SQT qtddtot

[Anonymous No.19585758]

all the recipies for hummus say to add a spoonful or two of hummus and tahini in a blender before adding in the garbanzo beans.

well theres no way to just blend 2 oz of material in my food processor. it just all sits below the blade.

what do?

[Anonymous No.19585766]

Use a non-recursive hummus recipe

[Anonymous No.19585793]

>>19585758
Use a better recipe

[Anonymous No.19585805]

>>19585758
>how to make hummus
>start with hummus
Hmmmm

[Anonymous No.19586256]

>>19585758
>add a spoonful or two of hummus

[Anonymous No.19586421]

>>19586256
>>19585805
>>19585766
Fucking retards. Just use two spoonfuls from the last hummus you made.

[Anonymous No.19586477]

>>19585758
skip the worthless oil, add more tahini

[Anonymous No.19586528]

>>19585758
Add ice cubes, dont tell anyone though

[Anonymous No.19586547]

>>19585758
double the batch

[Anonymous No.19586909]

add 1cup of the blood of an infidel, bismallah

[Anonymous No.19586940]

>>19586421
>can't make hummus because I never made hummus
It's over

[Anonymous No.19586954]

>>19586421
This is goddamned retarded. Some sort of "generational hummus". That's the way you get sick. After 8 batches your new hummus contains food that's as old as the first batch.

Hummus isn't starter. You don't need a little hummus to make hummus. I don't even know how OP found such a ridiculous recipe, but I'd bet my life it wasn't in a physical book. The internet contains a multitude of just awful recipes. I've seen thousands of recipes and never encountered such retardation.

[Anonymous No.19586961]

>>19585758
ALL the recipes say? How about NONE of the recipes say. You're full of shit, OP. No recipe is worded that way and you know it.

[Anonymous No.19587271]

>>19585805
>>19586256
>>19586940
>>19586954
god damn it, i meant tahini and lemon
wow what a stupid question

[Anonymous No.19587914]

>>19585758
Lemon juice makes tahini coagulate, but it all gets blended together in the end so it makes no difference.

[Anonymous No.19587921]

Whenever I make hummus after the beans are cooked I blend them up a bit in a food processor until they're semi-smooth then add in everything else in terms of garlic/lemon/etc. Then blend until smooth, scrap out, then chill overnight.

[Anonymous No.19588063]

>>19585758
I always start with oil-garlic-tahini. Then add the beans. And then add the lemon juice and seasoning at the end. Let me guess, you bought a shitty Ninja blender?

[Anonymous No.19588150]

I'm getting malaysian food for the first time, any recommendations?

[Anonymous No.19588154]

>>19586940
CAN'T...
NOT...
KEK!1!

[Anonymous No.19588158]

>>19587271
EZ-PZ
Directions are RETARDED...Put in Beans FIRST.
Truly, It shouldn't matter--as the Chickpeas are processed, they will pick up the lemon and Tahini anyway.
/Bread

[Anonymous No.19588174]

>>19588158
you need to cream the sugar first fumduck

[Anonymous No.19588176]

>>19587921
warm hummus is better

[Anonymous No.19588220]

>>19588174
Mmmmm...Hommos Cookies...

[Anonymous No.19588259]

how do i make a good tomato meat sauce for pasta

[Anonymous No.19588281]

>>19588259
put a pot over medium-low heat with some oil
when the oil's hot add mirepoix, cover and occasionally stir until the onions are caramelized
turn the heat to medium-high, add ground meat, moderately high fat beef, like 15%, is fine, as is a mix of beef and pork, but anything is usable
salt to taste, and when the meat's cooked on the outside add tomato puree
lower the heat and bring the sauce to a simmer
generously add red wine, even shit wine's fine as long as it's not absolutely undrinkable
let everything simmer stirring occasionally until the sauce has reached a consistency you like
é wala

[Anonymous No.19588296]

>>19588259
>>19588281
you should add the wine after the meat and before the tomatoes to deglaze your pan and boil out the alcohol.

[Anonymous No.19588356]

when letting bread dough rise, how do you measure "when it's doubled in size"?

