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.
$9/# isn't too bad. My hard cheeses seem to keep well except for the parm. The Gruyere has been in there for months with just a little mold to cut off. The Asiago I tried the vinegar on a paper towel trick and it should still be good (I don't like it as well as some of the others).
I can't even shop anymore myself. I have to use Aisles online or get my daughter to go if she will. I've got plenty of soups but nothing to make some things I'd planned so what do I eat? Instant mashed potatoes and gravy I made out of Better than Bullion broth.
No, there's no shortcut but the way it was shown, they slip out easily once you get the hang of it and there aren't that many in a can. I will try it once but I haven't minded it not being perfect. Lucky I can make it at all. If I just had some bread, prefer pita and don't want to make my own, I could make some tonight.
Yes, I put the lemon juice and tahini in first but now also the olive all. The tahini had so much oil float on top it's super thick to process and makes a mess. The oil helps a lot. And I just dump except for measuring the salt and cumin and specialty ingredients.
I like my Kalamata olive hummus which I love but rinse as much salt as I can off the olives and don't add salt to that one. I also love roasted red pepper hummus although it's extra work. Haven't tried the other two you mentioned, had some pesto, used it in a pasta salad recipe, cleaned out my fridge which was a horror show, and threw it out. My fridge looks beautiful, and I try to keep it wiped up now. And the drawers clean.
I do what you do, add extra liquid and watch for the consistency I'm after. Wonder how it would be with lime, the whole guacamole ingredients, play with it although never made guacamole yet because I have to have cilantro and will buy herbs but hate to pay the price. I grew the most gorgeous cilantro one year and wasn't in the mood for the things I like it in at the time.
I get overwhelmed, too, and miss good things because it just gets to be too much. And I talk too much sometimes, guess I don't have anyone to talk to except a new social worker today; I was dreading that, new somebody in my house to interact with. The web I don't get so anxious usually talking to people and can quit when I want.
I would hold off with the potato recipe until I wanted something special or to dazzle someone (which it might not). The lady who wrote the cookbook lives in NYC and can get all the exotic stuff. I was cleaning out my email because it kept running out of room and found an email from my granddaughter where she told me about an awesome food blog, and it was the potatoes anna one so I sent her a link to that.
I probably won't join Sam's though for reasons stated and other ones. I kind of envy people who have better access to things than I do. And I better buy more olive oil or I'm going to run out making hummus.