I put some roasted-garlic hummus on pita bread. It's almost as good as
pizza!

Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?

Maybe I'll toast the pita bread?


W. Pooh (AKA Winnie P.)

On Fri, 4 Apr 2014 17:17:55 -0400, "Christopher M."
> wrote:

> I put some roasted-garlic hummus on pita bread. It's almost as good as
> pizza!
>
> Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
>
> Maybe I'll toast the pita bread?
>
It all sounds good to me.


--

Good Food.
Good Friends.
Good Memories.

On Friday, April 4, 2014 2:17:55 PM UTC-7, Christopher M. wrote:
> I put some roasted-garlic hummus on pita bread. It's almost as good as
>
> pizza!
>
>
>
> Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
>
>
>
> Maybe I'll toast the pita bread?
>
>
>
>
>
> W. Pooh (AKA Winnie P.)

Damn...you never cease to amaze yourself.

"Christopher M." > wrote in message
...
>I put some roasted-garlic hummus on pita bread. It's almost as good as
>pizza!
>
> Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
>
> Maybe I'll toast the pita bread?

I put it on baked pizza crust. Top with kalamatta olives, white onions and
tomatoes. Cucumber and feta would be good too.

"Julie Bove" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>>I put some roasted-garlic hummus on pita bread. It's almost as good as
>>pizza!
>>
>> Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
>>
>> Maybe I'll toast the pita bread?
>
> I put it on baked pizza crust. Top with kalamatta olives, white onions
> and tomatoes. Cucumber and feta would be good too.

Yeah white onions. That would add a nice kick. Feta might also help to pique
the flavor. Maybe blue cheese.

And cucumber and kalmatta olives would be a nice contrast.

Thanks.


W. Pooh (AKA Winnie P.)

On Friday, April 4, 2014 5:17:55 PM UTC-4, Christopher M. wrote:
> I put some roasted-garlic hummus on pita bread. It's almost as good as
> pizza!
>
> Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
>
> Maybe I'll toast the pita bread?
>
> W. Pooh (AKA Winnie P.)

I like to drizzle a little good quality olive oil on the hummus and shake
a little paprika over it. (I also like too much lemon juice. I wonder
what lemon zest would do to the flavor.)

http://www.richardfisher.com

On Mon, 7 Apr 2014 08:15:08 -0700 (PDT), Helpful person
> wrote:

> On Friday, April 4, 2014 5:17:55 PM UTC-4, Christopher M. wrote:
> > I put some roasted-garlic hummus on pita bread. It's almost as good as
> > pizza!
> >
> > Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
> >
> > Maybe I'll toast the pita bread?
> >
> > W. Pooh (AKA Winnie P.)
>
> I like to drizzle a little good quality olive oil on the hummus and shake
> a little paprika over it. (I also like too much lemon juice. I wonder
> what lemon zest would do to the flavor.)
>
Lemon zest is textural and decorative. The flavor is the same "where
is it" you get by rubbing a clove of whole garlic over toast or inside
a salad bowl.


--

Good Food.
Good Friends.
Good Memories.

On Monday, April 7, 2014 1:46:50 PM UTC-4, sf wrote:
> On Mon, 7 Apr 2014 08:15:08 -0700 (PDT), Helpful person
> wrote:
>
> > I like to drizzle a little good quality olive oil on the hummus and shake
> > a little paprika over it. (I also like too much lemon juice. I wonder
> > what lemon zest would do to the flavor.)
>
> Lemon zest is textural and decorative. The flavor is the same "where
> is it" you get by rubbing a clove of whole garlic over toast or inside
> a salad bowl.
>
If I understand what you are saying, you state that lemon zest
only affects texture and decoration. This is untrue, it adds a
flavor similar to lemon juice without the acid. It will also
probably taste a lot better if first fried at a low temperature in a little olive oil.

http://www.richardfisher.com

On Mon, 7 Apr 2014 11:08:51 -0700 (PDT), Helpful person
> wrote:

