(Joseph Kubera) writes:

> Michael P. wrote:
>
> >Consider also that a vegetarian diet demands greater quanties of
> >grains to balance proteins, right?
>
> I think that argument has been debunked. At least vegetarians don't have to
> eat them all at the same meal, maybe just over the course of the
> day.

Not to mention that grains have protein, too. The truth Michael was
reaching for, I think, was that grains and beans have different
distributions of essential amino acids (i.e. amino acids our bodies
can't synthesize), and as a result, by combining the two over a
reasonable period of time, you get more benefit out of the same amount
of protein.

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

(Joseph Kubera) writes:

> Michael P. wrote:
>
> >Consider also that a vegetarian diet demands greater quanties of
> >grains to balance proteins, right?
>
> I think that argument has been debunked. At least vegetarians don't have to
> eat them all at the same meal, maybe just over the course of the
> day.

Not to mention that grains have protein, too. The truth Michael was
reaching for, I think, was that grains and beans have different
distributions of essential amino acids (i.e. amino acids our bodies
can't synthesize), and as a result, by combining the two over a
reasonable period of time, you get more benefit out of the same amount
of protein.

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

Michael Plant wrote:

> Is it not
> so that the word for "rice" and "food" are the same in Japanese? What about
> Chinese? Rice. Yummy. I've never cooked Japanese rice, but I'm going to go
> out of my way to find some.

In Japanese, it's more like "rice" and "meal" being the same word. You
say you've never cooked Japanese rice, but surely you've eaten some at
restaurants, haven't you?

> Speaking of which, in New York City most of the Japanese restaurants are now
> actually run and staffed by Chinese people. Hope nobody considers this
> biased, biased though it be, but I eat only in Japanese restaurants owned
> and staffed by Japanese people. This almost guarantees a reasonably high
> quality.

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.

--crymad

Michael Plant wrote:

> Is it not
> so that the word for "rice" and "food" are the same in Japanese? What about
> Chinese? Rice. Yummy. I've never cooked Japanese rice, but I'm going to go
> out of my way to find some.

In Japanese, it's more like "rice" and "meal" being the same word. You
say you've never cooked Japanese rice, but surely you've eaten some at
restaurants, haven't you?

> Speaking of which, in New York City most of the Japanese restaurants are now
> actually run and staffed by Chinese people. Hope nobody considers this
> biased, biased though it be, but I eat only in Japanese restaurants owned
> and staffed by Japanese people. This almost guarantees a reasonably high
> quality.

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.

--crymad

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

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

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

"Abouna" > wrote in message
om...
> Wow! Thanks fo the follow-up. Exactly the kind of information I was
> looking for.
>
> For starters I have ordered the Green Tea Sampler from
> SpecialTeas.com. A bit pricey but not terrible, and I suspect more
> than I will be paying once I know what I like.
>
> 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)?

No, don't let the tea dry out between steepings. Don't use tea that's
more than a few hours old to resteep.

Oh... and you should only use 1 1/2 TEASPOONS (not tablespoons, sorry) of
large leaf tea. But getting a good digital scale is the best way to measure
out loose tea, because it's by weight, not by volume.

"Abouna" > wrote in message
om...
> Wow! Thanks fo the follow-up. Exactly the kind of information I was
> looking for.
>
> For starters I have ordered the Green Tea Sampler from
> SpecialTeas.com. A bit pricey but not terrible, and I suspect more
> than I will be paying once I know what I like.
>
> 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)?

No, don't let the tea dry out between steepings. Don't use tea that's
more than a few hours old to resteep.

Oh... and you should only use 1 1/2 TEASPOONS (not tablespoons, sorry) of
large leaf tea. But getting a good digital scale is the best way to measure
out loose tea, because it's by weight, not by volume.

"RJP" > wrote in message
news:ySEbd.241733$MQ5.77026@attbi_s52...
> "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.

1- don't overheat the water for steeping the green or oolong. Keep it on
the cool side.
2- keep the steep short, around a minute or two.

Doing that, you can steep the tea at least two times. I haven't found
resteeped black tea to work as well.

You are correct that the first steep has much of the caffeine removed from
the leaf, however some of the bioflavanoids in tea are the same compounds
that give tea its color. So if the tea is still coloring water, there are
still polyphenols/bioflavanoids not yet extracted. I don't remember
exactly, but I believe it takes 5 minutes of steeping tea in hot water to
remove 95 percent of the epicatechin, from one abstract I looked at on green
tea.

Another option might be to brew green tea for five minutes, then dilute it
with water to taste. But in my experience this produces a different quality
of tea vs. the traditional steeping. I tend to use a single cup filter for
my tea, and heat water in a microwave. I can easily re-steep tea this way,
just for one cup. Another option is I fill a thermos flask up with two
steepings of tea.

It's really academic, though. If you drink first steep green tea, you are
getting bioflavanoids, but the ratio of caffeine to bioflavanoids will be
higher with a single steeping vs. multiple steepings.

"RJP" > wrote in message
news:ySEbd.241733$MQ5.77026@attbi_s52...
> "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.

1- don't overheat the water for steeping the green or oolong. Keep it on
the cool side.
2- keep the steep short, around a minute or two.

Doing that, you can steep the tea at least two times. I haven't found
resteeped black tea to work as well.

