Half-polished rice with the germ is supposed to be good for you but I do not know about that. I'll just trust the growers that say it is. I am so credulous.
The rice tastes calm.
*Squeaky high pitched ventriloquist voice* "Calm is not an adjective that goes with rice."
"Shut up, Squeaky voice, it is too. It's my adjective for this rice." It is full and it is calm. Egg really goes well with this rice. So does miso.
Usually the germ is removed and sold separately usually as oil. It would take just a little more polishing. It's always right there at the edge.
You can see why people would want to continue polishing and knock off the germ to a shiny white granule. It's like, what, 3%. How bad could it be to just lose it when the result is perfect pearly white rice?
Know what's weird?
I just now had one of those, whatcha call it, eh-piff-a-knees.
The germ is the embryo of the seed and the endosperm starch is immediate food for the germ-embryo.
An egg is the animal correspondence to plant seed. The egg-embryo develops from blastoderm, the tiny squiggly bit attached to the yolk, and the yolk is food for the embryo. I don't know what egg albumen is for.
Egg albumen
Also known as egg white. Depending on the size of the egg, albumen accounts for most of an egg’s liquid weight, about 66%. The white contains more than half the egg’s total protein, a majority of the egg’s niacin, riboflavin, magnesium, potassium and sodium, and none of the fat. The white of a large egg contains about 17 calories.Well. This whole time I thought egg white was just nothing.
Now I don't feel so bad about that egg white omelet that I ordered by accident twenty-five years ago.
See, there are two of those embryo and embryo-food things going on right here on this plate.
No comments:
Post a Comment