[Sca-cooks] Cooking Rice

[Phil Troy/ G. Tacitus Adamantius]

Also sprach jenne at fiedlerfamily.net:
>  > What is it about the reheated rice that they dislike?

I was wondering about this myself.

>I'm told that they discern changes in texture/flavor of the starches.
>Since one of them lives with a vegetarian with a Japanese food interest,
>I'm going to take her word-- I don't generaly reheat anything unless it's
>glop.

And the fact that the culture in question reheats rice all the time,
how does that figure in? I for one have a dislike of rice baked in an
oven or something, and you get the little crusty granules that break
your teeth, but that's pretty easy to avoid and not a sensitive area
of discernment. It must be my inherent barbarism...

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER