SC - Has anyone ever encountered...

[Stefan li Rous]

Adamantius asked for: 
> B) A name, in Spanish, for the brown crust on the bottom of a pot of
> rice. The southern Chinese call this fan deoh, and eat it either
> softened in soup or gravy, or deep-fried as a garnish in soups or
> sauteed dishes. I've encountered Dominicans and Puerto Ricans who call
> this pecau, pronounced pay gow, but I'm not sure how it's spelled,
> because I've never seen it in writing. Would anyone know if this is
> exclusive to the Caribbean region, or is the love of the crust from the
> rice pot as the best part of the pot universal among those cultures of
> Spanish origin?

Interesting. You mean there is a name for this? And that someone actually
wants to do this? Or is this a matter of salvaging a mistake? I thought
you were supposed to cook rice (and other grains) so they didn't stick
or burn to the pot.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
         http://lg_photo.home.texas.net/florilegium/index.html ****
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