Maybe I just don't get the concept. I have made it six or seven
different ways, using a multitude of brands, spices and added veggies.
Latest was lemon couscous with spinach and onions. It's "ok" but I
have not been impressed, overall. What's the attraction? To me it
just tastes like I'm eating ground up pasta or a bland grain - despite
how much I spice it up. I don't particularly like the texture and
can't see how anyone could. DS, OTOH, eats it up every time I make it
- rubs his belly and asks for more. Go figure.

Is there any food you just don't "get"?

-L. wrote:
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

Have you tried making it with stock?

I like it when it's fluffy, fully expanded but not too soggy. With
butter, seasoning and herbs, boiled egg, sauce etc etc.

dee wrote:
> Have you tried making it with stock?
>
> I like it when it's fluffy, fully expanded but not too soggy. With
> butter, seasoning and herbs, boiled egg, sauce etc etc.

Yeah - veggie, chicken and turkey stock. The amount of moisture was
right, based on what I have had made by people who have made it for
years. I have tried hard to like it because it would be nice as an
alternative carb source. I think I'm just not a fan.

-L.

-L. wrote:
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?
>
>
Funny, that's how I feel about congee, but I quite like couscous, which
is just another form of pasta when all is said and done. I don't
understand your complaint that it tastes like a bland grain. What else
would it taste like?

Have you tried mograbiah, giant couscous the size of marbles?

Christine

Old Mother Ashby wrote:
> -L. wrote:
> > Maybe I just don't get the concept. I have made it six or seven
> > different ways, using a multitude of brands, spices and added veggies.
> > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > have not been impressed, overall. What's the attraction? To me it
> > just tastes like I'm eating ground up pasta or a bland grain - despite
> > how much I spice it up. I don't particularly like the texture and
> > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > - rubs his belly and asks for more. Go figure.
> >
> > Is there any food you just don't "get"?
> >
> >
> Funny, that's how I feel about congee, but I quite like couscous, which
> is just another form of pasta when all is said and done. I don't
> understand your complaint that it tastes like a bland grain. What else
> would it taste like?
>
> Have you tried mograbiah, giant couscous the size of marbles?
>
> Christine

Are they good those mograbiah? Or just feels different texture-wise
cos of the size?

"-L." > wrote in message
oups.com...
>
> dee wrote:
> > Have you tried making it with stock?
> >
> > I like it when it's fluffy, fully expanded but not too soggy. With
> > butter, seasoning and herbs, boiled egg, sauce etc etc.
>
> Yeah - veggie, chicken and turkey stock. The amount of moisture was
> right, based on what I have had made by people who have made it for
> years. I have tried hard to like it because it would be nice as an
> alternative carb source. I think I'm just not a fan.
>

I like it with a little olive oil and parmesan cheese, as a side
dish. I think I first had it this way as a boxed mix.



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
>
> I like it with a little olive oil and parmesan cheese, as a side
> dish. I think I first had it this way as a boxed mix.

Actually cheese might be an improvement. I just started Weight Watchers
so am watching my cheese intake. Laughing Cow has some incredible
low-fat "Swiss" spreadable cheese that would probably be good melted on
the Couscous though...heh heh heh....(she sez coveting the cheese...)

-L.

Old Mother Ashby wrote:
> Funny, that's how I feel about congee, but I quite like couscous, which
> is just another form of pasta when all is said and done. I don't
> understand your complaint that it tastes like a bland grain. What else
> would it taste like?

LOL...I suppose you are right! I can just think of so many other carb
sources I'd rather eat, ya know? Even plain noodles are an improvement
in taste and texture...

>
> Have you tried mograbiah, giant couscous the size of marbles?

Never have seen it - interesting! Only two Google hits...

-L.

"-L." > wrote in message
oups.com...
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?
>

I don't care for it either. I think it's more a texture thing, to me as
well.

kili

In article .com>,
"-L." > wrote:

> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

Indian food in general...
and gods knows I've tried!

I avoid indian restaurants now even tho' I've been told I should try
again.

