hummus is awesome - Page 3

Dogfighter28 · 10-02-2015, 09:45 PM

chickpeas are a wonderful legume

buzzard · 10-02-2015, 10:46 PM

They charge an arm and a leg for tahini, 'round these here parts. It saddens me to make hummus without it.

noyen · 10-02-2015, 10:47 PM

fart lovers

vixnix · 10-03-2015, 01:09 AM

Quote:

Originally Posted by buzzard

They charge an arm and a leg for tahini, 'round these here parts. It saddens me to make hummus without it.

whaaat? are you back in Argentina?

buzzard · 10-03-2015, 01:22 AM

I'm talking about Aotearoa! Last time we did hummus, we just bought the sesame seeds and made the tahini ourselves.

Not that it was ever particularly cheap over there, either.

buzzard · 10-03-2015, 01:24 AM

I guess I am exaggerating quite a bit, but $8.50NZD for 300g still isn't that reasonable.

vixnix · 10-03-2015, 01:26 AM

Yeah, it's definitely not cheap...but it usually lasts through a few batches because you only use like 2 tbsp per batch? Unless you're going super Persian styles or something...

buzzard · 10-03-2015, 01:31 AM

I am generous in all things.

Such as in dicing up an entire head of garlic and simmering it in the olive oil that's to be added.

teh b0lly!!1 · 10-03-2015, 02:02 AM

wasteful, generous, tomaito, tomato

vixnix · 10-03-2015, 02:06 AM

I used to add 1/4 tsp curry powder, 1/4 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander to the oil with the garlic, and then 1 cup fresh coriander leaves & stalks and blitz with lemon juice from 1 lemon, 1 tsp salt, and 2 tbsp tahini.

I used to just roast the garlic head whole though because it was way easier just to squeeze the roasted cloves out. nom nom

buzzard · 10-03-2015, 02:18 AM

I am a little more wasteful in my own approach, though I'm yet to try incorporating coriander. Lucky for me that the unreasonable quantities of these valuable resources that I squander so carelessly have the bizarre effect of making my hummus taste exactly how I like it, leading to my household consuming the entire batch in short order.

buzzard · 10-03-2015, 02:24 AM

Last time we did this, my maldita sudaca insisted that all the chickpeas be individually freed of their shells or whatever those things are called. Their cicada husk equivalent, you know.

It took a while, but the resulting texture was more than worth the effort and I don't know if I could accept any less, now.

yo soy el mejor · 10-03-2015, 11:14 AM

a lot of them slip right off if you allow the peas to soak overnight. and during the boiling phase they float to the surface.

i read the soaking (and changing of the water at least once) helps with farting, too.

ohnoitsbonnie · 10-03-2015, 11:39 AM

It's a seed coat. It protects the endosperm (tasty insides we like to eat) & other insides of the seed.

yo soy el mejor · 10-03-2015, 01:33 PM

oh really? i did not know that.

yo soy el mejor · 10-03-2015, 02:47 PM

ah man. goat cheese is great. i never had it growing up but i made up for that since.

my best friend and i would buy goat cheese, chives, bacon, and phyllo dough when we'd hang out. we'd use the ingredients to bake goat cheese balls (even tying up the dough with strands of chives). i still crave those.

the other day i made a meal with goat cheese and the rest i creamed with chopped spinach and green olives and cracker pepper to make a spread for a toasted baguette with olive oil, but i never got around to buying any bread so i used triscuits.

noyen · 10-03-2015, 03:15 PM

WAS IT FETA OR CHÈVRE??? (before someone else tries to get in some asinine argument)

yo soy el mejor · 10-03-2015, 03:23 PM

Quote:

Originally Posted by noyen

WAS IT FETA OR CHÈVRE??? (before someone else tries to get in some asinine argument)

chèvre is french for goat and i thought feta was a mix of goat cheese and something else.

i do like feta, though. and goat cheese (no crumbly). :s

noyen · 10-03-2015, 07:09 PM

chèvre is also whats known as goats cheese (no homo crumble.) there's a bunch of different kinds SO THANKS FOR NO HELP, RACIST.

vixnix · 10-03-2015, 07:23 PM

The first time I ate chèvre I had to work very hard not to vomit it onto the floor. I hate goat's milk and goat's milk cheese. I actually stomach sheep's milk cheeses better than goat's milk cheeses. I think it's because I grew up in New Zealand and ate a lot of sheep meat as a child, so the taste is familiar to me, whereas goat is completely foreign so my body just rejects it as non-food.

