SC - RE: Rice

[Decker, Terry D.]

I really want to phone and to check this one with Dave, because I want to
give you the correct answer, but unfortunately he' s moved abroad! 
But : 
> With no scientific ground to stand on,
> 
	I know I know - I can't remember the details clearly enough! But it
did come from a Food Hygiene Officer, and one assumes they know their stuff.
I will find out - in fact I'm copying this to Dave to see if he can
remember/answer himself

>  this seems pretty weird. What could
> withstand 15-20 minutes of boiling?
> 
	As I recall it is not neccessarily something that has survived,
(because I agree about the boiling) but that rice is particularily prone to
getting this particular bug AFTERWARD - and it has something to do with the
way this rice is processed - leaving lots of loose starch on each grain
>  Also, since one of the hallmarks of
> Japanese cooking is "It was hot once." they've had centuries of letting
> the stuff lay about unrefrigerated. 
	Agreed - but the other hallmark of Japanese cookery is "it is
incredibly fresh" so it kinda cancels out. And the point that was made to me
was that it is rice in general that has this problem, and that in fact
Japanese rice is less prone to it due to the amount of salt/vinegar/alcohol
it is drenched in.

> Indeed, as far as sushi goes, once
> you've put nori (seaweed) on it, refrigeration is fatal to the texture of
> the nori. 
	Probably, I've never tried since it usually gets eaten instantly : )
but thanks for the warning  - I'll watch out for that.

> I've never noticed any problem with even un-sushi-vinegared rice
> balls at room temp for an afternoon. 
	No - for a short while, no, but my understanding of the original
request was for a something to be stored in a cooler (presumably the
american equivalent of my English coldbox) for possibly a couple of days.

> I'd be more worried about the meat in
> the dolmades. 
> 
	: ) yep that too - unless they were vegetarian : )


	karin
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