1 part brown rice
2.5 parts water
some salt and butter to taste

Bring to simmering boil for 30-45mins

Enjoy!

John Kuthe...

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.

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. I
prefer white rice cooked without salt or butter. I'm always overruled
on that, so I usually eat it with salt and butter. Once in a while
we use sesame oil instead of butter. Either way, I often sprinkle
furikake on it.

Cindy Hamilton

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.

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.

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.

Cindy Hamilton

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.

On Tue, 4 Aug 2020 07:19:46 -0700 (PDT), John Kuthe
> wrote:

>1 part brown rice
>2.5 parts water
>some salt and butter to taste

some salt and butter to taste??

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

On Tue, 4 Aug 2020 11:29:47 -0700 (PDT), Cindy Hamilton
> wrote:


>> 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.

I like several varieties of whole grain rice - but 'brown' rice isn't
one of them. Just can't get a good texture or flavour from it.
Riceberry is my favourite whole grain rice, and it also happens to be
the healthiest too.

On Tue, 4 Aug 2020 13:09:06 -0700 (PDT), Cindy Hamilton
> wrote:

>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:
>> >>
>> >> >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.

And you still don't like blue vein cheese, IIRC. I haven't yet met a
cheese I didn't like.

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. I
> prefer white rice cooked without salt or butter. I'm always overruled
> on that, so I usually eat it with salt and butter. Once in a while
> we use sesame oil instead of butter. Either way, I often sprinkle
> furikake on it.
>
> Cindy Hamilton
>

I like both types of rice occasionally, but end up using white
jasmine rice most of the time. Nothing in it as all mostly, but
sometimes a very small amount of gravy if there's any on the table.

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.
>

Those goddamned americans find a way to ruin *everything* !!!

Bruce wrote:
> On Tue, 4 Aug 2020 13:09:06 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> 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:
>>>>>
>>>>>> 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.
>
> And you still don't like blue vein cheese, IIRC. I haven't yet met a
> cheese I didn't like.
>

Hows about *american* cheese Druce?

On Tue, 4 Aug 2020 15:52:28 -0500, Hank Rogers >
wrote:

>Bruce wrote:
>> On Tue, 4 Aug 2020 13:09:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> 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:
>>>>>>
>>>>>>> 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.
>>
>> And you still don't like blue vein cheese, IIRC. I haven't yet met a
>> cheese I didn't like.
>>
>
>Hows about *american* cheese Druce?

What he really had in mind is dick cheese.

On Wed, 05 Aug 2020 08:12:41 +1000, Jeßus > wrote:

>On Tue, 4 Aug 2020 15:52:28 -0500, Hank Rogers >
>wrote:
>
>>Bruce wrote:
>>> On Tue, 4 Aug 2020 13:09:06 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> 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:
>>>>>>>
>>>>>>>> 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.
>>>
>>> And you still don't like blue vein cheese, IIRC. I haven't yet met a
>>> cheese I didn't like.
>>>
>>
>>Hows about *american* cheese Druce?
>
>What he really had in mind is dick cheese.

Jebus, I don't know what I've done to you this time, but have fun.

On Tuesday, August 4, 2020 at 3:17:59 PM UTC-5, Bruce wrote:
>
> And you still don't like blue vein cheese, IIRC. I haven't yet met a
> cheese I didn't like.
>
Have you ever had smoked blue cheese? I made a mistake about two years
ago and picked up the wrong package. To me, it was terrible.

On Tue, 4 Aug 2020 16:05:06 -0700 (PDT), "
> wrote:

>On Tuesday, August 4, 2020 at 3:17:59 PM UTC-5, Bruce wrote:
>>
>> And you still don't like blue vein cheese, IIRC. I haven't yet met a
>> cheese I didn't like.
>>
>Have you ever had smoked blue cheese? I made a mistake about two years
>ago and picked up the wrong package. To me, it was terrible.

No, I've never had it. It seems to me that they would be two overly
strong competing flavours. Is that why you didn't like it?

On Tuesday, August 4, 2020 at 6:25:20 PM UTC-5, Bruce wrote:
>
> No, I've never had it. It seems to me that they would be two overly
> strong competing flavours. Is that why you didn't like it?
>
I had bought blue cheese many times before I made that mistake and I
immediately wondered what was wrong. I choked it down then looked at
the package and saw "smoked." It was just overwhelmingly bad to me and
now I'm REALLY careful to make sure I don't get it again.