<sigh>

Why?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article .com>,
> "-L." > wrote:
>
> > Maybe I just don't get the concept. I have made it six or seven
> > different ways, using a multitude of brands, spices and added veggies.
> > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > have not been impressed, overall. What's the attraction? To me it
> > just tastes like I'm eating ground up pasta or a bland grain - despite
> > how much I spice it up. I don't particularly like the texture and
> > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > - rubs his belly and asks for more. Go figure.
> >
> > Is there any food you just don't "get"?
>
> Indian food in general...
> and gods knows I've tried!
>
> I avoid indian restaurants now even tho' I've been told I should try
> again.
>
> <sigh>
>
> Why?
> --

I love Indian food, but it doesn't love me! Curry and I do *not* mix!

kili

In article >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article .com>,
> > "-L." > wrote:
> >
> > > Maybe I just don't get the concept. I have made it six or seven
> > > different ways, using a multitude of brands, spices and added veggies.
> > > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > > have not been impressed, overall. What's the attraction? To me it
> > > just tastes like I'm eating ground up pasta or a bland grain - despite
> > > how much I spice it up. I don't particularly like the texture and
> > > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > > - rubs his belly and asks for more. Go figure.
> > >
> > > Is there any food you just don't "get"?
> >
> > Indian food in general...
> > and gods knows I've tried!
> >
> > I avoid indian restaurants now even tho' I've been told I should try
> > again.
> >
> > <sigh>
> >
> > Why?
> > --
>
> I love Indian food, but it doesn't love me! Curry and I do *not* mix!
>
> kili

;-)

It's not curry I have a problem with...

Most of their food is either boringly bland or blindingly hot!
There is very little in between.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

-L. wrote:
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

Be interesting to know how many of these "staples" like couscous, rice,
refried beans and tamales are widely eaten because you don't need a
full set of teeth. Of course the food is cheap, but if you don't have
chompers filet mignon is an impossible dream.

In article .com>,
wrote:

> -L. wrote:
> > Maybe I just don't get the concept. I have made it six or seven
> > different ways, using a multitude of brands, spices and added veggies.
> > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > have not been impressed, overall. What's the attraction? To me it
> > just tastes like I'm eating ground up pasta or a bland grain - despite
> > how much I spice it up. I don't particularly like the texture and
> > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > - rubs his belly and asks for more. Go figure.
> >
> > Is there any food you just don't "get"?
>
> Be interesting to know how many of these "staples" like couscous, rice,
> refried beans and tamales are widely eaten because you don't need a
> full set of teeth. Of course the food is cheap, but if you don't have
> chompers filet mignon is an impossible dream.

Grind it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"-L." wrote:

> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

Sushi. I don't mind it. I do not have an aversion to raw fish. I have
tried sushi many times and it always seems pretty bland. It needs dipping
sauce other than wasabi.

"Dave Smith" > wrote in message
...
> "-L." wrote:
>
> > Maybe I just don't get the concept. I have made it six or seven
> > different ways, using a multitude of brands, spices and added veggies.
> > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > have not been impressed, overall. What's the attraction? To me it
> > just tastes like I'm eating ground up pasta or a bland grain - despite
> > how much I spice it up. I don't particularly like the texture and
> > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > - rubs his belly and asks for more. Go figure.
> >
> > Is there any food you just don't "get"?
>
> Sushi. I don't mind it. I do not have an aversion to raw fish. I have
> tried sushi many times and it always seems pretty bland. It needs dipping
> sauce other than wasabi.
>
>

Sushi isn't raw fish; sashimi is. Sushi *can* contain raw fish, but the
main entities of sushi are rice and seaweed.

Yes, it can be bland and as such you dip it in a mixture of wasabi and shoyu
(soy sauce). The salt adds flavor to the rice and the wasabi adds punch.
Also, draping a piece of pickled ginger over the top of the sushi enhances
the whole experience. Grab, drape, dip, swallow and then have a sip of
sake. Good stuff!

kili <-------- who does all of the above, but omits the wasabi. (Shudder)

-L. wrote:

> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?
>

I think it's the un-grossness that makes it useful, like
potatoes or rice. It really has very littly flavor except
what you add and is used pretty much as a cheap rib-sticker.
It's a rather nice change, but I can't imagine getting
excited about the prospect of finally having some couscous
or any other starch. It's just a suitable background for
the main stuff.

rtk

"-L." > schreef in bericht
oups.com...
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

I don't like couscous all that much, either. I like it just ok, to have
every now and then in Moroccan restaurants. I love tajine and am willing to
"pt up"iwht couscous for tajine.

When cooking at home, I sub bulgur for couscous. I like it better (but don't
*love* it).
>

"-L." > schreef in bericht
oups.com...
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

I don't like couscous all that much, either. I like it just ok, to have
every now and then in Moroccan restaurants. I love tajine and am willing to
"put up" with couscous for tajine.

