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[#] Mon Feb 03 2014 08:49:53 EST from zooer @ Uncensored

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I will make a sandwhich out of the chik

sandwich... I said go easy on the h and they put more h in my last sandwich.

[#] Mon Feb 03 2014 08:51:56 EST from zooer @ Uncensored

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[#] Mon Feb 03 2014 10:29:03 EST from Shazam @ Uncensored

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OMGG. NOW I remember why I don't buy that stuff. That link actually didn't lead me to a nutritional label but then I looked one up, and that there is exactly what I wouln't want to eat or feed to anybody I liked. Sodium 630 mg. PER SERVING. And we all know "serving sizes" are not what most of us are going to eat at one sitting, but they are much smaller, which they do on purpose to make the numbers look better, and they hope we won't look at how many servings per container and do a tiny little bit of math.
And that list of ingredients was just ugly. If a list is so long that I don't have patients to actually read it all the way through, I don't want it.

[#] Mon Feb 03 2014 12:51:11 EST from zooer @ Uncensored

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That site listed the nutritional labels, you had to click on the link of the various products. It did not list
the ingredients.

My friend who has a vegetarian wife and vegan son said he wanted to try this recipe I sent him
http://www.foxnews.com/recipe/fresh-co%E2%80%99s-vegan-citrus-quinoa-dip
(Homer: Lisa, you can't make friends with salad.)


I have been making two things a lot lately, dried kale and dried chick peas. Both are great snacks and they are
made almost the same.

The dried chic-peas are great crunchy snacks. You can use the dried beans or canned beans, if you are concerned
about sodium than use the dried beans. You dehydrate them in a slow oven until they get crunchy and then coat
them in oil and your favorite seasonings. I have found there is a fine line between not completely dry, perfect
and over dried.
This last time I made them with the dried beans, yes so I
soaked, cooked and then de-hydrated them again, sound
silly. However the last half hour of boiling I added salt and smoke flavor to the water then dehydrated them.
I did not add any seasonings after the dehydrating and they turned out well.

Dehydrated kale is simple, you toss the leaves with lemon juice or oil and your favorite spices before cooking.
Then into a slow oven until the leaves are crispy. This is another great snack.

We have a convection oven which is great for this sort of thing.

[#] Thu Feb 06 2014 12:34:38 EST from triLcat @ Uncensored

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but they taste SOOOO good!

 



[#] Sat Feb 08 2014 10:06:32 EST from IGnatius T Foobar @ Uncensored

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All this talk about beans reminds me that I haven't made hummus in a long time. When I go out for milk and brain-altering chemicals later I must remember to pick up some garbanzos.

[#] Sat Feb 08 2014 12:10:16 EST from zooer @ Uncensored

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Make sure you get the dried Chickpeas/garbanzo soak and cook them like the real low sodium man you are.

[#] Sat Feb 08 2014 16:28:40 EST from zooer @ Uncensored

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Have you tried slow cooker pulled pork yet?

[#] Sat Feb 08 2014 23:18:36 EST from IGnatius T Foobar @ Uncensored

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Tried to make it ... it was inedible.

[#] Sun Feb 09 2014 13:21:12 EST from zooer @ Uncensored

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Did you use pork shoulder, and a slow cooker? If not you might have cooked a shoe or something.

[#] Mon Feb 10 2014 14:01:37 EST from Shazam @ Uncensored

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We've made hummos from dried chick peas. Add tchina, a lot of lemon juice, garlic, salt. I can't remember what else. In the end we decided it wasn't tasty and gave up soaking our own dried beans

[#] Mon Feb 10 2014 14:28:09 EST from zooer @ Uncensored

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tchina

I searched this word and without the usual "Did you mean...'Tahini'" the Tahini results came up.

I think it is all how you make it. We have a large Middle-Eastern community here. You can always find great
hummus, baba ghanoush, Tabbouleh, stuffed grape leaves, Fal Kibbie, Falafel but I still enjoy making my own.

[#] Mon Feb 10 2014 14:34:30 EST from IGnatius T Foobar @ Uncensored

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Funny you should mention that, I made a batch of homemade hummus over the weekend. Yum.

[#] Tue Feb 11 2014 12:05:38 EST from Shazam @ Uncensored

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Sorry, I did mean tahini. We make our own baba ghanoush too, but since I don't like eggplant in general, I don't eat it, but I'm told by people who do usually like it that it is quite good. We put the eggplant directly on the stove top on a low flame, yes it gets messy and needs cleaning afterwards, and after its proerly burnt up we take the cooked insides and drop it into the blender and add whatever to it. Actually my husband makes it and I don't even know if he adds anything to it and if so, what. But he tells me that cooking it directly on fire is a family secret of how it comes out so good.

[#] Tue Feb 11 2014 17:31:40 EST from IGnatius T Foobar @ Uncensored

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Not a fan of baba ghanoush. If I've got eggplant I'm making eggplant parmigiana.
:)

[#] Tue Feb 11 2014 17:39:29 EST from Ladyhawke @ Uncensored

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Hubby's right...tho you can wrap it in tinfoil first; that avoids the drippy mess.

As to what the adds are...  I usually only add a ton of garlic, some ginger, and a bit of lime or lemon juice.  Blend...and voila.   numm.....



[#] Tue Feb 11 2014 19:15:45 EST from IGnatius T Foobar @ Uncensored

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omfg I just made the best hummus *ever*

Must remember to keep giant stockpiles of tahini and chickpeas in teh house

and to consume more of it before imbibing cocktail type substances .... *whee*

[#] Wed Feb 12 2014 09:12:07 EST from wizard of aahz @ Uncensored

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IG had a good night?

[#] Wed Feb 12 2014 09:30:25 EST from IGnatius T Foobar @ Uncensored

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It wasn't my *intention* to pair hummus and vodka ... it just sort of happened :|

[#] Wed Feb 12 2014 10:03:14 EST from wizard of aahz @ Uncensored

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Sort of like peanut butter and chocolate?

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