified\u00a0\u00a0\n \nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): \u00a0\u00a0\u00a0\u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks\u00a0\u00a0\n \n \n\n\n\n Show less\n\n\n ...more\n\n\n\nShunde style congee, Shenggunzhou (\u751f\u6eda\u7ca5)! This is a relatively easy congee in the grand scheme of things, and is a great foundation to get creative. \n\n0:00 - What is good congee?\n1:21 - The secret to Shunde style congee\n3:45 - The congee base\n5:21 - Fish congee\n6:07 - Meatball congee\n7:19 - Us being insane\n7:52 - What about sweet congee?\n\nFULL, WRITTEN RECIPE:\n\n...is over on Substack! Free as always, if it had to be said:\n\nhttps://chinesecookingdemystified.sub...\n______\nAnd check out our Patreon if you'd like to support the project!\n\u00a0\u00a0/\u00a0chinesecookingdemystified\u00a0\u00a0\n \nOutro Music: \u0e04\u0e34\u0e14\u0e16\u0e36\u0e07\u0e04\u0e38\u0e13\u0e08\u0e31\u0e07 by \u0e18\u0e32\u0e19\u0e34\u0e19\u0e17\u0e23\u0e4c \u0e2d\u0e34\u0e19\u0e17\u0e23\u0e40\u0e17\u0e1e\nFound via My Analog Journal (great channel): \u00a0\u00a0\u00a0\u2022\u00a0Live\u00a0Stream:\u00a0Favourite\u00a0B-Side\u00a0Tracks\u00a0\u00a0...more...moreShow less" ], "output": "readability/", "pwd": "/data/archive/1731794053.008733", "schema": "ArchiveResult", "start_ts": "2024-11-16T21:55:03.670870+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://www.youtube.com/watch?v=gUlkwSHOT7Q" ], "cmd_version": "8.10.1", "end_ts": "2024-11-16T21:55:02.792770+00:00", "index_texts": null, "output": "Make Congee like the Cantonese (Shunde style) - YouTube", "pwd": "/data/archive/1731794053.008733", "schema": "ArchiveResult", "start_ts": "2024-11-16T21:55:01.427343+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "TimeoutExpired: Command '['/usr/bin/curl', '--silent', '--location', '--compressed', '--head', '--max-time', '60', '--user-agent', 'Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)', 'https://web.archive.org/save/https://www.youtube.com/watch?v=gUlkwSHOT7Q']' timed out after 60 seconds", "dom": "output.html", "favicon": "favicon.ico", "git": null, "media": "ArchiveError: Failed to save media Got yt-dlp response code: 1. WARNING: [youtube+oauth2] Incomplete data received in embedded initial data; re-fetching using API. WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. WARNING: [youtube+oauth2] HTTP Error 400: Bad Request. Retrying (1/3)... WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. WARNING: [youtube+oauth2] HTTP Error 400: Bad Request. Retrying (2/3)... WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. WARNING: [youtube+oauth2] HTTP Error 400: Bad Request. Retrying (3/3)... WARNING: [youtube+oauth2] YouTube said: ERROR - Request contains an invalid argument. ERROR: [youtube+oauth2] gUlkwSHOT7Q: Unable to download API page: HTTP Error 400: Bad Request (caused by ) ", "pdf": null, "screenshot": null, "singlefile": null, "title": "Make Congee like the Cantonese (Shunde style) - YouTube", "warc": null, "wget": null }, "link_dir": "/data/archive/1731794053.008733", "newest_archive_date": "2024-11-16T21:55:51.140942+00:00", "num_failures": 2, "num_outputs": 7, "oldest_archive_date": "2024-11-16T21:54:16.625992+00:00", "path": "/watch", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01JCVFGC2SE16F05D0013KFRY1", "snapshot_id": "e79b069a-022c-4c8b-a6ad-67508737e3c1", "sources": [ "/data/sources/1731794052-import.txt" ], "tags": null, "tags_str": "", "timestamp": "1731794053.008733", "title": "Make Congee like the Cantonese (Shunde style) - YouTube", "url": "https://www.youtube.com/watch?v=gUlkwSHOT7Q" }