I went to a restaurant supply place this week and bought containers very similar to the rubbermaid clear with the measurements on the side. The brand I got was Carlisle. Cambro is a good brand as ...
I'm curious whether you can reseal an existing
bag of lets say--potato chips or pretzels?
Do you have to transfer everything into their bags?
I have a Foodsaver st...
Claudia Rodan in Arabesque has a Lebanese variation that adds 3/4 to 4/5 cup of strained
Greek-style Yogurt.
The rest of the ingredients are prettly much the same.
But ins...
Eliza- I guess the best of the Middleeast cookbooks would be The New Book of Middle Eastern Food by Claudia Roden
I still have her 1968 version worn to shreds.
Although I have ...
bubble--I'd like to try this. How much chickpea flour and how much water are you using? What is the ratio or do you just eyeball it? If so what consistency are you looking for? Thanks.
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Bitar's in Philly makes a delicious grilled falafel. It is a combo of both Fava beans and chickpeas. The recipe is posted here.
I went to a restaurant supply place this week and bought containers very similar to the rubbermaid clear with the measurements on the side. The brand I got was Carlisle. Cambro is a good brand as ...
I'm curious whether you can reseal an existing bag of lets say--potato chips or pretzels? Do you have to transfer everything into their bags? I have a Foodsaver st...
Claudia Rodan in Arabesque has a Lebanese variation that adds 3/4 to 4/5 cup of strained Greek-style Yogurt. The rest of the ingredients are prettly much the same. But ins...
Eliza- I guess the best of the Middleeast cookbooks would be The New Book of Middle Eastern Food by Claudia Roden I still have her 1968 version worn to shreds. Although I have ...
Thanks Bubble--I'll start with those proportions and pretend I'm making polenta. LOL
bubble--I'd like to try this. How much chickpea flour and how much water are you using? What is the ratio or do you just eyeball it? If so what consistency are you looking for? Thanks.