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On Mon, Feb 16, 2004 at 11:59:25AM +0000, Jakob Whitfield wrote: > Just a few things I've been meaning to ask about for a while: > > Is there anywhere in London where you can get buttermilk in bigger > containers than those ludicrous cream-like half-pint pots? I'd try a farmers market like Borough Market, perhaps? > Does anyone know of a butcher's that sells chicken carcasses (preferably > free-range) for stock? Sadly not. If you find one, please let me know! IE, please post to the list. I'm sure a few people here want proper chicken stock but don't cook whole chickens often enough to be able to make much... > And finally, please help me jazz up my couscous. I've tried various > things, e.g. lemon and garlic, but it always seems to come out really > bland... IMHO, couscous *should* be bland. It's a dry cereal to soak up the sauce from the stew you put over it. That said, many people forget the most important thing - a vegetable or chicken broth which gets ladled over the [steamed] couscous before serving. If you really want to spice it up a bit, you could try steaming the couscous with a few cardamom pods, or perhaps some star anise and cloves? I'd think you could also get good results from a few leaves of basil and a couple of sundried tomatoes, perhaps with some lemon and chilli oil too... /joel
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