This time I used Alton Brown's hummus recipe:

http://www.youtube.com/watch?v=FXzaLjPdSt4
http://www.foodnetwork.com/recipes/a...ipe/index.html

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

On Jul 5, 10:29*am, notbob > wrote:
> This time I used Alton Brown's hummus recipe:
>
> http://www.youtube.com/watch?v=FXzaL...or-real-recipe...
>
> 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

>
>
What does the powdered sumac do for this dish??

Joan wrote:

>> This time I used Alton Brown's hummus recipe:
>>
>> http://www.youtube.com/watch?v=FXzaL...or-real-recipe...
>>
>> 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
>
> What does the powdered sumac do for this dish?


It gives it a slightly different sour note. Sumac doesn't have a very strong
taste, so it won't be all *that* different if you omit it.

Bob

On 07/05/2011 08:29 AM, notbob wrote:
> This time I used Alton Brown's hummus recipe:
>
> http://www.youtube.com/watch?v=FXzaLjPdSt4

I turned off the video two minutes or so in, when his "the best way to
learn about a culture isn't to actually go visit -- that's all icky and
stuff -- but to cook their food" schtick got on my nerves.

Serene
--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

On Tue, 5 Jul 2011 18:47:16 -0700, "Bob Terwilliger"
> wrote:

> Joan wrote:
>
> >> This time I used Alton Brown's hummus recipe:
> >>
> >> http://www.youtube.com/watch?v=FXzaL...or-real-recipe...
> >>
> >> 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
> >
> > What does the powdered sumac do for this dish?
>
>
> It gives it a slightly different sour note. Sumac doesn't have a very strong
> taste, so it won't be all *that* different if you omit it.
>
Sour is a good thing in hummus?

--

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

sf wrote:

> Sour is a good thing in hummus?

Why do you think people add lemon juice to hummus?

Bob

On Jul 6, 1:40*am, "Bob Terwilliger" >
wrote:
sf wrote:


> Sour is a good thing in hummus?



> Why do you think people add lemon juice to hummus?



I love the tang of lemon in there, garlic too. But I have made
hummus many times from scratch, mashing the garlic in a mortar and
pestle with some salt, then adding however many tablespoons of tahini
I'm going to use. That is stirred with a spoon but quickly becomes
stiff and congealed. Only after the lemon is added does it soften up
enough to stir again. This is done over and over till it reaches a
creamy, whitish color. Then that mix is added to the garbonzo beans
that have been mashed with a potato masher and then more finely with a
fork. Anyway, I'm sure the lemon goes in there for taste. But today
most people buy pre-made hummus, or if they make it at home they use a
blender. No criticism of that. Can't blame them. I did it the old
fashioned way because in those days I didn't have a blender and didn't
even know it could be made that way. But, using a blender, just
tossing everything in at once and blending it up, maybe the process I
referred to goes unseen, the one where the lemon is needed to soften
the garlic/tahini mix, although of course water could be used instead,
which I'm sure could never replace the lemon. I don't know if you
ever made hummus with a mortar and pestle. Just thought I'd tell you
that, about how the lemon is added at a certain time not just for
taste but for the function of blending the ingredients, a process that
is probably unnecessary when using a blender.

TJ

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.

Steve

On Tue, 5 Jul 2011 22:40:20 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > Sour is a good thing in hummus?
>
> Why do you think people add lemon juice to hummus?
>
I didn't know they do that.

--

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

"sf" > wrote in message
news
> On Tue, 5 Jul 2011 22:40:20 -0700, "Bob Terwilliger"
> > wrote:
>
>> sf wrote:
>>
>> > Sour is a good thing in hummus?
>>
>> Why do you think people add lemon juice to hummus?
>>
> I didn't know they do that.

What???????? OMG!

"Serene Vannoy" > ha scritto nel messaggio
notbob wrote:
>> This time I used Alton Brown's hummus recipe:
>>
>> http://www.youtube.com/watch?v=FXzaLjPdSt4
>
> I turned off the video two minutes or so in, when his "the best way to
> learn about a culture isn't to actually go visit -- that's all icky and
> stuff -- but to cook their food" schtick got on my nerves.

Wow! How dumb is that? Is he really that clueless?

"Steve Pope" > ha scritto nel messaggio

> 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.

Do you mean dried fave or pureed fresh ones. I don't puree fresh ones, but
dried are a reaspecialty of mine and there imnll in the basicripe. IMO
theroud not be any. Good sofritto, olive oil, fave and salt with water
until cooked e basta.

