Bean soaking experiment

[KenK]

I frequently eat bean soup or stew. I soak the beans overnight before
preparing them with additions in my crock pot.

Yesterday I decided to try skipping the soaking. I put the dry great
northern beans, lots of water, and the usual additional stuff like onions,
bullion, garlic, etc. Added more water later as required.

After cooking the usual 8 hours or so I checked the beans to be sure they
had cooked and put the crock pot on low to keep the beans hot until supper.

Tasted same as usual. Now I think I will start skipping the soaking of the
beans when they are prepared in the crock pot.


--
I love a good meal! That's why I don't cook.

[itsjoan...@webtv.net]

My mother never soaked beans and neither do I when I cook dried beans. She
did not have a crockpot and when I cook beans I don't use a crockpot either.
Beans are just as tender when they are not soaked. What will make a bean
tough is adding salt to the water when the cooking starts. Leave that
addition until just ready to serve; salt, stir, and let barely simmer for
a couple of minutes.

Enjoy.

[dsi1]

My daughter made some soup with a bag of beans that I had in the refrigerator. She had no idea as to how to cook that stuff. I told her that she might have to cook it for up to an hour and a half. She said "okay" and the beans turned out fine.

She also made some rice that was uncooked in the center. I told her to soak the rice for about 20 minutes before cooking. She said "okay", now she cooks rice proper. For rice, a pre-soak is recommended. Well, by me, anyway.

[S Viemeister]

On 6/9/2020 7:59 PM, dsi1 wrote:

> She also made some rice that was uncooked in the center. I told her to soak the rice for about 20 minutes before cooking. She said "okay", now she cooks rice proper. For rice, a pre-soak is recommended. Well, by me, anyway.
>

I soak black rice, but I don't bother doing it for basmati, jasmine, etc.

[songbird]

it seems to depend upon what else you put in the water
that the beans are cooking in. for the best results that
i like i cook the beans in plain water until they are
just about done and then add the rest of the items that
need to cook as i don't like vegetables without some
firmness to them, but i want the beans and bean skins to
be tender. if i add other things too early the bean
skins can be a bit chewy.

since there are many different kinds of beans and they
can take different amounts of time to cook i don't really
plan on a specific time i just put them in the water and
bring them to a boil and then simmer them on low until
they are done enough. i stir when i'm bringing them to
a boil and then i turn down the heat and stir again
before noting the time and then after that i stir them
once every half hour until done.

i don't pre-soak any beans unless i'm making soymilk
or tofu (which i don't do often at all any more).

i do visually inspect and rinse them off before
cooking. the beans Mom got recently from the store
were pretty bad, a lot of bug/rodent damage and a
lot of dirt. i'd have been ashamed to sell beans
in that condition.


songbird

[dsi1]

I've never cooked black rice. I think Asians, for the most part, don't do much fooling around with other kinds of rice. Mostly, I just cook with Calrose rice. I don't want to mess with brown rice or long grain rice. Why is that? I do not know. You'd think Asians wold be cooking all kinds of rice.

[dsi1]

I'm no expert on cooking beans but I add very little, if any, salt to beans while cooking. If you salt the beans too early, they take longer to cook. Sometimes, they'll never get soft. Salt has a detrimental effect on cooking potatoes and meat too.

[Bruce]

On Tue, 9 Jun 2020 14:54:43 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>
wrote:

>On Tuesday, June 9, 2020 at 9:23:53 AM UTC-10, S Viemeister wrote:
>> On 6/9/2020 7:59 PM, dsi1 wrote:
>>
>> > She also made some rice that was uncooked in the center. I told her to soak the rice for about 20 minutes before cooking. She said "okay", now she cooks rice proper. For rice, a pre-soak is recommended. Well, by me, anyway.
>> >
>>
>> I soak black rice, but I don't bother doing it for basmati, jasmine, etc.
>
>I've never cooked black rice. I think Asians, for the most part, don't do much fooling around with other kinds of rice.

That's a huge blanket statement right there, coming from a little rock
in the Pacific!

[dsi1]

Indeed it is!

[Taxed and Spent]

Please elaborate: "Salt has a detrimental effect on cooking potatoes and
meat too."

