Joseph Kubera wrote:

I'm sure you're right about regional differences and preferences in rice. What
I find interesting is that Asian populations are so taken with white, polished
rice. Seems to me perfectly analagous to Western white breads; so many
nutrients and fiber have been stripped away.

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful. That said, my Japanese mother-in-law ate brown rice at home.
But she's a bit of an odd bird.

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

--crymad

crymad writes:

Joseph Kubera wrote:

I'm sure you're right about regional differences and preferences
in rice. What I find interesting is that Asian populations are so
taken with white, polished rice. Seems to me perfectly analagous
to Western white breads; so many nutrients and fiber have been
stripped away.

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

(he says, ducking)

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

crymad writes:

Joseph Kubera wrote:

I'm sure you're right about regional differences and preferences
in rice. What I find interesting is that Asian populations are so
taken with white, polished rice. Seems to me perfectly analagous
to Western white breads; so many nutrients and fiber have been
stripped away.

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

(he says, ducking)

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Lewis Perin wrote:

crymad writes:


But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

Ahh, go tell it to Madonna, Gandhi-boy.

--crymad

Lewis Perin wrote:

crymad writes:


But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

Ahh, go tell it to Madonna, Gandhi-boy.

--crymad

Knew,new,knew,new. Always leave something for the pot. One liter of
tea will always taste better than 10/100ml steeps. Tea infusion
follows the bell curve and not steady state. Maximum infusion is
simply a function of time which varies according to tea type because
the curve can be skewed to the left or right. My rule of thumb the
first cup is always the best. To accomplish that use a pot that is
1/2 larger than the volume of your cup. So if 12oz cup then 18oz pot.
Yeh that last six oz will taste like the first twelve put that
belongs to the pot. My every day pot currently is 1 liter cylindrical
graduated in 100 ml increments so I can calculate how much time I'm
saving over brewing gongfu. IMHO. I don't care 5g of cooked puerh
can make six liters. It doesn't fit my world view. Newton was close
enough. I'll let you Einstein's worry about multiple infusions.

Jim

Michael Plant wrote in message ...
RJPySEbd.241733$MQ5.77026@attbi_s5210/14/04


"Abouna" wrote

As for using tea more than once, do you let it dry out between
steepings or should the 2nd steep be in the same sitting (i.e. not
saved for another time)?

Just another opinion here - I never do multiple steeps with any of
my teas. I enjoy tea a lot, but I am also very keen on the health
benefits and I cannot believe that 2nd (or later) steepings have as
much of the beneficial compounds in them. I also like a mild
caffeine punch, which is very attenuated in multiple steeps.

The types of tea that are multiple steeped most often are oolongs
and pu-erhs.

Randy et al,

Because compounds good and bad find their way into the tea liquor at
different rates -- for specifics see Dog Ma -- I'd think it *would* be a
good idea to put your tea through more than one steep from a health point of
view. You can't lose anything by doing that, and you might win. Besides,
often the second and/or third steep tastes significantly different, and just
as delightful as the first. That's my humble opinion. You can add green teas
to your list of multiple steepables. Some wise ass of long ago and far away
once said something to the effect that the first steep is for the aroma, the
second for the taste, and the third for balance.

Michael

Knew,new,knew,new. Always leave something for the pot. One liter of
tea will always taste better than 10/100ml steeps. Tea infusion
follows the bell curve and not steady state. Maximum infusion is
simply a function of time which varies according to tea type because
the curve can be skewed to the left or right. My rule of thumb the
first cup is always the best. To accomplish that use a pot that is
1/2 larger than the volume of your cup. So if 12oz cup then 18oz pot.
Yeh that last six oz will taste like the first twelve put that
belongs to the pot. My every day pot currently is 1 liter cylindrical
graduated in 100 ml increments so I can calculate how much time I'm
saving over brewing gongfu. IMHO. I don't care 5g of cooked puerh
can make six liters. It doesn't fit my world view. Newton was close
enough. I'll let you Einstein's worry about multiple infusions.

