#*they don't ask you to remove the intersegmental membranes but personally i figured we were already getting fussy‚ might as well lean in

[aeide-thea]

i forget, have we talked about this one? probably not, because i didn't like it nearly as much the first time around as i did last night—some commenters suggested (1) doubling the topping and (2) taking out some of the drippings before adding the couscous, so it doesn't get quite so oily, and i thought the dish was a lot fresher and creamier and more vibrant that way.

negatives: the topping is imo a little annoying to make—you have to toast the walnuts and all but supreme the lemons,* so it's a process with subprocesses—and i haven't yet solved the problem of the oregano, namely that the quantity specified by the recipe does not, ime, lend any perceptible flavor to the final product. i'd suggest either upping the number of sprigs you add or else, honestly, just omitting it altogether: there's enough else happening in your mouth that i doubt you'd miss it.

positives: everything else. (love me some pearl couscous.)

oh! and i should say: i've never actually made this with the halloumi it calls for, just pre-crumbled grocery-store feta, and imo that's been totally fine? so don't be intimidated by the mention of potentially elusive ingredients. :)

#*they don't ask you to remove the intersegmental membranes but personally i figured we were already getting fussy‚ might as well lean in #journaling #food #cooking #recipes #domesticities #as ever: the NYT paywall is bypassable by clicking to stop the page from loading‚ or by getting a browser extension that disables javascript #but the real problem is that now i want the detective story that goes with the title 'the problem of the oregano'!