Hummus recall
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4 years ago
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satine_gw
4 years agoRelated Discussions
Hummus
Comments (44)Well that was an interesting experiment. I made two batches of hummus using CI's ratios, one with a can of Goya chick peas and another with dried organic. The dried beans were soaked overnight and then boiled for about an hour until they had a similar consistency to the canned. Let me start by saying that except for making hummus, I have no experience with chick peas. Having tasted them - and not particularly liking them - before while making hummus, I never had any desire to use them in any salad or other recipe. The dried, however, were a night and day difference! I could actually snack on these. So I made my two batches, taking care to prepare them as identically as possible. (2.0 oz tahini, 8 grams of garlic, you get the idea!) The result? I can't decide. The two taste significantly different but I haven't named a winner yet. The batch made with dry carried over a mellow nutty flavor that the plain beans had. The batch with canned had a brighter, sharper and more acidic taste. Almost like I used more garlic and lemon in this one, which I didn't. Well I'm full on hummus at this point so I figure I'll give it a rest and then re-taste later today to see if I still feel the same way. But one thing I learned for certain: I'll ONLY use dried chick peas in salads! p.s. In the interest of time (I actually do work after all) I barely peeled any. I won't make that mistake again....See MoreBack to deviled eggs
Comments (2)I don't think that would be to my taste...as I recall, Jessie said she heard of....not tried. I would imagine a really oily and lemony hummos would serve instead of mayo....but why? If you are looking for a hummos taste, I would try a very little bit of dark sesame oil and lots of lemon and garlic in the eggs....but skip the beans. Linda C...See MorePita bread from "Beard on Bread"
Comments (15)I've checked other cookbooks I have for pita recipes (I really don't have that many cookbooks), and most of them did not have a recipe for it at all, and I checked my Greek Cooking in an American Kitchen 1982 (flatbread recipe only, similar to Armenian bread), Lebanese Cooking 1992 by Susan Ward, The Mediterranean Kitchen 1989 by Joyce Goldstein, The Complete Bread Book - 1983 (not so complete after all, and it is Kevin's), The New York Times Cookbook 1990 (this was a gift), and none of these had a recipe for making pita bread. Then I checked Sunset's Easy Basics for International Cooking 1984 and finally found one. I'm getting the idea that these cookbook authors expect you to buy pita bread rather than make it, but as you can see, they are all fairly old. I'm not big on collecting cookbooks, and the newest ones I have are all Japanese. Anyway, the Sunset book says to use a baking sheet, but it also says to use the lowest rack in the oven and bake at 475° for five minutes or until pockets form and the bottoms are brown. Then you are supposed to change the heat to broil, flip the bread, and broil it 4" below the heat for about 1 minute. I can only broil in my toaster oven, and so this might be a problem. I have pizza stones, and I put the baking sheets on the stones when baking, but I may have to try another method. At this point, I might try this recipe next. This recipe says to use a cast iron skillet, and so I might try it instead. I have several iron skillets plus an iron comal, a cast iron grill, and a 15" diameter iron pizza pan, and so iron might be the best way for me to go. Pati cooks her tortillas on cast iron and gets them too puff up, and so this may be a better method. I think most cookbooks (especially old ones) expect you to buy pita bread, but it cannot be that difficult to make, and I always have the ingredients on hand, plus the time to do it. I buy pita bread at a Syrian market, but I know that whatever I buy at a market is probably a few days old, although the Syrian market should have the freshest pita. For me, it is more of an ordeal to go to the market to buy it than to make it, once I get the procedure down. This Youtube video looks helpful, and at least it is in English: This one looked good at the beginning, but I did not like the finish or the large diameter: I like the Italian video because he uses semolina flour as I do, and I have no trouble understanding Italian. However, he baked his in the oven, and I want to use cast iron on the cooktop. Evidently you can only do one video per post, and so I had to delete two of them....See MoreHummus recall.....
Comments (2)Thanks. We buy the Harris Teeter brand all the time. Just looked, ours isn't that sell by date, but it's expired, so I will throw it out....See Moreannie1992
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