I got this blender and I want to put human food in it and blend it and make awesome blends.
RECCS!!
RECCS!!
Inform me about blenders, humans!
- Thread starter mReEtTaIlRsEkD
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Metal head87
Member
- Jul 17, 2006
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I got this really sweet personal blender from Hamilton Beach. Magic Bullet and that one from that fatass Chef Tony don't compare to it! It was also only 15 bucks where those crappy TV ones are like 50-100.
Good recipes: Frozen berries, some ice cubes, protein shake, yogurt, milk=yum
Assorted fresh fruit juice, yogurt, ice, frozen berries=yum too
Good recipes: Frozen berries, some ice cubes, protein shake, yogurt, milk=yum
Assorted fresh fruit juice, yogurt, ice, frozen berries=yum too
Chromatose
Squid pro quo
I saw an ad for those Hamilton Beach blenders and I am SOLD on their high tech shenanigans. I want one of those smoothie making ones
Dead_Lioness
Godless
Dead_Lioness
Godless
like what y0?
*alcoholic drinks?
* smoothies?
* home made Hummos?
* home made Kebob?
* stir fry sauce?
*alcoholic drinks?
* smoothies?
* home made Hummos?
* home made Kebob?
* stir fry sauce?
Dead_Lioness
Godless
Just off the top of my head:
Home made kebob:
*500gr/ 1 kg ground lamb meat (make sure its ground with far, if its "fat free" add 100 gr lamb fat)
*1/4 cup chopped parsley
*2 small onions or one big onion chopped
*1/2 small potato
*1 tspn baking soda
*1 tbs chopped Cilantro
* 2/3/4 garlic cloves
* 1 tspn Cumin
in the blender:
the onion. the parsley, the cilantro, the cumin, the potato. salt, pepper and the garlic.
mix everything on "Puree"
in a big bowl: put ground lamb and pour on top the mix from the blender.
use your hands to mix. (very moist and mooshy!)
USE ONLY METAL STICKS (because the metal sticks cook the meat from the inside as well) - you can prolly find those in any medetirenean store
make meat "fingers" not too thick, not too thin and skew them on the metal sticks.
put on the grill : worry not if it will stick at first: when its ready, and its well done: it will not be sticky. Home made kebobs: are never served "rare" but always medium -welldone.
to combine with home made hummos: (RECOMMANDED!)
1.5 cans of garbazo/ chick peas
1 lemon squeesed
4/5 garlic cloves
TEHINI SAUCE - something you only find in a medetirenean store
cumin
to make good home made hummos you need to develope a very sensitive taste to hummos: when I say "1 lemon" that doesn mean you'll need it all, but you need to add little by little until you'll get the right taste.
in general though:
blend the , the peas to puree, then add little by little tehini sauce (until thickened a bit) and lemon, cumin and 2-3 cloves of garlic: blnd all.
then add a little of everyhting until you get the perfect match.
usually from my experience: it all depends on the quality of the Tehini sauce.
the better it is: the less you need to add to it.
good luck!
let me know if you have any quastions!
Home made kebob:
*500gr/ 1 kg ground lamb meat (make sure its ground with far, if its "fat free" add 100 gr lamb fat)
*1/4 cup chopped parsley
*2 small onions or one big onion chopped
*1/2 small potato
*1 tspn baking soda
*1 tbs chopped Cilantro
* 2/3/4 garlic cloves
* 1 tspn Cumin
in the blender:
the onion. the parsley, the cilantro, the cumin, the potato. salt, pepper and the garlic.
mix everything on "Puree"
in a big bowl: put ground lamb and pour on top the mix from the blender.
use your hands to mix. (very moist and mooshy!)
USE ONLY METAL STICKS (because the metal sticks cook the meat from the inside as well) - you can prolly find those in any medetirenean store
make meat "fingers" not too thick, not too thin and skew them on the metal sticks.
put on the grill : worry not if it will stick at first: when its ready, and its well done: it will not be sticky. Home made kebobs: are never served "rare" but always medium -welldone.
to combine with home made hummos: (RECOMMANDED!)
1.5 cans of garbazo/ chick peas
1 lemon squeesed
4/5 garlic cloves
TEHINI SAUCE - something you only find in a medetirenean store
cumin
to make good home made hummos you need to develope a very sensitive taste to hummos: when I say "1 lemon" that doesn mean you'll need it all, but you need to add little by little until you'll get the right taste.
in general though:
blend the , the peas to puree, then add little by little tehini sauce (until thickened a bit) and lemon, cumin and 2-3 cloves of garlic: blnd all.
then add a little of everyhting until you get the perfect match.
usually from my experience: it all depends on the quality of the Tehini sauce.
the better it is: the less you need to add to it.
good luck!
let me know if you have any quastions!
