Hummmuss

Okay My Little Friend you have nagged me long enough to put this post up.  I have usually been against posting a recipe for this because there are so many on the net already why put mine up, but okay.

Here you go.

First get your chic peas, you should get the dry ones, because they are way cheaper and you can control the salt intake.  I put mine in the croc pot, cover with water turn on and in the morning they are done.  Now here is the secret that no one tells you, you have to put them in the food processor while they are hot.

If you cool them your puree will be chunky.  That is it, that is the whole deal.

So strain them and put them in the food processor and process away and yes it is now a processed food so if you care about that stuff get off your high horse or stop reading.  If you do not strain them your dip will be soupy, you can always add liquid at the VERY END, i.e. the VERY LAST THING YOU WILL ADD.  I generally do not add any I use olive oil because it works better and doesn't separate.

Moving on.

Now comes the fun, you take equal amounts of tahini and olive oil and mix them together in a smaller food processor.  This is another one of the tricks I learned about from a food magazine that Father Ox pulled out of the trash and gave to me.  This makes it so you do not have to keep track of both you just add the mixture a little at a time until it tastes the way you like it.

Now is when I like to add the lemon juice, and when I say lemon juice I mean fresh squeezed lemon juice not that filth you find in a plastic lemon. If you want to use that filth don't, it is an abomination and if you are going through the effort to make this yourself you might as well do it my way (the right way).

Now that you have added the lemon NOW add the salt, and it doesn't have to be fancy pants salt.  You add it to taste however you want. I add it last because I wan the flavor of the dip to be built on the peas, oil, tahini and lemon juice, NOT THE SALT.

If your dip is dry you can add olive oil, I don't care what type you use, whatever makes you feel better about yourself works for me, just as long as I don't have to hear about it.

Now I do not include the amounts of ingredients because I have tried many times to figure it out and it never works even with a scale so you have to use your tongue.

So to recap the essential tricks are make the puree while the peas are hot! hot! hot!
Pre mix the tahini and olive oil.
Add lemon juice (see above for rant)
Add salt for taste and olive oil to smooth out the dip.

Now see if you can convince someone you bought it at the store.

Crepes

I have heard you need special pans to make crepes or buy a special stone and you might need to if you're not smart enough to use a regular pan, but if you can't use a regular pan you probably should not be using the stove unsupervised.  

Good luck

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  1/2 teaspoon vegetable oil
• 1 cup (5 ounces) unbleached all-purpose flour
• 1 teaspoon sugar, plus 8 teaspoons sugar for sprinkling
• 1/4 teaspoon table salt
• 1 1/2 cups whole milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled

INSTRUCTIOn

You can oil your pan if you want or use clarified butter if you really want to do the job right. Make sure you heat your pan the whole way before you try making the creep

IN REALITY YOU PROBABLY DON'T NEED TO BUTTER THE PAN IF YOU ARE USING A NON STICKY PAN.

WHILE SKILLET IS HEATING, WHISK TOGETHER FLOUR, SUGAR, AND SALT IN A BOWL. IN A SEPARATE BOWL, WHISK TOGETHER MILK AND EGGS. ADD HALF OF MILK MIXTURE TO DRY INGREDIENTS AND WHISK UNTIL SMOOTH LIKE A CRIMINAL. ADD BUTTER AND WHISK UNTIL INCORPORATED. WHISK IN REMAINING MILK MIXTURE UNTIL SMOOTH LIKE A CRIMINAL.

USE A SMALL AMOUNT OF BATTER TO MAKE SURE YOU HAVE THE PAN AT THE RIGHT TEMP AND COOK A MINI CREEP.

POUR IN BATTER JUST ENOUGH TO COVER MOST OF THE PAN, NOW PICK UP THE PAN AND MAKE THE BATTER ROLL AGAINST THE EDGE TO MAKE IT THIN.  COOK UNTIL YOU ARE ABLE TO FLIP THE CREEP.  FINISH COOKING ON THE OTHER SIDE AND ENJOY.

MULTIPLY BY 4 FOR FINALS BREAKFAST.

Marshmallows

Homemade try em out, look up America's Test Kitchen on youtube for full instructions.

Add 120g water to 25g (4 packets) gelatin and let sit in mixer bowl.

In a pan bring to boil this mixture 240F or soft ball in candy making.

115g       1/3cup corn syrup
480g       2 cup sugar
120g       1/2 cup water
1/4 tsp salt

Put into blender and put on high until it it warm pour in a 9x13 lined with tinfoil and sprayed with oil.

Add flavor before it  cools

4 tbs of cocoa

Let set up over night and coat with mixture of 1part corn starch and 1 part powdered sugar.

Hummus

Garbanzo Beans drained 425g
Lemond Juice 20g
Tahini 55g

Add other spices
Whole deal is 800 Kcal

Stacy Thompson Cookies

Finally after years of thinking I posted this I will throw this recipe up.

I'll put photos up before I graduate from Big Red with my MD.

2 Sticks Butter1/4 c sugar
3/4 c brown sugar
2 eggs
1 vanilla pudding mix
1 tsp vanilla
2 1/2 c flour
1 tsp baking powder
1 bag choc chips

BUTTERMILK PANCAKE FLAPJACK

I love making pancakes for people, or at least mixing up the batter and having the Wife cook them, which I have recently been schooled on so I can do it.  I can't count the times I have been without my recipe and have to search the inter webs for it, so I have posted it on my blog where I can find it while traveling.

I used to have a waffle recipe that involved whole wheat flour, but when I had some pancake batter left over I made a waffle with it and thought it was better than the waffle recipe so I now use pancake batter for both.

Here are the instructions for making them.

First of all, if you don't have buttermilk go buy some, or you can ruin the pancakes by trying to substitute with other substances.  Dry buttermilk is nasty for this, go buy some. Vinegar and milk doesn't work either, go buy the real deal or just stop reading this now.

IF YOU DON'T HAVE FULL FAT BUTTER MILK GO BUY SOME!!!

Mix Wet (All ingredients should be at room temp, eggs, milk) melted butter
Mix Dry Separately

Fold Dry into Wet, you want a lumpy consistency, which is why you don't mix them, YOU FOLD THEM.

LET ME SAY THAT AGAIN, FOLD THEM TOGETHER, don't mix out all the lumps or you'll ruin them like he who shall remain nameless did.

Now let the batter sit for a MINIMUM of 15 minutes.

Your batter should still be lumpy, ITS OKAY, it is SUPPOSED TO BE!

If you're batter isn't lumpy you've ruined it and the pancakes won't rise.

Now you throw the batter on the griddle and make flapjacks.

4 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon salt

6 tablespoons sugar

5 large eggs

4 cups buttermilk (at room temperature)

1 stick butter melted

Note to self, this recipe is doubled.

Multiply the current recipe as written by 2.5 for a group of 20.

I Won't Take the Credit

Medical School at Big Red has really put the hurt on this blog.

I had some time between exams and tried this out.

This woman is awesome, and so is this drink.  It's one of those things in life that is worth the hassle, but it is not really that much of a hassle to make.

Check out her other videos too, they're amazing.