[Anonymous No.19588364]

>>19588356
visually. is this a joke?

[Anonymous No.19588373]

>>19588356
Put the bowl on a scale and tare it
Add the dough ball and weigh it
When the weight doubles, it's fully risen

[Anonymous No.19588756]

>>19588281
Beautifully concise and elegant.
WOULD

[Anonymous No.19588764]

>>19588356
For these braods, >>19588373
Is correct--Conventional method is poke your finger in it, if the deep dent stays, It's THERE.

[Anonymous No.19588790]

>>19588356
i have graduated dough buckets that work well when i start with a kilo of whole wheat flour

[Anonymous No.19588812]

>>19588790
>HAS own dough buckets
BASED...
Post your favorite fancy bread pic, plz.

[Anonymous No.19588871]

>>19588281
thanks
only tomato puree no crushed tomatoes or anything?

[Anonymous No.19588872]

If I sear the meat and prep all the vegetables etc. for a stew/roast/whatever that's going to be made in a pressure cooker could it be refrigerated for several hours before being put into the pressure cooker or would that fuck up the texture and/or flavor?
I'm trying to figure out a way to prepare food for my grandma who is too blind and feeble to cook. I used to stop by her apartment on my lunch break and put a pot of soup on the stove so all she had to do was turn the stove off and laddel it but my office moved and I'm no longer able to do this. I've tried using a croc pot but everything that came out of it was very dry and disgusting.

[Anonymous No.19589001]

What am I supposed to do with sun dried tomatoes? I bought a jar for reasons unknown and now they're just sitting in the cupboard because I don't know what they go with.

[Anonymous No.19589011]

>>19586940
jej

[Anonymous No.19589012]

>>19589001
put em on your broodwich

[Anonymous No.19589404]

>>19589012
>BACON IS EXTRA

[Anonymous No.19589445]

>>19589001
>I bought a jar for reasons unknown
I have to assume they are in oil then.
minced and in a cold pasta salad with Farfale, and Rotini (or whatever you prefer pasta-wise,) with a nice vinaigrette and possibly artichoke hearts, Fresh Mozz balls, Peppers and broccoli is my first thought, but if you'd just TASTE one, I'm sure you'd think of SUMTHIN'
Anyone ever had a grilled cheese with Mozz and sundried toms?

[Anonymous No.19589635]

>>19589001
what do you normally cook? include them with that.

[Anonymous No.19589643]

>>19588174
>you need to cream the sugar first fumduck
what sugar? is tahini some sort of oily sugar nut mix?

[Anonymous No.19589951]

>>19589643
KEK!
That was me that Flame was intendied for.
It's either a MASSIVE LALA HOMO FLOUNCY FAGGOT, or just some good natured ribbing--This IS 4Chins, yaKnow.
...ANd that was CLEARLY a cookie reference..
IDK...Mighta been MOSSAD.

[Anonymous No.19589982]

>>19589643
STILL TA...
I WAS going to poast some reply about HOW there are NO Savory dishes that I know of that would include a need for CREAMING BUTTER AND SUGAR together...
Then...
In the back of my head, a little voice spoke up and said
>"Yeah, but...WHATTABOUT honey or Brown sugar glazed HAMS?? HUH, SmartASS??"
>"WHATTABOUT a recipe that creams together LARD, Mushroom powder, Brown sugar and maybe some Cayenne to be smeared all over,(lovingly, gently...) the last half-hours worth of Mesquite or Hickory Smoked...SOMETHING?"
TFW I hoisted myself...dammit...What a petard..

[Anonymous No.19590668]

>>19589643
just a joke, but tahini is good in sweets

[Anonymous No.19590706]

>>19589445
Pasta salad sounds like it could be a good idea. I've tasted them before, but it was more of a sauce with pesto and fish. Tasted really nice though.
I might do that pasta salad after all. Thanks.

>>19589635
I'm a loser and basically just have chicken and a stuffed pepper every single night ;_; I was thinking about just chopping a couple up and throwing them in the rice, but I don't know if that's retarded.