Christine Dabney > wrote:

>Maybe this article will help:
>
>http://www.cliffordawright.com/caw/f...lay.php/id/58/

Thanks. This blogger states that "boxed couscous is usually pre-cooked".
I apologize, but much as I like to take people at face value, I do not
at this point particularly believe this blogger's statement. I have used
lots of boxed couscous, to my knowledge none of it is pre-cooked.

Unless you consider all dried pastas pre-cooked; the manufacturing
process involves circulating warm, moist air around the pasta for
usually a few hours. Is that considered cooking?

Steve

Christine Dabney > wrote:

>Clifford Wright is not a blogger, but a very well respected author on
>middle eastern food. He and Paula Wolfert, along with Claudia Roden
>are considered some of the real experts on middle eastern foods. He
>has done his research and I think has lived there in the Middle East
>in the past.

>If you are in doubt, go to FB and sign up for Paula Wolfert's page.
>She is very active on the page, and I am sure would be happy to clear
>up any confusion.

I'm not confused. I don't have any reason to think boxed cous-cous
is manufactured any differently than other dried pastas, and, as such,
referring to it as "pre-cooked" is not an intuitive description to me
and I also think this terminology is likely confusing to others.

But, you know, everyone is different and it is possible to describe
the same set of facts with very different words, without either
description being wrong.

The exact definition of "cooked" is actually a hot topic now, in the
raw food community. There is no universal agreement.

Steve

On Mon, 15 Aug 2011 08:43:47 -0700, Christine Dabney
> wrote:

>On Mon, 15 Aug 2011 15:37:08 +0000 (UTC),
>(Steve Pope) wrote:
>
>>
>>I'm not confused. I don't have any reason to think boxed cous-cous
>>is manufactured any differently than other dried pastas, and, as such,
>>referring to it as "pre-cooked" is not an intuitive description to me
>>and I also think this terminology is likely confusing to others.
>
>Boxed instant coucous is pre-cooked and then dried again. Like
>instant rice, whichs is parboiled. It is called instant, cause is
>takes much less time to cook. Most folks have never encountered any
>other couscous than in this form. I am realizing this from all the
>replies, including yours.
>
>Why is this so hard for folks to understand?

He does seem to be stubborn.

>Sigh....never mind. I give up..

I don't blame you.

Lou

"Christine Dabney" > ha scritto nel messaggio
> Boxed instant coucous is pre-cooked and then dried again. Like> instant
> rice, whichs is parboiled. It is called instant, cause is> takes much
> less time to cook. Most folks have never encountered any
> other couscous than in this form. I am realizing this from all the
> replies, including yours.

What I buy at my Arab butcher cooks exactly like what I buy in the
supermarket. Israeli cous cous is bigger and takes more time, but all small
cous cous can be steamed which takes a while but makes a very fluffy
product, or cooked in boiling liquid, covered and turned off.

Sqwertz > wrote:

>On Mon, 15 Aug 2011 15:37:08 +0000 (UTC), Steve Pope wrote:

>> I don't have any reason to think boxed cous-cous
>> is manufactured any differently than other dried pastas, and, as such,
>> referring to it as "pre-cooked" is not an intuitive description to me
>> and I also think this terminology is likely confusing to others.

>I never thought about it until that pepper thread earlier today, but
>Wiki, at least, does mention instant couscous as being pre-steamed.
>
>http://en.wikipedia.org/wiki/Couscous

I did see this, but the statement has no reference given, and
it remains unclear whether this is anything special to instant
couscous or is simply the standard process for making any
dried pasta, using warm, moist air.

Steve

Giusi > wrote:

[couscous]

>What I buy at my Arab butcher cooks exactly like what I buy in the
>supermarket. Israeli cous cous is bigger and takes more time, but all small
>cous cous can be steamed which takes a while but makes a very fluffy
>product, or cooked in boiling liquid, covered and turned off.

Thanks for the datapoint.


Steve

On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" >
wrote:

> cooked in boiling liquid, covered and turned off.

