Quote:
Originally Posted by KYHeirloomer
Cathy, if you'd like to try smen, it's easy. Start by making ghee (that's all clarified butter is). Salt it. Then put it in a closet for six or eight months.
I don't think blue cheeses are at all rancid tasting. Trust me, you've obviously never had rancid.
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Hi KYH,
Are you serious about putting the ghee in the clothset for that long to make the smen? I am kind of scarred to do it, as I think that perhaps I could get an upset tummy or worse!
Thanks for the info on couscous, I did in fact read a recipe that used raisins and cinnamon in the couscous and you know it sounded delicious, may be something I will enjoy trying. It seems to me the way they prepare it by hand is an awful lot of work, but I can imagine that it is very good what with all the love & labor that they put into it. I just know I have not had good couscous and I really want to have some that is. And well you know the old saying; if you want something done right...do it yourself! So I am going to go for it and make up some of these recipes I will improvise and use something similar to the couscousier you mentioned. If it (my improvised couscousier) turns out OK I will let you know.
I am beginning to wonder how I lived my entire life knowing nothing about Moroccan cooking. I hope my fiance will like it as I feel it may become real popular around my home
Thanks for all your help, Cathy