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thelife
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« on: June 21, 2007, 01:09:07 AM » |
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On a float on a boat I do not like green eggs and ham, but green rice is rather nice.
Animal, Mineral or Vegetable:
It?s a vegetable and it?s plucked from the stem when it?s nice and green.
Served on leaf it?s rather nice; get a pinch of flaked green rice
Position on the periodic table of foodstuffs:
It?s another form of the staple rice, but you only get it during com season.
Atomic weight:
Light and quite delicate, served on a lotus leaf for extra exotic flava!
Description:
Com is rumoured to have been discovered way back in the dreamtime, when Vong villagers were plagued by floods. Left with no food reserves the desperate locals raided the young rice crops, which were still well before their prime. To their surprise, with a little special preparation and cooking, the young green rice turned out quite delicious.
From there, they started exporting the stuff each year from the village, and over time, the green rice became a treat worthy of serving to kings and commoners alike. As a result, the village has become synonymous with its product and renowned throughout the land.
The green rice is prevalent during the autumn months, another sign in the north that the heat of summer has passed for another year. In the cooler evenings people gather to munch green rice
Unlike regular white rice, com is eaten with the fingers like a rice version of chips, a pinch at a time. It should be chewed slowly to extract the full flavour, a lot like dried squid. It goes well with persimmons and bananas as well.
Com also appears in banh com (strange cakes offered at engagement ceremonies), che com (a sugary syrupy desert flavoured with com), cha com (a bun filled with pork and com).
Inert with:
Banana is a tasty accompaniment, although fine alone pinched from the lotus leaf.
Reacts with:
Green Eggs and Ham.
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