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Old 04-04-2016, 03:03 PM
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Default The "what can I use this for?" thread

I went to Paris recently and bought some mint syrup, as I remember my French teacher telling me years ago about this syrup they had called diablo menthe, and how it was nice with lemonade and ice cream.

Trouble is I have neither of those things on a regular basis. What else could I use this for?


I'd also love a suggestion for my stray tin of chickpeas.
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Old 04-04-2016, 03:07 PM
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Originally Posted by MooMoo View Post
I went to Paris recently and bought some mint syrup, as I remember my French teacher telling me years ago about this syrup they had called diablo menthe, and how it was nice with lemonade and ice cream.

Trouble is I have neither of those things on a regular basis. What else could I use this for?


I'd also love a suggestion for my stray tin of chickpeas.
how close it is to creme de menthe? My first thought is put it in your bar.
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Old 04-04-2016, 05:32 PM
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I'd also love a suggestion for my stray tin of chickpeas.
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Old 04-04-2016, 06:05 PM
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Mix it with seltzer water? Could make a nice refreshing drink.

We make this smoothie-ish thing from Johnny Wander a lot in the summer, maybe you could substitute the syrup for the mint leaves?

As for the chickpeas, we just got this recipe for pasta and roasted chickpeas, haven't tried it yet but it looks good!
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Old 04-04-2016, 06:39 PM
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my answer is always going to be hummus.
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Old 04-04-2016, 07:20 PM
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roast and crush some garlic, boil and mash* those chickpeas, add some tahini and maybe a little olive oil, mix it all together, get some pretty damn good hummus

* alternately just stick everything in the food processor, to get it smoother

other things to do with your mint syrup: add it in as flavor to some merengues, put it in a chocolate mousse, use it as a flavoring to selzer water (or a hard cocktail), and maybe -- just maybe! -- make a mint-almond cheesecake (or cookies! oooh, mint and almond cookies).

or you can just use it to flavor your coffee in the morning
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Old 04-05-2016, 03:53 AM
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Thanks for suggestions! The mum's participation really makes that video, haha. I guess I might try my hand at some hummus, but does it really need tahini? As it's not something I readily have it would mean buying another ingredient which may eventually become superfluous.
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Old 04-05-2016, 04:12 AM
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Quote:
Originally Posted by MooMoo View Post
Thanks for suggestions! The mum's participation really makes that video, haha. I guess I might try my hand at some hummus, but does it really need tahini? As it's not something I readily have it would mean buying another ingredient which may eventually become superfluous.
I'd say feel free to leave it out. All you really need is chickpeas and a food processor. Anything else is just for flavor.
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Old 04-05-2016, 04:36 AM
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hummus without tahini is a sin as far as I'm concerned
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Old 04-05-2016, 07:47 AM
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I'm a big fan of a simple chickpea curry served over rice. Something like this one.
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Old 04-05-2016, 01:01 PM
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hummus without tahini is a sin as far as I'm concerned
A man after my own heart.
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Old 04-05-2016, 08:11 PM
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Quote:
Originally Posted by mopinks View Post
hummus without tahini is a sin as far as I'm concerned
Correct. It's not even hummus any more without the tahini!

If you're concerned about finding usage for tahini, I would suggest also looking into mutabbal. It's kind of like hummus, except with roasted eggplants instead of chickpeas. You can otherwise mix certain amounts (to taste) of tahini with syrup/molasses to make an excellent bread dip/spread.
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Old 04-05-2016, 08:46 PM
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If you have too much tahini, just make MORE HUMMUS.
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Old 04-06-2016, 06:53 AM
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Chana Masala

e: for chickpeas not the syrup.
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Old 04-06-2016, 12:48 PM
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Quote:
Originally Posted by Hazama Kuro View Post
mutabbal
I was like "hm, is this another name for baba ganoush?" and yes it is. I think it's better if you can get the eggplant smoked a little (does the UK have a charcoal grilling season like in the US, given its regularly inclement weather?) but just roasting it before processing it is good.
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Old 04-06-2016, 12:56 PM
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They're only the same in the sense that they both constitute of roasted eggplants and garlic, but the changes (e.g. no other vegetables and the addition of tahini in mutabbal) make them really distinct. Or at least, that's how we always make it.

Baba ghanoush is great too though.

EDIT: Looks like most of the internet is convinced they're the same dish, but I'm pretty certain they're distinct...oh well.
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Old 04-06-2016, 01:10 PM
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Certainly I see nothing wrong with "roasted eggplant, garlic, and tahini" as a thing to make irrespective of any disagreements of what to call it

I'll save us all the next couple posts in this thread btw
"But now I have left-over eggplant" MOUSSAKA
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Old 04-06-2016, 02:06 PM
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I think, especially in America, any mashed eggplant thing is just considered baba ghanoush.
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Old 04-07-2016, 08:39 AM
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Quote:
Originally Posted by muteKi View Post
I'll save us all the next couple posts in this thread btw
"But now I have left-over eggplant" MOUSSAKA
May I also recommend Mirza Ghasemi? I would say this too but I'm unsure of the availability of kashk in other countries.
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  #20  
Old 04-07-2016, 03:50 PM
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Star fruit
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  #21  
Old 04-07-2016, 04:26 PM
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I've never really found a use for it past cutting it into aesthetically pleasing shapes and eating it as is. :T I guess you could juice it?
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Old 04-07-2016, 04:27 PM
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Star fruit
Eat it raw as fast as you can. It tastes delicious!
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  #23  
Old 10-16-2016, 09:29 AM
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I bought 00 flour (turns out it's zero zero, not "oooh" flour!). Now what? I can do pizza, sure, but can I do anything else (within my capability) with this? Breads, cakes?
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  #24  
Old 10-16-2016, 10:57 AM
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00 flour is intended for making pasta. So try that?
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Old 10-17-2016, 02:49 PM
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To mods: would like to request thread renamed to Talking Time Helps MooMoo Cook
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  #26  
Old 10-17-2016, 07:37 PM
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I have a big jar full of something I don't recognize. I think it might be tapioca pearls? They're small, white pellets just a few millimetres in diameter. I inherited the jar a few years ago and I don't know what the stuff is and what to do with it. Any suggestions?
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Old 10-17-2016, 08:27 PM
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Something like this?



Went with large pearls to better compare texture
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  #28  
Old 10-18-2016, 05:42 AM
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yeah, but tiny.
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  #29  
Old 10-18-2016, 12:12 PM
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Quote:
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To mods: would like to request thread renamed to Talking Time Helps MooMoo Cook
Not my fault no one is joining in.

Quote:
Originally Posted by Büge View Post
I have a big jar full of something I don't recognize. I think it might be tapioca pearls? They're small, white pellets just a few millimetres in diameter. I inherited the jar a few years ago and I don't know what the stuff is and what to do with it. Any suggestions?
Could it possibly be pudding rice? Maybe risotto rice even? The only other thing I can think of is sago. Either way, you could probably make something rice-pudding esque out of it.
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  #30  
Old 10-19-2016, 09:43 AM
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My expert advice is if you have a large jar of an unknown substance, don't eat it.
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