That's the way I do it too, no matter the size. It's surprisingly
quick too... 10-15 minutes. I've never noticed "instant" on a label
or package anywhere including the bins at Rainbow market so as far as
I'm concerned I've been dealing with the regular type.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

sf > wrote:

>On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" >

>That's the way I do it too, no matter the size. It's surprisingly
>quick too... 10-15 minutes.

I never do it for nearly that long, but I do keep it on a low simmer for
about two minutes after I add the couscous to the boiling water,
so perhaps this simmering interval shortens the cooking time. I
would say 5-8 minutes total. I also try to have the other ingredients
brought up to a hot temperature, so that they do not arrest the
cooking when I add them.

>I've never noticed "instant" on a label
>or package anywhere including the bins at Rainbow market so as far as
>I'm concerned I've been dealing with the regular type.

That is consistent with what Clifford Wright says in the link
posted by Christine: that if the box does not say "instant",
then it acceptable for his recipes whereas instant couscous
is unacceptable.

Steve

Christine Dabney > wrote:

>On Mon, 15 Aug 2011 22:35:50 +0000 (UTC),

>>That is consistent with what Clifford Wright says in the link
>>posted by Christine: that if the box does not say "instant",
>>then it acceptable for his recipes whereas instant couscous
>>is unacceptable.
>>
>>Steve
>
>I just found this on his site..if you are interested in clarifying
>instant vs dried.
>http://www.cliffordawright.com/caw/index.php?event=ask
>Looks like you can write him a note and get an answer. I know he used
>to be a frequent poster on eGullet and was very approachable.
>
>As to his credentials, he is pretty much trusted by most experts on
>middle eastern food, and some consider him the "reigning
>English-speaking expert". Even Paula Wolfert links to his site from
>hers...
>http://www.cliffordawright.com/caw/about.html

Great. I don't particularly feel there is a question that needs
to be settled, but it would be something like: "To what extent
is dried couscous sold at retail (Morrocan style, not Israeli style)
manufactured differently than other forms of dried pasta? In particular,
is it precooked or steamed to a greater extent? If so, is this more
true for some types of dried couscous than others?"

Steve

On Mon, 15 Aug 2011 22:35:50 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" >
>
> >That's the way I do it too, no matter the size. It's surprisingly
> >quick too... 10-15 minutes.
>
> I never do it for nearly that long, but I do keep it on a low simmer for
> about two minutes after I add the couscous to the boiling water,
> so perhaps this simmering interval shortens the cooking time. I
> would say 5-8 minutes total. I also try to have the other ingredients
> brought up to a hot temperature, so that they do not arrest the
> cooking when I add them.

Haven't timed them. It was a wild guess erring on the longish side.
I can only say that they're ready by the time I need them.
>
> >I've never noticed "instant" on a label
> >or package anywhere including the bins at Rainbow market so as far as
> >I'm concerned I've been dealing with the regular type.
>
> That is consistent with what Clifford Wright says in the link
> posted by Christine: that if the box does not say "instant",
> then it acceptable for his recipes whereas instant couscous
> is unacceptable.
>
Makes me wonder why anyone would want instant when regular cooks up
fast enough.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Mon, 15 Aug 2011 23:17:00 +0000 (UTC),
(Steve Pope) wrote:

> dried couscous sold at retail (Morrocan style, not Israeli style)