This past weekend I wanted to buy a package of Provolone and all they
had was smoked. I've never had it smoked but the blue cheese came to
mind so I opted for Swiss. It was a good choice!

wrote:
> On Tuesday, August 4, 2020 at 3:17:59 PM UTC-5, Bruce wrote:
>>
>> And you still don't like blue vein cheese, IIRC. I haven't yet met a
>> cheese I didn't like.
>>
> Have you ever had smoked blue cheese? I made a mistake about two years
> ago and picked up the wrong package. To me, it was terrible.
>

I've had a couple of smoked cheeses (not bleu cheese).
I didn't care much for them. Some smoked chilies are pretty good
with mexican foods. Some lightly smoked fish are good.

I do like smoked dead pig, if it's not overdone.

Not everything has to be smoked.

On Tue, 4 Aug 2020 16:42:23 -0700 (PDT), "
> wrote:

>On Tuesday, August 4, 2020 at 6:25:20 PM UTC-5, Bruce wrote:
>>
>> No, I've never had it. It seems to me that they would be two overly
>> strong competing flavours. Is that why you didn't like it?
>>
>I had bought blue cheese many times before I made that mistake and I
>immediately wondered what was wrong. I choked it down then looked at
>the package and saw "smoked." It was just overwhelmingly bad to me and
>now I'm REALLY careful to make sure I don't get it again.
>
>This past weekend I wanted to buy a package of Provolone and all they
>had was smoked. I've never had it smoked but the blue cheese came to
>mind so I opted for Swiss. It was a good choice!

I've only ever had smoked Dutch cheese, which was ok. I know that I
don't like canned smoked fish very much. It's ok when I eat it, but
that smoky smells hangs around for hours.

On Tuesday, August 4, 2020 at 6:43:19 PM UTC-5, Hank Rogers wrote:
>
> I've had a couple of smoked cheeses (not bleu cheese).
> I didn't care much for them. Some smoked chilies are pretty good
> with mexican foods. Some lightly smoked fish are good.
>
> I do like smoked dead pig, if it's not overdone.
>
Me, too!
>
> Not everything has to be smoked.
>
Agree.

On 8/4/2020 4:08 PM, Je�us wrote:
> On Tue, 4 Aug 2020 07:19:46 -0700 (PDT), John Kuthe
> > wrote:
>
>> 1 part brown rice
>> 2.5 parts water
>> some salt and butter to taste
>
> some salt and butter to taste??
>
I wouldn't add butter to the brown rice *while* it's cooking but that's
just me. Salt added to the water, yes. He's acting like he just
discovered something new. Oh wait, it is! Rice isn't part of his VSTD
meal! Did he give up on baked beans or garlic mashed potatoes as the base?

Jill

On Tue, 4 Aug 2020 21:47:45 -0400, jmcquown >
wrote:

>On 8/4/2020 4:08 PM, Je?us wrote:
>> On Tue, 4 Aug 2020 07:19:46 -0700 (PDT), John Kuthe
>> > wrote:
>>
>>> 1 part brown rice
>>> 2.5 parts water
>>> some salt and butter to taste
>>
>> some salt and butter to taste??
>>
>I wouldn't add butter to the brown rice *while* it's cooking but that's
>just me. Salt added to the water, yes. He's acting like he just
>discovered something new. Oh wait, it is! Rice isn't part of his VSTD
>meal! Did he give up on baked beans or garlic mashed potatoes as the base?

Ask him. He's here.

Bruce wrote:
> On Tue, 4 Aug 2020 21:47:45 -0400, jmcquown >
> wrote:
>
>> On 8/4/2020 4:08 PM, Je?us wrote:
>>> On Tue, 4 Aug 2020 07:19:46 -0700 (PDT), John Kuthe
>>> > wrote:
>>>
>>>> 1 part brown rice
>>>> 2.5 parts water
>>>> some salt and butter to taste
>>>
>>> some salt and butter to taste??
>>>
>> I wouldn't add butter to the brown rice *while* it's cooking but that's
>> just me. Salt added to the water, yes. He's acting like he just
>> discovered something new. Oh wait, it is! Rice isn't part of his VSTD
>> meal! Did he give up on baked beans or garlic mashed potatoes as the base?
>
> Ask him. He's here.
>

<*SNIFF*>

On 21:17 4 Aug 2020, Bruce said:
> On Tue, 4 Aug 2020 13:09:06 -0700 (PDT), Cindy Hamilton
> > wrote:
>>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:
>>> >>
>>> >> >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.
>
> And you still don't like blue vein cheese, IIRC. I haven't yet met a
> cheese I didn't like.

I draw the line a very low fat cottage cheese.

