Dog Ma 1 wrote:

Michael Plant, crymad:


... those who would have me eat this chewy muck.

Think of it as the textural equivalent of a single-tree Phoenix oolong as
compared with the insipid shallowness of stale Twinings that white-rice
mastication offers.

Does everything we eat have to be bursting with flavor? The reason
white rice works so well with Asian food is that serves as a foil for
the more strongly flavored main dishes that accompany it. We all know
people who eat fried rice with their Chinese meal, or who pour soy on
white rice because it "has no taste". Show some refinement -- eat plain
white rice.

"Insipid shallowness"? I once saw a Japanese TV show that sent a famous
chef into the wilds of Africa to cook for one of those isolated tribes
whose menfolk wear the legendary long "penis sheaths". He cooked up a
pot of plain white rice and gave a taste to the village chief. This old
guy actually broke down in tears, blubbering that he had never tasted
anything so beautiful and delicious.

Is it OK to discuss mastication here?

Only in the context of penis sheaths.

Most US "brown" rice
is really white rice that's slightly less polsihed: looks brownish, but all
the good stuff's gone - that nutrient chart wouldn't apply. I recommend
Lundberg if it's available there.

I'd be eager to see the nutritional analysis of some fine Lundberg, or
anything comparable. Then we can see if healthfulness of brown rice is
just pure myth. Any numbers, anyone?

--crymad