[dsi1]

If you make shoyu pork, it is important to not add shoyu until later on in the cooking process. If you add it too fast, it tends to toughen/dry the meat. I've cooked potatoes in the slow cooker in a stew and it would not soften up. First I cooked it for half-hour longer, then another half-hour, after another half-hour, I just gave up and ate these uncooked potatoes. I won't salt beans until after they're done as a general principle.

[Bruce]

On Tue, 9 Jun 2020 16:27:04 -0700 (PDT), dsi1 <dsi...@hawaiiantel.net>

And how about the other Asians?

[songbird]

dsi1 wrote:
...

> I'm no expert on cooking beans but I add very little, if any, salt to beans while cooking. If you salt the beans too early, they take longer to cook. Sometimes, they'll never get soft. Salt has a detrimental effect on cooking potatoes and meat too.

i don't salt things often here at all. garlic salt is
used on a few things.

i guess the salt comes in with the butter and some
other things we eat.


songbird

[songbird]

dsi1 wrote:
...

> I've never cooked black rice. I think Asians, for the most part, don't do much fooling around with other kinds of rice. Mostly, I just cook with Calrose rice. I don't want to mess with brown rice or long grain rice. Why is that? I do not know. You'd think Asians wold be cooking all kinds of rice.

i liked brown rice cooked with lentils since they seemed
to cook in about the same length of time.

these days i'm just not much into rice. i ate too much
of it. i can't say i've ever reached that point with
beans. :)


songbird

[Mike Duffy]

On Tue, 09 Jun 2020 16:06:37 -0700, Taxed and Spent wrote:

> Please elaborate: Salt has a detrimental effect

Salt (or sugar) pulls water through semi-permeable membranes via the
process of osmosis. Individual cells within a permeable extracellular
matrix, and to a lesser extent exterior skins of organs are such
membranes.

So it will dry out both animal AND vegetable material. (And fungal if you
want to be picky.)

https://en.wikipedia.org/wiki/Extracellular_matrix

[itsjoan...@webtv.net]

On Tuesday, June 9, 2020 at 8:14:21 PM UTC-5, songbird wrote:
>
> i don't salt things often here at all. garlic salt is
> used on a few things.
>
> i guess the salt comes in with the butter and some
> other things we eat.
>
>
> songbird
>

Garlic salt is predominantly salt with a bit of garlic added.

[Cindy Hamilton]

On Tuesday, June 9, 2020 at 5:39:00 PM UTC-4, songbird wrote:
> KenK wrote:
> >
> > I frequently eat bean soup or stew. I soak the beans overnight before
> > preparing them with additions in my crock pot.
> >
> > Yesterday I decided to try skipping the soaking. I put the dry great
> > northern beans, lots of water, and the usual additional stuff like onions,
> > bullion, garlic, etc. Added more water later as required.
> >
> > After cooking the usual 8 hours or so I checked the beans to be sure they
> > had cooked and put the crock pot on low to keep the beans hot until supper.
> >
> > Tasted same as usual. Now I think I will start skipping the soaking of the
> > beans when they are prepared in the crock pot.
>
> it seems to depend upon what else you put in the water
> that the beans are cooking in. for the best results that
> i like i cook the beans in plain water until they are
> just about done and then add the rest of the items that
> need to cook as i don't like vegetables without some
> firmness to them, but i want the beans and bean skins to
> be tender. if i add other things too early the bean
> skins can be a bit chewy.

Any ingredient that lowers the pH of the water will toughen
the skin. If you're making bean salad, you can use that
to keep the beans nice and discrete.

Salt has no effect on the skins. I always salt beans
(and potatoes) while they're cooking or else they're too
bland.

References available upon request.

Cindy Hamilton

[KenK]

dsi1 <dsi...@hawaiiantel.net> wrote in
news:518ecf2f-cc67-43ab...@googlegroups.com:

I've never pre-soaked rice. Wasn't even aware that some people did.

[KenK]

songbird <song...@anthive.com> wrote in
news:44c5rg-...@anthive.com:

My mother and grandmother both spread the dry beans out on the kitchen
table and checked them before cooking them. I never do. I'm sure I
should.

[KenK]

dsi1 <dsi...@hawaiiantel.net> wrote in
news:6a5d4160-f89a-4e49...@googlegroups.com:

I got a big bag of frozen chicken dark meat pieces a while back.The
package says to cook then two or three minutes in the MW. The few times I
used than as a stand-alone meat course they were very tough. Last time I
let them sit out a few hours to thaw and then only cooked them for about
15 - 30 sec. to heat them up in the MW. Nice and tender!

