On Mon, 24 Jul 2006 12:39:28 -0500, notbob > wrote:

>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.

Do you bring your own bib?

Carol

On Mon, 24 Jul 2006 17:56:43 GMT, "Pete C." >
wrote:

>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.

I still don't know the difference, despite the Campbell's examples.
How is green pea soup more evil than split pea soup?

Carol

On Mon, 24 Jul 2006 18:07:07 GMT, "Bob Myers"
> wrote:

>"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."

Well, when I eat sushi (without raw fish in it), I have the cleanest
palate in the restaurant. I love that pickled ginger!

Carol

"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?
>
> Carol

LOL, no you eat it on top of the piece of sushi. If you're eating it,
that's correct. :~)

kili

"Ophelia" > wrote in message
k...
>
> "-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.
>
>

I don't do chocolate, either. Cake, pie, cookies or ice cream is also a
no-go. Give me sour apple Jolly Ranchers or Werther's butterscotch pieces
any day, but chocolate? Uh uh.

kili

Damsel in dis Dress wrote on 24 Jul 2006 in rec.food.cooking

> 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
>

Yes...for quality assurance reasons mail all your pickled ginger to
me....

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Damsel in dis Dress" > wrote in message
...
> On Mon, 24 Jul 2006 17:56:43 GMT, "Pete C." >
> wrote:
>
> >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.
>
> I still don't know the difference, despite the Campbell's examples.
> How is green pea soup more evil than split pea soup?
>
> Carol

I don't understand the difference, either. Is one made with fresh peas and
the other with dried????

kili

Nancy Young wrote on 24 Jul 2006 in rec.food.cooking

> DRAPE the ginger. (laughing) Drape!
>

I use venitian blinds...What's this got to do with shushi?

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

On Mon, 24 Jul 2006 18:24:28 GMT, "kilikini"
> wrote:

>"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?
>
>LOL, no you eat it on top of the piece of sushi. If you're eating it,
>that's correct. :~)

I thought it sounded weird to drag it over the sushi, but I just
figured you were going for subtle. I'm almost awake now. LOL!

carol

On Mon, 24 Jul 2006 18:28:30 GMT, Mr Libido Incognito >
wrote:

>Nancy Young wrote on 24 Jul 2006 in rec.food.cooking
>
>> DRAPE the ginger. (laughing) Drape!
>
>I use venitian blinds...What's this got to do with shushi?

<THWACK!>

On Mon, 24 Jul 2006 18:38:51 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 24 Jul 2006 in rec.food.cooking
>
>> >Nancy Young wrote on 24 Jul 2006 in rec.food.cooking
>> >
>> >> DRAPE the ginger. (laughing) Drape!
>> >
>> >I use venitian blinds...What's this got to do with shushi?
>>
>> <THWACK!>
>
>This is a coucous thread...I'll use venitian blinds if I want!

And I'll thwack you if I want. It's in the CABAL (TINC) rule book.

Carol

I'm with you on this one. I don't "get" couscous either.

-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"?

kilikini wrote:
> "Ophelia" > wrote in message
> k...
>>
>> "-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.
>>
>>
>
> I don't do chocolate, either. Cake, pie, cookies or ice cream is
> also a no-go. Give me sour apple Jolly Ranchers or Werther's
> butterscotch pieces any day, but chocolate? Uh uh.

Hmmmm well, if you really want to know...I don't have much of a sweet tooth
at all, I would much prefer a nice Gaelic Coffee or G&T <G>

"-L." > wrote in message
oups.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...)
>

I think you can have Parmesan--the dried kind in the shaker? It only
takes a little, mixed in. Parmesan goes a long way on flavor without
adding too much fat. WW can be great, I have a sister who did well
on it.



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

"Ophelia" > wrote in message
k...
> kilikini wrote:
> > "Ophelia" > wrote in message
> > k...
> >>
> >> "-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.
> >>
> >>
> >
> > I don't do chocolate, either. Cake, pie, cookies or ice cream is
> > also a no-go. Give me sour apple Jolly Ranchers or Werther's
> > butterscotch pieces any day, but chocolate? Uh uh.
>
> Hmmmm well, if you really want to know...I don't have much of a sweet
tooth
> at all, I would much prefer a nice Gaelic Coffee or G&T <G>
>
>

I wish I could drink Gin! I miss it. I'm allergic to Gin and Vodka and
either one of those with tonic and lime were my favorites! I don't have
much of a sweet tooth, either. I'm probably the only kid in the world that
couldn't get up from the table until I ate my dessert. <g>

kili

"kilikini" > schreef in bericht
...
>
> "Damsel in dis Dress" > wrote in message
> ...
>> On Mon, 24 Jul 2006 17:56:43 GMT, "Pete C." >
>> wrote:
>>
>> >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.
>>
>> I still don't know the difference, despite the Campbell's examples.
>> How is green pea soup more evil than split pea soup?
>>
>> Carol
>
> I don't understand the difference, either. Is one made with fresh peas
> and
> the other with dried????
>
I think so. But I do find pureed soup from fresh peas has a grainy texture
and self-disintegrating split peas do not.

