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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 07:27 PM
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frightening post in another forum on GM rice in the US
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politicat Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 10:50 PM
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1. Yet another reason to stick with the short grained variety...
Or use Indian... DH likes long-grain, but I like short, so when we do Indian, we use imported Jasmine, and when we do Chinese or Japanese, we use domestic short. It seems to work, and at this point, short grain has not been modified.

Of course, it also depends on how the genes have been modified... we humans have been modifying plants for 10,000 years through breeding and a lot of the rules banning GM would not allow for selective breeding of plants for specific traits. Which could be a big problem, considering that the big 30 of the world's crops have all been modified through breeding.
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midnight armadillo Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-23-06 12:10 AM
Response to Reply #1
3. and it's so yummy
We use short grain sushi rice every time. yum!
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-21-06 11:53 PM
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2. Calrose!
I can finally afford the stuff again, and there's really no substitute for people who do a lot of Chinese cooking. It's just sticky enough to be easy to eat with chopsticks, but never gummy.

It's short grained, of course.

The only long grain rice I eat is organically grown brown rice. I don't have any of that around, it's all medium grain. I guess GM pollen has flown the coop and affected long grain crops.

Damned Frankenfood!
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politicat Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-23-06 12:43 AM
Response to Reply #2
4. Calrose is expensive where you are? Weird.
I just got a big bag of it (okay, big for two people - 5 pounds) at the asian market for $3.00. It looks like Nishiki (my old standard) has changed from short to medium grain, and the last bag I had wasn't nearly as good as the earlier ones. Calrose Botan was cheaper and short grain and is what nearly every Asian restaurant in the area uses.

I also found a bag of mixed rices - brown, black and red - for about the same price, and I'm thinking they would make an interesting sushi experiment.
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