[dsi1]

It's something that Japanese and Korean folks do to cook medium grain rice. I don't know if Chinese people do that too. They cook a different kind of rice.

[dsi1]

That makes a lot of sense.

[Sheldon Martin]

On Tue, 9 Jun 2020 21:10:30 -0400, songbird <song...@anthive.com>
wrote:

Salting dried beans at the start of cooking prevents the water from
penetrating the bean skin pores, the salt negates the osmosis, like
corking all those microscopic pores... beans toughen and the skins
become like toenails... best to wait until the beans just begin to
become tender before adding salt/cured meat. Cured meat doesn't
really flavor the interior of the beans nor do you want it to,
primarily it flavors the gravy, you should be tasting the natural bean
flavor as each type of bean has its own natural bean flavor, otherwise
blindfolded you couldn't tell lima from kidney.

[itsjoan...@webtv.net]

On Wednesday, June 10, 2020 at 4:44:11 AM UTC-5, Cindy Hamilton wrote:
>
> Salt has no effect on the skins. I always salt beans
> (and potatoes) while they're cooking or else they're too
> bland.
>
> References available upon request.
>
> Cindy Hamilton
>

You must have Jack in the Beanstalk magic beans. Salt will indeed
toughen skins and beans. They're still edible but not tender.

[itsjoan...@webtv.net]

On Wednesday, June 10, 2020 at 9:58:40 AM UTC-5, KenK wrote:
>
> My mother and grandmother both spread the dry beans out on the kitchen
> table and checked them before cooking them. I never do. I'm sure I
> should.
>

That was one of my chores as a child and there were always rocks and bad
beans in the bag. But I don't see rocks and rarely a bad bean in the bag
now when I opt to cook dried beans.

[Sheldon Martin]

On Wed, 10 Jun 2020 01:44:33 -0000 (UTC), Mike Duffy
<bo...@nosuch.com> wrote:

>On Tue, 09 Jun 2020 16:06:37 -0700, Taxed and Spent wrote:
>
>> Please elaborate: Salt has a detrimental effect
>
>Salt (or sugar) pulls water through semi-permeable membranes via the
>process of osmosis. Individual cells within a permeable extracellular
>matrix, and to a lesser extent exterior skins of organs are such
>membranes.

There's nothing lesser about my organ, are you saying my organ is
covered with a permeable membrane kinda like a teabag... and all this
time it felt like all of me blasted out the front in ginormous
lava-like spurts... so that's why women call me Vesuvius. ;)

[Cindy Hamilton]

When do the companies who produce canned beans add the salt? Right
at the beginning. The put the beans, salt, water, and whatever other
flavorings into the can, seal the can, then heat the can. Yet the skins
are tender.

Cindy Hamilton

[Sheldon Martin]

Soaking is only necessary if you're rushed for time, but still dried
beans need to be picked over and washed.

[songbird]

KenK wrote:
...visual inspection/sorting before cooking...

> My mother and grandmother both spread the dry beans out on the kitchen
> table and checked them before cooking them. I never do. I'm sure I
> should.

i do as i've bitten a pebble and that can break a
tooth. also, i just don't like how some of them
look so they get fed to the worms instead.

i just use a collander to flip them a few times
and look them over and then after i pick out what
i don't like i rinse them off to get rid of any
dirt/dust, etc.

the ones i cooked the other day were dirty enough
that i scrubbed them with each other as the water
was flowing over them. they were really grungy.


songbird

[songbird]

it's not as common as it used to be, but this past
week two bags of beans were pretty bad.


songbird

[dsi1]

Salt is great, magical, stuff if you use it right. You use it to remove water from vegetables and fish. The classic Japanese way to broil fish is to salt the fish and let it set for a while to firm up the fish before broiling.

https://www.onthewater.com/shioyaki

[Hank Rogers]

And the Vietnamese simply let the fish sit a lot longer and skip
the broiling to make fish sauce.

[itsjoan...@webtv.net]

Cooked under pressure.

