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cshenk cshenk is offline
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Default Boiling or simmering raw sausage links

wrote in rec.food.cooking:

> Sorry to carry on, but speaking of hummus, I made some today, good
> for the next 6 days, 7 meals in all. I use two cans of progresso
> chick peas, rinsed. While rinsing I rub the beans between my hands
> and the skins peel off. I then dump the water into a strainer
> sitting over a pot. I do this about 6 times till nearly all the
> skins are off. Then I put the beans in a pot and simmer them even
> though they are already cooked.
>
> While the beans are heating I dice up about 6 big cloves of garlic
> and add them to some salt in a mortar (or is it a pestle?). I go the
> old fashioned way. It takes about 200 turns of the wrist to grind
> the garlic into butter. Then I add about 7 tablespoons of tahini to
> the beans - 2 20 oz cans, 40 oz in all. I stir it till it hardens.
> Then I add half a lemon and stir some more. Then more lemon. Then
> some cold water till I get the consistency I want. I then remove the
> beans from the heat and mash down with a potato masher. Then I
> removed the mashed beans from the pot and put them on a huge plate
> and fine mash them with a fork. I put the beans in a rubbermaid
> container and add the tahini mix spoonful by spoonful till I get the
> right consistency. I have to admit it, I do make pretty good hummus.
> Mine is not so much a dip as a meal. Kind of thick. Each day I put
> some on a plate along with some pre cooked chicken breast from Whole
> Foods, some oranges and cucumbers cut up along with some cold cooked
> sweet potatoes surrounded with olives. I eat it with toasted flat
> bread. It's a great dish if I must say so myself. I don't use much
> chicken. A half pound will give me 4 or 5 portions when put on a
> plate with hummus. I also put score the top of the hummus with a
> fork and drizzle some olive oil onto it along with some cayenne
> pepper. It's a pain in the butt making it, but once done it's good
> for 6 days, 7 meals in all, with no work other than slinging the
> stuff together on a plate. Thanks for bearing with me on this.
>
> TJ


Smile, easy thing to do there! I've only made hummus a few times but
the recipe seems close. Your use of meat as more of a garnish matches
my home's eating. We aren't vegetarian by any means, but normally meat
here is 3oz or less a day unless it's fish in which case can be upwards
of 8oz serving.

On the gear, the: mortar (or is it a pestle?) bit? The bowl like part
is the mortar and the masher part is the pestle.

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