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geekhack Community => Off Topic => Topic started by: Novus on Thu, 11 December 2014, 01:17:32
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I always see couscous being prepared on TV. Only ever had it once or twice.
Do you guys have a particular preference for one over the other?
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ha, So many rice related threads...
I prefer Quinoa personally! I feel like it's easier to make and more forgiving than rice. But I have no preference on couscous v. rice
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Couscous, the food so good they named it twice.
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I tried both couscous and quinoa..
quinoa is has a very bitter scent after cooking..
couscous more or less just taste like they took spaghetti and crushed it up.. LOL
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I've never tried couscous, need to try some.
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couscous. i've eaten rice all my life: short grained, long grained, white, brown, glutenous, sticky, wild, basmati, etc. i've concluded that rice is kind of boring. the best rice products are made from rice flour and glutenous beaten rice, baked, grilled, fried, or otherwise generally made more exciting.
wheat, on the other hand, is a pretty wonderful thing. rice is just like, here's some starch so you don't die. wheat has body. wheat has actual amino content. wheat is a full organism seed. wheat can be ground, sprouted, sectioned, hulled, made into a million different types of doughy stuff without additional binder, etc.
anatomically, rice is just a simple sugar that sticks to itself when it's wet. wheat is a plant that provides not only glucose, but also bits of proteins, mineral content and so on. pound for pound, rice has a lot more specific energy, but if you look at the history of regions whose staple was mainly rice and those whose staple was mainly wheat, the regions with wheat had a much easier time of agriculture. using rice as a staple requires growing a second protein rich crop. this usually meant mung/soy beans. if either crop does not yield, the result is malnutrition. using wheat as a staple crop meant allowed agriculture to be a game of balancing the wheat variants in a crop rather than growing two crops with completely different cultivation requirements.
then again, growing soy beans triggered the cultivation of the incredible thing that is MSG
i guess it's a wash.
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Variety is fun. I like rice, couscous and quinoa. They all can be cooked with things to add flavor if you want to vary. I really like to cook quinoa with onions (even better with French shallot), garlic and with sesame oil.
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don't forget lentils!
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don't forget lentils!
And beans! Hum, beans ... I so like the small red ones.
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Couscous is really great if you cook it in chicken broth. Lightly toast some pinenuts and garlic in some olive oil, then fluff them into the couscous with some rosemary and saffron. Try it, I promise it's really good. :cool:
Add strips of katsu chicken for full effect.
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I would totally go beaner, if they didn't take so damn long to cook...
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Couscous is really great if you cook it in chicken broth. Lightly toast some pinenuts and garlic in some olive oil, then fluff them into the couscous with some rosemary and saffron. Try it, I promise it's really good. :cool:
Add strips of katsu chicken for full effect.
so is ANYTHING cooked in THAT..
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I like cous cous especially harissa style, but I mostly stick to Moroccan or other north African dishes with it... like it's really great with tajines, shakshouka, or falafel smothered in chermoula. I do like more simple sometimes too, with just lentil and sundried tomato with some grilled meat and some steamed vegetables.
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Due to diabetes, I generally try not to have rice, and stick to wheat based stuff, I got to buy some couscous, perhaps this weekend.
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I really like cous cous. I like rice also, and I think they are probably about as versatile as each other. Cous cous is a lot easier to prepare though.
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Couscous is fantastic, but if I'm picking sides I gotta go with my main grain Ricey P.
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Couscous is fantastic, but if I'm picking sides I gotta go with my main grain Ricey P.
what's the P stand for.. (http://emoticoner.com/files/emoticons/onion-head/confused-onion-head-emoticon.gif?1292862495)
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Pasta
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i have to say, i'm not crazy about rice based pasta. whole/soft wheat pasta with some quinoa and wheat bulgar is where it's at.
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oh, and to get dat bean in, i like firm fresh tofu chunked. soaks in the tomato sauce and oooooohhhhh so good.
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OH MY GOD AND SAUTEED ASPARAGUS I'M IN HEAVEN IT'S SO WONDERFUL
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i have to say, i'm not crazy about rice based pasta. whole/soft wheat pasta with some quinoa and wheat bulgar is where it's at.
Quinoa kinda feels like you're chewing on tiny beetles.
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tiny delicious beetles
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As much as I love couscous, it can't beat good ol' fried rice ;)
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We have been doing a lot of Pearl Couscous lately. It's a nice side for chicken dishes and is very easy to prepare.
http://www.pinterest.com/pin/255016397623423967/ (http://www.pinterest.com/pin/255016397623423967/)