Israelis not only complain if food isn't cooked, prepared and displayed to their standards, they will frequently tell you exactly how the problem occurred and how it should be corrected.
Take Couscous for example (as Rodney D might add, "please").
Apparently, many Israelis consider commercial couscous to be improperly made. In their opinion, after the tiny little pasta kernels have been made out of durum wheat, they have to be steamed correctly.
In commercial couscous, the steaming is done in megabatches with the couscous placed several feet above boiling water. In "real" couscous, the steaming is done with the couscous placed several inches above soup or stew or the equivalent. I think the image to the left was of a dish that used commercial couscous.
In addition, in commercial couscous, the tiny pasta is white as the durum flour is bleached, in "real" couscous, the tiny pasta is yellow.
Below is a quote from a couscous snob,
"Considered the national dish of Morocco, I have never failed to indulge on couscous on any of my trips there. Artfully displayed and decoratively presented with pride, it is always a memorable experience. Fluffy, tender, light as a feather and as loose as a bowlful of the tiniest pearls, this pasta steamed over an aromatic-spicy stew of meat and vegetables or just vegetables is suburb. If you have ever experienced real couscous, reaching for the instant stuff on a shop shelf is unthinkable. As inexcusable and unthinkable as using Uncle-whats-his-name plastic pellets called instant rice."
The quote is from here.