"sf" > ha scritto nel messaggio
"Giusi" > wrote:
>
>> I don't puree fresh ones, but
>> dried are a reaspecialty of mine and there imnll in the basicripe. IMO
>> theroud not be any. Good sofritto, olive oil, fave and salt with water
>> until cooked e basta.
>>
> KEWL, thanks! I found peeled, dried favas and wondered what I could
> do with them other than soup.

Think my keyboard is dying?

On 7/6/2011 2:00 AM, Steve Pope wrote:
> Bob > 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.
>
> Steve
I use a whole lime when making hummus and I don't find it excessively acid.

--


James Silverton, Potomac

I'm *not*

On 07/06/2011 12:02 AM, Giusi wrote:
> "Serene > ha scritto nel messaggio
> notbob wrote:
>>> This time I used Alton Brown's hummus recipe:
>>>
>>> http://www.youtube.com/watch?v=FXzaLjPdSt4
>>
>> I turned off the video two minutes or so in, when his "the best way to
>> learn about a culture isn't to actually go visit -- that's all icky and
>> stuff -- but to cook their food" schtick got on my nerves.
>
> Wow! How dumb is that? Is he really that clueless?

I don't know, but it was pretty appalling.

Serene

--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

On 2011-07-06, Serene Vannoy > wrote:

> I don't know, but it was pretty appalling.

I don't really understand your vehement reaction. What? You a
frustrated travel agent?

You gotta realize AB is an entertainer, first and formost. It was
just that, schtick, not a socioeconomic/geopolitical statement on
global travel and world cultures. Relax. Go make a sandwich. Come
back and learn something about a couple good chickpea based recipes.

Sheesh!

nb

On 07/06/2011 07:16 AM, notbob wrote:
> On 2011-07-06, Serene > wrote:
>
>> I don't know, but it was pretty appalling.
>
> I don't really understand your vehement reaction. What? You a
> frustrated travel agent?

Frustrated citizen of the world who is irritated by provincialism and
xenophobia.

>
> You gotta realize<snip>

Any time someone starts a sentence with "you gotta realize", I'm pretty
sure they're gonna tell me something I know already, and do so in a
really patronizing way, so they can act all superior. I was not
disappointed in this instance.

> Sheesh!

Sheesh is right.

Serene

--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

Giusi > wrote:
>
>"Steve Pope" > ha scritto nel messaggio
>
>> 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.

>Do you mean dried fave or pureed fresh ones.

Purees fresh.

>I don't puree fresh ones,

Don't blame you... it's hella tedious to make even a small batch
of it.

>but dried are a reaspecialty of mine and there imnll in the basicripe. IMO
>theroud not be any. Good sofritto, olive oil, fave and salt with water
>until cooked e basta.

Thanks. Sounds good. I had something similar in Catalan once.


Steve

On 2011-07-06, Serene Vannoy > wrote:

> Frustrated citizen of the world who is irritated by provincialism and
> xenophobia.

Xenophobia? Provincialism?

What other hallucinatory fantasies do you suffer?

nb

"notbob" > ha scritto nel messaggio
...
> On 2011-07-06, Serene Vannoy > wrote:
>
>> Frustrated citizen of the world who is irritated by provincialism and
>> xenophobia.
>
> Xenophobia? Provincialism?
>
> What other hallucinatory fantasies do you suffer?
>
> nb

Foreign countries are icky? Even a dullard should know that isn't true.

On Wed, 6 Jul 2011 10:25:53 +0200, "Giusi" > wrote:
>
> "sf" > ha scritto nel messaggio
> "Giusi" > wrote:
> >
> >> I don't puree fresh ones, but
> >> dried are a reaspecialty of mine and there imnll in the basicripe. IMO
> >> theroud not be any. Good sofritto, olive oil, fave and salt with water
> >> until cooked e basta.
> >>
> > KEWL, thanks! I found peeled, dried favas and wondered what I could
> > do with them other than soup.
>
> Think my keyboard is dying?
>
If you were here, it would be cheap and easy to replace. Just go to
Big Lots to pick up a $10 keyboard & mouse.

--

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

"sf" > ha scritto nel messaggio

"Giusi" > wrote:

>> Think my keyboard is dying?
>>
> If you were here, it would be cheap and easy to replace. Just go to
> Big Lots to pick up a $10 keyboard & mouse.

The hard thing is the new mouse isn't working properly. Yesterday my little
(10 liter) undersink water heater exploded, and for some reason that caused
the faucet to blow up too. So I went to Perugia and bought a new two bowl
sink, have reasons for that, a new faucet and then a desktop set to replace
the one I had. We get old technology for top prices. I paid about US$37.

There was so much water up here and downstairs I had to skip a party last
night. It will take about a week to wash everything that got dirty, seeped
through 400 year old construction water. Ick. Mildew almost instantly
because it started out hot.

