I seem to have bad luck with with stumbling into Japanese restaurants
run by Koreans. We have a Japanese buffet-type place here that's quite
popular. As unappealing as all-you-can-eat Japanese sounds, I've been
told that also it is staffed entirely by Mexicans. I'll eat Mexican
food from a street stand without hesitation, but I want Japanese food
prepared by Japanese.


How about the myriad Mexican fast food places that are all over NYC now and
all run by Chinese families?


Not to mention the pizza joints and Italian restaurants run by Serbs and
Albanians.

Joe

crymad wrote:

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook.

I can't remember buying spoiled brown rice more than maybe once in my life, and
I get the organic stuff from the large bins at the health food store. But,
true, it does take twice the time.

Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Boy, were you shopping at the wrong store. And were you using enough water?
Mine's delicious, but I do prefer the long grain which is less chewy than the
short. Anyway, chacun a son gout.

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.

Like Uncle Ben's?

Joe Kubera

"Alex Chaihorsky" wrote in message
. com...
May be old argicultural societies of South-East Asia developed better
carbohydrate metabolism than nomads of greater Asia and forest
hunters-gatherers of Europe. I can say that Mongols are not at all as thin
as Han Chinese. And Central Asia Asians (Uzbeks, Tazhik, Kazakhs, Turkmen)
are the same way.

No doubt there are physical differences in body type between ethnicities.
People in equatorial regions tend to have long, thin limbs, whereas people
in subtropical regions tend to have shorter limbs and a stockier, heavier
appearance.

However, I suspect alot of the difference is that many people in Asia are
just more physically active (though China's rate of obesity in urban areas
is increasing, it is nowhere near the level in the US), and in many parts
the society is still agrarian.

"Alex Chaihorsky" wrote in message
. com...
May be old argicultural societies of South-East Asia developed better
carbohydrate metabolism than nomads of greater Asia and forest
hunters-gatherers of Europe. I can say that Mongols are not at all as thin
as Han Chinese. And Central Asia Asians (Uzbeks, Tazhik, Kazakhs, Turkmen)
are the same way.

No doubt there are physical differences in body type between ethnicities.
People in equatorial regions tend to have long, thin limbs, whereas people
in subtropical regions tend to have shorter limbs and a stockier, heavier
appearance.

However, I suspect alot of the difference is that many people in Asia are
just more physically active (though China's rate of obesity in urban areas
is increasing, it is nowhere near the level in the US), and in many parts
the society is still agrarian.

"Alex Chaihorsky" wrote in message
m...
No, don't let the tea dry out between steepings. Don't use tea that's
more than a few hours old to resteep.

Why? What is wrong with it? I resteep sometimes leaves that were sitting
there for a day or two. I may have 5-6 different teas sitting in their
chahus at the same time during the week and me resteeping them now and
then.
Never a problem, never a disappointment.

De gustabus non disputandum. I just don't want to drink stuff that's sat
around for hours.

I'd imagine Reno has very low humidity. Here in the American South, stuff
starrts to turn bad in a couple of days if you let it set out on the counter
and it has moisture in it. It's so bad I keep my tea and coffee in a
cabinet with a few big buckets of moisture absorber- I just don't want it to
taste or smell musty at all. Spices in the cabinet will cake up in a month
or so. I suppose a de-humidifier would be the way to go, but that just uses
more power.

"Alex Chaihorsky" wrote in message
m...
No, don't let the tea dry out between steepings. Don't use tea that's
more than a few hours old to resteep.

Why? What is wrong with it? I resteep sometimes leaves that were sitting
there for a day or two. I may have 5-6 different teas sitting in their
chahus at the same time during the week and me resteeping them now and
then.
Never a problem, never a disappointment.

De gustabus non disputandum. I just don't want to drink stuff that's sat
around for hours.

