Archived posting to the Leica Users Group, 2010/01/14

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Subject: [Leica] [OT] Rice was [Re: Oatmeal revisited]
From: spencer at aotera.org (Spencer Cheng)
Date: Thu, 14 Jan 2010 13:02:19 -0500
References: <a3f189161001140631i486d08f4jd5168092a3340e7d@mail.gmail.com> <196F20A0-634B-4E1F-8D73-EAE0EC1DCF89@me.com> <7917DA8E-297B-49A4-8D58-6DB4000B4B75@gmail.com> <10EEF452-05AF-4631-9926-BDCF6012E098@aotera.org> <7EB15E8C-AF4F-48C2-B7FB-C1110966F843@gmail.com>

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


In reply to: Message from sonc.hegr at gmail.com (Sonny Carter) ([Leica] Oatmeal revisited)
Message from gwpics at me.com (Gerry Walden) ([Leica] Oatmeal revisited)
Message from steve.barbour at gmail.com (Steve Barbour) ([Leica] Oatmeal revisited)
Message from spencer at aotera.org (Spencer Cheng) ([Leica] Oatmeal revisited)
Message from steve.barbour at gmail.com (Steve Barbour) ([Leica] Oatmeal revisited)