I discovered an awesome...
- Thread starter Sinny
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LiFeNdEaTh
The Usual.
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i might try this out when i'm high
Yeah, you use reefer. We get it.
LiFeNdEaTh
The Usual.
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yes sir... hahah atleast you know a bit
sweepthefloor
see jane nurse
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I want some.
Phelia
in a submarine
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Yay, Sinny culinary tips! You are truly a delicious addition to my life 
I want you to host a cooking show wearing a really cute apron and nothing else.
Can't wait to try this. The scientist in me desperately wants to understand why hotter = creamier, and the adolescent boy in me desperately wants to giggle (and masturbate, all the time).
Sidenote: I'd like to get "hot beans" tattooed on the small of my back.
I want you to host a cooking show wearing a really cute apron and nothing else.Can't wait to try this. The scientist in me desperately wants to understand why hotter = creamier, and the adolescent boy in me desperately wants to giggle (and masturbate, all the time).
Sidenote: I'd like to get "hot beans" tattooed on the small of my back.
LiFeNdEaTh
The Usual.
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come on down to CT
MonaLittle
Elusive
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MmMmMmMm... Hummus.
MmMmMmMmmm
Will this thread continue to have cooking tips?
*subscribe*
MmMmMmMmmm
Will this thread continue to have cooking tips?
*subscribe*
sweepthefloor
see jane nurse
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I'm not back to work till Tuesday.
Sinny
Gnome where you want to
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Phelia!
I also wonder what the science is behind warm beans making a creamier dip. I wonder if it's that garbanzo beans are much more waxy at room temp, but that waxiness deterioates some when fully heated. Incorporating the beans into the dip while they are warm leads to easier blending of hot beans into the dip while if you wait until they cool, the waxiness prevents full incorporation? I have no idea, actually. I am just rambling having just finished a glass of really mediocre moscato and sitting here waiting for my toenails to dry and knowing I should really go outside and water my lawn before it gets dark. But I will sit here and eat my creamy dip and scroll through Netflix aimlessly looking for something cool.
Hi!
I also wonder what the science is behind warm beans making a creamier dip. I wonder if it's that garbanzo beans are much more waxy at room temp, but that waxiness deterioates some when fully heated. Incorporating the beans into the dip while they are warm leads to easier blending of hot beans into the dip while if you wait until they cool, the waxiness prevents full incorporation? I have no idea, actually. I am just rambling having just finished a glass of really mediocre moscato and sitting here waiting for my toenails to dry and knowing I should really go outside and water my lawn before it gets dark. But I will sit here and eat my creamy dip and scroll through Netflix aimlessly looking for something cool.
Hi!
garbage can
North by Northeast
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Thanks Sinny. I've bought hummus, but never made it.
Sinny
Gnome where you want to
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After the day you had? Get some protein in you! Way to fucking go. Srsly.
Also, let's all get matching "hot beans" tattoos.
LiFeNdEaTh
The Usual.
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what state your in??
Sinny
Gnome where you want to
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You know what I need? A falafel recipe. I make it from a mix. It's ok, but not stellar.
Gonna have pics of the Lebanese feast up soon at the other place.
gotsnowgotslush
skates like Eck
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Garbanzo bean loaf- served hot. Yum. Lots of veggies and spices.
Sinny
Gnome where you want to
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Recipe!
Fuck off. If you even think about attempting to try to even be nice to her, I will ban you. You need to earn the right to even look at her.
LiFeNdEaTh
The Usual.
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lol easy there willy wonka
MonaLittle
Elusive
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TY
*shrug* ok..."hot beans" it is.
I have one tat on my side rib cage. I will put the hot beans on my ass.
MonaLittle
Elusive
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Sinny
Gnome where you want to
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Sinny Hummus
2 cans garbanzo beans
3 tablespoons tahini
2 garlic cloves, to taste
Spices... cumin, smoked paprika, garlic powder, whatever you want
Juice of one lemon
2-3 tablespoons olive oil (I omit to make it more healthy)
Dump the beans, the entire can including the liquid, into a saucepan, cover and simmer for 20 minutes. In a food processor, combine tahini, garlic, spices, lemon juice and a little olive oil (if wanted). Add beans while still hot, draining all but a few tablespoons of cooking liquid. Reserve cooking liquid to thin dip, if you want. Blend the hell out of it.
2 cans garbanzo beans
3 tablespoons tahini
2 garlic cloves, to taste
Spices... cumin, smoked paprika, garlic powder, whatever you want
Juice of one lemon
2-3 tablespoons olive oil (I omit to make it more healthy)
Dump the beans, the entire can including the liquid, into a saucepan, cover and simmer for 20 minutes. In a food processor, combine tahini, garlic, spices, lemon juice and a little olive oil (if wanted). Add beans while still hot, draining all but a few tablespoons of cooking liquid. Reserve cooking liquid to thin dip, if you want. Blend the hell out of it.
LiFeNdEaTh
The Usual.
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hahaha awesome!