-L. wrote:

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

:

I have only seen one brand on the shelf, I imagine you are getting a
good quality brand.. but you can't use us cavemen as a meter.. we eat
anything, specially ifa woman cooks it.. specially if it's someone we
love

we eat like that see... the way to a mans heart is _______ ____
__________
see... it's true

eat your couscous lyn, just put a little butter, garlic and herb in it,
don't cook it down like oatmeal, use the recipe on the box, your
probably guaming it up

spinach and onion? WHEW! leave the cooking for us men. men are far
better cooks than women (when we are properly trained to cook) we have
better prowess in the kitchen.

"angel" > wrote in message
ups.com...
>
> -L. wrote:
>
> > Is there any food you just don't "get"?
>
> :
>
> I have only seen one brand on the shelf, I imagine you are getting a
> good quality brand.. but you can't use us cavemen as a meter.. we eat
> anything, specially ifa woman cooks it.. specially if it's someone we
> love
>
> we eat like that see... the way to a mans heart is _______ ____
> __________
> see... it's true
>
> eat your couscous lyn, just put a little butter, garlic and herb in it,
> don't cook it down like oatmeal, use the recipe on the box, your
> probably guaming it up
>
> spinach and onion? WHEW! leave the cooking for us men. men are far
> better cooks than women (when we are properly trained to cook) we have
> better prowess in the kitchen.
>

Troll.

What is this, the Penis Theory of Natural Cooking Talent?

cybercat wrote:

> Troll.
>
> What is this, the Penis Theory of Natural Cooking Talent?


why yes! we can stir things that you cannot

KICK IT UP A NOTCH, BAM! - lemme see you do that


MOST OF THE NATION'S TOP CHEFS ARE MALE

Statistics: Female chefs and head cooks make up 21 percent and men make
up 79 percent of the lead kitchen positions, according to the Bureau of
Labor Statistics and National Restaurant Association.

angel wrote:
>
> I have only seen one brand on the shelf, I imagine you are getting a
> good quality brand.. but you can't use us cavemen as a meter.. we eat
> anything, specially ifa woman cooks it.. specially if it's someone we
> love
>
> we eat like that see... the way to a mans heart is _______ ____
> __________
> see... it's true
>
> eat your couscous ... just put a little butter, garlic and herb in it,
> don't cook it down like oatmeal, use the recipe on the box, your
> probably guaming it up
>
> spinach and onion? WHEW! leave the cooking for us men. men are far
> better cooks than women (when we are properly trained to cook) we have
> better prowess in the kitchen.

Hi ~patches~! How's it hanging?

Carol

>
> > I still don't know the difference, despite the Campbell's examples.
> > How is green pea soup more evil than split pea soup?
> >
> > Carol
>
> I don't understand the difference, either. Is one made with fresh peas and
> the other with dried????

No. There are dried green peas and dried yellow peas.

"Damsel in dis Dress" > wrote in message
ps.com...
> angel wrote:
> >
> > I have only seen one brand on the shelf, I imagine you are getting a
> > good quality brand.. but you can't use us cavemen as a meter.. we eat
> > anything, specially ifa woman cooks it.. specially if it's someone we
> > love
> >
> > we eat like that see... the way to a mans heart is _______ ____
> > __________
> > see... it's true
> >
> > eat your couscous ... just put a little butter, garlic and herb in it,
> > don't cook it down like oatmeal, use the recipe on the box, your
> > probably guaming it up
> >
> > spinach and onion? WHEW! leave the cooking for us men. men are far
> > better cooks than women (when we are properly trained to cook) we have
> > better prowess in the kitchen.
>
> Hi ~patches~! How's it hanging?
>

That's not Patches. I promise you. Angel is a boy. A man. He is the
author of the famous Penis Theory of Natural Cooking Ability. And my friend.

Pete C. wrote:
> 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.

Your links take me to the exact same product. Here are the ingredients
listed, looks like ordinary split pea soup to me...

