Recent content by sabixatzil1

I came across this spaghetti bolognese recipe, which looks pretty descent. Thing is, I've heard some mixed opinions about it. I'd like to hear some input on it. Thanks.

Since tahini is basically ground sesame, the taste it has is mainly influenced by the other ingredients and spices. About freezing hummus, you probably can, as it is, or seasoned, or whatever, and if you seal it well it might last a lifetime. But never ever freeze your pitta bread!!! (no, you...

I've always tried to avoid it, but every one else ate it, and they're still alive :) The article made me less fearful, thanks.

I don't like things floating around in my glass :wink: Rather just soak melon balls (that word combo has an adult rated quality to it) in a good liquor.

There's a very simple gravy recipe that tastes amazing, and you can throw various twists on. One of my favorites.

Just what I wanted to say :)

fridge, dark cool place, or frozen. all work. storing them out in the open also works, but they lose vitality.

My educated guess: keep it refrigerated, and make sure you throw it away once the ingredients start to separate to basics.

Melons with mint vodka! :P

I'm gonna try both :P

I eat them just like that, or roasted, or salted, or as salad croutons, or in my cereal :)

I'm new too, but I didn't wanna make a fuss :P WELCOME :))

When buying "homemade" hummus from a deli, I was told that they cook the chickpeas (and beans - for toppings and stuff) with baking soda, and it really softens it up.

Sometimes while shopping I see meat that has a weird color to it, like a soap bubble rainbow of some sort. Most of the store meat is defrosted, so it loses it's appeal in my eyes, but most people eat that stuff (I do too). What is that un-natural coloration? Is it ok? I see it in cold-cuts too...

Wow, this made me lose my appetite, and go lock all the windows :(