come to think of it, I was talking about Israeli in that other post.
I'm don't particularly like Moroccan. I'll eat it, but I prefer
Israeli. I have some that's even larger, but haven't cooked it yet.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Aug 15, 4:17*pm, (Steve Pope) wrote:
> Christine Dabney > wrote:
>
>
>
>
>
>
>
>
>
> >On Mon, 15 Aug 2011 22:35:50 +0000 (UTC),
> >>That is consistent with what Clifford Wright says in the link
> >>posted by Christine: that if the box does not say "instant",
> >>then it acceptable for his recipes whereas instant couscous
> >>is unacceptable.
>
> >>Steve
>
> >I just found this on his site..if you are interested in clarifying
> >instant vs dried.
> >http://www.cliffordawright.com/caw/index.php?event=ask
> >Looks like you can write him a note and get an answer. *I know he used
> >to be a frequent poster on eGullet and was very approachable.
>
> >As to his credentials, he is pretty much trusted by most experts on
> >middle eastern food, and some consider him the "reigning
> >English-speaking expert". * *Even Paula Wolfert links to his site from
> >hers...
> >http://www.cliffordawright.com/caw/about.html
>
> Great. *I don't particularly feel there is a question that needs
> to be settled, but it would be something like: *"To what extent
> is dried couscous sold at retail (Morrocan style, not Israeli style)
> manufactured differently than other forms of dried pasta? *In particular,
> is it precooked or steamed to a greater extent? *If so, is this more
> true for some types of dried couscous than others?"
>
> Steve

If you look at the directions from both Paula Wolfert, and from
Clifford Wright, on making couscous from scratch, it isn't steamed at
all. Not til it is being prepared for service.

From Paula Wolfert:
http://www.paula-wolfert.com/recipes..._couscous.html

From Clifford Wright:
http://www.cliffordawright.com/caw/f...ic_id/9/id/58/

Note, that no where in the production phase, when the couscous is
actually being formed and then allowed to dry, is there any steaming
or boiling.

This is for regular dried couscous only.

Christine

sf > wrote:

>On Mon, 15 Aug 2011 22:35:50 +0000 (UTC),
>(Steve Pope) wrote:
>
>> sf > wrote:
>>
>> >On Mon, 15 Aug 2011 20:32:39 +0200, "Giusi" >
>>
>> >That's the way I do it too, no matter the size. It's surprisingly
>> >quick too... 10-15 minutes.
>>
>> I never do it for nearly that long, but I do keep it on a low simmer for
>> about two minutes after I add the couscous to the boiling water,
>> so perhaps this simmering interval shortens the cooking time. I
>> would say 5-8 minutes total. I also try to have the other ingredients
>> brought up to a hot temperature, so that they do not arrest the
>> cooking when I add them.
>
>Haven't timed them. It was a wild guess erring on the longish side.
>I can only say that they're ready by the time I need them.
>>
>> >I've never noticed "instant" on a label
>> >or package anywhere including the bins at Rainbow market so as far as
>> >I'm concerned I've been dealing with the regular type.
>>
>> That is consistent with what Clifford Wright says in the link
>> posted by Christine: that if the box does not say "instant",
>> then it acceptable for his recipes whereas instant couscous
>> is unacceptable.

>Makes me wonder why anyone would want instant when regular cooks up
>fast enough.

So far, I have not found any couscous labeled instant. I
am suspecting "instant" is shorthand for any quick-cooking
couscous. However, I'm about to go up to the Middle Eastern Market
on San Pablo to see what couscous products they have. That
may be informative.

Steve

sf > wrote:

>On Mon, 15 Aug 2011 23:17:00 +0000 (UTC),

>> dried couscous sold at retail (Morrocan style, not Israeli style)

>come to think of it, I was talking about Israeli in that other post.
>I'm don't particularly like Moroccan. I'll eat it, but I prefer
>Israeli. I have some that's even larger, but haven't cooked it yet.

Ah, okay. Scratch anything I said about it then. :-)


S.

Christine > wrote:

>On Aug 15, 4:17*pm, (Steve Pope) wrote:

>> Great. *I don't particularly feel there is a question that needs
>> to be settled, but it would be something like: *"To what extent
>> is dried couscous sold at retail (Morrocan style, not Israeli style)
>> manufactured differently than other forms of dried pasta? *In particular,
>> is it precooked or steamed to a greater extent? *If so, is this more
>> true for some types of dried couscous than others?"

>If you look at the directions from both Paula Wolfert, and from
>Clifford Wright, on making couscous from scratch, it isn't steamed at
>all. Not til it is being prepared for service.

