Nice People Thread No. 15, a Cyber Summer

CKhalvashi

We think very possibly that Russia are going to win, which may cause some interesting stirs from certain people.

Expecting the voting to be very close at the top, with several to choose from.

Generali

vivatifosi wrote: »

I want to hear everyone's hummus production methods now, and whether you use tinned chick peas. I haven't made it before and it struck me as pretty simple. Do you ever add any flavours?

Thanks in advance everyone.

Can of chickpeas, a couple of good tsbs tahini, 3-4 garlic cloves, the juice of at least 1 lemon, a small wine glass of olive oil (about 100mls). Whizz it all up. Add a double shot measure (50mls) water a whizz it again if you like it smoother. Balance out the oil/lemon/salt/pepper balance by tasting and adding where needed.

Then you can add in other flavours. Cumin is the classic. I like to use paprika instead. You could use roast garlic instead of raw I would imagine, you'd probably want to double the quantity at least.

I don't know whether herbs would work or not. They might be too subtle.

I made salsa verde for the first time at the weekend to have with a nice bit of trout. Flippin' gorgeous. So good that Mrs Generali had it with roast lamb the next day!

vivatifosi

CKhalvashi wrote: »

Agreed, but I still think that a) TVR shouldn't have said they'd pay and not paid, and b) the EBU could have handled it a lot better.

Although with the issues with flags, maybe the Romanian flag is allowed now, too

I've got one you can borrow if you're going

EBU could do everything better ha ha. They are about as well run as FIFA.

I heard all flags of past and present nations are allowed, plus the EU flag, plus the rainbow LGBT flag. Though ISIS flags are banned. I wouldn't have thought Eurovision was must see viewing this year.

We aren't going. We had hotel booked and provisionally flights, but there were no tickets available as they all sold out immediately. So we gave up both, now we can get tickets, but not flights or hotels (at a reasonable price) :mad::mad:: everything of course available if you have the budget of a Russian oligarch.

Petra Merda is a hoot. Sad not to see her hosting.

vivatifosi

Thanks Gen. The salsa sounds good too. I had fresh salsa yesterday and it was divine, nom!

Generali

It was the herb salsa verde not the green toms one.

It's anchovies, garlic, gerkins, capers, mustard, vinegar, olive oil and lots of chopped herbs (I did mint, parsley and basil).

ivyleaf

Thanks for the hummus recipe Gen, I've bookmarked it. Never tried hummus except the time I came across it in a wrap I bought at the V & A's restaurant, but it was yum.

As for the salsa verde, it sounds a lovely combination of flavours, though I'd have to make sure OH didn't find out about the anchovies

Generali

ivyleaf wrote: »

Thanks for the hummus recipe Gen, I've bookmarked it. Never tried hummus except the time I came across it in a wrap I bought at the V & A's restaurant, but it was yum.

As for the salsa verde, it sounds a lovely combination of flavours, though I'd have to make sure OH didn't find out about the anchovies

LOL.

Quantities are:

5-6 anchovies
1 medium gerkin
A dozen or so capers
2 cloves garlic
1 tsp mustard (Dijon for preference)
2 tbsp red/white wine vinegar
100mls olive oil
2 good fistfuls of flat leaf parsley
1 handful basil
1 handful mint

TBH you can replace the basil and mint with any herb. If you have a herb garden then you could use any of what the French call fine herbes, the soft, leafy, fine tasting herbs like parsley, tarragon, mint and lemon balm.

You chop all the things you can chop up with a big knife and stick them in a jam jar (having made sure to eat all the jam first) and give it a good shake.

That's the recipe I followed but TBH I think it could have had a bit less vinegar in it or/and perhaps a little sugar or honey, just a smidge.

If you make it then ask OH to name the ingredients. I'd be amazed if he could pick the anchovies. Anchovies are really good spiked into roast lamb too.

Generali

PasturesNew wrote: »

Never made hummus, hardly ever even eaten it. My only exposure to it has been that my sibling would buy some occasionally, so I'd be aware of it while Xmas food shopping with her.

It's OK .... but I'd never buy it as a whole tub of it + whatever you dip into it = 1000 calories on a snack/nibble you won't even notice you're eating.

As for making it - too many odd ingredients I've no other use for, plus no food processing machine, plus see note above about calories.



Happy to eat it if I were somewhere and it were sitting there on a buffet table. Not going to bother otherwise.

About two years ago the total area of land put to growing chickpeas exceeded that set to tobacco in the US for the first time because of hummus bothering.

TBH I am pretty ambivalent about shop bought hummus and making it is nice but the washing up is a PITA. I probably make hummus once every 2-3 years.

oldandhappy

hot cross buns I excel at and belgium buns but gone off the cherry on top since seeing a prog how they are produced...:eek:and I could eat themby the tub at once time along with a jar of sweet mincemeat:j

oldandhappy

PasturesNew wrote: »

Never made hummus, hardly ever even eaten it. My only exposure to it has been that my sibling would buy some occasionally, so I'd be aware of it while Xmas food shopping with her.

It's OK .... but I'd never buy it as a whole tub of it + whatever you dip into it = 1000 calories on a snack/nibble you won't even notice you're eating.

As for making it - too many odd ingredients I've no other use for, plus no food processing machine, plus see note above about calories.



Happy to eat it if I were somewhere and it were sitting there on a buffet table. Not going to bother otherwise.

My husband says I need a little retraining.....you 100% do:rotfl: