SC - Re: couscous?

Maggie MacDonald maggie5 at home.com
Tue Mar 21 12:58:28 PST 2000 

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At 07:05 PM 3/21/00 +0000,Jane Williams said something like:
>More clarification for a beguinner, please?
>
>
>It hadn't occured to me that there was any other sort of couscous.
>Semolina is made from wheat, isn't it?

I did a little checking, and according to cuisinenet.com:


Semolina is coarsely ground durum wheat, a highly glutinous (hard) wheat. 
When other grains, such as rice or corn, are similarly ground, they are 
referred to as "semolina," i.e., "corn semolina" or "rice semolina."


>I seem to remember avoiding
>couscous when cooking for a wheat-allergic before). What am I
>missing this time?

So yes, semolina is a wheat, but a different from the average wheat. The 
wholewheat would be the stuff with the bran and germ added (at least, I 
hope the germ is added). It is darker and has a stronger flavor.

Cheers,
Maggie
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<html>
At 07:05 PM 3/21/00 +0000,Jane Williams said something like:<br>
<blockquote type=cite cite>More clarification for a beguinner, please?
<br>
<br>
<br>
It hadn't occured to me that there was any other sort of couscous. <br>
Semolina is made from wheat, isn't it? </blockquote><br>
I did a little checking, and according to cuisinenet.com:<br>
<br>
<br>
<font face="Times New Roman, Times" size=4>Semolina is coarsely ground
durum wheat, a highly glutinous (hard) wheat. When other grains, such as
</font><font face="Times New Roman, Times" size=4 color="#0000FF"><u>rice</font></u><font face="Times New Roman, Times" size=4>
or
</font><font face="Times New Roman, Times" size=4 color="#0000FF"><u>corn</font></u><font face="Times New Roman, Times" size=4>,
are similarly ground, they are referred to as "semolina," i.e.,
"corn semolina" or "rice semolina." <br>
</font><blockquote type=cite cite><table border=0>
<tr><td width=580></td></tr>
</table>
</blockquote><br>
<br>
<blockquote type=cite cite>I seem to remember avoiding <br>
couscous when cooking for a wheat-allergic before). What am I <br>
missing this time? </blockquote><br>
So yes, semolina is a wheat, but a different from the average wheat. The
wholewheat would be the stuff with the bran and germ added (at least, I
hope the germ is added). It is darker and has a stronger flavor.<br>
<br>
Cheers,<br>
Maggie</html>

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