Text 16261, 145 rader
Skriven 2011-10-02 21:49:04 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av HAP NEWSOM (1:123/140)
Ärende: Life, and other fantasies                                [1]
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Hi Hap,

On (26 Sep 11) HAP NEWSOM wrote to RUTH HAFFLY...

->  HN> I used a little backpackers Primus stove.
->  HN> very small, very light and very useful!
 HN> ->
-> Steve had one of those for a while. Trying to find fuel for it on HI was
-> a challenge.
 HN> ->
 HN> They run on kerosene...you can find that
 HN> just about anywhere...or alcohol! They'll
 HN> run on just about anything!

Unfortunately, it was a Camping GAZ stove, not a Primus that I had. It
was the type that used the pin and rubber ball seal to puncture the can
so that once it was installed, it could not be removed until empty. I
was having trouble finding the Camping GAZ cartidges for it. I then had
another one that used the cartridge with the valve so that it could be
removed. I sent that one out to my son in law when it became apparent
that I wouldn't be using it and he would be more likely to need it.

Here's another of our favorites, at least since we made our trip to
Israel in December 2009/January 2010.

Title: Hummus
Yield: 10 servings
Preparation Time: 15 minutes
Category: Ethnic
Cuisine: Mediterranean
Rating: 5/5 stars
Source: Popular Food From Israel by Ruth Sirkis

---
Ingredients
---
2 can garbanzo beans, (1 lb)
5 tbs lemon juice, fresh
6 tbs olive oil
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/8 tsp cayenne pepper (optional)
1/3 c Tahinah
 parsley (for garnish)

---
Instructions
---

Drain the garbanzo beans. Reserve about 2 tablespoons for use as a
garnish. Grind the beans twice through a meat grinder into a deep
bowl. Mix in the lemon juice and olive oil, one tablespoon at a time.
Stir well after each addition. Season with the garlic powder, salt,
pepper, paprika, and cayenne. Finally, add the Tahinah and stir well.
To serve, put a mound of about 3 tablespoons on the center of a salad
plate. Press the back of the spoon on the mound and turn the plate so
that the Hummus will be spread evenly all over the plate. Drizzle with
olive oil, sprinkle with red paprika, and garnish with a few whole
beans and a sprig of parsley.


---
Notes
---

Hummus is served as an appetizer, dip, or first course. It is usually
spread thinly on a salad plate and garnished with olive oil, a dash of
paprika, and a sprig of parsley. One is not supposed to use a fork to
eat the Hummus, but scoop it up with a piece of Pita bread instead.
Ingredients modification: Software would not allow for "dash" so 1/8
tsp used instead for the cayenne pepper measurement.
Instructions and notes modified from original. One can also use a food
processor to make the Hummus. If so, process beans until very fine.
When the olive oil, lemon juice, and Tahinah are added, it will
process into a smooth consistency.
We often change it, not making the Tahinah to use, but instead adding
some Tahini (sesame paste), fresh garlic, and the other ingredients
from the Tahinah recipe in rough proportion to what would be added
with the Tahinah. This recipe is flexible. We have not tried adding
many other ingredients since this one tastes good as is. However,
instead of sprinkling with paprika, I have sprinkled it with Chipotle
pepper.

Title: Tahinah
Yield: 6 servings
Preparation Time: 15 minutes
Category: Ethnic
Cuisine: Mediterranean
Rating: 5/5 stars
Source: Popular Food From Israel by Ruth Sirkis

---
Ingredients
---
1 1/2 c Tahini (sesame paste)
1 c water
1 1/2 tsp salt
2 cl garlic, mashed
1/2 tsp paprika
1/4 tsp pepper, freshly ground
 parsley (for garnish)

---
Instructions
---

Stir Tahini well if separated. Put Tahini in a deep bowl and add the
water in a slow stream, stirring constantly with a wooden spoon (or
use a food processor). Add lemon juice and stir until the sauce looks
white and homogenized. Add salt, garlic, paprika, and pepper. Stir
again.
Pour into a serving bowl or in 4-6 individual salad plates. Garnish
with a sprinkle of paprika and a sprig of parsley.
If you plan to use Tahinah for the preparation of other dishes, cover
tightly and keep in the refrigerator. When used as a Falafel topping,
mix in water until Tahina reaches consistency of a regular salad
dressing.


---
Notes
---

This is an all-purpose sauce that looks like mayonnaise. Use it as a
salad dressing, a topping for Falafel, a dip, or as the first course.
The thickness can be varied to suit the intended use. For a first
course, make it thick or for a dressing, make it thinner.
Instructions, directions, and notes modified from the original. Use of
a blender or food processor will speed the making of the Tahinah.


Additional note:  Garbanzo beans can be purchased dry, soaked and cooked
and then used in place of canned garbanzo beans.

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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 * Origin: Thunder Mountains Point (1:396/45.27)