I'd imagine Reno has very low humidity. Here in the American South, stuff
starrts to turn bad in a couple of days if you let it set out on the counter
and it has moisture in it. It's so bad I keep my tea and coffee in a
cabinet with a few big buckets of moisture absorber- I just don't want it to
taste or smell musty at all. Spices in the cabinet will cake up in a month
or so. I suppose a de-humidifier would be the way to go, but that just uses
more power.

Not just dry - extremely dry. All tea I bring from SF in bamboo containers
start cracking after just day or two and crackle for several days waking us
up occasionally.
But teas left in chahus remain quite moist and looking beautifully
silk-shimmering on teh surface of large leaves.
I may have 5-6 of them simultaneously sitting on the counter waiting to be
re-steeped. I usually re-steep green puerhs, ShuiXians and TeGuanYins up to
7 times.

Sasha.

"magnulus" wrote in message
t...

"Alex Chaihorsky" wrote in message
m...
No, don't let the tea dry out between steepings. Don't use tea that's
more than a few hours old to resteep.

Why? What is wrong with it? I resteep sometimes leaves that were sitting
there for a day or two. I may have 5-6 different teas sitting in their
chahus at the same time during the week and me resteeping them now and
then.
Never a problem, never a disappointment.

De gustabus non disputandum. I just don't want to drink stuff that's
sat
around for hours.

I'd imagine Reno has very low humidity. Here in the American South,
stuff
starrts to turn bad in a couple of days if you let it set out on the
counter
and it has moisture in it. It's so bad I keep my tea and coffee in a
cabinet with a few big buckets of moisture absorber- I just don't want it
to
taste or smell musty at all. Spices in the cabinet will cake up in a
month
or so. I suppose a de-humidifier would be the way to go, but that just
uses
more power.

Not just dry - extremely dry. All tea I bring from SF in bamboo containers
start cracking after just day or two and crackle for several days waking us
up occasionally.
But teas left in chahus remain quite moist and looking beautifully
silk-shimmering on teh surface of large leaves.
I may have 5-6 of them simultaneously sitting on the counter waiting to be
re-steeped. I usually re-steep green puerhs, ShuiXians and TeGuanYins up to
7 times.

Sasha.

"magnulus" wrote in message
t...

"Alex Chaihorsky" wrote in message
m...
No, don't let the tea dry out between steepings. Don't use tea that's
more than a few hours old to resteep.

Why? What is wrong with it? I resteep sometimes leaves that were sitting
there for a day or two. I may have 5-6 different teas sitting in their
chahus at the same time during the week and me resteeping them now and
then.
Never a problem, never a disappointment.

De gustabus non disputandum. I just don't want to drink stuff that's
sat
around for hours.

I'd imagine Reno has very low humidity. Here in the American South,
stuff
starrts to turn bad in a couple of days if you let it set out on the
counter
and it has moisture in it. It's so bad I keep my tea and coffee in a
cabinet with a few big buckets of moisture absorber- I just don't want it
to
taste or smell musty at all. Spices in the cabinet will cake up in a
month
or so. I suppose a de-humidifier would be the way to go, but that just
uses
more power.

crymad writes:

Lewis Perin wrote:

crymad writes:


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.

Does your rice happen to be Tamaki brand, in a thick brown bag?

Yes, I already responded, but at the time I probably wasn't
caffeinated enough to think to call my wife and get the authoritative
answer, which is "yes".

Does this matter?

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

crymad writes:

Lewis Perin wrote:

crymad writes:


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.

Does your rice happen to be Tamaki brand, in a thick brown bag?

Yes, I already responded, but at the time I probably wasn't
caffeinated enough to think to call my wife and get the authoritative
answer, which is "yes".

Does this matter?

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

Lewis Perin wrote:

crymad writes:


Does your rice happen to be Tamaki brand, in a thick brown bag?

Yes, I already responded, but at the time I probably wasn't
caffeinated enough to think to call my wife and get the authoritative
answer, which is "yes".

Does this matter?