Metal head87
Member
- Jul 17, 2006
- 4,423
- 28
- 48
Don't forget cayenne pepper! Trust me, it makes a huuuge difference! So does parsley and/or cilantro.Dead_Lioness said:
The chick peas also have to be rinsed very well. Put the beans in a colander. Run it under water for a couple of minutes, You'll see all this disgusting soapy stuff go off of it. That's like the perservatives and shit like that.
You'll see that it tastes a lot cleaner and smoother.
Whoever uses tehini, stir it very well first because the oily part always rises to the top and the ground sesame part always clumps to the bottom.
Dead_Lioness
Godless
^ UH NO.
Hummos is NEVER EVER made with those.
good home made hummos is made with all the ingridients above. (that I mentioned)
its how you develope your taste to make the perfect one that matters.
All the additions you mentioned are made up here in America. (or influenced by different regions... all in all- the REAL Hummos is simply made)
Much like Italian restaurants here ahve very little relationship to the real Italian food
one will find in REAL Italy...
parsley you add only to TEHINI SAUCE when make it to be a TEHINI PASTE for add to Hummos.... parsley+lemon+Tehini Sauce: = TEHINI PASTE
but never to hummos- NEVER.
Hummos is NEVER EVER made with those.
good home made hummos is made with all the ingridients above. (that I mentioned)
its how you develope your taste to make the perfect one that matters.
All the additions you mentioned are made up here in America. (or influenced by different regions... all in all- the REAL Hummos is simply made)
Much like Italian restaurants here ahve very little relationship to the real Italian food
one will find in REAL Italy...
parsley you add only to TEHINI SAUCE when make it to be a TEHINI PASTE for add to Hummos.... parsley+lemon+Tehini Sauce: = TEHINI PASTE
but never to hummos- NEVER.
Metal head87
Member
- Jul 17, 2006
- 4,423
- 28
- 48
Actually, the parsley and cilantro comes out very well when you mix it in. Not to blend it, but to mix it in after it blends. It's not traditional, but it is very good. They did that at a middle-eastern restaurant I went to one time and it added a very nice flavor.
Cayenne pepper is something that many people put on the humus after it is made. Most usually just put the olive oil and peprika, but some will put cayenne pepper too. I do all the time since I am addicted to cayenne pepper.
I never eat American humus anyways. It's not bad, but it's not so great either.
Cayenne pepper is something that many people put on the humus after it is made. Most usually just put the olive oil and peprika, but some will put cayenne pepper too. I do all the time since I am addicted to cayenne pepper.
I never eat American humus anyways. It's not bad, but it's not so great either.
EricT
Don't you ever get...
Dead_Lioness said:I have :
Black Kitchenaid blener.
I make awesome things with it.
yes. I do.
YUS! That blender is the fucking win! Though mine has a permanent alcohol smell in it now...
Chromatose
Squid pro quo
yes, cayenne pepper makes a crazy good difference in hummus. and tahini is pretty easy to find at most stores these days.
Dead_Lioness
Godless
^ really?
The Tehini they sell at Whole Foods is not great at all.
However, the Hummos they sell there is as close as I can find to "back home"
If you put the pepper on top of an already made Hummos then its fine, just don't mix it in the preperations.
Different restaurants serve it different.... much like "chicken chimichanga" is different in every restaurant you go to.... (I have to use the mexican metaphore hahah *winks at Derick* )
My mom sends me tehini jars every time she sends me a package, i'll let you have one Derick
The Tehini they sell at Whole Foods is not great at all.
However, the Hummos they sell there is as close as I can find to "back home"
If you put the pepper on top of an already made Hummos then its fine, just don't mix it in the preperations.
Different restaurants serve it different.... much like "chicken chimichanga" is different in every restaurant you go to.... (I have to use the mexican metaphore hahah *winks at Derick* )
My mom sends me tehini jars every time she sends me a package, i'll let you have one Derick
Chromatose
Squid pro quo
yeah, I've had the tahini from whole foods and other co-op stores, it's DISGUSTING, seriously. But the kind I've picked up from supermarkets is better, I don't remember the brand though. All I know is the hummus I make tastes far better to anything I've ever been able to purchase at a store.
and I will gladly accept that gift.
and I will gladly accept that gift.
Dead_Lioness
Godless
^ haha, ok
I'll check other stores then... I normally just shop at one spot, but maybe I need to check other places... . Will Harris Teeter/ Safeway or the sort have it?
I'll check other stores then... I normally just shop at one spot, but maybe I need to check other places... . Will Harris Teeter/ Safeway or the sort have it?
Lord Foul
I don't spank men
I'm partial to the 'Sabra' brand hummus with roasted pine nuts. I've seen it at Nob Hill as well as smaller stores specializing in mideast/mediterranean goods.
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