[Sheldon Martin]

On Wed, 10 Jun 2020 14:32:38 -0400, songbird <song...@anthive.com>
wrote:

I gave up buying dried beans years ago, just about every kind of bean
is now canned, perfectly cooked and in the larger size cans costs less
than dried... we save even more buying them by the case

[jmcquown]

On 6/10/2020 11:03 AM, KenK wrote:
>
> I got a big bag of frozen chicken dark meat pieces a while back.The
> package says to cook then two or three minutes in the MW. The few times I
> used than as a stand-alone meat course they were very tough. Last time I
> let them sit out a few hours to thaw and then only cooked them for about
> 15 - 30 sec. to heat them up in the MW. Nice and tender!
>

Of course they turned out more tender after you thawed them first.

Jill

[Sheldon Martin]

On Thu, 11 Jun 2020 15:40:58 -0400, jmcquown <j_mc...@comcast.net>
wrote:

It's not a good method to actually cook chicken in a microwave... it's
okay to reheat if one is careful to use less than a high power... best
to reheat poultry in a blend with veggies and/or with rice/pasta.
I think chicken is best cut into smallish pieces, marinated, and stir
fried. I've not found that microwaves are very good at cooking raw
meats, microwaves are better at gently reheating previously cooked
dishes. About the only decent use we've found for a microwave is
reheating coffee/tea, and very occasionally defrosting... otherwise I
doubt we'd own one.

[Hank Rogers]

Good for yoose Popeye. Up in the frozen north, I'm surprised yoose
haven't used microwaves to warm up the penises yoose suck.

Yoose always warmed up marine's diks you sucked in the navy.
We know that all navy and marine officers were queers, because
thats what yoose said.

Yoose a queer too, cause yoose ate their diks Popeye.

[jmcquown]

I don't understand using the MW to cook (in 2-3 minutes) frozen chicken
parts. They'd barely be thawed at that power, much less cooked and tough.

Jill

[Hank Rogers]

He's just using them drumsticks for butt plugs, so he wants them to
remain frozen, just warms up the outside enough so they don't stick
to his ass.

[songbird]

Sheldon Martin wrote:
...

> It's not a good method to actually cook chicken in a microwave... it's
> okay to reheat if one is careful to use less than a high power... best
> to reheat poultry in a blend with veggies and/or with rice/pasta.
> I think chicken is best cut into smallish pieces, marinated, and stir
> fried. I've not found that microwaves are very good at cooking raw
> meats, microwaves are better at gently reheating previously cooked
> dishes. About the only decent use we've found for a microwave is
> reheating coffee/tea, and very occasionally defrosting... otherwise I
> doubt we'd own one.

i mostly use it for reheating or warming things up, rarely
for primary cooking.

for cooking shelly beans or fresh beans it works ok because
i have a glass pot that i use (with a lid). i can get the
contents to a boil and then set the timer and reduce the power
to just keep a light simmer going and things turn out just as
i'd like.


songbird

[songbird]

Sheldon Martin wrote:
...

> I gave up buying dried beans years ago, just about every kind of bean
> is now canned, perfectly cooked and in the larger size cans costs less
> than dried... we save even more buying them by the case

we rarely buy dry beans because i grow 20-50lbs a year
of them of various kinds, but i have a few relatives who
are picky and they want bean soup with White Navy Pea beans
or Great Northern beans and i won't grow those (as i ate
too many of those as a kid and i find them rather blah in
comparison to the many others i grow).

we do buy some canned beans, but not many, mostly chickpeas
aka garbonzos, and dark red kidney beans, but to me they all
have a lot more salt than i'm used to. it is rare to find
canned beans without added salt (or other preservatives).

since i grow them and store them here myself in large
enough quantities i also am very picky about what i'd feed
or give to someone else, but i keep a jar of dried beans
that are rejects or culls from my collection that i won't
need or grow any more. i mean, i don't really need 100
varieties of brown beans, but that seems to be what i get
often as i cross breed others and then select out what is
interesting.

this season i've just finished planting most of the more
important beans (inside the fenced gardens where less
creatures can get at them). there is still one large
garden outside the fence i'd like to get planted with the
more bulk beans i grow. sometimes i can get a decent
return for my efforts there, but it is a risk since it is
outside the fence and the deer do come through at times.


songbird

[cshenk]

dsi1 wrote:

> On Tuesday, June 9, 2020 at 9:23:53 AM UTC-10, S Viemeister wrote:

