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Food » rec.food.cooking » The Hummus Report
| The Hummus Report [message #289383] |
Do, 13 Juli 2006 09:49 |
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Well, I did it I made it from scratch. I got the chickpeas and hulled
sesame seeds from the online bulk food store. http://www.BulkFoods.com I
cooked up 6 cups of the chickpeas, which made 10 cups and a smidge of beans.
I froze 8 cups in 2 cup increments. Taking the 2 cups and smidge I began to
take the skins off of them. I read how easy it was and it was, but it was
time consuming. It took me 45 minutes to get it done. I took the skins off
in order to get a really creamy textured hummus. Would I do it again... not
sure. The skins added up to 1 cup that I threw away.
I toasted 1/2 cup of sesame seeds about 10 minutes in a 350 degrees F oven.
I then pureed them with 1/4 cup of extra virgin olive oil in my blender. To
the blender I then added...
1 tsp garlic powder
2 T lemon juice
6 T water
2 cups of skinless chickpeas
1 tsp salt
3/4 tsp cumin
Pureed everything together.
I opened and tasted to see if anything needed adjusting... it was SO good I
was glad the kids were in bed so they didn't see me licking everything that
came in contact with the hummus as I prepared it for the fridge. I think
what really made a difference for me was the homemade tahini (sesame seeds
and olive oil). The store bought stuff always has an odd overpowering
bitter after taste to me. My toasted sesame seeds were wonderful.
The jury is still out on skinning the chickpeas. I may have to do a side by
side test late down the line. Right now I'm on a hummus high and don't
care.
Lynne
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| Re: The Hummus Report [message #289402 ] |
Do, 13 Juli 2006 13:49 |
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King's Crown wrote:
> Well, I did it I made it from scratch. I got the chickpeas and hulled
> sesame seeds from the online bulk food store. http://www.BulkFoods.com I
> cooked up 6 cups of the chickpeas, which made 10 cups and a smidge of beans.
> I froze 8 cups in 2 cup increments. Taking the 2 cups and smidge I began to
> take the skins off of them. I read how easy it was and it was, but it was
> time consuming. It took me 45 minutes to get it done. I took the skins off
> in order to get a really creamy textured hummus. Would I do it again... not
> sure. The skins added up to 1 cup that I threw away.
>
> I toasted 1/2 cup of sesame seeds about 10 minutes in a 350 degrees F oven.
> I then pureed them with 1/4 cup of extra virgin olive oil in my blender. To
> the blender I then added...
>
> 1 tsp garlic powder
> 2 T lemon juice
> 6 T water
> 2 cups of skinless chickpeas
> 1 tsp salt
> 3/4 tsp cumin
>
> Pureed everything together.
>
> I opened and tasted to see if anything needed adjusting... it was SO good I
> was glad the kids were in bed so they didn't see me licking everything that
> came in contact with the hummus as I prepared it for the fridge. I think
> what really made a difference for me was the homemade tahini (sesame seeds
> and olive oil). The store bought stuff always has an odd overpowering
> bitter after taste to me. My toasted sesame seeds were wonderful.
>
> The jury is still out on skinning the chickpeas. I may have to do a side by
> side test late down the line. Right now I'm on a hummus high and don't
> care.
>
> Lynne
Hello Lynne:
I've been on a hummus kick myself for the last few weeks. Thanks for
describing your method for making tahini; might give that a try next
time.
Last batch of hummus I tried gently sauteing the garlic in the tahini,
with the idea that the operation might give a toasty flavor to both the
garlic and the tahini. Roasting after grinding, one might say.
Unfortunately the difference wasn't apparent. Oh well.....
Butter beans in place of chickpeas gives a slightly different flavor
and texture; thinner and not as grainy. (I know, I know, without
chickpeas it ain't hummus. :-) )
Best -- Terry
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| Re: The Hummus Report [message #289409 ] |
Do, 13 Juli 2006 14:41 |
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Post removed (X-No-Archive: yes)
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| Re: The Hummus Report [message #289425 ] |
Do, 13 Juli 2006 16:42 |
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King's Crown wrote:
> Well, I did it I made it from scratch. I got the chickpeas and hulled
> sesame seeds from the online bulk food store.