When cooking at home, I sub bulgur for couscous. I like it better (but don't
*love* it).

Another food I have never been excited about: shrimp. I don't understand the
big deal. I keep thinking ti must be that I've had bad quality or
preparations. But I've had it often enough for that to be unlikely.

"kilikini" > schreef in bericht
...
>
> "Dave Smith" > wrote in message
> ...
>> "-L." wrote:
>>
>> > Maybe I just don't get the concept. I have made it six or seven
>> > different ways, using a multitude of brands, spices and added veggies.
>> > Latest was lemon couscous with spinach and onions. It's "ok" but I
>> > have not been impressed, overall. What's the attraction? To me it
>> > just tastes like I'm eating ground up pasta or a bland grain - despite
>> > how much I spice it up. I don't particularly like the texture and
>> > can't see how anyone could. DS, OTOH, eats it up every time I make it
>> > - rubs his belly and asks for more. Go figure.
>> >
>> > Is there any food you just don't "get"?
>>
>> Sushi. I don't mind it. I do not have an aversion to raw fish. I have
>> tried sushi many times and it always seems pretty bland. It needs dipping
>> sauce other than wasabi.
>>
>>
>
> Sushi isn't raw fish; sashimi is. Sushi *can* contain raw fish, but the
> main entities of sushi are rice and seaweed.
>
> Yes, it can be bland and as such you dip it in a mixture of wasabi and
> shoyu
> (soy sauce). The salt adds flavor to the rice and the wasabi adds punch.
> Also, draping a piece of pickled ginger over the top of the sushi enhances
> the whole experience. Grab, drape, dip, swallow and then have a sip of
> sake. Good stuff!
>
> kili <-------- who does all of the above, but omits the wasabi. (Shudder)
>
Ii don't love suhsi and sashimi, but I love the condiments. I'll gladly have
just the condiments! (Or have them with plain rice).
>

-L. wrote:
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

Have you tried the Israeli couscous, a different texture completely,
about the size of BBs.I had some last night cooked in orange juice
with chopped green onions on top, served with pork ka bobs. Yummy.
Rosie

-L. wrote:
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could.

I don't like the texture either, or the appearance... I call it retard
pasta... pasta configured like the projects by whacko assylum residents


Sheldon

"-L." wrote:
>
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>

> Is there any food you just don't "get"?

Green pea soup - the nastiest gritty, slimy, worst thing you could
possibly do to a poor defenseless pea soup. Split pea soup is fine,
fresh steamed peas are fine, frozen peas are fine, even canned peas are
tolerable, but green pea soup is atrocious.

Pete C.

-L. wrote:
> Old Mother Ashby wrote:
> > Funny, that's how I feel about congee, but I quite like couscous, which
> > is just another form of pasta when all is said and done. I don't
> > understand your complaint that it tastes like a bland grain. What else
> > would it taste like?
>
> LOL...I suppose you are right! I can just think of so many other carb
> sources I'd rather eat, ya know? Even plain noodles are an improvement
> in taste and texture...
>
> >
> > Have you tried mograbiah, giant couscous the size of marbles?
>
> Never have seen it - interesting! Only two Google hits...
>
> -L.

Try googling on "Israeli couscous"
That's how I've always heard it referred to.

maxine in ri

Pete C. wrote:
> "-L." wrote:
> >
> > Maybe I just don't get the concept. I have made it six or seven
> > different ways, using a multitude of brands, spices and added veggies.
> > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > have not been impressed, overall. What's the attraction? To me it
> > just tastes like I'm eating ground up pasta or a bland grain - despite
> > how much I spice it up. I don't particularly like the texture and
> > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > - rubs his belly and asks for more. Go figure.
> >
>
> > Is there any food you just don't "get"?
>
> Green pea soup - the nastiest gritty, slimy, worst thing you could
> possibly do to a poor defenseless pea soup. Split pea soup is fine,
> fresh steamed peas are fine, frozen peas are fine, even canned peas are
> tolerable, but green pea soup is atrocious.

Um, then what pray tell is "green pea soup"?

