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I_am_Tosk

In article >, ost
says...
>
> On Sat, 26 Feb 2011 16:26:13 -0500, cshenk wrote:
>
> > "sf" wrote
> >> I_am_Tosk wrote:
> >
> >>> Sticky ri is not the product of the cooking, it's the product you *are*
> >>> cooking. Glutenous rice or Sweet rice is used, it is a bit different
> >>> than "regular" rice and makes for great stick.
> >>
> >> I prefer medium grain rice and don't overdo the water. Salt is my
> >> only other ingredient. Not much, just a shake. This is done in the
> >> rice cooker.
> >
> > Witch is the normal asian type. No clue what Tosk is talking about other
> > than the dessert rice pudding almost sort, more seen in southern USA than
> > asia.
>
> I can't believe you Carol, especially, don't know what sticky rice is.
> We all expect brain farts like this from Barbara. but somebody who
> bragged over and over about knowing so much about Asian foods that
> doesn't know what sticky/glutinous rice is?
>
> Or are you just trying to come to Barbara's defense no matter how
> stupid you look?
>
> This is an excellent case of, if you don't know what you're talking
> about, then just STFU and move on.
>
> -sw

Some people think Asian food is only Chinese, Thai, or Nipponese... So
pedestrian, ugh