> > On 6/9/2020 7:59 PM, dsi1 wrote:
> >
> > > She also made some rice that was uncooked in the center. I told
> > > her to soak the rice for about 20 minutes before cooking. She
> > > said "okay", now she cooks rice proper. For rice, a pre-soak is
> > > recommended. Well, by me, anyway.
> > >
> >

> > I soak black rice, but I don't bother doing it for basmati,
> > jasmine, etc.
>
> I've never cooked black rice. I think Asians, for the most part,
> don't do much fooling around with other kinds of rice. Mostly, I just
> cook with Calrose rice. I don't want to mess with brown rice or long
> grain rice. Why is that? I do not know. You'd think Asians wold be
> cooking all kinds of rice.

They do, just not as much where you are. If you add that India is
'Asian' you get quite a brown rice addition. Some of the best Jasmine
and Basmati comes from Thailand.

[dsi1]

The Asians stick with the rice that's popular in their country. The Chinese eat long grain, the Koreans and Japanese stick with short/medium grain rice. The Hawaiian stick with Calrose rice. Occasionally, the Asians will dabble with sweet mochi rice or rice with beans. OTOH, brown rice seems to be getting more popular with the Chinese, Japanese, and Korean. That's unexpected because brown rice is hippy food.

[Bruce]

Perfect for a Chinese hippie woman:
<https://image.freepik.com/free-photo/young-chinese-hippie-isolated-being-shocked-she-has-remembered-important-meeting_1187-58999.jpg>

[Cindy Hamilton]

What about the rest of Asia? You've really only mentioned a
fraction of the cultures of Asia, which stretches all the
way to the Caucasus Mountains.

Cindy Hamilton

[Bruce]

dsi1 only considers people with a particular ophthalmic characteristic
as Asians. Not Turks, not Saudi Arabians, not Indians etc.

This is quite remarkable in this period of anti-racist hysteria.

[Gary]

KenK wrote:
>
> I frequently eat bean soup or stew. I soak the beans overnight before
> preparing them with additions in my crock pot.
>
> Yesterday I decided to try skipping the soaking. I put the dry great
> northern beans, lots of water, and the usual additional stuff like onions,
> bullion, garlic, etc. Added more water later as required.
>
> After cooking the usual 8 hours or so I checked the beans to be sure they
> had cooked and put the crock pot on low to keep the beans hot until supper.
>
> Tasted same as usual. Now I think I will start skipping the soaking of the
> beans when they are prepared in the crock pot.

The last two pots of beans I made did have to cook longer than
usual. Might be because these bags are over 20 years old. (?)

But then we've had the recent discussion about adding salt before
cooking which can lead to tough beans or skins. I've never
added salt by itself but maybe some ingredients contain a bit.

Today, I'm making the 2nd half of my lima beans in a crockpot.
8 ounces dried beans.
I did soak them overnight then started them in crockpot
about an hour ago. It's covered and on high but is only
beans and plain water.

With your recipe, I'll add the other ingredients after
the beans turn soft. None of the ingredients need to cook
for hours, just maybe one hour at the end.

Just curious to see if this (just water) shortens the
bean cooking time.





This time, just beans and water

[Bruce]

On Sat, 13 Jun 2020 07:26:35 -0400, Gary <g.ma...@att.net> wrote:

>KenK wrote:
>>
>> I frequently eat bean soup or stew. I soak the beans overnight before
>> preparing them with additions in my crock pot.
>>
>> Yesterday I decided to try skipping the soaking. I put the dry great
>> northern beans, lots of water, and the usual additional stuff like onions,
>> bullion, garlic, etc. Added more water later as required.
>>
>> After cooking the usual 8 hours or so I checked the beans to be sure they
>> had cooked and put the crock pot on low to keep the beans hot until supper.
>>
>> Tasted same as usual. Now I think I will start skipping the soaking of the
>> beans when they are prepared in the crock pot.
>
>The last two pots of beans I made did have to cook longer than
>usual. Might be because these bags are over 20 years old. (?)

Lol, it just might.

