Text 23187, 90 rader
Skriven 2007-11-21 09:27:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: meat eatin'
=======================
On 10-31-07 DALE SHIPP Scribbled to RUTH HAFFLY about Re: meat eatin' 

DS> ML> I'd eat shredded cardboard if it had soaked up a lot of bacon
DS> ML> fat.

DS> RH> I get enough fiber in my diet without having to resort to
DS> RH> cardboard as a suppliment. I don't think I would want to eat it,
DS> RH> even soaked in bacon fat.

DS>  We cook our bacon in the microwave.  Gail puts it on a ribbed tray,
DS>  paper towel below and above the bacon strips.  She usually does
DS>  about 10 slices, 1 minute per slice plus a minute IIRC.

DS>  When it is done, the paper towel is saturated with cooked bacon fat
DS>  and is nice and crisp.   I've sometimes wondered how it would
DS>  taste:-}}

You'd not need to make sure you took extra fibre. Ought to be plenty 
salty and bacon-y good, though. Certainly no worse than Bac-Os

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Chickpea Hummus
 Categories: Spreads, Beenz, Citrus
      Yield: 1 servings
 
      1 lb Fresh chickpeas
      1 md Lemon (Meyer); juiced
      1 cl Garlic; fine mince
    1/2 bn Cilantro; stems discarded,
           - coarse chopped; more whole
           - leaves for optional
           - garnish
    1/2 c  Well-stirred tahini
      3 tb Fruity extra virgin olive
           - oil
           Salt & fresh ground pepper
      1 tb Toasted cumin seeds (opt)
 
  From Elisabeth Schwarz, executive chef at the Restaurant at Wente
  Vineyards in Livermore. Using fresh chickpeas adds a delicate hint of
  sweetness to the spread, which is a vibrant light green. Alert guests
  that it is not guacamole.
  
  Shell chickpeas; discard skins. Place chickpeas in a steamer and
  steam, covered, over boiling water 18-20 minutes until tender but not
  mushy (taste one after 15 minutes of steaming). Remove steamer
  basket, run cold water over chickpeas to stop cooking; let cool 5
  minutes.
  
  Place chickpeas in a blender or processor. Add lemon juice, 1/2 clove
  of the minced garlic, chopped cilantro, tahini and 2 tablespoons
  olive oil. Season lightly with salt and pepper. Process with on-off
  bursts until mixture is pureed, adding third spoon of olive oil if
  needed.
  
  Taste and add more garlic, lemon juice and salt and pepper as desired,
  keeping in mind that garlic flavor will intensify as the spread
  stands. Add cumin seeds if desired.
  
  Cover and refrigerate at least 1 hour and up to 1 day. Re-taste for
  seasonings before serving; decorate with additional cilantro leaves.
  Serve with pita triangles or Middle Eastern-style crackers, or add a
  small amount to the filling of pita sandwiches.
  
  Yields about 1 1/2 cups
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 September 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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