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Spicoli43 said:
OK, STOP YELLING AT ME!!!

I'll make some Hummus already... I found a recipe for soaking the Boonzolas overnight and taking the shells off... Apparently the "authentic" way is to avoid using cans, but I know Zero about it... I gotta go to the food market that has bulk Bullwikis, and I have all the other ingredients except Tahini, which is cheap on Vitacost.

Expert, please chime in.
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I don't know...Bush has some good Garbanzos in a can...

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My experience with canned banzoids is they have to be boiled further to become mushy enough to make into hummus. Otherwise you get gritty hummus like in that picture. If you want to see what the real thing should look like, you could check out Google Maps photos from just about any hummus joint in, say, the Gaza strip (Palestinians make the best hummus in my opinion). Here's one I found somewhat at random: مطعم فطور وعشا · Beirut street, Gaza You don't have to pile all that extra stuff on top like they do in the pictures, but notice how smooth the texture is. They get it like that by boiling the garbanzos for a long time, probably with salt and something to make the water slightly basic/alkali. The really old-school places use a mortar and pestle instead of food processor.
 
Flyover said:
I don't think it needs to be a super powerful one, any food processor will do, so long as it's really a food processor and not a blender. A weaker one means you might have to run it longer, that's all.
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Ice laughs at it.
 
Flyover said:
My experience with canned banzoids is they have to be boiled further to become mushy enough to make into hummus. Otherwise you get gritty hummus like in that picture. If you want to see what the real thing should look like, you could check out Google Maps photos from just about any hummus joint in, say, the Gaza strip (Palestinians make the best hummus in my opinion). Here's one I found somewhat at random: مطعم فطور وعشا · Beirut street, Gaza You don't have to pile all that extra stuff on top like they do in the pictures, but notice how smooth the texture is. They get it like that by boiling the garbanzos for a long time, probably with salt and something to make the water slightly basic/alkali. The really old-school places use a mortar and pestle instead of food processor.
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Ok, here's the site I found that says to shell them..

https://www.themediterraneandish.com/how-to-make-hummus/
 
Flyover said:
Eddie, I don't understand. The funnel is meant to sit on the rim of the mug. If you just need a place to store the funnel when you're done making coffee, there are drawers and cabinets and such for that. This contraption merely takes up space on the counter for no reason. I object!
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It drips through the hole in the top block. I don't know why it's up so high unless it's so it will work with a carafe as well. $55.40 on Etsy

Flyover said:
I don't think it needs to be a super powerful one, any food processor will do, so long as it's really a food processor and not a blender. A weaker one means you might have to run it longer, that's all.
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That's why I think they meant high speed so it would be creamy rather than gritty. Why not a blender? They can be pulsed and mine can be ran at lower speed.
 
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If I were making one I would make it adjustable as some are. Then it could be used with cup or carafe. Actually the snobs have beautiful large (but unused) kitchens.

Etsy offers a variety of stands, some only cup high.
Coffee drip stands - Etsy

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Eddie_T said:
Why not a blender? They can be p
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I'm not sure, maybe they don't move the stuff around right, or the blades are too short and stubby, or not fast enough...but it never comes out right with a blender.

As for the coffee thing Eddie, I see some funnels don't have a "foot" to rest on the lip of the mug. In that case,fair nuff I guess. But most coffee cones do have such a foot.
 
If I had seen the stand concept before I got the Bonita I might have made a stand to permit a Tricolator cone to be used with a Braun carafe that for some reason I haven't tossed. It would be convenient and the cone looks like it belongs there if one doesn't get back to it for a while.

Tonight I am going to have Chinese orange chicken tempura from frozen. Instead of following directions and mixing sauce with chicken nuggets at the end I am going to use the sauce as a dip for the nuggets. If I don't eat it all immediately the nuggets won't get soggy.
 
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Mowed today for the first time this year. Ugh!
 
Flyover said:
The other day I did a quick visual inspection of my old broken sump pump to see if maybe something had simply gotten jammed in there and if, by dislodging it, I might have a working backup. (I was following the suggestion of someone here, I think @68bucks but I could be misremembering.)

I couldn't tell; the intake holes were small and there was some dried rusty stuff blocking my view. It was rusty and gross and I didn't have time so I set it aside for another day.

That day was today. I decided to partially disassemble it, thinking maybe I could get the cover off the bottom and get a good look in there.

I located three screws (really long threaded metal poles) holding the main part onto the bottom and loosened them. I heard a "gas escaping" sound and figured that was because of a pressure difference or something. Then once those screws were out I tried to jigger the body out of the base, and a kind of sheath came loose. It was full of water of course, which spilled out everywhere.

Only--April Fools!--it wasn't water, it was oil! All over my (osb-surfaced) workbench and my garage floor. So I got to spend a significant portion of my morning cleaning that up.

I did eventually get the base off to check for obstructions and there were none, so that increases the odds the thing is just plain broken anyway, but I didn't think I could get it back together and, uhh, properly lubricated again even if it wasn't.

For a second I considered taking it apart even more in case there's cool stuff I could salvage from it, but it was such an oily mess and I was kind of annoyed so it's back in the box waiting for trash day.
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Sorry could have told you it was oil filled. You just have to pull off the strainer on the bottom to see if it's jambed. You can just poke a screw driver in the impeller and see if it's free. If it is, no stones and probably no water in the motor.
 
I ate all the chicken tempura because I forgot to make rice. I do have a confession that I feel obliged to make · · · I used a pickle fork instead of chopsticks. However it worked perfectly for the dipping.
 
I am not mowing yet as ajuga is in full bloom. Ajuga and a small leaf hosta are gradually taking over my yard. That's good as I have too much shade for Zoysia and it's gradually fading away. The downside of ajuga is that hundreds of carpenter bees are feeding on the blooms. I am watching my fascia boards carefully to see if any are drilling. I also have some dwarf Mondo grass patches going but it spreads slowly. I need to help it spread but it actually being a lily rather than grass does not plug easily like Zoysia.
 
After seeding and fertilizing 4 times in the last month, I've really greened up and thickened up my front lawn. The down side is I have to mow it 3 times a week. I guess I've spoiled my own damn lawn.
 
{Quote}This crazy man isn't afraid of the hummus police OR the chopstick police!{/Quote}

With all the gas hummus produces they just trying to keep the climate safe by cutting down on all that climate change!
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I have several friends who share tickets to the Masters Golf Tournament each year.Those that carried the tickets yesterday may be the more fortunate ones weather wise. I don't understand it myself paying a premium to join that crowd. If I were the one that gets the tickets every year i would just scalp them for several thousand dollars and forget it.
 
Eddie_T said:
I have several friends who share tickets to the Masters Golf Tournament each year.Those that carried the tickets yesterday may be the more fortunate ones weather wise. I don't understand it myself paying a premium to join that crowd. If I were the one that gets the tickets every year i would just scalp them for several thousand dollars and forget it.
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I won't pay to see any sports in the woke era, but I have never understood watching people golf. That makes absolutely no sense to me, whether paid or free on TV.

Why is Golf on TV? Was the Knitting channel shut down?
 
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