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I have no life.
Sep. 29th, 2011 11:32 am...yeah, I done ponified Phoenix Wright. And Miles Edgeworth.
Sep. 29th, 2011
nominality
Sep. 29th, 2011 01:07 pmMade another big batch of hummus this morning, due to the usual September heat wave that discourages hot meals. Added in a bunch of extras: preserved lemon, Turkish red pepper paste, and herb-infused olive oil (left over from marinating feta a while back).
I'd bought a jar of the red pepper paste (ingredient list: red peppers and salt) last week or so, tried a bit as a bread spread, and came to the conclusion that it was really intended as an ingredient rather than a condiment. Eaten straight, it has a somewhat bitter, smoky taste. Added as an accent to a meatball recipe or to hummus = perfect. This was a mild paste, so there's very little kick to it-- there is a "hot" formulation, but I don't think I'll try it until this jar is depleted.
The preserved lemon was from a large batch I made over the summer-- about 1/4 lemon, unrinsed and subjected to the stick blender in the main bowl. I also added some of the extra lemon brine.
The color is a nice salmony orange, like fish roe. Very chunky texture, due to retaining all of the chickpea skins, not completely blenderizing the sesame seeds, and adding some extra seeds at the end. (I never buy tahini-- I always use a mixture of whole sesame seeds and sesame oil.)
I'd bought a jar of the red pepper paste (ingredient list: red peppers and salt) last week or so, tried a bit as a bread spread, and came to the conclusion that it was really intended as an ingredient rather than a condiment. Eaten straight, it has a somewhat bitter, smoky taste. Added as an accent to a meatball recipe or to hummus = perfect. This was a mild paste, so there's very little kick to it-- there is a "hot" formulation, but I don't think I'll try it until this jar is depleted.
The preserved lemon was from a large batch I made over the summer-- about 1/4 lemon, unrinsed and subjected to the stick blender in the main bowl. I also added some of the extra lemon brine.
The color is a nice salmony orange, like fish roe. Very chunky texture, due to retaining all of the chickpea skins, not completely blenderizing the sesame seeds, and adding some extra seeds at the end. (I never buy tahini-- I always use a mixture of whole sesame seeds and sesame oil.)