On Wed, 05 Aug 2020 14:46:24 +0100, Pamela >
wrote:

>On 21:17 4 Aug 2020, Bruce said:
>> On Tue, 4 Aug 2020 13:09:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>>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:
>>>> >>
>>>> >> >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.
>>
>> And you still don't like blue vein cheese, IIRC. I haven't yet met a
>> cheese I didn't like.
>
>I draw the line a very low fat cottage cheese.

Yes, it becomes a bit of a non event.

On Tue, 4 Aug 2020 21:47:45 -0400, jmcquown >
wrote:

>On 8/4/2020 4:08 PM, Je?us wrote:
>> On Tue, 4 Aug 2020 07:19:46 -0700 (PDT), John Kuthe
>> > wrote:
>>
>>> 1 part brown rice
>>> 2.5 parts water
>>> some salt and butter to taste
>>
>> some salt and butter to taste??
>>
>I wouldn't add butter to the brown rice *while* it's cooking but that's
>just me. Salt added to the water, yes. He's acting like he just
>discovered something new.

Yes. He seems to think what's new to him is new to everyone else here.

> Oh wait, it is! Rice isn't part of his VSTD
>meal! Did he give up on baked beans or garlic mashed potatoes as the base?

I hope he bought American rice instead of that filthy communist rice.

On 2020 Aug 4, , Bruce wrote
(in >):

> And you still don't like blue vein cheese, IIRC. I haven't yet met a
> cheese I didn't like.

If you eat Limburger cheese, you can eat raw sewage which smells better, and
youre tougher than me.
I bought some Limburger and amontillado once to impress a date. We didnt
eat the Limburger, and she avoided me thereafter. I blame the food.

On Wed, 05 Aug 2020 23:24:20 -0700, Leo >
wrote:

>On 2020 Aug 4, , Bruce wrote
>(in >):
>
>> And you still don't like blue vein cheese, IIRC. I haven't yet met a
>> cheese I didn't like.
>
>If you eat Limburger cheese, you can eat raw sewage which smells better, and
>youre tougher than me.
>I bought some Limburger and amontillado once to impress a date. We didnt
>eat the Limburger, and she avoided me thereafter. I blame the food.

It's one of those cheeses that taste better than they smell. So don't
dilly-dally but eat!

On Wed, 05 Aug 2020 23:24:20 -0700, Leo >
wrote:

>If you eat Limburger cheese, you can eat raw sewage which smells better, and
>you’re tougher than me.

The only cheese that I couldn't take to. I bought some many years ago,
as I'd been wanting to try it. It was both runny and firm... and just
plain rank.

On 2020 Aug 5, , Bruce wrote
(in >):

> It's one of those cheeses that taste better than they smell. So don't
> dilly-dally but eat!

No! Ive smelled cattle that have been dead for a month that smelled
similar to Limburger. Has anyone here eaten durian, Limburger and month-old
carrion as a meal? Or merely two of those at the same time?
I thought not.

On Thu, 06 Aug 2020 00:46:32 -0700, Leo >
wrote:

>On 2020 Aug 5, , Bruce wrote
>(in >):
>
>> It's one of those cheeses that taste better than they smell. So don't
>> dilly-dally but eat!
>
>No! Ive smelled cattle that have been dead for a month that smelled
>similar to Limburger. Has anyone here eaten durian, Limburger and month-old
>carrion as a meal? Or merely two of those at the same time?
>I thought not.

I've eaten durian. It was ok. Only problem was that the room smelled
of it for days after.

"Jeßus" wrote:
>
> On Wed, 05 Aug 2020 23:24:20 -0700, Leo >
> wrote:
>
> >If you eat Limburger cheese, you can eat raw sewage which smells better, and
> >you’re tougher than me.
>
> The only cheese that I couldn't take to. I bought some many years ago,
> as I'd been wanting to try it. It was both runny and firm... and just
> plain rank.

I saw it in the grocery store once and smelled it. I didn't buy
it. I've always wondered who was the very first person brave
enough to try it.

On 2020-08-06 3:46 a.m., Leo wrote:
> On 2020 Aug 5, , Bruce wrote
> (in >):
>
>> It's one of those cheeses that taste better than they smell. So don't
>> dilly-dally but eat!
>
> No! Ive smelled cattle that have been dead for a month that smelled
> similar to Limburger. Has anyone here eaten durian, Limburger and month-old
> carrion as a meal? Or merely two of those at the same time?
> I thought not.
>
>

I had one experience with Limburger and that was enough. A friend was
eating cheeses from a Christmas basket. He cut off a piece and handed to
me saying to try it. As I popped it into my mouth he had a strange look
on his face. I asked him what was wrong. As soon as I spoke I realized
what the problem was. It was the stink of the cheese we could smell when
we spoke. It was horrible.

