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No Elephants Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jun-20-13 10:16 AM
Original message
Good food info
Click on the terms on this pae in which you have an interest. (I looked at a few, then decided to bookmark the page.)

http://www.consumerreports.org/cro/health/food-and-drin...
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Enthusiast Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jun-21-13 04:19 AM
Response to Original message
1. I couldn't access the details of the information without a subscription.
It also wouldn't allow me to copy a hummus recipe. Sunzabitches!
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No Elephants Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jun-23-13 10:15 AM
Response to Reply #1
2. That is odd. I don't have a subscription anymore. I once did, though.
Edited on Sun Jun-23-13 10:53 AM by No Elephants
They let me sign up for a bunch of free newsletters. I chose (1) health and safety; and (2) environmental.

I don't know if I can still access that newsletter, but I can tell you how to make hummus. You can copy this!

I rarely measure when I fix anything, but I can give you a list of ingredients and some instructions for hummus.

Hummus:

NOTE: Inasmuch as this is a dish for which you only combine ingredients (no cooking), you can always add more or any of the ingredients) later, so you may want to be stingy at first.

I throw all ingredients right into a food processor that I have already armed with a blade. You can also use a blender. Either way, scrape down the sides as you go. By far the best hummus I ever had was made by a woman who had neither blender nor processor, but I don't know how she made it. Wish I had asked!

Chick peas, dried or canned. A perfectionist Middle Eastern woman I know says dried chick peas make better hummus. I've tried both ways and did not notice any difference. Maybe my palate is not trained. But, dried chick peas are cheaper than canned.

NOTE: Whether using canned chick peas or dried chick peas that you've cooked, capture some of the liquid when you drain the chick peas and set it aside. You may or may not need it later. Also, set aside about 5 or 7 cooked or canned chick peas to use later for garnish.

If usig dried chick peas, you have to soak them overnight (or more, if that works better for your schedule) in the fridge, then bring to a boil and simmer for about an hour. Of course, chick peas swell a lot when they take in water, so I would use only about a third of a pound the first time. I boil in the microwave for an hour, only because I'd rather clean a bowl than a pot.

If you'd rather save those steps and go with canned, start with the 15.5 oz (or thereabouts) size. I recommend either organic canned chick peas or the Pastene brand (non-organic). All other canned varieties whose labels I have checked add at least one unpronounceable ingredient. As best I can tell, the organic and the Pastene canned chick may be very, very slightly paler in color than the one with the additive. (Big deal.)

Tahini, if you have it--one or two tablespoons

Made without tahini, hummus can be very enjoyable if you get everything else about the dish right, but it will not be authentic or taste like what you are served in a restaurant or, if you are luckier, in a MIddle Eastern home.

If you can get tahini from a Middle Eastern store or online, great. Tahini keeps in the fridge almost forever. In the fridge, the oil does rise to the top and the bottom part gets hard, so you have to work around that if you let the product get old in the fridge. But the taste seems to stay the same if you manage to scoop up some of both parts.

Garlic, if you like it. I like garlic, but, even for me, a little goes a long way in hummus. Start with half a regular-sized clove (meaning, not the elephant garlic) might be enough.If you don't like garlic, try doing without any at all.

Lemon juice, freshly squeezed: One or two tablespoons.

Salt. For the sake of your health, start with very little. I have to restrict salt, but it really needs at least a few particles.

Now, blend or process, stopping periodically to scrape down the sides. Getting a smooth mixture may take longer than you think.

Taste. If it seems like you need more salt, lemon, etc. add and process again. If it is smooth, but seems too thick, add a little of the reserved liquid and blend or process some more. You really want no lumps at all and a pleasant consistency.

To serve: Preferably, use a shallow bowl. Smooth out the top. It doesn't need to be perfect. Some sprinkle a little paprika on the top for color contrast, but it's not a must. Pour a little bit of olive oil over the top. (I recommend Trader Joe, if it says "Product of Italy.") In the middle, make a tiny mound out of the chick peas that you reserved.

