Archived posting to the Leica Users Group, 2010/01/14
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]On Jan 14, 2010, at 12:00, Steve Barbour wrote: > > fascinating, luck may have played a part, but likely it something about > the cooking temerature and the specifics of the storage conditions > Spencer... > The old electric rice cookers did not have keep warm feature so once the rice is cooked, it would just turn off. Under that scenario, it seems like an ideal culture environment as it cools. Until fairly recently, refrigeration is very rare so it is just left at room temperature until the next day. Old rice is often used to make rice porridge which is typically eaten in the morning or when one is sick. Chinese don't put yogurt in their rice normally as Chinese don't eat yogurt except the the western part. Rice is normally eaten plain + whatever dishes there is. > as always the devil is in the details...There doesn't seem to be any known > way of evolving human resistance...via antibodies etc...just checked. Hmmm.... In that case, you should all avoid fried rice since it is almost always made with old rice. Newly cooked rice is too sticky and too clumpy for fried rice. I believe restaurants also use day-old rice for fried rice. :) Regards, Spencer