"Ingredients: Cooked Split Peas, Water, Sugar, Salt, Wheat Flour,
Vegetable Oil (Corn, Cottonseed Or Partially Hydrogenated Soybean Oil),
Butter & Spice Extract."

Sheldon

Dave Smith wrote:
> >
> > > I still don't know the difference, despite the Campbell's examples.
> > > How is green pea soup more evil than split pea soup?
> > >
> > > Carol
> >
> > I don't understand the difference, either. Is one made with fresh peas and
> > the other with dried????
>
> No. There are dried green peas and dried yellow peas.

Everyone knows that, but that doesn't answer the question.

Sheldon

Sheldon wrote:
>
> Pete C. wrote:
> > 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.
>
> Your links take me to the exact same product. Here are the ingredients
> listed, looks like ordinary split pea soup to me...
>
> "Ingredients: Cooked Split Peas, Water, Sugar, Salt, Wheat Flour,
> Vegetable Oil (Corn, Cottonseed Or Partially Hydrogenated Soybean Oil),
> Butter & Spice Extract."
>
> Sheldon

Green pea soup is a more-or-less homogenized, green, gritty, slimy and
generally disgusting excuse for a soup.

Split pea soup is *not* homogenized and consists of the split pea halves
pretty much intact in the soup broth.

The ingredients are largely the same, but the end result is vastly
different.

Pete C.

On 2006-07-25, Pete C. > wrote:

> Split pea soup is *not* homogenized and consists of the split pea halves
> pretty much intact in the soup broth.

You know spit about split ...pea soup, that is.

nb

"pfoley" > wrote in message
nk.net...
> 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"
-------------------
>

"pfoley" > wrote in message
nk.net...
> I like it. I stir fry some chopped onion; then toss in some chopped
yellow squash to also sautee, and add that to Parmesan Couscous that has
been made 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.
--------------------
I forgot to add to the above recipe, that a few cherry tomatoes cut in half
should be mixed in at the end. These are not sauteed, but mixed in just
before serving. This is a very tasty dish.

dee wrote:

> -L. wrote:
> > 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.
>
> I'd say sod it .......... there are all root vegetables high in
> carb mmm :-d
>
> I knew of someone who wouldn't touch any cous cous - had too much when
> travelling near and around morroco and was throughoutly sick of it.


For many years I loathed it and until two weeks ago hadn't touched it.
It reminded me of someone I disliked INTENSELY twenty years ago who
would push it on everyone INCESSANTLY...

Once we had guests from the UK (their first time in the States). We
had a BBQ for them and the foods that were to be served were to all be
typically "American", e.g. ribs, 'tater salad, coleslaw, corn on the
cob, three bean salad, cheesecake, blueberry pie, home - made ice
cream, and the like. This be - yotch OF COURSE brought cous - cous and
was braying on about how (supposedly) all the sophisticated folk in
France ate it, etc...

So my aversion to cous - cous was not so much taste - wise as it was
"memory - wise", e.g. it reminded me of this truly obnoxious person.
Plus which for this particular BBQ everyone put a LOT of work into the
food they bought, this woman used some instant cous - cous mix, took
about five minutes to throw together. I guess she was simply lazy...

A friend served it recently and it was just as I remembered it: not so
much bad as it was merely "inconsequential"...

[Hey, -L and I actually AGREE about something...!!!]

--
Best
Greg

maxine replied to -L:

>>> Have you tried mograbiah, giant couscous the size of marbles?
>>
>> Never have seen it - interesting! Only two Google hits...
>
> Try googling on "Israeli couscous"
> That's how I've always heard it referred to.


Israeli couscous isn't NEARLY "the size of marbles."

Bob

~-x-y-~ wrote:

>> 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...

I've seen "breakfast couscous" somewhere. It had raisins, milk, sugar, and
cinnamon.

Bob

On Tue, 25 Jul 2006 00:04:47 GMT, "Pete C." >
wrote:

>Green pea soup is a more-or-less homogenized, green, gritty, slimy and
>generally disgusting excuse for a soup.
>
>Split pea soup is *not* homogenized and consists of the split pea halves
>pretty much intact in the soup broth.
>
>The ingredients are largely the same, but the end result is vastly
>different.

Most people I know consider the homogenized version to be split pea
soup. I'm the only one I know who stops cooking it before the peas
disintegrate.

