It's larged grain. I cooked some last night - the bag said 2 to 1 ration of water to CC (like rice) only it seemed to suck up twice the amount of that before it cooked and I had to cook it for almost half an hour! Anyone familiar with this kind of couscous (similar to Isreali cc but even bigger grained)? I don't need recipes, just the mechanics of cooking the stuff!
Pomagranite molasses because it sticks to the meat and is sweet enough to create carmelization but is also tart which gives a complexity of flavor to the sauce that you are grilling with,
Well if they read shlock then I can't really deal. If they eat shlock it's maybe okay as long as they eat real food more than trash.
Hmm. The risotto comment makes sense cause thats what I ended up doing. Still the texture did not seem right in the end. Yes Lebanese couscous is even larger grained than Israeli! More like the size of those tapioca balls in bubble tea.
I'm more than a little obsessed with Poutine since my visit to Montreal last year. Seems like the perfect late night drunk food or I've even had it for a Sunday brunch.
I found some at the pommes frites place on second ave here in NYC but their fries are now somewhat soggy and disappointing due to the fries there now being parboiled instead of twice fried. Anyone know of a better place in NYC to get my poutine fix?
Good seven grain with tuna mixed with capers, a little bit of curry, some small cubes of granny smith apple, small dice of onion with dijon mustard on the toast then squeeze a little bit of lemon and salt and pepper on the top of that.
I've had Jamaican curried goat in Brooklyn it's gamier than lamb but a little fattier but also a little stringy.
I've also had Pakistani curries with it. It's pretty tasty (if you like lamb times five).
Ohmigod! I can't believe the mishigas over cooking rice. Remember to not be intimidated. It's not hard! But here is how you do your basic rice:
Two to one ratio - water being the two - so say you have a cup of rice or a mug of rice (no matter - just measure the water in the same receptacle and you'll be fine even without a measuring cup) - you need two cups of water. Bring the water to a rolling bowl, add the rice (and maybe a little bit of olive oil or butter if you are worried about it sticking to the pot), give it a stir, cover it tight with a lid that fits the pot exactly, give it a minute or two to come back to a boil, then turn it waay down to a low flame, leave the lid on and time it for fifteen minutes. Do NOT open that sucker, let it absorb the liquid and steam. You don't need a rice cooker, you just need to know to leave the damned rice alone once it's on the low flame. I get perfect rice every time with this method. If it still needs more cooking after 15 minutes add maybe a touch (like a really small amount) more water and time it for another five. But fifteen oughtta do ya. And that goes for Basmati too. Now brown takes much longer.
A good leftover rice recipe is fried rice or rice salad - take some rice, some onions (sliced thin) maybe some tomatoes, some fresh herbs, lemon, a little garlic, soy sauce.
Montreal blew my mind - especially the Portuguese barbque and all the french pastries and cheeses.
I even liked poutine!
Ya. Love Tampopo! I had a Chinese friend in college who had a Tampopo and noodle soup party - we watched the movie and then ate Ramen. It was such a great idea because the movie makes you starved for a good bowl of noodles.
I too am saddened as a native New Yorker to see what has happened here: creative people and even middle class folks are being driven out by the cost of rents and will never be able to own.
New York is becoming a playground for the rich and becoming more homogenized - especially Manhattan (that place is so over) - it's white elites who can afford to live there. But New York is the New York we all love because of it's diversity and once that is gone - well then we might as well move to Boston Y'all.
I'm a true believer of Katz's I take all non-vegetarian out of town guests there, love Russ and Daughters and would like to try Sammy's Roumanian. Anyone want to try that place with me?
depends on what I'm grilling....bbq sauce, bbq rub and italian vinegarette are my favorites. I also love Chiavetta's vingery chicken bbq sauce for a good bbq chicken!
My favorite is a combination of a mop made out of olive oil, s&p, jalepeno peppers and two dashes of balsamic vinegar on top of a spice mix of dried ancho chilis, garlic powder and s&p. Awesome on a flank steak!
Starting with good ingredients, I like to keep it simple: salt & pepper.
Nothing too fancy - just some lemon, kosher salt & pepper. Oh, and lots of Sweet Baby Ray's bbq sauce!
Homemade BBQ sauce!!!
Thanks for the great giveaway, lots of entries so good luck to all. I hope I win!
chimichuri or chemoula, homemade of course, fresh & tasty!!!
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