On Jul 8, 12:37*pm, James Silverton >
wrote:
> On 7/8/2011 11:28 AM, Goomba wrote:
>
> > James Silverton wrote:
>
> >> I went to the youtube site above and an ad played offering a vacation
> >> with ("10 days including Damascus")....No, Thank you, even if I heard
> >> "That's fantastic!" as I turned it off.
>
> > That wasn't an "ad" per se, that was part of the show setting up the
> > "travel via food" even if you can't go literally.
>
> If it stops my seeing what I expect, if I can't turn it off and if it
> quacks like an ad, it *is* and ad!

It isn't advertising anything. It's exactly how the show opened on
Food Network when this Good Eats episode was broadcast.

I suppose you'd be equally irate if the introduction had AB
going down into his dungeon for a conversation with Igor
before starting to cook. Blame the guy who put the video
on Youtube for not editing it to your taste.

Cindy Hamilton

On Fri, 08 Jul 2011 12:37:30 -0400, James Silverton
> wrote:

> On 7/8/2011 11:28 AM, Goomba wrote:
> > James Silverton wrote:
> >
> >> I went to the youtube site above and an ad played offering a vacation
> >> with ("10 days including Damascus")....No, Thank you, even if I heard
> >> "That's fantastic!" as I turned it off.
> >>
> >
> > That wasn't an "ad" per se, that was part of the show setting up the
> > "travel via food" even if you can't go literally.
>
> If it stops my seeing what I expect, if I can't turn it off and if it
> quacks like an ad, it *is* and ad!

You're too used to TiVo.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
Steve Pope > wrote:
>Bob Terwilliger > wrote:
>
>>sf wrote:
>
>>> Sour is a good thing in hummus?
>
>>Why do you think people add lemon juice to hummus?
>
>
>I personally believe that more than a tiny amount of lemon juice
>detracts from hummus. I feel the same is true for fava bean puree.
>
>IMO, YMMV etc.

My mileage certainly does.

Whenever I make hummus, I hear Leila Abu-Saba's voice in my head. Back
when I was foodblogging regularly I made Ranee's and posted about it. I
got a comment from Leila that was "oy, why hers and not mine?" and she
went into her way. Very similar but more lemon.

I did it her way next time. I liked it.

I don't usually put cumin in mine, though. That's my "little goes a long
way". Again, YMMV.

(Now I hear Ranee saying "Hummus means garbanzo beans" when I pull the can
o' beans out. LOL.)

Charlotte


--

do you care to give the committee a list of person who you know have added
these ingriedents, we know you know who they are???

Lee
"notbob" > wrote in message
...
> On 2011-07-08, Melba's Jammin' > wrote:
>
>> Yahbut did it have sour cream or yogurt in it?
>
> No. I have not now, nor have I EVER! added either yogurt or sour
> cream to hummus. Geez, you ppl are obsessed.
>
> nb

On 2011-07-08, Charlotte L. Blackmer > wrote:

> I did it her way next time. I liked it.

ABs is almost identical to Leila's. If anything, she uses more lemon
juice than AB.

nb

On Fri, 08 Jul 2011 10:08:17 -0500, Melba's Jammin'
> wrote:

>In article >,
> notbob > wrote:
>
>> This time I used Alton Brown's hummus recipe:
>>
>> http://www.youtube.com/watch?v=FXzaLjPdSt4
>> http://www.foodnetwork.com/recipes/a...ecipe/index.ht
>> ml
>>
>> I used 2 cans of chickpeas, which totaled about 18 oz. Each can said
>> 15 oz, but 6 oz is juice. Otherwise, I used ABs measurements, adding
>> only a lil' extra garlic. I also used 1/4 C of chickpea juice instead
>> of plain water. Came out perfect! Even stays the same texture and
>> doesn't become overly thick after refrigerating overnight. AB
>> definitely nailed this one.
>>
>> nb
>
>Yahbut did it have sour cream or yogurt in it?

Troublemaker ;-)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

In article >,
wrote:

> On Fri, 08 Jul 2011 10:08:17 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > notbob > wrote:
> >
> >> This time I used Alton Brown's hummus recipe:
(snip)
> >Yahbut did it have sour cream or yogurt in it?
>
> Troublemaker ;-)
>
> koko

It's a dirty job but someone has to do it. (*^;^*)

--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On 7/8/2011 4:22 PM, notbob wrote:
> On 2011-07-08, Charlotte L. > wrote:
>
>> I did it her way next time. I liked it.
> ABs is almost identical to Leila's. If anything, she uses more lemon
> juice than AB.
>
> nb

Leila's is the recipe I've been using, but he complains that it has too
much lemon juice. It tastes fine to me, but I don't mind using less
lemon juice to please both of us.

Becca

On Sat, 09 Jul 2011 11:38:52 -0500, Ema Nymton >
wrote:

> On 7/8/2011 4:22 PM, notbob wrote:
> > On 2011-07-08, Charlotte L. > wrote:
> >
> >> I did it her way next time. I liked it.
> > ABs is almost identical to Leila's. If anything, she uses more lemon
> > juice than AB.
> >
> > nb
>
> Leila's is the recipe I've been using, but he complains that it has too
> much lemon juice. It tastes fine to me, but I don't mind using less
> lemon juice to please both of us.
>
I knew I liked you, Becca. There's never too much lemon, just like
there's never too much garlic.


