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03-20-2011, 08:12 PM
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#11
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Senior Cook
Join Date: Feb 2011
Location: Rio Rancho, NM
Posts: 111
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Quote:
Originally Posted by Pierogi Princess
I am fortunate to have been given a Cuisinart, which is a Cadillac of food processors. I have never been able to afford a good one like I have now, so I believe I am good there. However, another member advise using a "boat motor". What do you think?
I like the idea of using roasted red bell peppers (love them) and roasted tomatoes, I think that will give it a super flavor. Thanks for everything.
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Can't go wrong with a higher horsepower outboard motor.. ;)
If you do use salt, consider a Kosher salt or a sea salt. It imparts a totally different, cleaner flavor than iodized salt.
-Damien
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03-20-2011, 11:59 PM
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#12
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,809
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Quote:
Originally Posted by Pierogi Princess
What a great recipe, and what a cool idea (yes I still use cool) with the olives. Gotta try that.
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I usually put kalamata olives in my hummus. Any tasty black olives will add a great flavour to hummus.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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03-21-2011, 12:46 AM
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#13
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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Tax I use Kalamata evoo to make my hummus, I then chop some cooked chick peas and toast the with pine nuts as a sprinkle.
Red hummus, roast peel and de-seed red peppers and stick them in the blender.
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I was married by a judge, I should have asked for a jury.
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03-21-2011, 06:31 AM
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#14
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Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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lemon juice, pinch of cumin and cayenne and even a bit of mint will perk up dull hummus.How you season it really depends on personal taste and regional custom. good olive oil and smoked paprika will also make a dish blossom.
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03-21-2011, 08:37 AM
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#15
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 142
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Quote:
Originally Posted by Damien
Can't go wrong with a higher horsepower outboard motor.. ;)
If you do use salt, consider a Kosher salt or a sea salt. It imparts a totally different, cleaner flavor than iodized salt.
-Damien
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Damien,
Help again, I am not a salt connoisseur at all, as a matter of fact, if you eat my food, it lacks salt. You have to add your own. What is the difference in the taste of Kosher and Sea salt. Is one stronger than the other? Should I off my iodized salt from my pantry?
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If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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03-21-2011, 08:42 AM
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#16
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 142
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Quote:
Originally Posted by Bolas De Fraile
Tax I use Kalamata evoo to make my hummus, I then chop some cooked chick peas and toast the with pine nuts as a sprinkle.
Red hummus, roast peel and de-seed red peppers and stick them in the blender.
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You obviously know alot about cooking. Do you make you own Kalamata evoo or can it be purchased?
I definately have to try this roasted red pepper Hummus.
Thanks for sharing your knowledge.
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If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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03-21-2011, 08:45 AM
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#17
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Head Chef
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
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Don't forget to add some cumin to the hummus!
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~ ~
Zereh
We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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03-21-2011, 08:46 AM
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#18
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 142
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Quote:
Originally Posted by Robo410
lemon juice, pinch of cumin and cayenne and even a bit of mint will perk up dull hummus.How you season it really depends on personal taste and regional custom. good olive oil and smoked paprika will also make a dish blossom.
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Wow is that interesting, I will be doing a lot of experimenting today. Can't wait to try all these excellent suggestions.
What a great forum.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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03-21-2011, 10:16 AM
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#19
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,809
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Quote:
Originally Posted by Pierogi Princess
Damien,
Help again, I am not a salt connoisseur at all, as a matter of fact, if you eat my food, it lacks salt. You have to add your own. What is the difference in the taste of Kosher and Sea salt. Is one stronger than the other? Should I off my iodized salt from my pantry? 
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Salt isn't very expensive. Buy some of each and do some taste testing.
Iodine was put into salt to help prevent goiter (bulge in the neck indicating thyroid problems). If you decide that the other kinds of salt are noticeably better tasting, don't get rid of it just yet. Make sure you know that you (and other people who eat your cooking) are getting enough iodine some other way, e.g., multivitamins (but read the label).
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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03-21-2011, 10:21 AM
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#20
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Senior Cook
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 142
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Quote:
Originally Posted by taxlady
Salt isn't very expensive. Buy some of each and do some taste testing.
Iodine was put into salt to help prevent goiter (bulge in the neck indicating thyroid problems). If you decide that the other kinds of salt are noticeably better tasting, don't get rid of it just yet. Make sure you know that you (and other people who eat your cooking) are getting enough iodine some other way, e.g., multivitamins (but read the label).
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Great idea, and great information about salt.
Thanks so much!!
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If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
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