I made hummus

sf wrote:


You could always use heavy cream. Personally, I like using fresh carrot
juice to think hummus, but I might be the only one who ever does that.

Bob
 
On Wed, 30 Mar 2011 20:43:42 -0700, "Bob Terwilliger"
wrote:

I don't own a juicer, so fresh vegetable juice would never occur to
me.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/30/2011 2:26 PM, Ran?e at Arabian Knits wrote:

It is too cold in Louisiana, temps got down to 19 degrees and it snowed
one day. To run to the supermarket, I had to put on socks, a jacket,
hat, scarf and gloves. I am accustomed to walking out the door in what
I am already wearing. We plan on moving south, near Janet Wilder.

Becca
 
Re: [email protected]

Jim Elbrecht wrote:


Now you're heading into the territory of "Cowboy Caviar". It's not mashed
like hummus though. Maybe I will post the recipe in a separate thread.


Trust me when I say that if you cut up flour tortillas into wedges and fry
them for the chips, you will be happy about it. ;-)
 
On 3/31/2011 2:58 PM, Ema Nymton wrote:


Hooray! Can't wait. Give me a time and I'll fire up the smoker.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 3/31/2011 4:56 PM, Janet Wilder wrote:

Janet, it is a coincidence that you mentioned this, because I bought a
smoker yesterday. I hope to cook on it in the next day or two, so the
pictures will be coming soon. I am sure I will make mistakes with the
timing and temperatures, but you have to start somewhere. Besides, it
will take me time to pull George away from it. ;-)

Becca
 
On 3/31/2011 5:09 PM, Ema Nymton wrote:

Becca,

I got so much wonderful help at alt.food.barbecue. Email me and I'll
pass along some of the tips.

BTW, what kind did you get? I have a Brinkman Gourmet. It's a bullet
smoker. It does the very best pork butt ever! Not shabby on a brisket,
either.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
In article ,
"Nunya Bidnits" wrote:


True, but hummus _means_ garbanzo bean. Hummus bi tahina (which is
the dish being discussed) is garbanzos with tahina. It would be like me
posting that I made sour cream onion dip, only with cream cheese and
garlic. Tasty, but not the same thing. Or if I made black bean and
jalapeno dip with kidney beans and olives, still calling it black bean
and jalapeno. Just because some don't know the language doesn't mean
their definition matches.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On 3/31/2011 6:26 PM, Janet Wilder wrote:

The smoker is a 36" Bradley and I used hickory pellets. The brisket,
ribs and chicken came out fine, but the pork chops were dry and over
cooked. I tried a friend's dry rub recipe for the brisket, but it
tasted bland. I bought a $15 digital probe thermometer yesterday
morning, and the first time I used it, I dropped it in a glass of
water. Ooops, there goes that timer. When I was taking a chicken out
of the smoker, I dropped it on my foot. Other than that, everything
turned out fine. I need a new rub recipe, or maybe I should just add
sugar and salt to that one, or would sugar be bad?

Becca
 
On 4/2/2011 1:21 PM, Ema Nymton wrote:

I hope your foot is better

I found that smoking thin stuff like chops and back ribs didn't work
that great for me. They do get dry. I use my big gas grill for small
stuff like chickens and baby backs. I offset the to the none fire side
and put hickory chunks in foil packets with one or two tiny holes.
Creates great smoke!

Sugar is fine if you keep the temperature low. Sugar burns easily. I
keep my smoker at about 270? t0 280? F.

When I do a big piece of meat like a butt, after it's reached the
desired temperature, I double warp it in foil and then in a couple of
towels and put it into a styrofoam cooler for a couple of hours. It will
continue to cook and it stays really moist.

This is my favorite rub. You can make changes to your own taste:


Dry Rub for Ribs

8 tablespoons brown sugar
2 tablespoons salt
1 tbsp chili powder (whatever kind/s you prefer)
1/2 tsp ground black pepper
1/2 tsp Bell's Poultry Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika

In a bowl, combine first 3 ingredients and mix well. Add the rest of the
ingredients.

Store in an airtight container. Makes enough for several racks of ribs.

I have a digital remote thermometer. When I put the probe in the smoker,
I put a cork on the end of the probe so I get a reading on the temp in
the smoker. When we are getting closer to "done time" I remove the cork
and stick the probe in the meat.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 02 Apr 2011 13:21:05 -0500, Ema Nymton
wrote:


Those kinds of rubs don't appeal to me. I've tried a couple of them
with pork and frankly no matter how simple the rub I thought the meat
that didn't have the rub on it tasted better.

Here's one recipe

Dry Rub:
Recipe courtesy Tyler Florence

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt




--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 4/2/2011 2:31 PM, Janet Wilder wrote:

Thanks for the advice, and the dry rub recipe. I saved the recipe and I
will give this a try. I will have to buy another digital remote
thermometer, that is the one I dropped in a glass of water.

Becca
 
On 3/29/2011 2:27 PM, sf wrote:

If I can find it here on the Mexico border, I'm sure you can find it
almost anywhere.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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