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 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.

"-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

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.

Dave Smith wrote:
> 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.
>
>
>
Isn't that a bit risky? I mean couscous expands a helluva lot, and if it
hasn't been given the chance to absorb enough liquid before you eat it
you can wind up with a belly ache when it keeps on expanding inside you!

We had couscous last night, actually, with a Persian style lamb and
apricot stew. I did a cup of couscous, which was a mistake because it
trebled, but the leftovers should be OK with tonight's braised ox cheek
- normally I would use polenta or mash, but waste not want not!

Christine

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

-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?

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:
> 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

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

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

"-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

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:
> 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)

"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).
>

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

"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

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

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 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

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

"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.

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

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

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

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.

-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.