I submit that all cultures with cooking need this. In my family, the well-done perimiter bits of most anything starchy were bitterly fought for, and we had no word for it (I think we ended up with "edge piece"), despite the 10 or so languages represented at the table. Is corroncha rice-specific?
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momijizukamori
no subject
Date: 2007-11-27 01:40 am (UTC)