On 8/6/2020 8:05 AM, Dave Smith wrote:
> On 2020-08-06 3:46 a.m., Leo wrote:
>> On 2020 Aug 5, , Bruce wrote
>> (in >):
>>
>>> It's one of those cheeses that taste better than they smell. So don't
>>> dilly-dally but eat!
>>
>> No! Ive smelled cattle that have been dead for a month that smelled
>> similar to Limburger. Has anyone here eaten durian, Limburger and month-old
>> carrion as a meal? Or merely two of those at the same time?
>> I thought not.
>>
>>
>
> I had one experience with Limburger and that was enough. A friend was
> eating cheeses from a Christmas basket. He cut off a piece and handed to
> me saying to try it. As I popped it into my mouth he had a strange look
> on his face. I asked him what was wrong. As soon as I spoke I realized
> what the problem was. It was the stink of the cheese we could smell when
> we spoke. It was horrible.
>


Sounds like just what we need these days, what with social distancing
and all.

On Thu, 6 Aug 2020 08:11:32 -0700, Taxed and Spent
> wrote:

>On 8/6/2020 8:05 AM, Dave Smith wrote:
>> On 2020-08-06 3:46 a.m., Leo wrote:
>>> On 2020 Aug 5, , Bruce wrote
>>> (in >):
>>>
>>>> It's one of those cheeses that taste better than they smell. So don't
>>>> dilly-dally but eat!
>>>
>>> No! Ive smelled cattle that have been dead for a month that smelled
>>> similar to Limburger. Has anyone here eaten durian, Limburger and month-old
>>> carrion as a meal? Or merely two of those at the same time?
>>> I thought not.
>>>
>>>
>>
>> I had one experience with Limburger and that was enough. A friend was
>> eating cheeses from a Christmas basket. He cut off a piece and handed to
>> me saying to try it. As I popped it into my mouth he had a strange look
>> on his face. I asked him what was wrong. As soon as I spoke I realized
>> what the problem was. It was the stink of the cheese we could smell when
>> we spoke. It was horrible.
>>
>
>
>Sounds like just what we need these days, what with social distancing
>and all.

As the B-52's sing:

Why don't you dance with me?
I'm not no Limburger

<https://www.youtube.com/watch?v=dRuRKirloQ8>

On Thu, 06 Aug 2020 08:06:04 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> On Wed, 05 Aug 2020 23:24:20 -0700, Leo >
>> wrote:
>>
>> >If you eat Limburger cheese, you can eat raw sewage which smells better, and
>> >youre tougher than me.
>>
>> The only cheese that I couldn't take to. I bought some many years ago,
>> as I'd been wanting to try it. It was both runny and firm... and just
>> plain rank.
>
>I saw it in the grocery store once and smelled it. I didn't buy
>it. I've always wondered who was the very first person brave
>enough to try it.

Clearly a Dutchman (don't call Limburgers Dutchmen to their face.)

Bruce wrote:
> On Thu, 06 Aug 2020 08:06:04 -0400, Gary > wrote:
>
>> "Jeßus" wrote:
>>>
>>> On Wed, 05 Aug 2020 23:24:20 -0700, Leo >
>>> wrote:
>>>
>>>> If you eat Limburger cheese, you can eat raw sewage which smells better, and
>>>> you€„¢re tougher than me.
>>>
>>> The only cheese that I couldn't take to. I bought some many years ago,
>>> as I'd been wanting to try it. It was both runny and firm... and just
>>> plain rank.
>>
>> I saw it in the grocery store once and smelled it. I didn't buy
>> it. I've always wondered who was the very first person brave
>> enough to try it.
>
> Clearly a Dutchman (don't call Limburgers Dutchmen to their face.)
>

That figures. May just be why the dutch are predisposed to butt
sniffing. A poor replacement for smelly cheese though.

Go forth, young Druce and sniff ass!

On Thu, 06 Aug 2020 08:06:04 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> On Wed, 05 Aug 2020 23:24:20 -0700, Leo >
>> wrote:
>>
>> >If you eat Limburger cheese, you can eat raw sewage which smells better, and
>> >you’re tougher than me.
>>
>> The only cheese that I couldn't take to. I bought some many years ago,
>> as I'd been wanting to try it. It was both runny and firm... and just
>> plain rank.
>
>I saw it in the grocery store once and smelled it. I didn't buy
>it. I've always wondered who was the very first person brave
>enough to try it.

I would assume hungry people first tried it. Somebody's got to be
first, much like the discovery of using salt or spices to preserve
food.