Carol

Damsel in dis Dress wrote:
>
> On Tue, 25 Jul 2006 00:04:47 GMT, "Pete C." >
> wrote:
>
> >Green pea soup is a more-or-less homogenized, green, gritty, slimy and
> >generally disgusting excuse for a soup.
> >
> >Split pea soup is *not* homogenized and consists of the split pea halves
> >pretty much intact in the soup broth.
> >
> >The ingredients are largely the same, but the end result is vastly
> >different.
>
> Most people I know consider the homogenized version to be split pea
> soup. I'm the only one I know who stops cooking it before the peas
> disintegrate.
>
> Carol

Same here, most people I run across think split pea and green pea are
the same thing which they certainly are not.

Pete C.

OmManiPadmeOmelet wrote:

> 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!


Me too...


> I avoid indian restaurants now even tho' I've been told I should try
> again.
>
> <sigh>
>
> Why?


For me:

- The service at the Indian restos I've visited has been a wierd
combination of servile - condescending

- Most of the time I've found the owners try to pad the bill in some
way -- even for a cheapo lunch boo - fay

- Hygiene "issues" ('though this can happen with any place; the most
blatant violations I've seen have been at Indian joints)

--
Best
Greg

"-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"?

Quite a few, to be honest. Yogurt. Pudding. Jam/Jelly. I have some
strange food phobias, don't I?

At least I'm not as afflicted as my brother...he can't tolerate 2 of the
staples of life, mushrooms and onions. I feel sorry for my sister-in-law
having to cook for him!

Lisa Ann

"-L." > wrote in news:1153723351.282708.272370
@p79g2000cwp.googlegroups.com:

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


I often use couscous with curry or stew, as an alternative to rice, just
because it's so quick and easy to cook. It's not the main focus of the
dish, but just there to soak up the curry and provide a grainy texture and
bland flavour to complement the curry's spicy wetness. Mind you, I've
tried the large couscous, that's more like small pasta than grain, and
didn't get the point of that. Not that I've tried it in say, a soup or
salad; that might work. But it was no good for soaking up stew juices.


I don't get uber-processed foods, or recipes that consist solely of a jar
of this, box of that, sachet of the other... If I'm going to eat ready-
made food, I'll find something reasonably edible and just eat it as is. If
I'm going to go to the trouble of actually preparing something, I'll use
fresh ingredients. I don't get how taking the time to combine powdered
taco seasoning, canned soup, frozen mixed vegetables and a jar of pre-
chopped olives improves said ingredients at all.


K

Oh pshaw, on Sun 23 Jul 2006 11:42:31p, -L. meant to say...

> 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.

I don't get it, either, never did, for similar reasons you cited. I also
don't like the texture and find it rather "spongey". I like most grains,
but partcularly those with substance like barley, wheat berries, most
rices, wild rice, etc.

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

I don't get oysters, either raw or cooked. I don't like the flavor or
texture. Same goes for any form of raw fish or seafood.

--
Wayne Boatwright
__________________________________________________

We're all amateurs. It's just that some of us are
more professional about it than others. --George Carlin

Wayne wrote about couscous:

> I don't get it, either, never did, for similar reasons you cited. I also
> don't like the texture and find it rather "spongey". I like most grains,
> but partcularly those with substance like barley, wheat berries, most
> rices, wild rice, etc.

Ever had millet?

Bob

Ophelia wrote:
>
> 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.

I am totally with you on the chocolate - I could eat cream cakes but
don't really like cake. Gimme a pie! (Or a crunchy-chewy cookie...)

-L.

Wayne Boatwright wrote:
> I don't get oysters, either raw or cooked. I don't like the flavor or
> texture. Same goes for any form of raw fish or seafood.

I'm with ya there, Wayne!

-L.

at Mon, 24 Jul 2006 06:42:31 GMT in <1153723351.282708.272370
@p79g2000cwp.googlegroups.com>, (-L.) wrote :

>Maybe I just don't get the concept. ...

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

Condiments. What point is there in making something like a hamburger or hot
dog, if it's only to serve as a vehicle for condiments? Condiments simply
distract from the basic flavour of whatever you're eating. And if the item
in question tastes sufficiently bad to you without the condiments that you
have to have them in order to make the item edible, that begs the question
of why are you choosing to eat that particular item in the first place.

As for couscous - I like it but it's not especially exciting. It's like
most other grains - essentially inoffensive and a good calorie base without
a strong flavour of its own. There are times, however, when it's inspired:
yesterday I made Bastilla (a Moroccan pie) and it seemed mandatory to have
couscous with it. As part of the recipe for the bastilla involves cooking a
chicken in a spiced broth, I used the broth for the couscous. Mixed
carrots, celery, and lentils with it too. The result was a perfect fit for
the Bastilla - each improved the other and it was a winner all round.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)