On 2011-07-06, Giusi > wrote:
>
> "notbob" > ha scritto nel messaggio

>>
>>> Frustrated citizen of the world who is irritated by provincialism and
>>> xenophobia.
>>
>> Xenophobia? Provincialism?
>>
>> What other hallucinatory fantasies do you suffer?
>>
>> nb
>
> Foreign countries are icky? Even a dullard should know that isn't true.

AB mouthed no such words or even remotely implied as much. More of
Serene's fictitious hogwash. The girl has issues.

nb

sf wrote:
> On Tue, 5 Jul 2011 18:47:16 -0700, "Bob Terwilliger"
> > wrote:
>
>> Joan wrote:
>>
>>>> This time I used Alton Brown's hummus recipe:
>>>>
>>>> http://www.youtube.com/watch?v=FXzaL...or-real-recipe...
>>>>
>>>> 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
>>> What does the powdered sumac do for this dish?
>>
>> It gives it a slightly different sour note. Sumac doesn't have a very strong
>> taste, so it won't be all *that* different if you omit it.
>>
> Sour is a good thing in hummus?
>

Mmmm. If one likes sour things, which I do. Mmmm. Sumac. Maybe
I'll pick up some newer sumac and za'atar (prob spelled
incorrectly) in the next couple of days since I will be near some
sources for same.

--
Jean B.

On 2011-07-06, Jean B. > wrote:

> I'll pick up some newer sumac and za'atar (prob spelled
> incorrectly) in the next couple of days since I will be near some
> sources for same.

Spelling is close enough. As I understand it, zatar has sumac as a
common ingredient. Hard to say, for sure, as I can't get either.

http://en.wikipedia.org/wiki/Za%27atar

nb

On Wed, 6 Jul 2011 17:59:47 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio
>
> "Giusi" > wrote:
>
> >> Think my keyboard is dying?
> >>
> > If you were here, it would be cheap and easy to replace. Just go to
> > Big Lots to pick up a $10 keyboard & mouse.
>
> The hard thing is the new mouse isn't working properly. Yesterday my little
> (10 liter) undersink water heater exploded, and for some reason that caused
> the faucet to blow up too. So I went to Perugia and bought a new two bowl
> sink, have reasons for that, a new faucet and then a desktop set to replace
> the one I had. We get old technology for top prices. I paid about US$37.
>
> There was so much water up here and downstairs I had to skip a party last
> night. It will take about a week to wash everything that got dirty, seeped
> through 400 year old construction water. Ick. Mildew almost instantly
> because it started out hot.
>
Oy! I have a headache and it isn't even my problem. My sincere
sympathies to you!

--

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

Serene Vannoy wrote:

>> Wow! How dumb is that? Is he really that clueless?
>
> I don't know, but it was pretty appalling.
>
> Serene
>

I think you're taking it a bit too seriously. He isn't that clueless,
just needed a schtick. While he could have said "if you can't make it to
foreign shores, here's the next best way to experience a culture..." he
didn't. Otherwise the recipes and methods he presented seemed pretty
good to me.

notbob wrote:

> I don't really understand your vehement reaction. What? You a
> frustrated travel agent?
>
> You gotta realize AB is an entertainer, first and formost. It was
> just that, schtick, not a socioeconomic/geopolitical statement on
> global travel and world cultures. Relax. Go make a sandwich. Come
> back and learn something about a couple good chickpea based recipes.
>
> Sheesh!
>
> nb

ohmygosh. I just replied with about the same response, even using the
word "schtick" too. Get outta my head!! LOL

Did you find the recipes accurate? The methods he presented good? I
think I'll be trying dried ceci soon. I've never used dried before. The
one thing he didn't address was the skins-some people like to rub the
skins off for the smoothest hummus. I've never done so, using just
canned peas I don't know that I've noticed the skin. But I've read about
it here on RFC, so *someone* does it!! I must investigate further!!

On 2011-07-06, Goomba > wrote:

> ohmygosh. I just replied with about the same response, even using the
> word "schtick" too. Get outta my head!! LOL
>
> Did you find the recipes accurate? The methods he presented good?

I think it was excellent. I'll never be without hummus, again. Might
be a tad bit creamier crock-potting the dried peas, but there's
certainly no lose of flavor from using canned, which are basically
pressure cooked. My new FP did its job perfectly.

I'm gonna do his falafel when I get some fresh cilantro. I've got the
dried beans and everything else. I'll also jes use my FP instead of a
meat grinder. I bought a box of Near East toubouli. I got it
because it has processed cracked wheat, not natural whole wheat, which
I've already tried. I'll probably jes use the pre-cooked cracked wheat
and add fresh ingredients.

