quote:

---

Originally posted by kellyrae:
So, our vegetable peeler disappeared.

Is there a reason people usually peel carrots before eating them? I haven't been, is that still ok?

---

quote:

---

Originally posted by LJBrad7:
Anyone know how to make the queso you get with "chips & queso" at Chili's? They sell queso in the store, but it's totally different (yellow with no meat - Chili's is orange and has meat). I love it and would love to make it, got any ideas?

---

I just found this at CopyKat recipes (http://www.copykat.com):
Chili's Skillet Queso
Ingredients:
1 2 lb. brick Kraft Velveata Cheese
2 Cans Hormel no-bean Chile

Can you make hummus in a blender? Or is a food processor necessary? And... (man, I'm full of questions!!) can a blender do pretty much everything a food processor can do (minus the slicing food bit)? Or does the food processor just blend better or something magical like that?

Edited because there were lots of more questions to ask!

I used olive oil instead of tahini, and it tasted good. There was also lemon juice and lots of garlic, but you could put in whatever sounds good to you. As for amounts, well, I didn't measure, so I'd just say enough to get the taste/consistency you want.

Hmm. Did that help at all? It was pretty vague, wasn't it?

2 large garlic cloves
1 15-ounce can chick-peas, drained
1/3 cup tahini
1/3 cup fresh lemon juice

With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

You *can* use a blender, but as was said above, you'll have to smash the chunks. And all the added items listed above are yummy too!

My absolute FAVORITE way to have hummus is this:

My parents used to "make" antipasto for dinner sometimes when we were little. Just a big platter of salami, provolone, pepperoni, prosciutto, roasted red peppers, marinated artichoke hearts and things, and crackers and bread to put it all on. We thought it was so much fun to try out all the different possible combinations. And we thought we were so grown up, eating this fancy Italian dish.

edited to add that I didn't mean to sound as pretentious and obnoxious as I just realized I did (it's just the word geek in me getting all excited about the entymology of a word), and to grant Princessjeanne permission to use my digsname for emphasis any old time she wants.

quote:

---

Originally posted by pollyhyper:
I'm not sure I'm spelling this right, but what is a "tapenade"?

---

quote:

---

Originally posted by pollyhyper:
I'm not sure I'm spelling this right, but what is a "tapenade"?

---

quote:

---

Originally posted by kena:

Yup, it's a black olive paste, usually made with olives, olive oil, capers, garlic and sometimes anchovies.

---

quote:

---

Originally posted by Savasana:
Does anyone know how long salmon will keep when frozen? I've had some in my freezer since July (I know, I know...I forgot about it), and I'm curious if I should thaw it out or throw it out. It's been frozen since it got here from the store. Now that it's lent I'm into more fishy things, so it'd be useful, but I don't want to poison us all, you know?

---

You will need a curved paring knife(got mine in a set from target), a regular cutting knife, and a chopping board.

1) Hold the mango so it's skinny part up. Slice in half around the pit with the regular knife... since it's a flat pit, you'll want to go ahead and cut on the flat equator, if that makes any sense. if you cut it in half on the bulgy equator, you'll not be able to twist the halves.

2) After you go all the way around, twist each half in opposite directions. One half will come off.

3) Using the curved paring knife, hold the solid piece of fruit with peel in your hand like a chicken cutlet or whatever, and use the curved paring knife to peel it. If the fruit is ripe enough, it should peel very easily. The curved knife helps to not lose as much fruit meat.

4) Next cut the excess flesh off the pit on this side, set aside with the peeled piece.

5) Using the curved knife again, cut out the pit, using it kinda like a melon baller. It should go under the pit easily, just scoop-cut! I usually do it cupping the fruit in my hand, but if you'd rather do it on a cutting board it's doable. Just be careful not to slip!

6) Peel this new piece of fruit the same as before.

7) Chop up pieces and enjoy!!! Juicy goodness... mmmmmm...

quote:

---

Originally posted by Princessjeanne:
It's smoked salmon. Yummy. A lot of bagel places serve it with cream cheese, lox, a slice of tomato, and some capers.

---

And a slice of red onion! Don't forget the onion!

quote:

---

Originally posted by Princessjeanne:
It's smoked salmon. Yummy. A lot of bagel places serve it with cream cheese, lox, a slice of tomato, and some capers.

---

I've looked in two different grocery stores, and within each store I've looked 1) in the natural foods section 2) in the baking section and 3) in the snacky nuts section.