What else to do with Hummus?

On Wed, 30 Mar 2011 02:44:54 +0000 (UTC), Steve Pope wrote:


Falafel Drive In at Steven's Creek and 280 has it (famous for it).
North market in Columbus Ohio has it also. And the little Med Deli
right across from Cocoanut Grove in Santa Cruz has it. I must be
getting lucky because I'm 3 for 3.

-sw
 
In article ,
notbob wrote:


In Arabic, anyway, anything with the word shattah in it would
indicate hot food. Most of the hot things in Arabic cooking come from
Africa, India, Indonesia and Malaysia. However, there are tons of hot
condiments and hot sauces throughout the Arab world. Hot pickled limes
are used in Arabic cooking and eating much like they are in India,
harissa, various green hot sauces, chile pastes which are rubbed on
meat, things like that. I would classify Arabic cooking as hot as an
entire group, the way we think of Thai food or Korean food as hot, but
there are a lot of hot dishes and hot foods that are eaten with other
dishes. Also, I've never had cayenne in falafel, to my knowledge. It's
not in my recipe, anyway.

Regards,
Ranee @ Arabian Knits

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

http://arabianknits.blogspot.com/
 
On Wed, 30 Mar 2011 14:39:10 -0400, James Silverton
wrote:


I suggested google.uk for recipes (does OED provide recipes too?)
because it won't reject "chilli" and probably not "chilly" either for
that matter. Use the right tool for the job and you won't have a
problem.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Ranee at Arabian Knits wrote:




I have never heard of harissa powder either.

Tangentially: Paula Wolford's (sp?) recipe for harissa calls for
New Mexico chiles. Seemed odd when I first read that, but then,
all chiles come from the New World anyway, so why not New Mexicos.


Steve
 
On Wed, 30 Mar 2011 12:20:24 -0700, Ranee at Arabian Knits
wrote:


It's quite expensive, but I only buy an ounce or a fraction of an
ounce so it's around $2 for me. I consider buying what I need a lot
less expensive than making it. I looked up a recipe once and it had
to have at least 20 ingredients, most of which I don't keep on hand.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Bob Terwilliger wrote:




I think I was unclear, and/or you misparsed what I wrote. Trying again;

A "Chile" is a hot pepper, particularly a hot pepper that is a capsicum.
There are some non-cpasicum plants that are culinary peppers, some of
which are hot, but they don't always tend to get called chiles although
they might.

Steve
 
On Mar 30, 2:39?pm, James Silverton
wrote:

Good suggestion. Although bad spellers find google.com's
autocorrect helpful, I find it intrusive.

Cindy Hamilton
 
On Mar 29, 4:35?pm, sf wrote:

I got lost in all the replies, so maybe this isn't novel.

I like hummus as a sandwich spread. Hummus, thinly
sliced cukes, maybe a little tomato, some finely sliced
scallions. I like it on a good wholegrain bread. Sort
of like a savory peanut butter.

Cindy Hamilton
 
On Thu, 31 Mar 2011 00:02:39 -0700, Julie Bove wrote:


I would say it was referring to chocolate, not coconut. If it weren't
for all the palm trees out front (and on the side) and the coconut
palm painted on the building itself.

-sw
 
On Wed, 30 Mar 2011 21:51:37 -0700, sf wrote:


I've been growing spicy peppers for years. Each has its own flavor and
heat. Some types are even bred for the flavor of one type but minus
the heat for those who can't handle the original, like Datils or the
Jolokia.

Just for interests sake, I grow:

India's Bhut Jolokia
Trinidad Scorpion
Trinidad 7-Pot
South African Fatalii
American Datil
American Red Savina
Central Mexican "Chocolate" or Black Habanero

These are some of the hottest peppers in the world, and each has a
unique flavor.

I also grow the non-hot versions of the Jolokia and Datil for more
intense flavor without the heat addition.

Among the non-superhot peppers, each also have unique flavors. You
have to try them side-by-side to really know the subtle differences.
 
I guess the thin white sauce I get with
my falafel is hummus! I prefer tzatziki sauce though. Do you know
what the red stuff is?I see my salad dressing idea isn't original and
again I see it for falafel. I guess the thin white sauce I get with
my falafel is hummus! I prefer tzatziki sauce though. Do you know
what the red stuff is?




--
M.afaqanjum
 
On Thu, 31 Mar 2011 06:19:39 -0700 (PDT), Cindy Hamilton
wrote:


Well, I'm a bad speller and Google does a better job at figuring out
what I'm trying to spell than MW - so I like it. What I don't like is
when Google changes my entire search term after I hit enter. I don't
mind it guessing what I want and giving me choices, but I don't want
it to change the entire thing after I hit enter. That has only been
happening lately, so I hope they understand how annoying it is real
soon.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 31 Mar 2011 12:18:37 -0400, Landon wrote:


Thanks Landon, but I don't grow peppers so that's not going to happen.
You need a certain amount of heat for growing them and I have trouble
growing anything at all.

--

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