deconstructing dissonance

[image: obsidienne]

Man, reading some 230 pages worth of psychology takes a frickin' long time. Shows me for barely showing up to class.

On another note, I love rice. I recently tried a stint at making basmati rice for the first time and ate it with a huge dopple of this yogurt-onion-cucumber concoction and a fried egg (because there was nothing else in the house) - but man was it yummy. My tongue feels really funny though. Wild rice is really expensive but the texture makes for a solid meal. Japanese rice I find to be really sticky and glutinous to eat so I guess it's appropriate if it goes with eel or made in sushi. Vietnamese rice is interesting... the grains are all split in half or broken for some reason and it's not as sticky as most other oriental rice. Arborio rice itself is just chubby pearl-like grains and I don't really know how else to eat it but in risotto. Long grain black/brown rice can be used in desserts (that all I've ever had it in). Chinese rice becomes more of a pickier subject because I'm most familiar with it but the elephant (thai) brand is the best (affordable and of decent quality) thus far... it's home food dude.

So, for any other rice connoisseurs to your culture, are there any brands that you'd recommend because I know rice is an extremely picky subject. I'm just blindly trying things out.

Starch primarily makes up my diet anyways... <3 rice, potatoes, noodles and pasta... so I guess I shouldn't complain about my jumbotron legs.