Couscous gets everywhere, no matter how hard you try to keep it contained.
Nature Valley crunchy granola bar has entered the chat, and everywhere within fifteen feet of one being consumed. Heck even unwrapping one sends granola glitter flying.
My wife put one in her purse about 10 years ago. Since then, I’m sure we have removed five or six of these bars. It seems to be a permanent purse fixture, eternally at the bottom of the bag.
I’m more impressed by her having the same purse for a decade+
If you treat leather with respect and care it can hold a lifetime. My leather jacket easily nears the 10 year mark too with thr only damage being near the sleeves.
To be fair she spends shy of $1000 on a bag, but they hold up to abuse and seem to be nearly indestructible. I doubt she’ll need more than one or two further in this lifetime.
I have never had this experience with couscous. And I have been making and eating it for about 40 years.
I consider myself well-coordinated, but I’ve had no such luck with couscous. Especially when transferring from the pot to another container. It decides to stick together, then randomly makes an avalanche as I’m scooping, creating a mess of grains from the countertop to the floor.
If I measure, I measure within the bag. Pour that into a jar and add herbs, oil, and hot water into the jar. Then serve from the jar.
You… Serve… Couscous from a jar?
And on another note, you cook/buy/store cooked couscous in a bag?
I buy uncooked couscous in a bag. I add raw couscous to a jar, and cook it in the jar. And then serve it from the jar.
Like, a tall glass jar?
It depends how much I am making. A pint or a quart. I typically only make one or two servings at a time. I mostly eat it on salad, or with cucumbers and tomatoes.
It cooks quickly, so I only add very hot or boiling water (if I am using boiling water, I ensure the jar is preheated to avoid cracking) to the jar and let the residual heat cook it.
I mix some butter in it when it’s done, mainly for taste but it also helps with the issue you described. And have you tried different grain sizes? I use different types depending on what I’m making alongside it and the bigger/coarser kind is easier to handle.
You know that super flaky dough used in some salty or sweet pastries? Today someone brought a bag of those at work, and the break room was totally nuked as a result. No matter how careful you are, those flakes are going to get everywhere. [insert relevant prequel meme here]
Yup! That happens every time with croissants.
Quinoa and then each individual escaped piece sticks to everything like glue.
Came here to say this.
I do not advise ever giving a baby quinoa.
Did you know that when you fry mustard seeds, they pop like popcorn?
Well, I didn’t, so I hadn’t put a lid on.
I was still finding the little fuckers several months after the incident, in all kinds of corners of my kitchen.
Ok but how did the mustard seed popcorn taste?
Ah, “pop like popcorn” was maybe a bit misleading. I mainly meant that it jumped out of the pot violently. It didn’t turn inside-out like maize popcorn does.
So, the taste was essentially unaltered. The seed had burst open, though, so maybe that would help, if you wanted to make a sauce more spicy.
Sprinkles
I misread this as conscious