Sheldon

Sheldon wrote:
>
> Pete C. wrote:
> > "-L." wrote:
> > >
> > > Maybe I just don't get the concept. I have made it six or seven
> > > different ways, using a multitude of brands, spices and added veggies.
> > > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > > have not been impressed, overall. What's the attraction? To me it
> > > just tastes like I'm eating ground up pasta or a bland grain - despite
> > > how much I spice it up. I don't particularly like the texture and
> > > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > > - rubs his belly and asks for more. Go figure.
> > >
> >
> > > Is there any food you just don't "get"?
> >
> > Green pea soup - the nastiest gritty, slimy, worst thing you could
> > possibly do to a poor defenseless pea soup. Split pea soup is fine,
> > fresh steamed peas are fine, frozen peas are fine, even canned peas are
> > tolerable, but green pea soup is atrocious.
>
> Um, then what pray tell is "green pea soup"?
>
> Sheldon

This:

http://campbells.netgrocer.com/produ...4925&pid=21240

Vs. this:

http://campbells.netgrocer.com/Produ...4925&pid=41989

Pete C.

dee wrote:

>
> > Maybe I just don't get the concept. I have made it six or seven
> > different ways, using a multitude of brands, spices and added veggies.
> > Latest was lemon couscous with spinach and onions. It's "ok" but I
> > have not been impressed, overall. What's the attraction? To me it
> > just tastes like I'm eating ground up pasta or a bland grain - despite
> > how much I spice it up. I don't particularly like the texture and
> > can't see how anyone could. DS, OTOH, eats it up every time I make it
> > - rubs his belly and asks for more. Go figure.
> >
> > Is there any food you just don't "get"?
>
> Have you tried making it with stock?
>
> I like it when it's fluffy, fully expanded but not too soggy. With
> butter, seasoning and herbs, boiled egg, sauce etc etc.

I don't cook couscous in the traditional style. I usually sauté some onion,
garlic, green and or red peppers, some hot peppers, add some chicken broth
in olive oil, add some chopped dried apricots and add then add the
couscous and stir it around, the same as I would for a pilaff. Then I add
some hot chicken broth and cover for a few minutes. It may not be
traditional couscous but it is quite tasty.

My cousin's husband who graduated from high school at the American
School in Tangier, makes his own couscous and it's a lot more
interesting than premade couscous...

However, it seems to be more labor intensive than making pasta... he
starts at least a day ahead of the meal..

Ted

On 23 Jul 2006 23:50:32 -0700, "dee" > wrote:

>
>-L. wrote:
>> Maybe I just don't get the concept. I have made it six or seven
>> different ways, using a multitude of brands, spices and added veggies.
>> Latest was lemon couscous with spinach and onions. It's "ok" but I
>> have not been impressed, overall. What's the attraction? To me it
>> just tastes like I'm eating ground up pasta or a bland grain - despite
>> how much I spice it up. I don't particularly like the texture and
>> can't see how anyone could. DS, OTOH, eats it up every time I make it
>> - rubs his belly and asks for more. Go figure.

>Have you tried making it with stock?
>
>I like it when it's fluffy, fully expanded but not too soggy. With
>butter, seasoning and herbs, boiled egg, sauce etc etc.

I fixed Israeli couscous in the manner of risotto, a few months ago.
Extremely good. Try it.

Christine

I like it. I stir fry some chopped onion; then toss in some chopped yellow
squash and add that to Parmesan Couscous using chicken broth in place of
water. Then mix it all together. I am sure you could do all this in one
pan if you wished to.

"-L." > wrote in message
oups.com...
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?
>

Dave Smith wrote:
>
> Sushi. I don't mind it. I do not have an aversion to raw fish. I have
> tried sushi many times and it always seems pretty bland. It needs dipping
> sauce other than wasabi.

Yeah, I don't get sushi either. I'm like - whats the big deal...?

-L.

Pete C. wrote:

>>
>>Um, then what pray tell is "green pea soup"?
>>
>>Sheldon
>
>
> This:
>
> http://campbells.netgrocer.com/produ...4925&pid=21240
^^^^^^^^^ no further explanation required.



>
> Vs. this:
>
> http://campbells.netgrocer.com/Produ...4925&pid=41989
>
> Pete C.

On Mon, 24 Jul 2006 12:23:05 GMT, "kilikini"
> wrote:

>Sushi isn't raw fish; sashimi is. Sushi *can* contain raw fish, but the
>main entities of sushi are rice and seaweed.
>
>Yes, it can be bland and as such you dip it in a mixture of wasabi and shoyu
>(soy sauce). The salt adds flavor to the rice and the wasabi adds punch.
>Also, draping a piece of pickled ginger over the top of the sushi enhances
>the whole experience. Grab, drape, dip, swallow and then have a sip of
>sake. Good stuff!