Serve with pita bread or pita chips.

I also like raw onion with it, but this is not authentic and would therefore probably make a Middle Easterner's jaw drop. Besides, between the garlic and raw onion, you'd have to keep your distance from everyone.

I also serve with it tabbouleh. I use supermarket bought. It's nowhere near as good or as cheap as homemade, but it is easier!

I also serve plain yogurt with it, as part of the main course, not as a dessert. I use full fat Stoneyfield because I think full fat is healthier than no fat or low fat. Full fat has less sugar and no additives.

Some people don't like Middle Eastern food at all. If this is your kind of thing, though, the above makes a perfect summer meal, Easy, quick, very nutritious and no cooking whatever, even stove top, no no extra heat in the home. And leftovers keep nicely in the fridge. If you have leftovers, try to remember to bring the hummus and tabbouleh to room temperature before serving. They'll be tastier. But, if you don't remember, it's no big deal.

If you are a brave soul, you can do something similar to hummus with white beans and serve with Italian or French bread and some Italian accompaniments.
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Enthusiast Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jun-23-13 12:50 PM
Response to Reply #2
3. Thank you!
This sounds doable. I can't do the pita or tabbouleh because of the celiac disease. But there are wonderful alternatives. They make some very good gluten-free crackers now but we generally use corn tortilla chips. And celery is good too.

We eat "store bought" hummus all the time. I can't think of the brand name. It's very good, albeit a little garlicy. Actually my wife would never eat hummus so she only bought it for me. I kept trying to interest her in hummus, but it wouldn't take. One day out of the blue she decided she loves hummus. I will never figure her out, lol. But I am glad she now shares that with me.

I tried to interest her in a orange juice and gin last evening. Oh, no! She only wanted her bourbon, water and ice. I had both. Finally she had a gin n' juice. She was complaining she liked her bourbon better. But by the time her drink was gone she wanted another just like it. I switch back and forth from bourbon to gin. We are so hung over today.

Hummus!
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No Elephants Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jun-23-13 01:33 PM
Response to Reply #3
4. LOL! My husband was a bartender for a while, while in grad school. He
used to drink bourbon neat then.

Within a few years, he switched to wine.

I could never stand the taste of hard liquor or beer. Wine is okay, but I am not in love with it and it goes straight to my head. Either I don't ever get that pleasant high feeling at all or it's very brief. Bad headache follows. Same thing happened the one and only time that I tried pot.

I think it's lucky that my body reacts that way because I am easily addicted.

Once in a great, great while, I will have a little bit of amaretto over a lot of ice and sip it very slowly. That works okay, but, because I am so easily addicted, I don't keep amaretto in the house.

How I wish my body had rejected cigarettes before I got addicted to those, but no such luck. I don't smoke anymore.
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Enthusiast Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jun-24-13 07:02 AM
Response to Reply #4
5. It might be a blessing that you
don't have a good experience with substances.

We have our weekly Saturday evening drinks, only. But we do have several and make them count. :hi:
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No Elephants Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jun-24-13 11:51 AM
Response to Reply #5
6. I enjoy the hell out of food, though.
Luckily for me (in a way), health issues prevent me from becoming obese, so it all works out.

BTW, bad hangover symptoms can set in for me on as little as half a glass of wine. So, barring masochism, I couldn't drink much if I tried.

Once, I said to my husband, "At least I am a cheap date."

He responded, corrected me, "No, no, no. You're not a cheap date. You're a cheap drunk."

The &*1#@ was referring to my ability to run up a restaurant tab while drinking nothing but water.
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Enthusiast Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jun-24-13 01:48 PM
Response to Reply #6
7. Heh heh
Funny. :toast:
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No Elephants Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jun-25-13 02:11 AM
Response to Reply #7
8. I remember all three funny things my husband has said in my presence.
Well, maybe only two.
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