We were just at the Japanese market a couple days ago saw an elderly
Japanese lady buying a big bag of this. She said mold growth isn't a
worry and that you don't have to store it in the refrigerator. Though
this rice may come with the mystery additives Kuri talked about, there
is no mention of it on the package in Japanese. Still, if you got the
room, refrigerator storage can't be beat.

--crymad

Lewis Perin wrote:

crymad writes:


Does your rice happen to be Tamaki brand, in a thick brown bag?

Yes, I already responded, but at the time I probably wasn't
caffeinated enough to think to call my wife and get the authoritative
answer, which is "yes".

Does this matter?

We were just at the Japanese market a couple days ago saw an elderly
Japanese lady buying a big bag of this. She said mold growth isn't a
worry and that you don't have to store it in the refrigerator. Though
this rice may come with the mystery additives Kuri talked about, there
is no mention of it on the package in Japanese. Still, if you got the
room, refrigerator storage can't be beat.

--crymad

Joseph Kubera wrote:

crymad wrote:

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook.

I can't remember buying spoiled brown rice more than maybe once in my life, and
I get the organic stuff from the large bins at the health food store. But,
true, it does take twice the time.

Sorry -- didn't mean to dis brown rice. I was speaking more why Asians
historically never took a liking to brown rice.


Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Boy, were you shopping at the wrong store. And were you using enough water?
Mine's delicious, but I do prefer the long grain which is less chewy than the
short. Anyway, chacun a son gout.

These are just bad memories of my mother-in-law's pressure-cooked brown
rice. Not bought at a store, mind you -- her elderly parents grew it
themselves. I used to make a separate pot of brown and then mix it with
white in about a 1:3 ratio. I just might start doing this again.

I can't remember the last time I made long grain rice. Short grain is
just more "juicy". Even for Indian food, we use short grain, albeit a
less premium grade than what we use for Japanese food. Must do it pilaf
style, otherwise it turns out too sticky.

--crymad

Joseph Kubera wrote:

crymad wrote:

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook.

I can't remember buying spoiled brown rice more than maybe once in my life, and
I get the organic stuff from the large bins at the health food store. But,
true, it does take twice the time.

Sorry -- didn't mean to dis brown rice. I was speaking more why Asians
historically never took a liking to brown rice.


Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Boy, were you shopping at the wrong store. And were you using enough water?
Mine's delicious, but I do prefer the long grain which is less chewy than the
short. Anyway, chacun a son gout.

These are just bad memories of my mother-in-law's pressure-cooked brown
rice. Not bought at a store, mind you -- her elderly parents grew it
themselves. I used to make a separate pot of brown and then mix it with
white in about a 1:3 ratio. I just might start doing this again.

I can't remember the last time I made long grain rice. Short grain is
just more "juicy". Even for Indian food, we use short grain, albeit a
less premium grade than what we use for Japanese food. Must do it pilaf
style, otherwise it turns out too sticky.

--crymad

"crymad" wrote in message

This is news to me. What sort of additives?

Vitamines, minerals...all the stuff that guaranties you not to get
Alzheimer.

Do they come off during the routine rinsing just before cooking?

It's pre-rinsed. Well, most germed rice I see for sell is produced by
industrial vitamin food companies (fancl, etc) and it tastes un-natural to
me. The exceptions are the overpriced bio-versions that are humid and in
special 1 cup packages. I have had molds as I used only half of the bio
version and kept the rest in a normal box.
As you said, I don't need that as my diet is balanced, so I have not been
following the latest inventions. I've just seen that for 100 000 yen, you
can buy a rice cooker that germinates the rice in 48 days before cooking it.
They really needed a pretext to ask that much for a cooker.
I eat normal brown rice for taste, and because I like changing. I also
occasionnally cook farro (spelt ?), buckwheat, etc. The "brown rice program"
of the rice cooker is adapted to those grains and to soaked beans, but I
find it too strong for regular brown rice....unless you want it
disgustlingly "yawarakai".

Kuri