slowmotion
Quite dreadful
- Location
- lost somewhere
Because I really like the taste. Especially when accompanied by mashed potato and doused in oodles bacon dripping and crispy bacon bits.
Ah, bacon. At last we have found common ground.
Veggie/vegetarian/full on meat eater/which are you and why ?
- Thread starter Dave7
- Start date
Page may contain affiliate links. Please see terms for details.
Ah, bacon. At last we have found common ground.
KnittyNorah
Über Member
- Location
- The Frozen North (of England)
I used to use a Morrissons that did trotters, hearts, oxtail , etc etc. Not near it any more so don't know if it still does.
raleighnut
Legendary Member
- Location
- One of the 'Elite'
I posted that a few years back and some knobhead said "No it's a grain" some people are just thick.
Alex321
Guru
- Location
- South Wales
Neither of these are actually true.
CousCous is made from semolina, which is part of the grain of Durrum Wheat - not the same grain that pasta is normally made from.
It is not dried and grated pasta, but nor is it made from whole grain.
But some (the better) pasta is made from Durum wheat
View: https://www.youtube.com/watch?v=T412PwUMIHo&ab_channel=SmithsonianChannel
raleighnut
Legendary Member
- Location
- One of the 'Elite'
No it is Durem wheat mixed with Oil and then passed through a sieve
Reynard
Guru
- Location
- Cambridgeshire, UK
Nope. Wot @raleighnut says is correct.
The best quality italian pasta is made from Durum wheat. Semolina is just a coarse milling of said wheat and is used for a multitude of things. Including that stodgy staple of school dinners desserts - semolina pudding. It's very interchangeable with polenta, which is essentially the same sort of thing, but made from corn, not wheat.
Alex321
Guru
- Location
- South Wales
It still isn't pasta that has been dried and grated.
True, but not most of what we get from the supermarkets (whether fresh or dried).
And semolina (and hence Couscous) is made from the hardest bits which are the bits left when the durum wheat is milled into the flour from which pasta is made.
Your loss that you have never had these properly prepared
Couscous, with mixed seeds and pre-soaked* sultanas, softened with a nice chicken or veg stock and a touch of balsamic/olive oil dressing = A perfect side dish for griddled lamb kebab.
or
Couscous as the Carb accompaniment to a rich tagine
Any basic carb if cooked simply and not dressed is dull.
Plain boiled potato (no butter or olive oil).
Baked potato with nothing added.
Plain cooked pasta with no sauce.
Plain boiled rice
Blame the cook not the ingredient!
*I'd recommend a nice dry sherry. the soaking liquor is then a chef's cheeky treat!
I actually think that's a thing and think it's the same for a lot of us. We get all the too much meat eating thing over with in our twenties and thirties and from there on slowly our body starts to tell us we don't really need all that meat protein.
Alex321
Guru
- Location
- South Wales
neilrichardson55
Active Member
- Location
- Hemel
Full on meat and veg eater, but i try to be more veg rice and beans. its better for me one of my health issues is stage 4 fatty liver, so im trying to get that back to normal or as close to 
the back pain from it is killer 
the back pain from it is killer 
presta
Legendary Member
I like Tesco lemon & coriander couscous and I also use it plain, but getting flavour into the plain stuff is hard work. I've found that I need to rehydrate it first before putting flavour anywhere near it otherwise all the flavour gets soaked up, and just disappears into a black hole.
