boiling potatoes.
Other restaurant people came and Glenn sent a tape and Maureen Fitzgerald, who was the editor of the.It was really, really fun.
I was a little shellshocked and if I hadn't been, I would have done more things.There are people I would have invited.The thing is we don't always have choices in these matters as much.. Why was rice so exoticized in our culture when it's so common around the world?.
When you see some years down the line that there's this rice fervor, what do you make of this?.I think it's about time because it's a very narrow American or Northern European thing to think that rice is exotic.
In fact it is the most widely-eaten staple of the world.
A lot of times when I've met people whose families are from other places they were like, "Oh yeah, we make rice, we eat rice every day."Dump couscous onto a tray, gradually work in another cup cold water and rake the grains to keep them separate.
Allow to rest, covered, for 15 minutes.Fluff up the couscous and loosely cover with a damp towel.
Up to this point the couscous can be prepared a few hours in advance..Originally appeared: May 2014.8 to 10 servings.
(Editor: Quiet Stabilizers)