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 -