Kayla’s Chat Thread

What’s your favorite Egg color?

  • Brown

    Votes: 10 12.3%

  • Dark Brown

    Votes: 20 24.7%

  • Blue

    Votes: 41 50.6%

  • Green

    Votes: 27 33.3%

  • Olive

    Votes: 15 18.5%

  • White

    Votes: 12 14.8%

  • Off-white

    Votes: 7 8.6%

  • Cream

    Votes: 10 12.3%

  • Other - please specify

    Votes: 7 8.6%

  • WE ARE STUCK WITH THIS POLL

    Votes: 16 19.8%
  • Total voters
    81
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@Akrnaf2
שלום בני
:highfive: בוקר טוב
I heard you're a fabulous cook! What do you like to cook?
I was wondering if you have any recipes for חומוס. I know it's eaten a LOT over there בישראל.
I like to cook Israeli food and I really like חומוס in particular.
:drool !חומוס טעים מאוד
.אני אוהבת לאכול חומוס עם פלפלים, קרקרים ולחם נאן
 
שלום אלי
"אין הנחתום מעיד על עיסתו"= the baker is not trustee sayings how much his bred is good, (This is up to the costumer to say!) I can't say that I am a good cook other should say it! :)
Look at this thread
https://www.backyardchickens.com/threads/ask-a-chef.1090656/
I cook EVERYTHING (everthing kosher that is!), I like to eat so try to cook the things I like, and in any cooking style existing.
For good hoomus: it is a fare amount not to big,( because no preservatives :sick is added it can't stay long in the fridge)
Ingredients:
1.250 gram of dry chickpeas (try to find the smallest! As small it is the beter it tast )
2. 100-150 grams of good Tehina.
3. Garlic
4. Parsley (not obligatory )
5. Fresh Lemon juice
6. Cummin powder.
7. Salt
M.O
Soack the chickpeas over night in plenty of cold water.
In the morning strains the chickpeas put them in a large pot cover them with a lot of cold water add 1 tbs of baking soda to the water, and bring to boil on high flame. Afther it came yo boiling reduce the flame to minimum and cook until you can crash a chickpeas between your finger to smooth past.
Strain the cooked chickpeas, and save aside a glass of the cooking water.
Put the cooked chickpeas in a food processor put the Thina inside, some salt, parsley, garlick ,lemon juice and the cummin ,start to process the mas with puls action, if it is to dry and hard, put inside some of the coocing water. When you have reached the wanted consistency
Tast and adjust seasoning, and NEVER forget to pore on your humus plate extra virgin Olive oil just befor eating it!
It can stay good for 3-5 days in the fridge.
You can Chang the chickpeas with mung been, lentils and almost any other legume out there!
 
Last edited:
Akrnaf2 said:
שלום אלי
"אין הנחתום מעיד על עיסתו"= the baker is not trustee sayings how much his bred is good, (This is up to the costumer to say!) I can't say that I am a good cook other should say it! :)
Look at this thread
https://www.backyardchickens.com/threads/ask-a-chef.1090656/
I cook EVERYTHING (everthing kosher that is!), I like to eat so try to cook the things I like, and in any cooking style existing.
For good hoomus: it is a fare amount not to big,( because no preservatives :sick is added it can't stay long in the fridge)
Ingredients:
1.250 gram of dry chickpeas (try to find the smallest! As small it is the beter it tast )
2. 100-150 grams of good Tehina.
3. Garlic
4. Parsley (not obligatory )
5. Fresh Lemon juice
6. Cummin powder.
7. Salt
M.O
Soack the chickpeas over night in plenty of cold water.
In the morning strains the chickpeas put them in a large pot cover them with a lot of cold water add 1 tbs of baking soda to the water, and bring to boil on high flame. Afther it came yo boiling reduce the flame to minimum and cook until you can crash a chickpeas between your finger to smooth past.
Strain the cooked chickpeas, and save aside a glass of the cooking water.
Put the cooked chickpeas in a food processor put the Thina inside, some salt, parsley, garlick ,lemon juice and the cummin ,start to process the mas with puls action, if it is to dry and hard, put inside some of the coocing water. When you have reached the wanted consistency
Tast and adjust seasoning, and NEVER forget to pore on your humus plate extra virgin Olive oil just befor eating it!
It can stay good for 3-5 days in the fridge.
You can Chang the chickpeas with mung been, lentils and almost any other legume out there!
Click to expand...
Some friends on BYC told me you are such a great cook. I'm sure you are, too! :)
Thank you so much for the recipe, and we don't use preservatives either! :sick
Thank you for the link to that thread! I will be checking that out most definitely!
I do like hummus with lots of extra olive oil! Extra virgin olive oil is a must have! That's the only kind I will use!
I've also made hummus out of pinto beans and lima beans, but I think chickpeas make the very best hummus!
Thank you Benny for the recipe! I'll certainly be checking out your other recipes! :)
 
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Morning Y'all :frow

I apparently got way behind yesterday....

Trimurtisan said:
Mornin y'all. :caf
Click to expand...
:frow:caf

Elly we foodies can be jealous of Benny... He has access to the best Olive oil on the planet. I have one can left from my collection that came from Israel.
 

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