[itsjoan...@webtv.net]

On Saturday, June 13, 2020 at 5:12:11 AM UTC-5, Cindy Hamilton wrote:
>
> On Friday, June 12, 2020 at 7:37:51 PM UTC-4, dsi1 wrote:
> >
> > The Asians stick with the rice that's popular in their country. The Chinese eat long grain, the Koreans and Japanese stick with short/medium grain rice.
>

> What about the rest of Asia? You've really only mentioned a
> fraction of the cultures of Asia, which stretches all the
> way to the Caucasus Mountains.
>
> Cindy Hamilton
>

The Chinese in the north don't even eat rice. Their starch of choice and
availability is wheat.

[dsi1]

I'll only talk about food and cultures that I know about. If you want to learn more about them, I suggest taking a trip to the library. If you're implying that you do posses the knowledge to give an overview of Asia in it's entirety, please feel free to post about it. I'm certainly not qualified. Who the heck is?

[dsi1]

dsi1 feels that way because dsi1 is an American. Americans consider Turks and Saudi Arabians as being Middle Eastern, not Asians. They're not Middle Asians or Asians. I understand that Europeans and Bruce think differently.

A lot of American consider Indians to be Asian. The University of Hawaii of Hawaii has a extensive collection of Asian materials. On Saturdays, I used to have to open the library where the collection was stored and walked past long rows of books from India. It smelled of curry spices.

This has explained to you several times - don't expect me to explain it to you again. You're a knucklehead.


From Wikipedia:

https://en.wikipedia.org/wiki/Hamilton_Library_(Hawaii)

Area Collections
Asia
The Asia Collection is the most significant collection of Asian materials in the State of Hawaii. It dates from 1920, when the University of Hawaii Board of Regents established the Japanese Department. The Oriental Institute was established in 1930 to support study of China, India and Japan. The East-West Center (EWC) acquired the vernacular language (CJK( materials of the Oriental Library in 1962. The Research Libraries of the EWC expanded the scope of Asia regional studies to include Korea and all countries in South and Southeast Asia. In 1970, the Asia Collection was transferred from the EWC back to the University of Hawaii Library. The collection has specialist librarian faculty for the following areas:

China
Materials related to China are integrated into the East (Chinese language) and Asia Collection (English & other western languages) of Hamilton Library.

Japan
Materials related to Japan are integrated into the East (Japanese language) and Asia Collection (English & other western languages) of Hamilton Library. The Japan Collection also holds a number of unique/rare collections housed in the Asia Special Collections room.[4]

Korea
Materials related to Korean studies are located in the East (한글(Hangul/Korean) and Asia Collection (English & other western languages) of Hamilton Library.

Okinawa
Materials are currently part of the Japan area studies. The Hawaii State Legislature established the Center for Okinawan Studies effective fiscal year 2008.[5] House Bill no. 1025 of the 2013 Hawaii State Legislature Relating to the Center for Okinawan Studies provided funding for a full-time Okinawan studies librarian position at the University of Hawaii at Manoa library.[6]

Philippines
The Philippine Collection at the University of Hawai'i is one of the largest Philippine collections in the United States. It has research and rare materials in various formats, integrated into the Asia Collection.

South Asia
The South Asia collection in Hamilton Library acquires materials published in South Asia through a cooperative Library of Congress acquisition program. Additional materials published outside of South Asia are also purchased. For this collection, the South Asia region includes Afghanistan, Bhutan, Bangladesh, India, Nepal, Pakistan, and Sri Lanka.

Southeast Asia
Materials related to Southeast Asia are integrated into the Asia Collection of Hamilton Library. The regions covered in the collection include: Brunei, Burma, Cambodia, Indonesia, Laos, Malaysia, Singapore, Thailand, Timor Lestem Vietnam

[Cindy Hamilton]

What I want is for you to stop saying "Asian" when you mean
"Chinese, Japanese, and Korean". Or, you can keep doing that
and look like an arrogant fool.

Cindy Hamilton

[Bruce]

He clearly bases his use of the word Asian on people's eyes.

