jdiakoge2584 at gmail.com
Mon Mar 23 07:04:30 EDT 2015
That makes a lot of sense except that couscous is used in salads a lot.
> On Mar 22, 2015, at 10:25 PM, Nicole Massey <nyyki at gypsyheir.com> wrote:
> My concern with using couscous in a salad recipe is that it might not give you the saturation and presence that orzo would, as the much finer pasta would wash away easier in a dressing, while orzo's higher size and body wouldn't get carried to the bottom of the bowl as easily. Taste differences between the two are a matter of personal preference, of course, but the structural elements may also be important in the recipe to get the blend of flavors and texture the recipe calls for.
>> -----Original Message-----
>> From: John Diakogeorgiou via Cookinginthedark
>> [mailto:cookinginthedark at acbradio.org]
>> Sent: Sunday, March 22, 2015 9:24 PM
>> To: cookinginthedark at acbradio.org; gail johnson
>> Subject: Re: [CnD] orzo
>> I respectfully disagree with Gale in that couscous is better. Although
>> if you like couscous I would try it. As has previously mentioned it is
>> much finer than orzo. Orzo is very starchy but has a nice flavor.
>> It is very readily found in the pasta section of many grocery stores at
>> least in Columbus. It is very versatile. I use it in caseroles, served
>> with cheese on top, and in soups.
>> On 3/22/15, gail johnson via Cookinginthedark
>> <cookinginthedark at acbradio.org> wrote:
>>> Hi Abbie,
>>> couscous would work find.
>>> In my opinion it would be better.
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