I've been working on forcing myself to accept it for years. For about the last 15 years. Sometimes when I eat soft cheeses I still taste chèvre now and it makes me want to barf all over again

Goat's milk feta is easier to eat but that's because it's always mashed up with herbs and garlic when I eat it.

Euuggh. FUcking goats and their goaty taste.

ohnoitsbonnie · 10-05-2015, 03:06 PM

Quote:

Originally Posted by yo soy el mejor

oh really? i did not know that.

Ya. Rats don't like it... So my boys shell beans, peas, chickpeas etc. before they eat them.

yo soy el mejor · 10-05-2015, 03:29 PM

actually, bonnie. i think we all knew what a seed coat is, but thank you. and they also function as shells, which is what other people sometimes call them.

you're starting to sound like jonathan lipnicky in jerry mcguire.

vixnix · 10-05-2015, 08:58 PM

I skin my chickpeas if I can be bothered. The first time I did it, I shelled so many that I blistered my thumb and forefinger so I'm kinda wary of it. It's definitely a smoother result...but some people like it coarse. I don't mind either way.

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10-02-2015, 09:45 PM	#61
Dogfighter28 ILL KILL UR DOG Location: Atlanta, GA Posts: 11,480	chickpeas are a wonderful legume

10-02-2015, 10:46 PM	#62
buzzard Minion of Satan Posts: 6,781	They charge an arm and a leg for tahini, 'round these here parts. It saddens me to make hummus without it.

10-02-2015, 10:47 PM	#63
noyen Immortal Posts: 26,795	fart lovers

10-03-2015, 01:22 AM	#65
buzzard Minion of Satan Posts: 6,781	I'm talking about Aotearoa! Last time we did hummus, we just bought the sesame seeds and made the tahini ourselves. Not that it was ever particularly cheap over there, either.

10-03-2015, 01:24 AM	#66
buzzard Minion of Satan Posts: 6,781	I guess I am exaggerating quite a bit, but $8.50NZD for 300g still isn't that reasonable.

10-03-2015, 01:26 AM	#67
vixnix Socialphobic Location: we are champions, bathed in the heat of a thousand flame wars in the grim future of the internet there is only netphoria Posts: 12,467	Yeah, it's definitely not cheap...but it usually lasts through a few batches because you only use like 2 tbsp per batch? Unless you're going super Persian styles or something...

10-03-2015, 01:31 AM	#68
buzzard Minion of Satan Posts: 6,781	I am generous in all things. Such as in dicing up an entire head of garlic and simmering it in the olive oil that's to be added.

10-03-2015, 02:02 AM	#69
teh b0lly!!1 Braindead Location: PROWLING THE BADLANDS Posts: 17,399	wasteful, generous, tomaito, tomato

10-03-2015, 02:06 AM	#70
vixnix Socialphobic Location: we are champions, bathed in the heat of a thousand flame wars in the grim future of the internet there is only netphoria Posts: 12,467	I used to add 1/4 tsp curry powder, 1/4 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander to the oil with the garlic, and then 1 cup fresh coriander leaves & stalks and blitz with lemon juice from 1 lemon, 1 tsp salt, and 2 tbsp tahini. I used to just roast the garlic head whole though because it was way easier just to squeeze the roasted cloves out. nom nom

10-03-2015, 02:18 AM	#71
buzzard Minion of Satan Posts: 6,781	I am a little more wasteful in my own approach, though I'm yet to try incorporating coriander. Lucky for me that the unreasonable quantities of these valuable resources that I squander so carelessly have the bizarre effect of making my hummus taste exactly how I like it, leading to my household consuming the entire batch in short order.

