On Tuesday, August 4, 2020 at 3:59:11 PM UTC-4, Bruce wrote:
> On Tue, 4 Aug 2020 12:28:19 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, August 4, 2020 at 2:59:16 PM UTC-4, Bruce wrote:
> >> On Tue, 4 Aug 2020 11:49:03 -0700 (PDT), "
> >> > wrote:
> >>
> >> >On Tuesday, August 4, 2020 at 1:29:54 PM UTC-5, Cindy Hamilton wrote:
> >> >>
> >> >> On Tuesday, August 4, 2020 at 1:09:35 PM UTC-4, Hank Rogers wrote:
> >> >>
> >> >> > John Kuthe wrote:
> >> >>
> >> >> > > 1 part brown rice
> >> >> > > 2.5 parts water
> >> >> > > some salt and butter to taste
> >> >> > >
> >> >> > > Bring to simmering boil for 30-45mins
> >> >> > >
> >> >> > > Enjoy!
> >> >> > >
> >> >> > > John Kuthe...
> >> >> > >
> >> >> >
> >> >> > Yep, takes longer than white rice, but worth the wait.
> >> >>
> >> >> If you say so. It has an astringent flavor that I don't care for.
> >> >>
> >> >> Cindy Hamilton
> >> >>
> >> >Heck, I always thought it was just me who thought brown rice was astringent.
> >> >Nobody else ever said anything about it so I just thought it was my taste
> >> >buds and just shied away from brown rice.
> >>
> >> Astringent? Maybe because of all the arsenic in American rice? I've
> >> never had astringent brown rice.
> >
> >Everybody's sensory equipment is different. Perhaps you are less sensitive
> >to that taste. Perhaps you enjoy it.
>
> Astringent makes you pull a face if it's strong. Brown rice doesn't
> have that at all for me. It's not that I enjoy it.

I also find some aged cheeses astringent. It took me a long while to
warm up to Gruyere.

Cindy Hamilton