> http://www.BulkFoods.com I cooked up 6 cups of the chickpeas, which
> made 10 cups and a smidge of beans. I froze 8 cups in 2 cup
> increments. Taking the 2 cups and smidge I began to take the skins
> off of them. I read how easy it was and it was, but it was time
> consuming. It took me 45 minutes to get it done. I took the skins
> off in order to get a really creamy textured hummus. Would I do it
> again... not sure. The skins added up to 1 cup that I threw away.
> I toasted 1/2 cup of sesame seeds about 10 minutes in a 350 degrees F
> oven. I then pureed them with 1/4 cup of extra virgin olive oil in my
> blender. To the blender I then added...
>
> 1 tsp garlic powder
> 2 T lemon juice
> 6 T water
> 2 cups of skinless chickpeas
> 1 tsp salt
> 3/4 tsp cumin
>
> Pureed everything together.
>
> I opened and tasted to see if anything needed adjusting... it was SO
> good I was glad the kids were in bed so they didn't see me licking
> everything that came in contact with the hummus as I prepared it for
> the fridge. I think what really made a difference for me was the
> homemade tahini (sesame seeds and olive oil). The store bought stuff
> always has an odd overpowering bitter after taste to me. My toasted
> sesame seeds were wonderful.
> The jury is still out on skinning the chickpeas. I may have to do a
> side by side test late down the line. Right now I'm on a hummus high
> and don't care.
>
> Lynne
Please forgive me, but I can't understand why you would go to all that
trouble making your own tahini and skinning the chick peas, and then use
garlic *powder*. Do you avoid using fresh garlic for some reason?
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| Re: The Hummus Report [message #289456 ] |
Do, 13 Juli 2006 18:36 |
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Taking the skins off the chickpeas/garbanzo beans is supposed to help with
the graininess. I think experimenting with other beans is a great idea too.
Lynne
<prfesser [at] hotmail.com> wrote in message
news:1152791389.005572.231910 [at] b28g2000cwb.googlegroups.com...
> King's Crown wrote:
>> Well, I did it I made it from scratch. I got the chickpeas and hulled
>> sesame seeds from the online bulk food store. http://www.BulkFoods.com I
>> cooked up 6 cups of the chickpeas, which made 10 cups and a smidge of
>> beans.
>> I froze 8 cups in 2 cup increments. Taking the 2 cups and smidge I began
>> to
>> take the skins off of them. I read how easy it was and it was, but it
>> was
>> time consuming. It took me 45 minutes to get it done. I took the skins
>> off
>> in order to get a really creamy textured hummus. Would I do it again...
>> not
>> sure. The skins added up to 1 cup that I threw away.
>>
>> I toasted 1/2 cup of sesame seeds about 10 minutes in a 350 degrees F
>> oven.
>> I then pureed them with 1/4 cup of extra virgin olive oil in my blender.
>> To
>> the blender I then added...
>>
>> 1 tsp garlic powder
>> 2 T lemon juice
>> 6 T water
>> 2 cups of skinless chickpeas
>> 1 tsp salt
>> 3/4 tsp cumin
>>
>> Pureed everything together.
>>
>> I opened and tasted to see if anything needed adjusting... it was SO good
>> I
>> was glad the kids were in bed so they didn't see me licking everything
>> that
>> came in contact with the hummus as I prepared it for the fridge. I think
>> what really made a difference for me was the homemade tahini (sesame
>> seeds
>> and olive oil). The store bought stuff always has an odd overpowering
>> bitter after taste to me. My toasted sesame seeds were wonderful.
>>
>> The jury is still out on skinning the chickpeas. I may have to do a side
>> by
>> side test late down the line. Right now I'm on a hummus high and don't
>> care.
>>
>> Lynne
>
> Hello Lynne:
>
> I've been on a hummus kick myself for the last few weeks. Thanks for
> describing your method for making tahini; might give that a try next
> time.
>
> Last batch of hummus I tried gently sauteing the garlic in the tahini,
> with the idea that the operation might give a toasty flavor to both the
> garlic and the tahini. Roasting after grinding, one might say.
> Unfortunately the difference wasn't apparent. Oh well.....
>
> Butter beans in place of chickpeas gives a slightly different flavor
> and texture; thinner and not as grainy. (I know, I know, without
> chickpeas it ain't hummus. :-) )
>
> Best -- Terry
>
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| Re: The Hummus Report [message #289459 ] |
Do, 13 Juli 2006 18:39 |
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Actually, there was fresh garlic in there too when I cooked the beans. I
have found that using fresh garlic when making the hummus gives it just a
bit too garlicky a flavor for me. I tried using garlic powder last time and
it was just right. I'm thinking maybe roasting some garlic next time and
adding it.
