CS> unpolished rice is pretty much the difference, as well as a cooking style
 CS> which preserves the delicate flavor.  One thing I found out fast is
 CS> Americans mostly eat tasteless rice as a filler and wonder why other folks
 CS> eat so much of it.

A good rice is as eating potatoes taken direclly from the soil.

 CS> A german would not understand why USA folks dont eat bread as much until
 CS> they tried the normal stock breads USA folks get at the store.  If you
 CS> havent tried those but get a chance, you should just to see what I mean.
 CS> It's not 'horrible' for a samwich, but it adds little to it other than
 CS> something to spread the meats and whatnot on.

Greek bread direct from the bakery tastes just like heaven. They use olive
oil and garlic in it.

BF>> After a month in Thailand we just *had* to have potateos and a steak a
BF>> wasn't bad either but when we ate Thai food, it was half the amount of
BF>> potatoe and steak but we became just as full so that must mean that th is
BF>> somewhat better then ours.

 CS> Actually, you probably had more veggies at the side than you might have at
 CS> home so filled up better?  That would be my guess at least!

It was almost only veggies with rice and some meat.

 CS> My food eating branched out a huge amount, from living in Japan for 5
 CS> years and constant travel in Asia.  It is very possible the same would
 CS> happen if I had been posted in Europe, but that was not to be nor is it
 CS> likely in my future.

Just be glad it wasn't England. The English kitchen isn't famous for it's food.

 CS> See if a web search for a picture of this seems familiar?  Shimeji
 CS> mushrooms. It's a current item I have used for ages here but only today
 CS> have a name for.

Nope, haven't seen it before.
If you look at:
http://193.183.24.7:81/templates/Page____2127.asp
you will see a mushroom called Karl-Johan that we pick at fall and even
export to middle Europe as a delicasy.

---