You are correct that the first steep has much of the caffeine removed from
the leaf, however some of the bioflavanoids in tea are the same compounds
that give tea its color. So if the tea is still coloring water, there are
still polyphenols/bioflavanoids not yet extracted. I don't remember
exactly, but I believe it takes 5 minutes of steeping tea in hot water to
remove 95 percent of the epicatechin, from one abstract I looked at on green
tea.

Another option might be to brew green tea for five minutes, then dilute it
with water to taste. But in my experience this produces a different quality
of tea vs. the traditional steeping. I tend to use a single cup filter for
my tea, and heat water in a microwave. I can easily re-steep tea this way,
just for one cup. Another option is I fill a thermos flask up with two
steepings of tea.

It's really academic, though. If you drink first steep green tea, you are
getting bioflavanoids, but the ratio of caffeine to bioflavanoids will be
higher with a single steeping vs. multiple steepings.

> 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. Never saw any mold or anything like
that or any unhealthy looking films or spots developing on the leaves. I
live in Reno, about 1200 feet above the city (altogether 5200 feet above
ocean level) and on its NW side, which means that air quality here is one of
the best possible in the country, so may be in other, more polluted parts of
the world it would not be so, but in that case I would just put my chahus in
a fridge, instead of keeping them as I do - on the kitchen table.

For puerh drinkers it may be interesting to know that steeps of the puerh
tea that has been kept in a chahu for several days after initial brewing
appear to be quite different. May be it gets some rejuvenation of its
fermentation? I have no idea. All I object to is the notion that one "SHOULD
NOT USE TEA MORE THAN FEW HOURS OLD TO RESTEEP" without any arguments
explaining why not.

Sasha.

10/15/04

>
>
> Michael Plant wrote:
>
>> Is it not
>> so that the word for "rice" and "food" are the same in Japanese? What about
>> Chinese? Rice. Yummy. I've never cooked Japanese rice, but I'm going to go
>> out of my way to find some.
>
> In Japanese, it's more like "rice" and "meal" being the same word. You
> say you've never cooked Japanese rice, but surely you've eaten some at
> restaurants, haven't you?

Yes, of course I have. And of course it seems just right for sushi and
sashimi. I'd like to try it in the at home context though.
>
>> Speaking of which, in New York City most of the Japanese restaurants are now
>> actually run and staffed by Chinese people. Hope nobody considers this
>> biased, biased though it be, but I eat only in Japanese restaurants owned
>> and staffed by Japanese people. This almost guarantees a reasonably high
>> quality.
>
> 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?

Michael

10/15/04

>
>
> Michael Plant wrote:
>
>> Is it not
>> so that the word for "rice" and "food" are the same in Japanese? What about
>> Chinese? Rice. Yummy. I've never cooked Japanese rice, but I'm going to go
>> out of my way to find some.
>
> In Japanese, it's more like "rice" and "meal" being the same word. You
> say you've never cooked Japanese rice, but surely you've eaten some at
> restaurants, haven't you?

Yes, of course I have. And of course it seems just right for sushi and
sashimi. I'd like to try it in the at home context though.
>
>> Speaking of which, in New York City most of the Japanese restaurants are now
>> actually run and staffed by Chinese people. Hope nobody considers this
>> biased, biased though it be, but I eat only in Japanese restaurants owned
>> and staffed by Japanese people. This almost guarantees a reasonably high
>> quality.
>
> 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?

Michael

Michael Plant wrote:
> 10/15/04
>>
>>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?

My favorite sushi place in upstate NY was run by Koreans.. It was quite
good.. They made a spicy tuna second to none... They used the
Vietnamese Sur Racha spicy sauce in it.. Granted, it may not be as
authentic, but the quality was good.

Michael Plant wrote:
> 10/15/04
>>
>>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?

My favorite sushi place in upstate NY was run by Koreans.. It was quite
good.. They made a spicy tuna second to none... They used the
Vietnamese Sur Racha spicy sauce in it.. Granted, it may not be as
authentic, but the quality was good.

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?

--crymad

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?

--crymad

cc wrote:
>
> "Lewis Perin" > wrote in message
>
> > 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 ?

This is news to me. What sort of additives? Do they come off during
the routine rinsing just before cooking?

Mold in 24 hours? Is this really possible?

[...]
> 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.

Yes, Japanese have an unhealthy desire for softness in most anything
they eat, be it rice, bread, vegetables, meat, or cakes. In fact, on
those TV shows featuring young ladies out on gustatory adventures, the
first word out of their mouths after swallowing something they enjoy is
very often "yawarakai" ("soft"). Flavor is a secondary concern. Drives
me nuts.

--crymad

cc wrote:
>
> "Lewis Perin" > wrote in message
>
> > 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 ?

This is news to me. What sort of additives? Do they come off during
the routine rinsing just before cooking?

Mold in 24 hours? Is this really possible?

[...]
> 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.

Yes, Japanese have an unhealthy desire for softness in most anything
they eat, be it rice, bread, vegetables, meat, or cakes. In fact, on
those TV shows featuring young ladies out on gustatory adventures, the
first word out of their mouths after swallowing something they enjoy is
very often "yawarakai" ("soft"). Flavor is a secondary concern. Drives
me nuts.

--crymad

>>>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

>>>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.