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Screen Name
saluki
Member Since
August 20, 2007
Latest Comments...
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.
Latest Comments...
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.