Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's for dinner?

The Bible also has a recipe for an abortion tea, Christians pretend never to have seen Numbers 5:11-31.

I also draw a line at peeling garbonzos, but there are now methods, heating with bicarb, to remove the skins. Might try it to see what whacko garbonzos are talking about, re smoothness. If you doubt that there are garbonzos, my name for chickpea fanatics, you should follow the Vega frenzy over AquaFaba, the juice from canned GBs, after someone notice that it could be used a eggwhite substitute, particularly in mixed drinks needing egg foam.They even had their own website for it aquafaba.com where you could donate to aquafaba research!

Aquafaba Homepage
Peeling garbonzo beans seems counterproductive anyway, as why would you want to remove an excellent source of fiber? (nature's little brooms)
Maybe its a foodie snowflake thing, like the princess and the chick pea.

So the major question is: Should you drain off the highly precious Aquafaba and sell it to Vegans, or use it to thin the hummus if needed? The vegans had a huge glut of the beans because they only wanted the aquafaba!

Should we drink the aquafaba? Straight up or mixed?
TAT

Hey TAT and/or PIA for that matter…an authentic highfalutin Loco Moco recipe from the grocery store chain we used to shop at when I was a kid. Foodland! has some great local Hawaii style recipes if anyone out there might be interested in such things.

The Portuguese Bean Soup and Oxtail Soup recipes are also good and huge Hawaii favorites. Then again perhaps too much meat for today’s sensibilities but they taste good and one could always make hummus with veggie sticks if one prefers that sort of thing. It’s funny, when I do voice to text Google will translate Hawaii into something not at all like Hawaii. PIA knows what I am talking about. “Over there” we pronounce it “huh whuh ee”, not Ha-wai.

PIA knows, or least his wife does. But I digress. TAT I present you with a real chit-kicking chest clutching Loco Moco “healthy heart” recipe:

Da Kine Loco Moco recipe

SO EASY to make at home! I used to cook up a dozen hamburger patties, and keep them in the freezer. I make brown gravy using Beef Base in a jar, butter, rice flour, and water. Takes about three minutes. (I use rice flour because my wife is wheat-intolerant.) We usually have cooked rice in the fridge. So pop the rice and hamburger patty in the microwave, while you whip up the gravy and fry the egg.

Voila: Loco Moco in less than five minutes! 'Ono you know!

My wife is on a no-ground-beef kick right now. That's the problem with being married to a Veterinary Pathologist! But she does say I can buy chuck roasts and grind them my self.

Ground meat of any sort is dangerous as far as food safety laws are concerned and must be cooked beyond what is usually palatable to make it safe.

Usually, only the outside of a piece of meat can get contaminated, the inside is pretty much sterile until it begins to autolyze and toxins begin to form.
The problem with ground meat is that the outside becomes the inside and there is no way to wash away fecal contamination.

Everybody that's anybody grinds their own meat.

What kinda curse do they put on men when they are unfaithful to their wives or their wives have feelings of jealousy?

F*ck the aquafaba, I thin the beans with bean juice, olive oil, or lemon juice, or even tahini. depending on how it tastes. I've got no use for vegans and their nonsense. The one stipulation I had about my roommate was that he could NOT be vegan.

I am naturally in complete agreement with Greger's Faqufaba damnation and analysis of the Vegan fanatical extremism, or I would never have lobbed such a softball across the dinner plate of another cocurmudgeon, particularly from his lawn!

TAT

"Tenderizing" means inserting contamination into steak!
We all agree on this autogrinding, but steaks used to be relatively safe as any surface contamination would likely be sterilized in the searing process. Not so when the processors tenderizers poke lots of little needles or blades into the meat injecting any surface contamination deep into the meat that will likely stay viable if only cooked to rare by conventional grilling. Those bugs will also happily proliferate inside the meat, waiting for their chance at you. You may not be able to tell if meat has been tenderized, if not labeled as such.
I would not buy tenderized meat, but if I accidentally did or someone asked me for advice, I would tell them that I universally use Sous Vide technology on all steaks and most chicken, as it is the safest way to ensure meat sterilization without totally immolating meat to well done terminal status, an insult to the meat! Its also the best way to cook them for taste and consistency!


TAT

I'm munching on a leftover lamb chop, cooked sous vide, seared in Tunisian olive oil, reheated in the air fryer. Yes, I got one and I love it!

My ex picked the chops up at Aldi, I don't know if they needle their meat but they were damned good little chops.