Yes, in this aspect, fresh couscous is analogous to any
other fresh pasta.

But I think in this thread we've been (largely) discussing only
dried couscous. Except for the very beginning when you used
the phrase "traditional couscous" and I mistakenly thought you
meant fresh couscous, but you clarified that you didn't.

Steve

Steve Pope > wrote:

>So far, I have not found any couscous labeled instant. I
>am suspecting "instant" is shorthand for any quick-cooking
>couscous. However, I'm about to go up to the Middle Eastern Market
>on San Pablo to see what couscous products they have. That
>may be informative.

This is what I found:

There was no bulk couscous.

There were two brands of boxed, Morrocan-style couscous,
neither of which were labeled "instant", and which looked
identical to the boxed products I usually buy (TJ's,
Near East, etc.)

There were three brands of Israeli-style couscous, all of which
said they were "toasted".

There was one other brand of boxed couscous, which described
itself as "a pre-cooked pasta". I could not tell if it was
Morrocan or Israeli style.

So, not much new information except that the Israeli couscous
products are definitely toasted (and therefore, pre-cooked
at least partially).

Steve

Steve Pope wrote:
>
> Christine Dabney > wrote:
>
> >On Mon, 15 Aug 2011 22:35:50 +0000 (UTC),
>
> >>That is consistent with what Clifford Wright says in the link
> >>posted by Christine: that if the box does not say "instant",
> >>then it acceptable for his recipes whereas instant couscous
> >>is unacceptable.
> >>
> >>Steve
> >
> >I just found this on his site..if you are interested in clarifying
> >instant vs dried.
> >http://www.cliffordawright.com/caw/index.php?event=ask
> >Looks like you can write him a note and get an answer. I know he used
> >to be a frequent poster on eGullet and was very approachable.
> >
> >As to his credentials, he is pretty much trusted by most experts on
> >middle eastern food, and some consider him the "reigning
> >English-speaking expert". Even Paula Wolfert links to his site from
> >hers...
> >http://www.cliffordawright.com/caw/about.html
>
> Great. I don't particularly feel there is a question that needs
> to be settled, but it would be something like: "To what extent
> is dried couscous sold at retail (Morrocan style, not Israeli style)
> manufactured differently than other forms of dried pasta? In particular,
> is it precooked or steamed to a greater extent? If so, is this more
> true for some types of dried couscous than others?"
>
> Steve

An episode of How it's Made showed couscous production (not Isaeli
style). http://howitsmade.com series 3 episode 35.

Sqwertz > wrote:

>On Mon, 15 Aug 2011 23:46:16 +0000 (UTC), Steve Pope wrote:

>> But I think in this thread we've been (largely) discussing only
>> dried couscous. Except for the very beginning when you used
>> the phrase "traditional couscous" and I mistakenly thought you
>> meant fresh couscous, but you clarified that you didn't.

>That was I who first mentioned "traditional" couscous.

Right.

>But I was using that term to define the more *common* couscous
>(the fine, yellow stuff), as opposed to Israeli couscous (a
>whole different product, IMO).

Also Israeli couscous is a relatively recent development. (50
or 60 years.)

In any case, you were the first to use the word "traditional", and
then Christine and I each replied using the word "traditional"
possibly with none of the three of us in agreement as to what
it meant. :-)

Steve

Christine Dabney > wrote:

>I had to go out too, and went by the little mid eastern market near
>here. I found a few brands of couscous, none of which were labeled as
>instant. I did pick them up and looked at preparation methods on the
>packaging and one of them had the traditional way of fixing it, and
>the other two didn't. The one that had the traditional way of fixing
>it was the Azira brand. It had nothing on the packaging about fixing
>it the quick method of pouring boiling water over it.

This is good to know.

It's possible then the Azira is made differently, and would not cook
properly by the quick method.

S.

Christine Dabney > wrote:

>On Tue, 16 Aug 2011 02:35:11 +0000 (UTC),

>>It's possible then the Azira is made differently, and would not cook
>>properly by the quick method.