10-03-2015, 02:24 AM	#72
buzzard Minion of Satan Posts: 6,781	Last time we did this, my maldita sudaca insisted that all the chickpeas be individually freed of their shells or whatever those things are called. Their cicada husk equivalent, you know. It took a while, but the resulting texture was more than worth the effort and I don't know if I could accept any less, now.

10-03-2015, 11:14 AM	#73
yo soy el mejor Just Hook it to My Veins! Location: all over the Internet Posts: 44,548	a lot of them slip right off if you allow the peas to soak overnight. and during the boiling phase they float to the surface. i read the soaking (and changing of the water at least once) helps with farting, too.

10-03-2015, 11:39 AM	#74
ohnoitsbonnie Banned Location: somerville, nj Posts: 23,382	It's a seed coat. It protects the endosperm (tasty insides we like to eat) & other insides of the seed.

10-03-2015, 01:33 PM	#75
yo soy el mejor Just Hook it to My Veins! Location: all over the Internet Posts: 44,548	oh really? i did not know that.

10-03-2015, 02:47 PM	#76
yo soy el mejor Just Hook it to My Veins! Location: all over the Internet Posts: 44,548	ah man. goat cheese is great. i never had it growing up but i made up for that since. my best friend and i would buy goat cheese, chives, bacon, and phyllo dough when we'd hang out. we'd use the ingredients to bake goat cheese balls (even tying up the dough with strands of chives). i still crave those. the other day i made a meal with goat cheese and the rest i creamed with chopped spinach and green olives and cracker pepper to make a spread for a toasted baguette with olive oil, but i never got around to buying any bread so i used triscuits.

10-03-2015, 03:15 PM	#77
noyen Immortal Posts: 26,795	WAS IT FETA OR CHÈVRE??? (before someone else tries to get in some asinine argument)

10-03-2015, 07:09 PM	#79
noyen Immortal Posts: 26,795	chèvre is also whats known as goats cheese (no homo crumble.) there's a bunch of different kinds SO THANKS FOR NO HELP, RACIST.

10-03-2015, 07:23 PM	#80
vixnix Socialphobic Location: we are champions, bathed in the heat of a thousand flame wars in the grim future of the internet there is only netphoria Posts: 12,467	The first time I ate chèvre I had to work very hard not to vomit it onto the floor. I hate goat's milk and goat's milk cheese. I actually stomach sheep's milk cheeses better than goat's milk cheeses. I think it's because I grew up in New Zealand and ate a lot of sheep meat as a child, so the taste is familiar to me, whereas goat is completely foreign so my body just rejects it as non-food. I've been working on forcing myself to accept it for years. For about the last 15 years. Sometimes when I eat soft cheeses I still taste chèvre now and it makes me want to barf all over again Goat's milk feta is easier to eat but that's because it's always mashed up with herbs and garlic when I eat it. Euuggh. FUcking goats and their goaty taste.

10-05-2015, 03:29 PM	#82
yo soy el mejor Just Hook it to My Veins! Location: all over the Internet Posts: 44,548	actually, bonnie. i think we all knew what a seed coat is, but thank you. and they also function as shells, which is what other people sometimes call them. you're starting to sound like jonathan lipnicky in jerry mcguire.

10-05-2015, 08:58 PM	#83
vixnix Socialphobic Location: we are champions, bathed in the heat of a thousand flame wars in the grim future of the internet there is only netphoria Posts: 12,467	I skin my chickpeas if I can be bothered. The first time I did it, I shelled so many that I blistered my thumb and forefinger so I'm kinda wary of it. It's definitely a smoother result...but some people like it coarse. I don't mind either way.