[Sca-cooks] Preserved (Pickled) Lemons

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Pixel, Goddess and Queen:
>
>  > There's a product known in English as Egg Barley, basically egg
>>  noodle dough extruded and cut off into little
>>  1/8-inch-by-1/8-inch-by-1/8-inch pillow-shaped chunks.
>>
>>  Something like that?
>>
>>  Adamantius
>
>Actually, it's couscous, just not instant couscous. It's round, about 1/8"
>in diameter uncooked. I've seen it somewhere as "pearl pasta". I can get
>it here (in the Minneapolis suburbs) at the local ME markets labeled as
>couscous, with a cellophane window in the box so you can see which size
>you're buying, and in the regular grocery store in the "ethnic" section
>with all the ME stuff in it (as opposed to the "ethnic" section with all
>the Asian stuff in it).
>
>Hmmm. I may have to make some for dinner tonight, if I can figure out what
>else to put it with.
>
>Margaret

I may have missed something somewhere, but I didn't think Yehoshua 
described the stuff in that much detail, which is why I hazarded a 
guess. But in that case, how can we know what a third party is 
thinking of? ;-)

I've seen large couscous, maybe as large as 1/4 inch, the real stuff 
you have to cook in a couscousier (basically a perforated steamer).

I agree (okay, I think you implied it, if it wasn't stated, and I 
apologize if I'm wrong) that it's kind of sad that we now have an 
entire generation unaware of what real couscous is like, and how it 
is cooked. (But then since we have a similar generation who can't 
cook rice or oatmeal that isn't processed to the point of 
inedibility, this is probably the least of our worries.)

Adamantius, who has a sick kid to feed tonight, and had forgotten how 
beautiful chicken & rice soup can be