>As I have recounted before, the way that it gets so it cooks faster,
>is that it is pre-steamed, then dried. So some of the steamings have
>already been done. It isn't made different.

>Usually, from what I have read, and from this package, there are a
>series of steamings, and in between the couscous is spread out and
>moistened with broth/water. The clumps are broken up. Then it is
>resteamed. The quick method,from what I have read, has those first
>steamings already done. Then it is dried, and sold as the quicker
>cooking variety.

Well, yes, and the confirmation of this would be to observe that
some dried couscous cooks faster than other dried couscous,
due to these differences in manufacturing.

Steve

On Tue, 16 Aug 2011 02:48:56 +0000 (UTC),
(Steve Pope) wrote:

> Christine Dabney > wrote:
>
> >On Tue, 16 Aug 2011 02:35:11 +0000 (UTC),
>
> >>It's possible then the Azira is made differently, and would not cook
> >>properly by the quick method.
>
> >As I have recounted before, the way that it gets so it cooks faster,
> >is that it is pre-steamed, then dried. So some of the steamings have
> >already been done. It isn't made different.
>
> >Usually, from what I have read, and from this package, there are a
> >series of steamings, and in between the couscous is spread out and
> >moistened with broth/water. The clumps are broken up. Then it is
> >resteamed. The quick method,from what I have read, has those first
> >steamings already done. Then it is dried, and sold as the quicker
> >cooking variety.
>
> Well, yes, and the confirmation of this would be to observe that
> some dried couscous cooks faster than other dried couscous,
> due to these differences in manufacturing.
>
I'm starting to think that I'd be okay with instant couscous because
I'm fine with converted rice... in fact, I prefer it over every long
grain on the market.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

Sqwertz > wrote:

>On Tue, 16 Aug 2011 01:14:39 +0000 (UTC), Steve Pope wrote:

>> In any case, you were the first to use the word "traditional", and
>> then Christine and I each replied using the word "traditional"
>> possibly with none of the three of us in agreement as to what
>> it meant. :-)

>Glad I could help. I guess this is why people call me a troll. I'm
>always starting these kinds of arguments. And I do it with such ease,
>it's almost as if I did it without even realizing!

You weren't the troll. It was I who poisoned a perfectly benign
conversation about Aleppo pepper by introducing the toxic topic
of couscous.

S.

"Christine" > ha scritto nel messaggio
Note, that no where in the production phase, when the couscous is
actually being formed and then allowed to dry, is there any steaming
or boiling.

This is for regular dried couscous only.

Yes, it's water and wheat rubbed between the hands. But there is a Facebook
page for cous cous run by a chef Farid Zadi. Anyone who really is
interested in cous cous should go there and read. There's also an annual
contest for cous cous recipes.

"sf" > ha scritto nel messaggio

> Makes me wonder why anyone would want instant when regular cooks up
> fast enough.

I've never to my knowledge seen cous cous marked instant, have you? It IS
instant if you want it to be, but I didn't think anyone labeled it so.

"Christine Dabney" > ha scritto nel messaggio

> Usually, from what I have read, and from this package, there are a
> series of steamings, and in between the couscous is spread out and
> moistened with broth/water. The clumps are broken up. Then it is
> resteamed. The quick method,from what I have read, has those first
> steamings already done. Then it is dried, and sold as the quicker
> cooking variety.

To me that much fooling around with grains of semola would give you paste.

Steve Pope wrote:

> Thanks. This blogger states that "boxed couscous is usually
> pre-cooked". I apologize, but much as I like to take people at face
> value, I do not at this point particularly believe this blogger's
> statement. I have used lots of boxed couscous, to my knowledge none
> of it is pre-cooked.

Here in Italy it'x exactly like that: boxed cous cous here in my area is all
pre-cooked.

> Unless you consider all dried pastas pre-cooked; the manufacturing
> process involves circulating warm, moist air around the pasta for
> usually a few hours. Is that considered cooking?

