Rice, water and a world of tantalizing possibilities
Shirley Chan, a Chinese-American Web site designer, was born in Hong Kong, lives in Brookling, and has never cooked a pot of rice in her life. « One billion chinese people cannot be wrong abour rice », she said : virtually every household has at leat a basic rice cooker. « It always, always comes out perfect, she said. « Until I came here, I never even knew rice could burn. » American cooks with Asian, Middle Eastern or Caribbean traditions hoverinf over the kitchen often find them indispensable, and surprisingly adaptable.
Does adding fish bits to juice make it better ?
Off the coast of Peru swim billions of sardines and anchovies : oily, smelly little fish, rich in nutritious omeg-3 fatty acids. Their spot on the food chain is low ; many will be caught, ground up and fed as fishmeal to bigger animals.
But a few have a more exalted destinatiny : to be transported, purified and served at North Amerian breakfast tables in the form of Tropicana Healthy Heart orange juice and Wonder Head-start bread. These new products promise to deliver the health benefits of fish oil without the smell and the taste- without, in fact, the fish.
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