--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/9/2011 12:43 PM, sf wrote:
> On Sat, 09 Jul 2011 11:38:52 -0500, Ema >
> wrote:
>
>> On 7/8/2011 4:22 PM, notbob wrote:
>>> On 2011-07-08, Charlotte L. > wrote:
>>>
>>>> I did it her way next time. I liked it.
>>> ABs is almost identical to Leila's. If anything, she uses more lemon
>>> juice than AB.
>>>
>>> nb
>>
>> Leila's is the recipe I've been using, but he complains that it has too
>> much lemon juice. It tastes fine to me, but I don't mind using less
>> lemon juice to please both of us.
>>
> I knew I liked you, Becca. There's never too much lemon, just like
> there's never too much garlic.
>
>
I used to think so too until I found I could make aioli with so much
garlic that I couldn't eat it :-)

--


James Silverton, Potomac

I'm *not*

On Sat, 09 Jul 2011 13:05:39 -0400, James Silverton
> wrote:

> On 7/9/2011 12:43 PM, sf wrote:
> > On Sat, 09 Jul 2011 11:38:52 -0500, Ema >
> > wrote:
> >
> >> On 7/8/2011 4:22 PM, notbob wrote:
> >>> On 2011-07-08, Charlotte L. > wrote:
> >>>
> >>>> I did it her way next time. I liked it.
> >>> ABs is almost identical to Leila's. If anything, she uses more lemon
> >>> juice than AB.
> >>>
> >>> nb
> >>
> >> Leila's is the recipe I've been using, but he complains that it has too
> >> much lemon juice. It tastes fine to me, but I don't mind using less
> >> lemon juice to please both of us.
> >>
> > I knew I liked you, Becca. There's never too much lemon, just like
> > there's never too much garlic.
> >
> >
> I used to think so too until I found I could make aioli with so much
> garlic that I couldn't eat it :-)

Whimp.

I have to admit that I've made aioli that was "a bit" heavy handed
with the (roasted) garlic... but that didn't deter me!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/9/2011 2:16 PM, sf wrote:
> On Sat, 09 Jul 2011 13:05:39 -0400, James Silverton
> > wrote:
>
>> On 7/9/2011 12:43 PM, sf wrote:
>>> On Sat, 09 Jul 2011 11:38:52 -0500, Ema >
>>> wrote:
>>>
>>>> On 7/8/2011 4:22 PM, notbob wrote:
>>>>> On 2011-07-08, Charlotte L. > wrote:
>>>>>
>>>>>> I did it her way next time. I liked it.
>>>>> ABs is almost identical to Leila's. If anything, she uses more lemon
>>>>> juice than AB.
>>>>>
>>>>> nb
>>>>
>>>> Leila's is the recipe I've been using, but he complains that it has too
>>>> much lemon juice. It tastes fine to me, but I don't mind using less
>>>> lemon juice to please both of us.
>>>>
>>> I knew I liked you, Becca. There's never too much lemon, just like
>>> there's never too much garlic.
>>>
>>>
>> I used to think so too until I found I could make aioli with so much
>> garlic that I couldn't eat it :-)
>
> Whimp.
>
> I have to admit that I've made aioli that was "a bit" heavy handed
> with the (roasted) garlic... but that didn't deter me!
>
I might agree with you on *roasted* garlic but I can overdo uncooked stuff!

--


James Silverton, Potomac

I'm *not*

On Fri, 8 Jul 2011 15:47:01 -0500, Storrmmee wrote:

> do you care to give the committee a list of person who you know have added
> these ingriedents, we know you know who they are???
>
> Lee

'i am not now nor have i ever been a yogurt-adder...'

your pal,
blake

> "notbob" > wrote in message
> ...
>> On 2011-07-08, Melba's Jammin' > wrote:
>>
>>> Yahbut did it have sour cream or yogurt in it?
>>
>> No. I have not now, nor have I EVER! added either yogurt or sour
>> cream to hummus. Geez, you ppl are obsessed.
>>
>> nb

On 2011-07-09, James Silverton > wrote:

> I might agree with you on *roasted* garlic but I can overdo uncooked stuff!

Yes. Garlic exposed to anything remotely resembling cooking kills 95%
of its bite. Raw garlic, OTOH, can be overwhelming. I used too much
raw garlic in my first attempt at hummus and it was obvious. There's
a lot to be said for letting the flavors marry, also. Too much raw
garlic may not be become apparent for 24-48 hrs. Take notes!

nb

In article >,
Ema Nymton > wrote:
>On 7/8/2011 4:22 PM, notbob wrote:
>> On 2011-07-08, Charlotte L. > wrote:
>>
>>> I did it her way next time. I liked it.
>> ABs is almost identical to Leila's. If anything, she uses more lemon
>> juice than AB.

>Leila's is the recipe I've been using, but he complains that it has too
>much lemon juice. It tastes fine to me, but I don't mind using less
>lemon juice to please both of us.

Well, she always said she did it "to taste", so if your taste is for a
little less, it's all good.

Charlotte
--