No
--
ViLco
Let the liquor do the thinking

On Tue, 16 Aug 2011 10:32:03 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
>
> > Makes me wonder why anyone would want instant when regular cooks up
> > fast enough.
>
> I've never to my knowledge seen cous cous marked instant, have you?

Nope, but I haven't looked for it.... except today which didn't turn
up "instant" on a label.

> It IS
> instant if you want it to be, but I didn't think anyone labeled it so.
>
I have no complaints.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 16 Aug 2011 10:29:41 +0200, "Giusi" >
wrote:

>
> "Christine" > ha scritto nel messaggio
> Note, that no where in the production phase, when the couscous is
> actually being formed and then allowed to dry, is there any steaming
> or boiling.
>
> But there is a Facebook
> page for cous cous run by a chef Farid Zadi. Anyone who really is
> interested in cous cous should go there and read. There's also an annual
> contest for cous cous recipes.
>
I did a FB search but didn't find his FB page, only
http://www.chefzadi.com/couscous/

--
I love cooking with wine.
Sometimes I even put it in the food.

Giusi wrote:
>
> "Christine" > ha scritto nel messaggio
> Note, that no where in the production phase, when the couscous is
> actually being formed and then allowed to dry, is there any steaming
> or boiling.

That is not correct. Note the reference to VHT "Very High Temperature"
processing on the Zinda web site:

http://www.zindaproducts.com/English/index2.html

This is the company that was covered in the How it's Made couscous
production episode.

"sf" > ha scritto nel messaggio

http://www.chefzadi.com/couscous/


Does he not have a link to it?

On Tue, 16 Aug 2011 05:24:57 +0000 (UTC),
(Steve Pope) wrote:

> It was I who poisoned a perfectly benign
> conversation about Aleppo pepper by introducing the toxic topic
> of couscous.

Not that I've ever seen instant couscous in person, but I think I
found an image of it.
http://www.chefzadi.com/images/2007/...d_couscous.jpg

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 16 Aug 2011 14:56:43 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio
>
> http://www.chefzadi.com/couscous/
>
>
> Does he not have a link to it?
>
Not that I saw. I would have been happy with email updates with
recipe links, but the email notification page linked to something that
wasn't for sign up and if it is any indication of what they'd send me,
I'm not interested anyway.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > ha scritto nel messaggio > Not that I saw. I would
have been happy with email updates with
> recipe links,

It's strictly Facebook, and no email notifications that I ever heard of.

On Tue, 16 Aug 2011 17:09:23 +0200, "Giusi" >
wrote:

>
> "sf" > ha scritto nel messaggio > Not that I saw. I would
> have been happy with email updates with
> > recipe links,
>
> It's strictly Facebook, and no email notifications that I ever heard of.
>
Well, I didn't find his facebook page and I FB'ed his name plus
couscous.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

On Tue, 16 Aug 2011 13:53:47 +0200, "ViLco" > wrote:

> Steve Pope wrote:
>
> > Thanks. This blogger states that "boxed couscous is usually
> > pre-cooked". I apologize, but much as I like to take people at face
> > value, I do not at this point particularly believe this blogger's
> > statement. I have used lots of boxed couscous, to my knowledge none
> > of it is pre-cooked.
>
> Here in Italy it'x exactly like that: boxed cous cous here in my area is all
> pre-cooked.
>
> > Unless you consider all dried pastas pre-cooked; the manufacturing
> > process involves circulating warm, moist air around the pasta for
> > usually a few hours. Is that considered cooking?
>
> No

If you can't find it and we can't find it, I wonder where it's sold
(and why)?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.

ViLco > wrote:

>Steve Pope wrote:

>> Thanks. This blogger states that "boxed couscous is usually
>> pre-cooked". I apologize, but much as I like to take people at face
>> value, I do not at this point particularly believe this blogger's
>> statement. I have used lots of boxed couscous, to my knowledge none
>> of it is pre-cooked.

