yep. it’s slang for a place that sells (mostly/just) hummus in Hebrew.
fun fact, an underground poker club is called a Party-ya.
Yeah, bottom of the pita sprung a leak about 3/4 of the way through, but the thing was so darn good I didn’t mind the mess.
This sounds good, I recommend adding a little sour cream as well it makes them nice and fluffy.
Made an impossible burger for the first time. Smelled and felt like dog food. Seared easily on a flat griddle. Seared to a nice color which was useful because otherwise I’d have no idea when it was cooked. Cooked both sides twice like I usually do.
With bbq sauce and a little jalapeno cheese you’d be forgiven for mistaking this for a fast food meat burger. The texture is very similar to meat and clearly the focus of their hard work. The taste is akin to a cheap frozen burger.
If this were the only option for burger meat I could see most people eventually making the transition. It feels like synthahol but for a lot of people that isn’t a bad thing.
How many eggs is that? 4?
3 big, brown, organic, free range eggs. I alternate between eggs and tofu scrambles.
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You have any tips on tofu scrambles? My execution of them thus far has been edible but not great.
It’s a tofu scramble. Edible is the high mark! 
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I mainly follow this recipe. I dice 1/3-1/2 of one red onion, cook it with s&p in olive oil over med for 5 minutes. Roughly chop curly kale. Add it to onion, season, cover and cook for 3 minutes. I usually just squeeze out the water of the tofu with my hands and paper towels, since I’m crumbling it anyway. Uncover, move kale and onion to one side of pan, add the naked tofu to other side. Cook it for 3 minutes. Then add the dry seasoning (thinned with water) to mostly the tofu and the rest to the veggies. Mix it all together. Cook on medium for 5 minutes or until most of the water is cooked off.
I refrigerate it and have 4 servings out of 1 block of tofu. I have two pieces of avocado toast with it every morning.
ETA A lot of people swear by black salt for the “eggy” taste, but I just use a little more Tumeric. I had the last portion last night in a burrito from ~a week ago and it still tastes pretty great to me. I think tinker with the seasoning part to find your desired taste. And get out as much water as you can from the tofu.
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Appreciated. I was using those ingredients, but my process needs to be cleaned up a bit. I was hand squeezing the tofu without towels. Hopefully that along with initially cooking the tofu separate from the veggies and using water to turn the spices into more of a sauce that’s added to the pan should lead to improvements in quality.
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There’s a reason to put this idea in either of 2 threads, but I’ll start here.
I want to experiment with cannabis-cured salumi. Imagine coppa or prosciutto that gives you a buzz. This is a lolproduct idea that I have been thinking about for several months - I’m a recreational ganja consumer and, probably more importantly for this idea, have ~10 years professional experience in butchery and cooking. I have much less experience with curing meats; this is because restaurants and butcher shops can’t just cure their own meat and sell it, they need HACCP plans and city/board of health approval and oftentimes the USDA has to get involved (if it’s wholesale distribution). I do understand how to cure meat, though.
What I think I’d like to do is create a cannabis curing salt and spice mix that I can rub on a pork loin or coppa, then hang for a handful of months. If I succeed in what I’m imagining in my head, I’d slice a handful of pieces paper thing and experience two sensations: the great smell/olfactory joy of good bud and an actual buzz from a small dose of THC.
What is your reaction to this? Does it sound like something you’d want to try? I’m probably going to try something on the simpler side and buy a pork tenderloin or coppa muscle from a butcher and give it a shot at home. To start, I’ll need to do a bunch of research on how to actually infuse THC into/onto (?) salts and spices.
The other idea a I had was to try a cannabis-washed cheese. Like, ever heard of Drunken Goat Cheese? It’s washed in red wine. Imagine a Stoned Goat Cheese.
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sound interesting, but I prefer to just eat my pot chocolate as a dessert.
I’m sure some stoner chef dude has tried your idea before. Have you done any googling?
Ever since the KFC Double Down came out, I’ve been obsessed with the idea of sandwiches that use something in the place of bread. I finally got around to attempting one of my ideas: the fried green tomato BLT.
It’s simple. Use fried green tomatoes as your bread. I chose to make comeback sauce (sort of a dumbed-down remoulade) to use in the place of mayonnaise. My layers from the bottom up were: fried tomato, comeback sauce, lettuce, fresh non-green tomato, bacon, more comeback sauce, another fried tomato.
The first one I made fell apart. The tomato was squishy and more or less exploded in my mouth upon the first bite. The second one held its shape better, but could have been firmer.
I should add that this was my first time ever making fried green tomatoes and it’s been at least a decade since I last ate any, so I have no idea if I did them right. Given the point in the calendar, I am fairly certain that I screwed up by ending up with ripe heirloom tomatoes that are green rather than unripened tomatoes. It’s also possible that I just need to let the tomatoes cool for longer after frying and the second was better simply because it had been sitting longer.
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After @yuv mentioned making homemade hummus, I figured I’d take a shot at making some for the first time as part of my ongoing effort to appropriate his culture. Tastes so much better than store-bought, dirt simple to make.
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The critical jew in me will say the color and texture seems somewhat off in the picture but as you mentioned, just grinding decent chickpeas with good tahini will make for a far better product than any store brought Hummus.
Yeah, I was disturbed by how white it is, but it tasted great. idk what’s supposed to give it the proper color.
You use chickpeas out of a can? I mean, no hate, it’s what I’d do, but maybe the difference in color is canned vs. starting from dry.
Dry chickpeas are incredibly cheap. I made a triple batch of the falafel recipe I usually bake, but fried them. Tastes so much better fried, but it’s such a hassle and a mess. I’m considering getting an air fryer. No idea how falafel turns out in that.
Tonight’s leftover falafel use; pitas. Buffalo hummus, spinach, feta, cucumber avocado yogurt dressing, red onion. 10/10.
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