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 Now online (1)ijonspeches ...and 283 guests Last 5 registered Oplandisks nothingstar N_loop yipe foxtrotromeo Browse members... |
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My mom has been getting really 'healthy eating' on my dad and I and one plate we get is this tiny rice thing called Kus kus (Pron. KOOS KOOS). They look like tiny rice. I think my mom said their from Greese. Would you know anything about this and would you have any cooking ideas? |
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Greece* |
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Grease. |
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what? |
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ya my mom and sister are both also into "healthy eating", and all that natural aproach to health stuff.. anyways, shes made that kus kus stuff before aswell... ...not one of my favourites uh.. but i cant help u with it, sorry:( |
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as i remember, couscous is not a rice, it is a wheat derivative. it is quite a middle eastern thing, morocco, tunisia, algeria, etc. you'll find couscous in all those falafel places, it's quite common food these days. the way i prepare it is by mixing it in with a good olive oil, to coat each little grain with a good coating of oil (not that shitty bertolli fucking shit, try a good quality olive oil). then i put boiling vegetable stock, or water in the bowl just to cover them over a little bit (a few millimeters will do the trick). cover them over with saran wrap, and let them sit there for a few minutes, like 5. then take off the saran wrap, and toss them to separate them a little. you can eat them hot or cold. with merguez sausages, quite common. season with herbs like parsely, basil, and spices like cumin, coriander. pepper, garlic, and naturally SALT, which goes in everything. |
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Sounds good Joey. Nice to know we got a food expert on here :) |
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You should join the Food Network and go along with all them others like The Naked Chef, that BAM!!! guy and the whole cast of others. Your show: Joey the Untopable Chef |
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i wouldn't go so far as to say i am a food expert. i am learning. it might be that i know a little more than the average person, having been to school for a year and a half, but i'm by no means an expert. im sure some other folks in here could give you way more info on couscous. btw, i'm finishing my school now, and i,m doing an apprenticeship at . It's a great place, and a great chef, too. I worked for about 6 months at restaurant. |
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at mediterraneo, i made grilled octopus: grillade de pieuvre • marinade au citron, romarin et paprika, avec couscous, chutney de tomate et jeunes laitues • grilled octopus marinated with lemon, rosemary and paprika, couscous, tomato chutney and baby greens |
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notice the couscous factor. |
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wow. i didn't know it was that popular / used. i like couscous. I put soy sauce on it and i can't get enough. my mom usually adds like carrots and other vegetables. |
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that sounds fine and dandy... at mediterrano, the couscous was served cold, mixed with lots of olive oil, parsley, garlic, salt and pepper. and it was damn tasty stuff!!! |
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That mediterraneo restaraunt looks really nice :) Id like to go. |
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It looks quite on the expensive side no? |
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you might spend over 100 dollars canadian for two people. with wine, you're looking at 150 or so. that's not THAT much, compared to where me and my wife are going to go eat soon. restaurant is internationally reknowned. I'm going to eat the gourmet tasting menu, i'm so excited!!! actually, the chef of where I am doing my apprenticeship used to work with normand laprise at toqué. |
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my mom gave me and my wife a gift of money to go eat at Toqué. the number on the cheque says 300. |
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couscous is damn good! i really like rice too for some reason. it's bout time i whipped up some california-style maki-zushi rolls again ;) |
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pachi, do you use Kombu to make your sushi rice? |
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Wow nice restraunt there. :) Mmm...sounds so good. |
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u mean the kelp? nope, but in my sushi book it discusses kelp seasoning. i always season my sushi rice with rice vinegar, salt, & granulated sugar. |
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okay... i think kombu is some sort of kelp that you put in with the rice when it is boiling. and you have to rinse the rice for a long time, right? and when the rice is done, you have to cool it down fast? and preferable on a wood surface? and you roll it in nori? please answer... I'd like to learn how you make the rice, if you dont mind. |
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and saké, too. do you season with saké? i'm not even sure what kombu does. |
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aahhh, ok. here's how i make my sushi rice. u may want to write this down... 1) put 3 cups of calrose rice in a large bowl. pour water in with the rice and wrinse it with your hands. (the water gets cloudy white from the glucose coating of the rice.) pour water out after wrinsing. BE SURE TO DO THIS 3 TIMES. 2)obtain a medium to large saucepan and pour in the washed rice. add 3 1/2 cups of water and close lid on saucepan. set stove surface to medium heat and allow it to boil for 20 minutes. 3)remove saucepan from stove and allow to cool for 10 minutes with lid still on. 4)transfer rice to a large bowl. obtain 4 tbsp of rice vinegar, 2 tbsp sugar, and 1/2 - 1 tsp salt and stir together in a mixture. pour and distribute evenly over the cooked rice and stir. cover bowl of sushi rice with a light cloth and allow to sit and cool for at least half an hour. never refrigerate, for the rice would harden if you do so. store at room temperature and use at least once on a standard daily basis. BTW i do use nori to make maki-zushi, and i roll with a makisu (bamboo) mat. if u have any more questions or concerns, feel free to ask :) |
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i dont season it with sake tho cos i'm too young to consume alcoholic substances. |
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i think im going to bed now, so no more questions. thanks for the info. goodnight. |
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oh come off it, too young to consume alcoholic substances. it won't even affect you if you just lightly season with saké. sheesh. |
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tru. i kinda wondered how sake would work with the rice, but i prolly wouldnt be allowed to purchase it until im 21 anyway. |
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up here, it's 18, the age of legality. |
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