>Here in Italy it'x exactly like that: boxed cous cous here in my area is all
>pre-cooked.

Thanks for the datapoint.

>> Unless you consider all dried pastas pre-cooked; the manufacturing
>> process involves circulating warm, moist air around the pasta for
>> usually a few hours. Is that considered cooking?

>No

Thanks

Steve

On Tue, 16 Aug 2011 09:18:22 -0700, sf > wrote:

> On Tue, 16 Aug 2011 13:53:47 +0200, "ViLco" > wrote:
>
> > Steve Pope wrote:
> >
> > > Thanks. This blogger states that "boxed couscous is usually
> > > pre-cooked". I apologize, but much as I like to take people at face
> > > value, I do not at this point particularly believe this blogger's
> > > statement. I have used lots of boxed couscous, to my knowledge none
> > > of it is pre-cooked.
> >
> > Here in Italy it'x exactly like that: boxed cous cous here in my area is all
> > pre-cooked.
> >
> > > Unless you consider all dried pastas pre-cooked; the manufacturing
> > > process involves circulating warm, moist air around the pasta for
> > > usually a few hours. Is that considered cooking?
> >
> > No
>
> If you can't find it and we can't find it, I wonder where it's sold
> (and why)?

Never mind. I read that more than once and still turned it into my
own reality.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Christine Dabney wrote:
> On Mon, 15 Aug 2011 15:23:31 +0000 (UTC),
> (Steve Pope) wrote:
>
>> Christine Dabney > wrote:
>>
>>> Maybe this article will help:
>>>
>>> http://www.cliffordawright.com/caw/f...lay.php/id/58/
>> Thanks. This blogger states that "boxed couscous is usually pre-cooked".
>> I apologize, but much as I like to take people at face value, I do not
>> at this point particularly believe this blogger's statement. I have used
>> lots of boxed couscous, to my knowledge none of it is pre-cooked.
>
> Clifford Wright is not a blogger, but a very well respected author on
> middle eastern food. He and Paula Wolfert, along with Claudia Roden
> are considered some of the real experts on middle eastern foods. He
> has done his research and I think has lived there in the Middle East
> in the past.
>
> If you are in doubt, go to FB and sign up for Paula Wolfert's page.
> She is very active on the page, and I am sure would be happy to clear
> up any confusion.
>
> Christine

Hear, hear! I would definitely defer to Clifford A. Wright* or
Paula Wolfert!

*IIRC, there is also another cookbook author named Clifford Wright
(no "A").

--
Jean B.

Jean B. > wrote:

>Christine Dabney wrote:

>> On Mon, 15 Aug 2011 15:23:31 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> Christine Dabney > wrote:
>>>
>>>> Maybe this article will help:
>>>>
>>>> http://www.cliffordawright.com/caw/f...lay.php/id/58/
>>> Thanks. This blogger states that "boxed couscous is usually pre-cooked".
>>> I apologize, but much as I like to take people at face value, I do not
>>> at this point particularly believe this blogger's statement. I have used
>>> lots of boxed couscous, to my knowledge none of it is pre-cooked.
>>
>> Clifford Wright is not a blogger, but a very well respected author on
>> middle eastern food. He and Paula Wolfert, along with Claudia Roden
>> are considered some of the real experts on middle eastern foods. He
>> has done his research and I think has lived there in the Middle East
>> in the past.
>>
>> If you are in doubt, go to FB and sign up for Paula Wolfert's page.
>> She is very active on the page, and I am sure would be happy to clear
>> up any confusion.
>>
>> Christine
>
>Hear, hear! I would definitely defer to Clifford A. Wright* or
>Paula Wolfert!

If you actually read Clifford Wright's statements about dried couscous
on the above link, you will find they are fairly indistinct, and
not definite enough to support an assertion that dried couscous
comes in two distinct types, instant vs. non-instant. Actually in
my opinion he wanders around the subject without saying this exactly.

So, while I don't mind the appeal-to-authority argument in general,
I do not accept it in this case.

Steve