Jim

Michael Plant wrote in message ...
RJPySEbd.241733$MQ5.77026@attbi_s5210/14/04


"Abouna" wrote

As for using tea more than once, do you let it dry out between
steepings or should the 2nd steep be in the same sitting (i.e. not
saved for another time)?

Just another opinion here - I never do multiple steeps with any of
my teas. I enjoy tea a lot, but I am also very keen on the health
benefits and I cannot believe that 2nd (or later) steepings have as
much of the beneficial compounds in them. I also like a mild
caffeine punch, which is very attenuated in multiple steeps.

The types of tea that are multiple steeped most often are oolongs
and pu-erhs.

Randy et al,

Because compounds good and bad find their way into the tea liquor at
different rates -- for specifics see Dog Ma -- I'd think it *would* be a
good idea to put your tea through more than one steep from a health point of
view. You can't lose anything by doing that, and you might win. Besides,
often the second and/or third steep tastes significantly different, and just
as delightful as the first. That's my humble opinion. You can add green teas
to your list of multiple steepables. Some wise ass of long ago and far away
once said something to the effect that the first steep is for the aroma, the
second for the taste, and the third for balance.

Michael

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

crymad writes:

Lewis Perin wrote:

crymad writes:


But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

Ahh, go tell it to Madonna, Gandhi-boy.

Hey, you promised not to disclose my nickname!

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

crymad writes:

Lewis Perin wrote:

crymad writes:


But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

Ahh, go tell it to Madonna, Gandhi-boy.

Hey, you promised not to disclose my nickname!

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Lewis Perin wrote:

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

Nowadays, with modern storage and quick retail turnover, it's not really
a concern. Also, remember that a family of four can easily polish off a
20lb bag of rice in two weeks.

--crymad

"Lewis Perin" wrote in message

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

Yeah, that germed rice can become green (covered by mold) in 24 hours if you
don't store it
in the fridge after opening the package. OK, that happens only with the
version without additives. But where do you go if need additives even in
your rice ?

I cook brown rice like white one. The advantage is it's like pasta al dente,
it's very good for my taste and that's not a quick sugar.
Contemporary Japanese have problems of teeth and gums, and specialists think
it is because they no longer eat much food that need to be chewed. That made
me laugh, but after 2 years in Japan, I have started to get tooth decay for
the first time in my life, even though I still brush my teeth. I have found
that other foreigners got the same problem. There must be some truth in it.
So now, I'm careful to get something to "chew" on the menu everyday.

Kuri

"Lewis Perin" wrote in message

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

Yeah, that germed rice can become green (covered by mold) in 24 hours if you
don't store it
in the fridge after opening the package. OK, that happens only with the
version without additives. But where do you go if need additives even in
your rice ?

I cook brown rice like white one. The advantage is it's like pasta al dente,
it's very good for my taste and that's not a quick sugar.
Contemporary Japanese have problems of teeth and gums, and specialists think
it is because they no longer eat much food that need to be chewed. That made
me laugh, but after 2 years in Japan, I have started to get tooth decay for
the first time in my life, even though I still brush my teeth. I have found
that other foreigners got the same problem. There must be some truth in it.
So now, I'm careful to get something to "chew" on the menu everyday.

Kuri

crymad writes:

Lewis Perin wrote:

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

Nowadays, with modern storage and quick retail turnover, it's not really
a concern. Also, remember that a family of four can easily polish off a
20lb bag of rice in two weeks.

OK, so that 5 pound bag I bought today gets tightly sealed and
refrigerated, I guess.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

crymad writes:

Lewis Perin wrote:

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

Nowadays, with modern storage and quick retail turnover, it's not really
a concern. Also, remember that a family of four can easily polish off a
20lb bag of rice in two weeks.

OK, so that 5 pound bag I bought today gets tightly sealed and
refrigerated, I guess.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html