Food

Hot Deals – This Week!

By chris |
Hot Deals of the Week!

At CVS this week:

  • Blue Diamond Almonds 2 cans for $5 (use those recent ’60 cents off 2′ coupons too!)

And at Angell’s:

  • Fresh Express Iceberg Garden Salad Mix 12oz Bag – Only 99 cents (limit 2)
  • Dutch Farms Grade A White Eggs – Just 99 cents / dozen (limit 2 with card)

New King Of The Breakfast Grill

By matt |
grill-on-the-hill-breakfast-the-hunters-platter

My favorite meal of the day is also the one that I get to eat the least. Breakfast, the sit down kind. Now don’t get me wrong, I eat breakfast everyday, but it is typically the cold bowl of cereal leaning against the kitchen counter or the buttered toast over the kitchen sink. The bacon, sausage, and eggs elude me most days. Well not today. Continue reading →

Sweet Hot Love

By matt |
Big bottle of spicy Thai hot sauce by flickr-scriptingnews

I’ve seen it sitting around. On store shelves and Asian restaurant counters.  Cajun and Creole restaurants have it. Even Noodles & Company has it sitting out on every table. Sriracha hot chili sauce.

I always left it alone. I’m not really much on hot things anyway. I like jalapeno poppers and spicy chili, but that is where I usually draw the line.

I mean how good could anything that shade of red be? Continue reading →

Goose Pond, Jo Etta’s… you’ve got competition!

By Derrick |
IMG_3477

Pizza–I love pizza. I blame it on the fact that I grew up during the golden age of the Teenage Mutant Ninja Turtles. One had to eat pizza to be totally radical. Now I am able to eat even the most horrific foodstuffs that resemble da pizza pie.

Not all pizzas are created equal. On the high end of the spectrum, you can have top dollar pizza at an authentic Italian restaurant–chicken Alfredo with broccoli cannot be beat! In the lower area, you have toast with ketchup and processed food cheese product. We are luck that our locally owned pizzerias are in the upper middle class, well above what one would expect for such a small city.

Continue reading →

Tastes much better than humus

By Derrick |
Not My Hummus

Sometimes when I’m in the mood for a tasty snack, I just want something different.  Sure, the pickled bologna, dandelions and rice, or potato chips are good… but man does not live on bread alone.

I tried hummus for the first time a few years ago, as a vegetable dip, and I thought it was meh at best.  It wasn’t until I had it with tortilla chips that I started to really enjoy it.  Hummus, as Wikipedia tells it, is a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt, and garlic.

Now, you can buy some delicious pre-made hummus at the grocery store, but it’s quite expensive—the American hummus cartel keeps the prices artificially high (The previous statement may not be factual).  You can stick it to the man by making it yourself at home; it’s disgustingly easy.

You will need the following hardware:

  • Can opener
  • Food processor
  • Spatula
  • Bowl

You will need the following software:

  • 1 can of Chickpeas
  • 2 Tablespoons of Olive oil
  • 1/4 Cup of Lemon juice
  • 1/4 Cup of Tahini (Sesame paste)
  • 1 clove (1/2 Tablespoon minced) of garlic
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Cumin
  • 1/4 to 1/2 Cup of Water

Step 1: Use the can opener to open the chickpeas, then drain the excess juice.

Chickpeas in a food processor.Olive oil, lemon juice, sesame oil, and minced garlic in a measuring cup.Salt and cumin sitting on a plate.

Step 2: Throw everything (not the hardware) into the food processor.

Chickpeas and other ingredients waiting to be processed into hummus.

Step 3: Puree the life out of your hummus.  Add water as necessary to make a good consistency.  You want to make it smooth and almost whipped.

Hummus being prepared in a food processor.

“OH NO! I couldn’t find any tahini in Linton‽€

No worries!  I have to use sesame oil instead of tahini.  Just replace the ¼ cup of tahini with some sesame oil.  I use about 1/2 of a tablespoon.  This will alter the taste and texture slightly, but it is still pretty darn good.  My other secret: add extra cumin—I just love the warm flavor; add some more, and taste it to see if it’s better.

Before you use The Spatula„¢ and The Bowl„¢, now would be the time to throw in any extra flavors.  I like roasted red peppers, but I’ve heard good things about jalapeños, parsley and scallions, pine nuts, eggplant, and pretty much anything else.  I’ve heard rumors of chocolate hummus… ಠ_ಠ

Roasted red pepper waiting to be blended into hummus.

Step 4: Throw the finished hummus in the bowl, scrape it all out with the spatula, chill if desired, and enjoy with chips, pita, on bread, with crackers, or even with a spoon.

Hummus in a plastic container.