Israeli Couscous/Steel Cut Oats
I have been scouring Sydney at present for steel cut oats and mograbieh/pearl couscous/giant couscous/Israeli couscous. Health shops, Macro, gourmet grocers, Fratelli Fresh...To no avail!!! Another fellow gourmet at work found some steel cut oats for me in her local health shop (for less than $5) and tipped me off that I could get Israeli couscous at David Jones. So off I trot down to David Jones and I find it a bit depressing because it's not THAT amazing, it's expensive and more than anything, it reminds me of some of the happiest times of my life (ie. traipsing the AMAZING food market at Isetan in Kyoto, Japan) and now I'm trudging around its overpriced, ugly sister in Sydney.
Then I finally find my Israeli couscous and it is $17 a kilo!!!!!! OUTRAGEOUS. Surely the Jewish/Lebanese chefs of Sydney are not forking out $17 a kilo?!?! Time for me to high tail it to the Jewish quarter (guessing Eastern suburbs somewhere?) or make it down to Bankstown/Lakemba - where I will probably spend $10 on petrol and tolls and buy $7 worth of Israeli couscous and feel VINDICATED.
Has anyone else here cooked with steel cut oats? Or Israeli couscous? Are there any ingredients/food that you are looking forward to finding/cooking/eating?
Another ingredient I've never cooked with but can't wait to try out is Szechaun pepper - with that slightly numbing flavour to it.
I'm looking forward to making this steel cut oats porridge -
http://www.thekitchn.com/thekitchn/brown-bag-meals/breakfast-for-lunch-steelcut-oats-with-dates-coconut-cinnamon-and-pecans-044209
Then I finally find my Israeli couscous and it is $17 a kilo!!!!!! OUTRAGEOUS. Surely the Jewish/Lebanese chefs of Sydney are not forking out $17 a kilo?!?! Time for me to high tail it to the Jewish quarter (guessing Eastern suburbs somewhere?) or make it down to Bankstown/Lakemba - where I will probably spend $10 on petrol and tolls and buy $7 worth of Israeli couscous and feel VINDICATED.
Has anyone else here cooked with steel cut oats? Or Israeli couscous? Are there any ingredients/food that you are looking forward to finding/cooking/eating?
Another ingredient I've never cooked with but can't wait to try out is Szechaun pepper - with that slightly numbing flavour to it.
I'm looking forward to making this steel cut oats porridge -
http://www.thekitchn.com/thekitchn/brown-bag-meals/breakfast-for-lunch-steelcut-oats-with-dates-coconut-cinnamon-and-pecans-044209