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Hassouni

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Everything posted by Hassouni

  1. You may not like it too smooth, but in Arab countries, hummus is PERFECTLY smooth, and a bit thinner in consistency than Western-made hummus. That's the way I have to have it!
  2. It is - this is what came to mind when I read the thread
  3. Right, that's what I meant. What does having water in it while baking do?
  4. Yep, that's basically what my Zojirushi does. It's great!
  5. I grew up with a stovetop kettle, but during countless trips to and two stints living in Britain, the electric kettle was ubiquitous. I have to say, I kind of like the electric more. They're faster and less bother. In my apartment in DC, I have a 4L Zojirushi boiler, with settings for 212 (kind of), 208, 195, and 175 degrees. I use it exclusively now and am EXTREMELY happy with it. Boiling water at the touch of a button whenever I want it? Yes please!
  6. It does say "grown exclusively in Jamaica's Blue Mountains at a height of 4500 feet" It's not awful. I'll try a French press and see how that is. As for returns, I know it's a no-questions-asked policy, but do I need the receipt?
  7. TJ's has Jamaica Blue Mountain coffee for sale at $20 a canister. That's a better price than I've seen elsewhere, but I made some up today (Hario V60 style) and I wasn't blown away. I don't think I've had this kind of coffee since I started to appreciate subtlety and nuance in good coffee, but it just seemed a bit thin and wanting, which is surprising, given that every other single-origin (or nearly) coffee I've tried has a lot of character. Is that normal?
  8. My Souss tagine arrived and looks lovely. Question about seasoning. Should it be oiled and baked immediately after it's soaked? I didn't have time to do the second step after soaking yesterday so now it's more or less dried out again. Also, the info sheet that came with it from tagines.com says to bake it for 2 hours, but upthread, doesn't Wolfert say 10?
  9. Agh came very close to going to White Lyan just before Christmas. Tell us more?
  10. Hassouni

    Preserved Lemons

    Soooo is this mold:
  11. It's a $10 gift card for Amazon, if memory serves
  12. Well I've used my Blendtec a few times now and I have a question. It's the Total Classic, or Classic Total, or whatever the basic, cheapest one is. I'm quite happy with the results, but when making smoothies with berries, either fresh or frozen, the berry seeds haven't been totally ground up. I don't really mind it, but is that normal?
  13. Nong Shim is second to Myojo Chukazanmai in my book, but the latter tastes more "real"
  14. Myojo Chukazanmai. Not only are the noodles not fried, but rather dried the old fashioned way, but they come out with much better taste and texture. The flavors are far more interesting too. They have a really good shio flavor, and also a plain miso and spicy miso. A bit more expensive (a couple bucks per pack) but head and shoulders above anything else, and not much more than those big Nong Shim Shin Ramyun bowls.
  15. Dumb question: I don't have any of Wolfert's books...any good recipes for tagines? I have a ton of beef in the freezer, I'm fond of lamb, and I have a whole mess of preserved lemons I made.
  16. Well, ordered a 12" Souss...now the wait begins...
  17. Yes, no, and yes, as I've barely touched it! Tasting notes won't be for a couple weeks at least yet.
  18. Idea: reindeer shawarma. hmmmmm Also, I found reindeer to be much tastier than moose (elk). What's your take on that?
  19. Giant Peruvian Inca Corn (described here: http://www.whatsgoodattraderjoes.com/2014/11/trader-joes-giant-peruvian-inca-corn.html) these are like crack. Very Frito-esque.
  20. Death & Co favors pink grapefruit, for what that's worth. I pretty much never see white ones around here anyway.
  21. Why don't I make more of these...
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