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Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants. |
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NY Times article: Sushi Rice grown in CA
http://nytimes.com/2003/10/08/dining/08RICE.html
Sushi Rice, California's New Gold Rush By KAY RENTSCHLER Published: October 8, 2003 snip ... "The California rice industry is a stunning, rebellious success. From a hardscrabble start-up bolstered by government subsidies in the 1930's, it has become a $500 million industry that is second only to Thailand in exports of premium rice. The 500,000-odd semi-arid acres in the Sacramento Valley make up a microclimate, one of three in the world, where japonica rice flourishes (the others are in Japan and Australia)." snip And a lot of other info about harvesting, storing, milling, research, packaging, etc.. -- Sent by xanadoof from yahoo piece from com This is a spam protected message. Please answer with reference header. Posted via http://www.usenet-replayer.com |
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NY Times article: Sushi Rice grown in CA
Arroz > wrote:
>Sushi Rice, California's New Gold Rush By KAY RENTSCHLER Gold rush? >"The California rice industry is a stunning, rebellious success. From a >hardscrabble start-up bolstered by government subsidies in the 1930's, >it has become a $500 million industry that is second only to Thailand >in exports of premium rice. $500 million/year wouldn't cover the gold in Californians' teeth. --Blair "More like a hype rush." |
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NY Times article: Sushi Rice grown in CA
In article >, Sam Salmon
> wrote: > >"The California rice industry is a stunning, rebellious success. From a > >hardscrabble start-up bolstered by government subsidies in the 1930's, > >it has become a $500 million industry that is second only to Thailand > >in exports of premium rice. > > > >The 500,000-odd semi-arid acres in the Sacramento Valley make up > >a microclimate, one of three in the world, where japonica rice flourishes > >(the others are in Japan and Australia)." > > > >snip > > > >And a lot of other info about harvesting, storing, milling, research, > >packaging, etc.. > > > > > > > > Without Governmant subsidies in the form of cheap water they couldn't > grow weeds in that alkaline desert-it's all hype and bull. They get a sweet deal from the gov, as many (most?) large corporate and agricultural entities do, then they grow the rice in the desert. I'm unsure what is the "hype and bull" part... -- ///--- Vote for the richest Republican. He understand the common man. |
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NY Times article: Sushi Rice grown in CA
"Gerry" > wrote in message d... > In article >, Sam Salmon > > wrote: >> > Without Governmant subsidies in the form of cheap water they couldn't > > grow weeds in that alkaline desert-it's all hype and bull. > > They get a sweet deal from the gov, as many (most?) large corporate and > agricultural entities do, then they grow the rice in the desert. > California does seem an unlikely place to grow rice when it is also grown successfully in East Texas/Louisiana which would seem to have a much more suitable climate. The subject of rice cultivation is interesting and, given its long history, it is not surprising that there are many cultivated varieties of oryza sativa. The following quote from http://www.fao.org/docrep/x2184e/x2184e03.htm gives some background information that I found enlightening. Rice The second most abundant cereal crop originated in the Indian subcontinent and Africa. Today, 90 percent of the world rice crop is grown in Asia (FAO,1996). Alexander the Great is credited with introducing rice to Europe around 300 BC. Growing rice requires more water than other cereal crops, although rice is a highly productive crop. There are several thousand rice cultivars which may differ in color, aroma and grain size. The main commercial distinction between rice types is the grain size, i.e. long, medium and short. Long grain rice, also called "Indian", tends to separate relatively easily on cooking and is dry and flakey. Short grain rice, also called "Japanese" is sticky, moist and firm when cooked. Unlike wheat, rice is most often consumed as grain rather than as a flour. Different grades of milling include brown rice (hull removed), unpolished rice (hull, bran and most of germ removed), and polished rice (aleurone layer removed from unpolished rice). Since polishing removes most of the lipid, the latter product is relatively stable during storage. The discovery that rice bran can alleviate beriberi led to the discovery of the vitamin thiamine. The traditional technique of parboiling rice in India and Pakistan (also called "converted rice") prior to milling improves the nutritional quality of the grain by allowing the B vitamins in the bran and germ to diffuse into the endosperm. -- James V. Silverton Potomac, Maryland, USA |
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