Won't give up my hummus though and saw a recipe demo where she went the x-tra mile and skinned the chick peas and it was soooooo smooth. That at least I only have to wash the blade (oh so carefully!) and the work bowl and cover.
I still like my can for quick oasta and those broiled buttery cheesy buns. It keeps a long time in the fridge which means it's loaded with preservatives. Just because I put it in my cart doesn't mean I'm going to buy it ;-). But the microplane doesn't work very well for hard stuff.
Can you make chocolate curls with it? I never was very good at it. I never joined Sam's Club and we are finally getting a Cosco. The more places I shop the more extras I buy.
One of my dream projects is those Potatoes Anna I posted. I could make do with several grated authentic cheeses but I'd sure like the pecorino romano. But I don't think I can have it because of expense and none available locally. Walmart you can order it online, $15.99 lb but don't know what/if shipping might be.
15.99 a pound! That’s highway robbery. Here, Sam’s Club has the 24 month Parmesan for about nine bucks a pound. The 10 or 12 month stuff is six dollars. I would guess the Romano should be the same as the lower aged Parmesan. Although our Sam’s Club hasn’t had Romano or 36 month Parmesan in over a year. I’m pretty disappointed in them. But everywhere else is way too expensive. I don’t know if I’m actually saving any money, because of the membership fee. But between the all of oil in the Parmesan and the coffee, I figure it’s worth it. And the toilet paper and paper towels are pretty inexpensive, as long as you have a big closet!
That’s why I go ahead and buy it in bulk from Sam’s Club. Because even if I don’t get to all of it I still have saved money. But it seems to be no problem. If it gets to be near the expiration date I grate it and freeze it. It doesn’t grate very well after being frozen, then it will just crumble.
I love hummus. But peeling the chickpeas? That would take forever! Is there a shortcut? I did find a recipe for a very smooth hummus, that didn’t require peeling the chickpeas. You put the lemon juice and tahini in the food processor first and whip it until the tahini becomes a very light beige. Then you add garlic and salt and whatever else you want for seasonings. And then with it running new ad in the chickpeas slowly, maybe have a handful at a time. Oh, and put in the water and oil before that so the chickpeas grind up really smooth. And just keep adding them slowly until the consistency is right. That seemed to work pretty good. I have a chipotle hummus, I pesto hummus, and a Kalamata olives hummus that I really like. They are crazy flavorful. If I make the chipotle the way my husband likes it I can’t eat it! It’s way too hot.
I’ll look for your potato recipe. This thread had about three postings when I first saw it and then when I came back it was well over 100. I get overwhelmed when it’s too many to look at.