Mon 97, Tues 101, Wed 102, Thurs 97 *wilt*

Something to remember: substituting quinoa for couscous and dried beans for canned ones increases the total boiling time by a factor of 20, and the temperature of the kitchen by a factor of 10,000. Now recovering in front of the AC.

Giant is really disappointing me. In addition to tahini, they don't stock quinoa or small containers of plain yogurt. Vanilla, yuck.

Comments

Anonymous said…
Potentially obvious or interesting details and nice things to know for next time:

- quinoa is a grain/seed thing, while couscous is a pasta. I have a vague recollection that you can pre-cook quinoa and then freeze it to help with cooking time, but this would have been at best 10 years ago.

- always soak dry beans overnight if you can possibly arrange to do so.

Sounds tasty, though, whatever it was...
9:07 PM
Sarah said…
Heh, I interpreted your first point to mean that ideally I should have pre-cooked the quinoa 10 years ago, before global warming made cooking so unpleasant. Not that I have any freezer space anyway.

I did actually soak the beans overnight, but it still took them an hour to cook to an edible softness.
10:44 AM
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