[Bruce]

On Sat, 13 Jun 2020 11:54:23 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Saturday, June 13, 2020 at 1:05:59 AM UTC-10, Bruce wrote:
>> On Sat, 13 Jun 2020 03:12:07 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Friday, June 12, 2020 at 7:37:51 PM UTC-4, dsi1 wrote:
>> >> On Friday, June 12, 2020 at 12:29:27 PM UTC-10, cshenk wrote:
>> >> >
>> >> > They do, just not as much where you are. If you add that India is
>> >> > 'Asian' you get quite a brown rice addition. Some of the best Jasmine
>> >> > and Basmati comes from Thailand.
>> >>
>> >> The Asians stick with the rice that's popular in their country. The Chinese eat long grain, the Koreans and Japanese stick with short/medium grain rice. The Hawaiian stick with Calrose rice. Occasionally, the Asians will dabble with sweet mochi rice or rice with beans. OTOH, brown rice seems to be getting more popular with the Chinese, Japanese, and Korean. That's unexpected because brown rice is hippy food.
>> >
>> >What about the rest of Asia? You've really only mentioned a
>> >fraction of the cultures of Asia, which stretches all the
>> >way to the Caucasus Mountains.
>>
>> dsi1 only considers people with a particular ophthalmic characteristic
>> as Asians. Not Turks, not Saudi Arabians, not Indians etc.
>>
>> This is quite remarkable in this period of anti-racist hysteria.
>
>dsi1 feels that way because dsi1 is an American. Americans consider Turks and Saudi Arabians as being Middle Eastern, not Asians. They're not Middle Asians or Asians. I understand that Europeans and Bruce think differently.

Asia's a continent. If you live on the Asian continent, you're an
Asian. That's all you have to remember. I'm sure you can do it. Go
dsi1!

[Bruce]

My mum's *vagina* was "slanted", lol!

[Bob]

I hear that all the time. I know they are all different but aren't they
all Asian? Some commonality?

Similar that many blacks are considered
African but really are Kenyan, Congolese, etc. Or could be white. Maybe
we need better schools.

[dsi1]

Using your way of thinking, the Europeans are Asians too. You break up the continent your way and the Americans will break it up their way. That's all you have to remember - knucklehead!

[dsi1]

Folks with Asperger's tend to be inflexible in their reasoning and have a hard time with the POV of others.

[Taxed and Spent]

What about the Turks that self identify as black Japanese?

[Bruce]

On Sat, 13 Jun 2020 14:33:24 -0700 (PDT), dsi1

Here's a map of what Wikipedia, including all Americans except you,
calls Asia:
<https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Asia_%28orthographic_projection%29.svg/220px-Asia_%28orthographic_projection%29.svg.png>

PS: The name calling is rather childish for a man your age.

[dsi1]

What about them? It's none of my business if the Turks think of themselves as Japanese. I'm fine with that. I'm thinking that the Okinawans are actually hapa-haole i.e., part white. I can't say if that's true or not.

[Sheldon Martin]

The term Orientals is more accurate when describing foods.
https://www.merriam-webster.com/dictionary/oriental

[dsi1]

You seem to believe that European English is the same as American English. It is not. That makes you ignorant. You refuse to accept the fact that American English is not the same as your English. That makes you a bona fide knucklehead, sir!

Yoose gets the last word.

[Bruce]

On Sat, 13 Jun 2020 15:03:08 -0700 (PDT), dsi1

Thank you for that opportunity.

Asia is Asia, whether you're American, British or an Eskimo.

[Dave Smith]

The sane goes for American natives, some of whom got along well and some
of whom hated each other with a murderous passion. Their civilizations
and cultures varies a lot. The Aztecs, Incas and the Mayas were quite
advanced. The Maya culture sort of went down the tubes almost 500 years
before contact with the Spanish. The Aztecs were defeated by a small
army of Spanish accompanied by a much larger collection of natives who
allied themselves with the Spanish to topple the hated Aztec. The Incas
had a system of cities, roads, and cities that spanned great distances,
and they were similar cultures in the same general area. Then to the
south and on the other side of the Andes were much more primitive.
North of Mexico there were some cultures that were somewhat advances,
but there were other groups who were quite territorial in protecting the
barren bits of land they controlled.

There were a number of North American cultures were were somewhat
advanced in building, agriculture and government, and then there were
others who were basically clans of hunter gatherers, some of them living
in relative isolation.

Let's face it, most people of white European backgrounds would have
trouble identifying some of them as native, and would have trouble
identifying most of them by their tribe.

[dsi1]

On Saturday, June 13, 2020 at 11:40:22 AM UTC-10, Taxed and Spent wrote:

That's nobody's business but the Turks. OTOH, Turks with sharp knives make me nervous. Am I a racist?

https://www.youtube.com/watch?v=sWF-JfC4GnI