Mamma Mia said:"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:I made a chickpea dip yesterday, because I opened up a unlabeled can
yesterday, thinking it might be black beans. Has this ever happened to
anyone? 🙂
made the rice and beans tonight, with dried tomatoes and mushrooms and
onions n' garlic. mmmmm! especially with a splash of vinegar.
--
saerah
i know of someone that thought he was so clever and bought a whole lot of
wholesale stuff from a cannery. Prob was, no labels and he got it all mixed
up. Each time he opened a can, could have been tinned fruit, or baked beans
or anything!
what else did you put in your chick pea dip? mine always turn out dry and
bland. I guess EVOO is the answer, but i was tyring to keep the fat content
down
chris
This can was from last year when I worked as a grocery stock clerk and
we were allowed to take unsaleable merchandise home, if we went through
the proper channels. Great arrangement for a foodie like me, especially
since this was a place that has quality products. I mean, if you are the
one who accidentally sliced open a package of pasta, you know how long
it has sat opened 🙂 I also used to take like, a gallon of dated-that
day yogurt to make yogurt cheese and starter for pickled things every
few weeks. Once, the freezer broke down in the seafood case, and
everyone took home bags of stuff. ah, memories...but I digress.
I'm out of olive oil. I rinsed the chickpeas, mashed them up with two
big minced garlic cloves, a few splashes of (soybean, I think) oil,
lemon juice, hot sauce and salt and pepper. I ran out of leftover
hamburger buns to eat it with, so I sprinkled on some black sesame seeds
and ate the rest out of the bowl 🙂 I only used maybe a few tsp. of oil
(if that. I wasn't really measuring though) for one 15 oz can of
chickpeas. I let it mellow in the fridge for an hour so it would have
extra garlicky goodness.
(I am sure that at this point, I am permenantly safe from vampire
attack. All hail allium sativum!)
--
saerah
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