You're only supposed to drag the ginger over the sushi? I eat it. But
I love ginger. Am I screwing up? Again?

Carol

"-L." > wrote in message
oups.com...
>
> Dave Smith wrote:
>>
>> Sushi. I don't mind it. I do not have an aversion to raw fish. I have
>> tried sushi many times and it always seems pretty bland. It needs dipping
>> sauce other than wasabi.
>
> Yeah, I don't get sushi either. I'm like - whats the big deal...?

I am with you on both couscous and sushi! I don't like gateaux or creamy
cakes either! The only chocolate I like is the very high cocoa solids.

"Damsel in dis Dress" > wrote

> On Mon, 24 Jul 2006 12:23:05 GMT, "kilikini"
> > wrote:

>>Yes, it can be bland and as such you dip it in a mixture of wasabi and
>>shoyu
>>(soy sauce). The salt adds flavor to the rice and the wasabi adds punch.
>>Also, draping a piece of pickled ginger over the top of the sushi enhances
>>the whole experience. Grab, drape, dip, swallow and then have a sip of
>>sake. Good stuff!
>
> You're only supposed to drag the ginger over the sushi? I eat it. But
> I love ginger. Am I screwing up? Again?

DRAPE the ginger. (laughing) Drape!

nancy

> Is there any food you just don't "get"?

Couscous reminds me of grits...
You cook them to perfection,
add butter and salt and pepper,
and they taste like butter and salt and pepper...

On Mon, 24 Jul 2006 13:02:36 -0400, "Nancy Young"
> wrote:

>"Damsel in dis Dress" > wrote
>
>> On Mon, 24 Jul 2006 12:23:05 GMT, "kilikini"
>> > wrote:
>
>>>Yes, it can be bland and as such you dip it in a mixture of wasabi and
>>>shoyu
>>>(soy sauce). The salt adds flavor to the rice and the wasabi adds punch.
>>>Also, draping a piece of pickled ginger over the top of the sushi enhances
>>>the whole experience. Grab, drape, dip, swallow and then have a sip of
>>>sake. Good stuff!
>>
>> You're only supposed to drag the ginger over the sushi? I eat it. But
>> I love ginger. Am I screwing up? Again?
>
>DRAPE the ginger. (laughing) Drape!

I just woke up.

<Damsel moons Nancy>

'Toopid, 'toopid, 'toopid!
Carol

On 2006-07-24, Damsel in dis Dress > wrote:


> You're only supposed to drag the ginger over the sushi? I eat it. But
> I love ginger. Am I screwing up? Again?

Actually, you're supposed to eat the pickled ginger between bites of
sushi, as a palate cleanser. Screw that. I drip n' drab and drape n'
gape all ove the place, piling on as much as I can. Rice needs all
the help it can get.

nb

George wrote:
>
> Pete C. wrote:
>
> >>
> >>Um, then what pray tell is "green pea soup"?
> >>
> >>Sheldon
> >
> >
> > This:
> >
> > http://campbells.netgrocer.com/produ...4925&pid=21240
> ^^^^^^^^^ no further explanation required.
>
> >
> > Vs. this:
> >
> > http://campbells.netgrocer.com/Produ...4925&pid=41989
> >
> > Pete C.

Campbell's is an example, the point is that green pea soup and split pea
soup are *not* the same thing, they are distinctly different.

Pete C.

"Damsel in dis Dress" > wrote in message
...
> On Mon, 24 Jul 2006 12:23:05 GMT, "kilikini"
> > wrote:
>
>>Sushi isn't raw fish; sashimi is. Sushi *can* contain raw fish, but the
>>main entities of sushi are rice and seaweed.
>>
>>Yes, it can be bland and as such you dip it in a mixture of wasabi and
>>shoyu
>>(soy sauce). The salt adds flavor to the rice and the wasabi adds punch.
>>Also, draping a piece of pickled ginger over the top of the sushi enhances
>>the whole experience. Grab, drape, dip, swallow and then have a sip of
>>sake. Good stuff!
>
> You're only supposed to drag the ginger over the sushi? I eat it. But
> I love ginger. Am I screwing up? Again?

No, you are NOT supposed to eat the ginger with the
sushi, at least not if you worry over how such things
are traditionally done. The pickled ginger ("gari") is
intended to be eaten separately, as a "palate cleanser."

Bob M.