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Journal lingqi's Journal: October 2nd, 2003 11

Journal by lingqi

October 2nd, 2003 (7:28pm)

Hmm... anybody else hear about the incident where a construction company in Osaka send a bunch of employees (300 to 400) to southern china and invited some large amount of prostitutes (some figures say 500) and had a huge orgy in a high class hotel?

I guess all the rumors that southern china is laden with prostitution wasn't completely false after all.

man that is so whack...

If I was completely cultural neutral, I would probably comment on what an innovative (or, at least, bold and unorthodox) method this is to raise employee morale (Almost mis-spelled it "moral"). Besides, I am pretty sure similar events contributes a great deal toward Tailand's tourism industry, so it's not really that unheard of. However, I am not cultural neutral, and the whole thing occured (probabbly by coincidence, but you never know) on the eve of anniversary of Japanese invasion into Manchura. So my official comment is "damn bastards." One has got to wonder, though - the reports say that the prostitutes recieved about the equivalent of 145 USD each for their participation; A session in Japan is like 10,000 yen (~90 dollars) - why would they bother going so far? I mean, from a pure economics point of view...

I have also been giving more-than-I-should amounts of thought on the subject of why rice actually DO seem to taste better in Japan.

I am formulating a theory that rice, like pasta, actually must be cooked properly, i.e. al dente. I never realized cooking rice is so tricky - probably because that I have never known better.

There is one problem though, I suppose - once you have had al dente rice, you don't want to go back; though it is fairly easy to avoid cooking rice that is hard-centered (which is just completely nasty), doing so while avoiding the too-mushiness is extremely hard. Actually now I am beginning to feel that there is good reason to shell out 40,000 yen for a rice cooker if it guarantees al dente rice every meal...

Maybe the whole japanese way of thinking is getting to me... but damn, I think THE thing I will miss more than anything else from japan might just be the ability to head to a good restaurant and be treated with very very well made rice.

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October 2nd, 2003 More

October 2nd, 2003

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  • Rice (Score:2, Informative)

    by xaoslaad ( 590527 )
    Rice cookers do make the best rice. In their absence though the easiest way to make rice is the 'rice' button on your microwave. Usually you put rice in bowl, add twice as much water, cover loosely, and hit the button. Microwave starts, several minutes later, very good rice.

    This is one of those rare things we're stuff cooked with a microwave doesnt suck.
  • After having a $20US vegie steamer/rice cooker I finally went big time and got a rice cooker/vegie steamer. Having the different priority meanas all the difference and besides I was making rice 95% of the time so it just made sense. The new one has a non-stick bowl and can make like an insane amount of rice (like from 1~2cups up to 12 cup capacity), all with just a push of a button, and all very very nicely cooked. No crunchies, and no burned on the bottom (which I gather some people grew up with and "en
  • but I've been making rice my whole life. First you decide how much rice you're going to make, pour twice that much water into a pot of some kind (2 cups water for 1 cup uncooked rice) then you bring the water to a boil, once boiling drop in some cooking oil (about a half tbs) Drop in the rice and put the whole thing on a low simmer (usually the lowest setting on the burner... after twenty minutes or so the rice is done.

    What gives? It doesn't seem hard at all. On occasion I'll get some rice that's browned
    • I used to cook rice like that (save the cooking oil); but after tasting rice from a good rice cooker (not even the best, maybe 150 dollar price range), I realized how much I have been missing.

      And then I come to japan, and some of the rice I eat at middle-upper class restaurants (havn't tried ryotei yet, but expected to be even better) just totally blows away my experience in the past.

      i guess what it takes is to try the good one and upon trying to original you will realize the difference... that's my and o

  • Everything everyone has mentioned above is good and correct, but you have forgotton one important thing. Always wash your rice thoroughly under warm water before you cook it! That is the real secret to cooking good rice. - Learned that from the Indians, and it applies to all types of rice too.

    • hmm... almost all of the better rice that's sold are "no-wash" rice. washing rinces away key neutrients in the rice that would contribute to both taste and health. Or that's what they say... maybe Indians have a different outlook on rice, though.
      • That is very funny. I have never seen a "no-wash" rice in my life before...Just goes to prove, I haven't see it all... All that I have noticed (no serious scientific study here) is that washing rice washes away the starch. Thus, it makes the rice fluffy and stops the grains from sticking together once the water boils away.
      • Check out these links. This one [harvestcoop.com] argues that you should not wash in general, but points out that you are only washing away the nutrients when the rice is "enriched", and that the kernels do have a starch layer. Check out these customer reviews [amazon.com] of a rice cooker on amazon.com. They provide some interesting views on the use of talc to keep rice dry and also on how long you should wash/soak brown rice.This link [missvickie.com] seems to pretty much cover everything about rice and confirms a suspicion I had that washing rice i
        • Asians (not including the indian subcontinent and its surrounding areas) generally don't touch basmati at all. To be honest, I personally find rice that that does not stick together in some degree completely intolerable - it feels like i am eating pebbles.

          But yeah... thanks for the clarification on the subject!
          • I personally find rice that that does not stick together in some degree completely intolerable - it feels like i am eating pebbles.
            Yes, we have totally different tastes when it comes to rice. I cannot stand rice that is stuck together. It feels like I am eating porridge. (Not a pleasant thought). :)

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