Food

[OhDark30]

I don’t use nearly that much oil - 3 or 4 dessert spoons in 600ml, plus some water

What I’ve find *does* make a big difference is using dried as opposed to canned chick peas
Of course, it’s a faff soaking them overnight, then cooking for 2 hours, but the canned ones have quite a different, almost leathery texture when I cook ‘em, which I think explains the dryness you describe

[skywatch]

I don’t use nearly that much oil - 3 or 4 dessert spoons in 600ml, plus some water

What I’ve find *does* make a big difference is using dried as opposed to canned chick peas
Of course, it’s a faff soaking them overnight, then cooking for 2 hours, but the canned ones have quite a different, almost leathery texture when I cook ‘em, which I think explains the dryness you describe

Another good trick for getting a soft texture: Use the dried chickpeas, soak overnight. Then DO NOT cook in salted water - that will make them tough. Instead cook with a spoonful of baking soda (bicarbonate). I find they cook to a soft consistency much faster - usually around 45 minutes. The resulting hummus is smoother. I love to use Egyptian flavorings to my hummus - tahini of course, a bit of ground cayenne pepper, freshly ground cumin and coriander seed, lemon juice, salt, not too much garlic. Making myself hungry as I taste this in my imagination.

[Henry Krinkle]

Another good trick for getting a soft texture: Use the dried chickpeas, soak overnight. Then DO NOT cook in salted water - that will make them tough. Instead cook with a spoonful of baking soda (bicarbonate). I find they cook to a soft consistency much faster - usually around 45 minutes. The resulting hummus is smoother. I love to use Egyptian flavorings to my hummus - tahini of course, a bit of ground cayenne pepper, freshly ground cumin and coriander seed, lemon juice, salt, not too much garlic. Making myself hungry as I taste this in my imagination.

Baking soda also melts onions really quickly.

[Henry Krinkle]

Housemade kimchi, housemade char siu, ham and garlic chive egg fried rice. Is Pearl River Bridge soya sauce the best, and by far the saltiest, cheap soy sauce around?

[Henry Krinkle]

I don’t use nearly that much oil - 3 or 4 dessert spoons in 600ml, plus some water

What I’ve find *does* make a big difference is using dried as opposed to canned chick peas
Of course, it’s a faff soaking them overnight, then cooking for 2 hours, but the canned ones have quite a different, almost leathery texture when I cook ‘em, which I think explains the dryness you describe

I'm lucky. I live where they grow and soaking and cook times are drastically shorter when one buys local.

[Dan R]

Hm, for simplicity, use chick peas from the can. Rinse and drain. Dry as much as you can with paper towels. Lightly coat with oil and a spice of YOUR liking. Could be salt and pepper. Could be something far more complex. Then cook in an air fryer until crispy to your desire. Quick. Dirty. And you won't be sorry.

[geoffbot]

Hm, for simplicity, use chick peas from the can. Rinse and drain. Dry as much as you can with paper towels. Lightly coat with oil and a spice of YOUR liking. Could be salt and pepper. Could be something far more complex. Then cook in an air fryer until crispy to your desire. Quick. Dirty. And you won't be sorry.

An excellent snack indeed, but no substitute for hummus!

[boatme99]

With all my strawberries to use up in mind, I just reduced some balsamic with a bit of cayenne added for a kick. Sweet/hot.
Also going to do a caprese after I hit the grocery for some good mozzarella. I've got some good local tomatoes on hand.

[Henry Krinkle]

Gojuchang ramen with char siu pork off the smoker, fried king oyster mushrooms, charred bok choy and scallions, and a lovely fresh broad ramen noodle that I had nothing to do with. I ended up with more "filling" and less broth than I intended but it was quite delicious.

[geoffbot]

Gojuchang ramen with char siu pork off the smoker, fried king oyster mushrooms, charred bok choy and scallions, and a lovely fresh broad ramen noodle that I had nothing to do with. I ended up with more "filling" and less broth than I intended but it was quite delicious.

Reluctant like.