[Sca-cooks] couscous was Serving stuff over rice
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Fri Oct 25 10:57:51 PDT 2013
>From this and later references, my impression is that "couscous" was once a
term much like "porridge" or "gruel", referring to any grain or starch
preparation, with the key difference that it was steamed rather than boiled.
The later references I cited mainly refer to millet; when I was in
Cameroon, a hunter in the forest gave me cooked manioc which as I recall he also
called 'couscous'. (Hardly bland, though, since they flavor everything there
with hot sauce.)
Jim Chevallier
Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html
In a message dated 10/25/2013 10:31:46 A.M. Pacific Daylight Time,
johnnae at mac.com writes:
"Kinds of Starch Dishes: Couscous, Rice, Meat Porridges (Harisas), Noodles
and the Like" in An Anonymous Andalusian Cookbook of the 13th Century
Translated by Charles Perry
Recipes there include:
Soldiers' Couscous (Kuskusû Fityâni)
The usual moistened couscous is known by the whole world. ...
_ (http://www.chezjim.com/food/pre-v/comparisons.htmlIn a message dated
10/25/2013 10:31:46 A.M. Pacific Daylight Time, johnnae at mac.com writes:"Kinds
of Starch Dishes: Couscous, Rice, Meat Porridges (Harisas), Noodles and the
Like" in An Anonymous Andalusian Cookbook of the 13th Century Translated by
Charles PerryRecipes there include:Soldiers' Couscous (Kuskusû Fityâni)
The usual moistened couscous is known by the whole world. ...I Have Seen a
Couscous Made with Crumbs of the Finest White Bread. For this one you
take crumbs and rub with the palm on the platter, as one rubs the soup [hasu;
unless this is a scribal error for hashu, "filling"], and let the bread be
neither cold nor very hot; put it in a pierced pot)
I Have Seen a Couscous Made with Crumbs of the Finest White Bread.
For this one you take crumbs and rub with the palm on the platter, as one
rubs the soup [hasu; unless this is a scribal error for hashu, "filling"],
and let the bread be neither cold nor very hot; put it in a pierced pot
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