> On Monday, April 7, 2014 1:46:50 PM UTC-4, sf wrote:
> > On Mon, 7 Apr 2014 08:15:08 -0700 (PDT), Helpful person
> > wrote:
> >
> > > I like to drizzle a little good quality olive oil on the hummus and shake
> > > a little paprika over it. (I also like too much lemon juice. I wonder
> > > what lemon zest would do to the flavor.)
> >
> > Lemon zest is textural and decorative. The flavor is the same "where
> > is it" you get by rubbing a clove of whole garlic over toast or inside
> > a salad bowl.
> >
> If I understand what you are saying, you state that lemon zest
> only affects texture and decoration. This is untrue, it adds a
> flavor similar to lemon juice without the acid. It will also
> probably taste a lot better if first fried at a low temperature in a little olive oil.
>
I find the flavor is very mild, to the point of impossible to detect
and I've wasted my time/effort/money if I use only zest in a recipe.



--

Good Food.
Good Friends.
Good Memories.

On Monday, April 7, 2014 2:28:51 PM UTC-4, sf wrote:
> On Mon, 7 Apr 2014 11:08:51 -0700 (PDT), Helpful person
> > On Monday, April 7, 2014 1:46:50 PM UTC-4, sf wrote:
> > > On Mon, 7 Apr 2014 08:15:08 -0700 (PDT), Helpful person
> > > wrote:
>
> > > > I like to drizzle a little good quality olive oil on the hummus and shake
> > > > a little paprika over it. (I also like too much lemon juice. I wonder
> > > > what lemon zest would do to the flavor.)
>
> > > Lemon zest is textural and decorative. The flavor is the same "where
> > > is it" you get by rubbing a clove of whole garlic over toast or inside
> > > a salad bowl.
>
> > If I understand what you are saying, you state that lemon zest
> > only affects texture and decoration. This is untrue, it adds a
> > flavor similar to lemon juice without the acid. It will also
> > probably taste a lot better if first fried at a low temperature in a little olive oil.
>
> I find the flavor is very mild, to the point of impossible to detect
> and I've wasted my time/effort/money if I use only zest in a recipe.
>
>
Shame that you cannot appreciate the nuances of zest.

"Helpful person" > wrote in message
...
> On Friday, April 4, 2014 5:17:55 PM UTC-4, Christopher M. wrote:
>> I put some roasted-garlic hummus on pita bread. It's almost as good as
>> pizza!
>>
>> Maybe put some parmesan on top? Or tomato sauce? Or red pepper sauce?
>>
>> Maybe I'll toast the pita bread?
>>
>> W. Pooh (AKA Winnie P.)
>
> I like to drizzle a little good quality olive oil on the hummus and shake
> a little paprika over it. (I also like too much lemon juice. I wonder
> what lemon zest would do to the flavor.)

I've never had hummus with lemon zest. Sounds great.

Some people put way too much lemon juice in hummus.

Also a fan of paprika.


W. Pooh (AKA Winnie P.)


>
> http://www.richardfisher.com

On Mon, 7 Apr 2014 13:40:35 -0700 (PDT), Helpful person
> wrote:

> On Monday, April 7, 2014 2:28:51 PM UTC-4, sf wrote:
> > On Mon, 7 Apr 2014 11:08:51 -0700 (PDT), Helpful person
> > > On Monday, April 7, 2014 1:46:50 PM UTC-4, sf wrote:
> > > > On Mon, 7 Apr 2014 08:15:08 -0700 (PDT), Helpful person
> > > > wrote:
> >
> > > > > I like to drizzle a little good quality olive oil on the hummus and shake
> > > > > a little paprika over it. (I also like too much lemon juice. I wonder
> > > > > what lemon zest would do to the flavor.)
> >
> > > > Lemon zest is textural and decorative. The flavor is the same "where
> > > > is it" you get by rubbing a clove of whole garlic over toast or inside
> > > > a salad bowl.
> >
> > > If I understand what you are saying, you state that lemon zest
> > > only affects texture and decoration. This is untrue, it adds a
> > > flavor similar to lemon juice without the acid. It will also
> > > probably taste a lot better if first fried at a low temperature in a little olive oil.
> >
> > I find the flavor is very mild, to the point of impossible to detect
> > and I've wasted my time/effort/money if I use only zest in a recipe.
> >
> >
> Shame that you cannot appreciate the nuances of zest.

I don't care.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila