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Message: <blockquote data-quote="Kemosabe" data-source="post: 1190070" data-attributes="member: 3202">Properly cooked and unseasoned white rice of a certain varietal tastes industinguishably similar no matter where it's cooked. Go deep into technical electronics and control systems you'll see amplification and signal control is a solved problem (very simple side of electronics field actually) - white rice. Other design choices maybe taste nicer, add different spices and herbs, different rice, maybe much nicer. Start with the rice, flavour to taste. But let's not argue what rice tastes like. Do a statistical analysis on plain rice, get very very low standard deviation or dispersion in measurement, add flavours then some like cumin, some hate it etc. Eat the rice out of a fancy bowl or polystyrene box or with a wooden or plastic spoon it will taste different.Speakers are more like chicken, beef and lamb in a recipe. Got some guiding principles on how to cook these things but wider dispersion in ingredients quality and possible combinations. Don't think the implementation of the science is as "cracked" as electronics. Need both for a nice meal, eat up!</blockquote>