Food

[OhDark30]

Btw, Geoff, re your wife’s gritty homemade houmous, I’ve just made a batch like this

The difference between this and the smooth stuff was cooking time: the chickpeas were squashable after an hour, so I went for it and mashed up the houmous then

My normal cooking time is 2 hours

(I’ve tried with and without olive oil, addition of water, different times in the blender. None of these affected smoothness)

[CanadianStraps]

Looks to me more like someone posed some veggies next to their illicit psilocybin factory for coverup.

[Henry Krinkle]

Not sure where you’re getting your stats from, Henry: I’m seeing India as top chickpea producer



https://www.statista.com/statistics/722203/chickpeas-production-volume-by-country-worldwide/

But we’re agreed that they’re fabulous!

Oh, I read it years and years ago in our most unreliable national newspaper.

I think they must have confused lentils and pulses with chickpeas. We are the world's largest producer of both of those, though still nowhere near the NP's number. We grow slightly more than a third of the world's production of one and less than a quarter of the other. Our production has dropped significantly since 2000 so we may have grown a larger percentage in the past. The NP probably added both numbers together and then added some more. This is their kind of math and I should know better. One number they did get right is that Saskatchewan does grow roughly 90% of Canada's pulses, lentils and chickpeas which would still make Saskatchewan alone the world's largest producer of lentils and pulses.

[Henry Krinkle]

I cannot disagree with this.

https://www.bonappetit.com/story/ste...h0Nzx5KcUVdlNM

[Raza]

It's such a great dish. I haven't made it in a few years and I really don't know why.

I have cleared a bunch of space in my Private Messages.

Nice. Sent you a message.

[Raza]

I live in the heart of pulse and lentil country. Something like 80 % of the chickpeas grown in the world come from Canada and roughly 90% of those come from Saskatchewan. Good friends of mine are lentil scientists and I have had direct input into the development of a yellow lentil variety currently being grown in Mexico. I love lentils not only for their flavour and versatility but also because they are in the top three things that keep me off cholesterol meds. All that being said sometimes one wants the lentils cooked in chicken stock with bacon, ham and chorizo. Charro beans made from the yellow lentils mentioned above.

Attachment 81120

Dude, I need to eat more lentils. Good for you and always tasty.

[OhDark30]

I cannot disagree with this.

https://www.bonappetit.com/story/ste...h0Nzx5KcUVdlNM

Thanks for this, Henry!
As you know, we Brits tend to prefer our chips a bit thicker, and I wondered about the science
The BBC has this

http://www.bbc.com/future/story/2015...e-perfect-chip
Seems like the problem with steak fries isn’t just the thickness, but the surface (the skin being absorbent and soaking up fat, hence sogginess)
Plus I love that the Dutch have researched making chips in high G

[Seriously]

Triple cooked or nuffink for me

[Henry Krinkle]

Default meal.

[geoffbot]

How do you get the skin so crispy?!?! I know I know...