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Lmao what do white people eat everyday, educate me.

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couscous is one of those foods that got so much confusion back in the day when it began picking up steam. julia child in the very early 1990s set it on its road to success with western audiences but many people including myself assumed it was a solid grain like rice for many years. this was of course in the 1990s when dial up existed and you had better things to do than read about couscous. It wasn't until years later that most of the public learned it was a pasta like food.I like all kinds of couscous now, but I do like the bigger varieties a lot due to how unique it looks and the taste is different because its toasted.
 
yap, couscous is a semolina pasta product.
igor_kavinski said:
They disagree: https://www.nytimes.com/2009/02/24/health/23recipehealth.html
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and this says otherwise.

extension.illinois.edu

Does couscous belong in the grain or pasta family?

Couscous (pronounced kūs kūs) has made a notable mark in North American cooking. While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta.
extension.illinois.edu extension.illinois.edu

authentic pasta that's as basic as it is iground durum wheat and water. same as cous cous.

www.bobsredmill.com

Is Couscous Healthier Than Rice?

Is couscous healthier than rice? Discover the difference between rice and couscous today.
www.bobsredmill.com www.bobsredmill.com

feel free to keep arguing. I can spend all day and rack up 500 sources plus arguing against your dumb take.
 
I absolutely love couscous and use the main smaller variety for all kinds of salads.

I like the pearl couscous in my chicken soup. Toasted with some olive oil before cooking it with the water.
 
brianmanahan said:
couscous is so freakin good

went to a conference once and ate basically just couscous because they had it available all the time
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I thought couscous was last year's thing, and now everyone's moved on to quinoa?

Though the first I heard about that stuff was the "backlash" that decreed it to be unPC

www.theguardian.com

Can vegans stomach the unpalatable truth about quinoa? | Joanna Blythman

Joanna Blythman: Ethical consumers should be aware poor Bolivians can no longer afford their staple grain, due to western demand raising prices
www.theguardian.com www.theguardian.com
 
brianmanahan said:
oh man steakumms are so good, i used to eat one of these every day:

- fry a couple steakumms in a pan with some onions
- put them on a hamburger bun
- throw a slice of velveeta on the steakumms
- spread miracle whip and bbq sauce on the top bun
- assemble and enjoy

🤌
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Those are great. I like to use them to make gyudon, eg Japanese beef bowls (beef & onions cooked in dashi, soy sauce, mirin, and sake and put on top of steamed rice and then topped with a raw egg yolk and some parsley).
 
MrSquished said:
There are some rules in the food world. Some rules and lots of no rules too, as in mix and match foods as you like. But, good quality beef, whether a steak or a burger, should be cooked medium at the most. Otherwise it's just not doing the ingredient justice. It's just that simple.

Come to the light, you will see the truth to this culinary rule.
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For steak yeah, will never order higher than medium rare. I hate a thick steakhouse style burger though. Prefer really fatty thin patties smashed into the cast iron to basically get a fried texture. Smokes the hell out of my kitchen but the flavor is amazing.
 
pmv said:
I thought couscous was last year's thing, and now everyone's moved on to quinoa?

Though the first I heard about that stuff was the "backlash" that decreed it to be unPC

www.theguardian.com

Can vegans stomach the unpalatable truth about quinoa? | Joanna Blythman

Joanna Blythman: Ethical consumers should be aware poor Bolivians can no longer afford their staple grain, due to western demand raising prices
www.theguardian.com www.theguardian.com
Click to expand...
There's a weird assumption in that article that if you're a vegan you have to support all ethical food issues. The beef trade has ravaged the south American ecosystem and native rights but you're not expected to worry about that as a meat eater!

Also my main complaint about quinoa is how you pronounce it! See also chorizo!
 
SteveGrabowski said:
For steak yeah, will never order higher than medium rare. I hate a thick steakhouse style burger though. Prefer really fatty thin patties smashed into the cast iron to basically get a fried texture. Smokes the hell out of my kitchen but the flavor is amazing.
Click to expand...
Smashburgers! Only way to have them. I have a giant spatula and wooden dowel especially for burger nights. Quarter pound per person squashed and cooked until lacy.
 
SteveGrabowski said:
Those are great. I like to use them to make gyudon, eg Japanese beef bowls (beef & onions cooked in dashi, soy sauce, mirin, and sake and put on top of steamed rice and then topped with a raw egg yolk and some parsley).
Click to expand...
Err you.can get frozen thinly sliced beef from Asian supermarkets. They are intended for hot pot or grill. And of course you can use it for gyudon or sukiyaki.
 
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