Cool food for hot weather.

nb --enjoying a lunch of gazpacho and Fritos

On Wed, 06 Jul 2011 14:14:34 -0400, Goomba >
wrote:

>notbob wrote:
>
>> I don't really understand your vehement reaction. What? You a
>> frustrated travel agent?
>>
>> You gotta realize AB is an entertainer, first and formost. It was
>> just that, schtick, not a socioeconomic/geopolitical statement on
>> global travel and world cultures. Relax. Go make a sandwich. Come
>> back and learn something about a couple good chickpea based recipes.
>>
>> Sheesh!
>>
>> nb
>
>ohmygosh. I just replied with about the same response, even using the
>word "schtick" too. Get outta my head!! LOL
>
>Did you find the recipes accurate? The methods he presented good? I
>think I'll be trying dried ceci soon. I've never used dried before. The
>one thing he didn't address was the skins-some people like to rub the
>skins off for the smoothest hummus. I've never done so, using just
>canned peas I don't know that I've noticed the skin. But I've read about
>it here on RFC, so *someone* does it!! I must investigate further!!


The hummus is missing cumin, especially cumin seeds lightly toasted
and then ground. Improves the taste of the hummus and makes the
kitchen smell wonderful.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:

> The hummus is missing cumin, especially cumin seeds lightly toasted
> and then ground. Improves the taste of the hummus and makes the
> kitchen smell wonderful.

Huh. I could have sworn he showed those toasting in the small black cast
iron pan which he then tossed into his spice grinder. Or was that for
another recipe on that episode...?

On 2011-07-06, Goomba > wrote:

> Huh. I could have sworn he showed those toasting in the small black cast
> iron pan which he then tossed into his spice grinder. Or was that for
> another recipe on that episode...?

Yep. The falafel recipe. And I WILL use it in the falafel recipe. I
also used cummin in my gazpacho recipe. OTOH, there's such a thing as
overdoing the cumin thing. I don't put it in my oatmeal, either.

nb

notbob wrote:
> On 2011-07-06, Jean B. > wrote:
>
>> I'll pick up some newer sumac and za'atar (prob spelled
>> incorrectly) in the next couple of days since I will be near some
>> sources for same.
>
> Spelling is close enough. As I understand it, zatar has sumac as a
> common ingredient. Hard to say, for sure, as I can't get either.
>
> http://en.wikipedia.org/wiki/Za%27atar
>
> nb

There is za'atar with sumac and also without. One has to be
careful buying it.

--
Jean B.

Giusi wrote:

> The hard thing is the new mouse isn't working properly. Yesterday my
> little (10 liter) undersink water heater exploded, and for some reason
> that caused the faucet to blow up too. So I went to Perugia and bought a
> new two bowl sink, have reasons for that, a new faucet and then a desktop
> set to replace the one I had. We get old technology for top prices. I
> paid about US$37.
>
> There was so much water up here and downstairs I had to skip a party last
> night. It will take about a week to wash everything that got dirty,
> seeped through 400 year old construction water. Ick. Mildew almost
> instantly because it started out hot.

Ack! I had the ground floor of my San Diego house flood once when a
hot-water hose burst while I was sleeping. I came downstairs to four inches
of water on the floor, and yes, that instant mildew. I had to rip out all
the carpet and paint all the walls.

Bob

On Jul 7, 12:40*am, Ranée at Arabian Knits >
wrote:

> * *Much like hummus, za'atar is short hand. *It can mean a particular
> variety of wild marjoram. *Or, it can mean the spice blend made up of
> that marjoram, sesame seeds, sumac and salt.



I wasn't in this discussion, just reading a bit when I noticed 'za-
atar'. I'm from Allentown Pa where a lot of arabs settled back in the
20s. My grandparents were among them. There were tons of little
shops in that section where all sorts of spices and things were sold.
I remember the smell of those places. I think the za-atar was the
strongest smelling stuff in there. I believe it was expensive too.
Isn't that the black stuff used on Shunkleesh? Those places were
great. I loved the olives. Some of the larger ones also sold
produce. Even to this day, or at least a decade ago when I was back
there for a while, there is one market where tons of fruits and
veggies are sold, and as the day goes on and certain items are not
being sold fast enough a worker comes out and walks around yelling
reductions in prices on certain items, such as, "Canteloupe, only 50
cents each now". A real step back in time, and not a bad one either.

TJ

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

On 7/8/2011 11:08 AM, Melba's Jammin' wrote:
> In >,
> > 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?

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.

--


James Silverton, Potomac

I'm *not*

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.

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!

--


James Silverton, Potomac

I'm *not*

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