The lemon juice was from my lemon tree. Do I get points for that?
Lynne
"Janet Puistonen" <boxhill [at] verizon.net> wrote in message
news:6Zstg.7625$ZD.7236 [at] trndny02...
> King's Crown wrote:
>> Well, I did it I made it from scratch. I got the chickpeas and hulled
>> sesame seeds from the online bulk food store.
>> http://www.BulkFoods.com I cooked up 6 cups of the chickpeas, which
>> made 10 cups and a smidge of beans. I froze 8 cups in 2 cup
>> increments. Taking the 2 cups and smidge I began to take the skins
>> off of them. I read how easy it was and it was, but it was time
>> consuming. It took me 45 minutes to get it done. I took the skins
>> off in order to get a really creamy textured hummus. Would I do it
>> again... not sure. The skins added up to 1 cup that I threw away.
>> I toasted 1/2 cup of sesame seeds about 10 minutes in a 350 degrees F
>> oven. I then pureed them with 1/4 cup of extra virgin olive oil in my
>> blender. To the blender I then added...
>>
>> 1 tsp garlic powder
>> 2 T lemon juice
>> 6 T water
>> 2 cups of skinless chickpeas
>> 1 tsp salt
>> 3/4 tsp cumin
>>
>> Pureed everything together.
>>
>> I opened and tasted to see if anything needed adjusting... it was SO
>> good I was glad the kids were in bed so they didn't see me licking
>> everything that came in contact with the hummus as I prepared it for
>> the fridge. I think what really made a difference for me was the
>> homemade tahini (sesame seeds and olive oil). The store bought stuff
>> always has an odd overpowering bitter after taste to me. My toasted
>> sesame seeds were wonderful.
>> The jury is still out on skinning the chickpeas. I may have to do a
>> side by side test late down the line. Right now I'm on a hummus high
>> and don't care.
>>
>> Lynne
>
> Please forgive me, but I can't understand why you would go to all that
> trouble making your own tahini and skinning the chick peas, and then use
> garlic *powder*. Do you avoid using fresh garlic for some reason?
>
>
>
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| Re: The Hummus Report [message #289498 ] |
Do, 13 Juli 2006 20:33 |
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King's Crown wrote:
> Actually, there was fresh garlic in there too when I cooked the
> beans. I have found that using fresh garlic when making the hummus
> gives it just a bit too garlicky a flavor for me. I tried using
> garlic powder last time and it was just right. I'm thinking maybe
> roasting some garlic next time and adding it.
>
> The lemon juice was from my lemon tree. Do I get points for that?
>
> Lynne
<G> Definitely! Actually, one of the reasons I asked was that I was going to
suggest throwing a few cloves in when cooking the chickpeas if you didn't
like the raw garlic flavor--but you beat me to it.
I usually throw in an onion, a few whole cloves of garlic, and a couple bay
leaves when cooking the chickpeas, plus S&P, of course. I find it makes a
big difference in the flavor, no matter how I intend to use them, for very
little effort.
Roasted garlic sounds good, I must say. Although I rather enjoy that raw
garlic edge, it is true that when my husband ate a quart of hummus over a
couple of days, as he used to frequently do, I noticed that he *exuded*
garlic.
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| Re: The Hummus Report [message #289501 ] |
Do, 13 Juli 2006 20:41 |
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King's Crown wrote:
> I have found that using fresh garlic when making the hummus gives it just a
> bit too garlicky a flavor for me.
My sentiments exactly! But when I leave it out, it seems like all the
flavor is missing. Garbanzos have no taste. The tahini has taste, but
there's never a lot in the recipe. And then there's lemon juice, which
-- Catch-22 -- you AREN'T SUPPOSED TO TASTE.
I make it because it's healthy and easy and a great mix with tabouli.
But frankly, mine's inches away from being wallpaper paste.
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| Re: The Hummus Report [message #289531 ] |
Do, 13 Juli 2006 22:15 |
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"Janet Puistonen" <boxhill [at] verizon.net> wrote in message
news:Elwtg.7656$ZD.5202 [at] trndny02...
> King's Crown wrote:
>> Actually, there was fresh garlic in there too when I cooked the
>> beans. I have found that using fresh garlic when making the hummus
>> gives it just a bit too garlicky a flavor for me. I tried using
>> garlic powder last time and it was just right. I'm thinking maybe
>> roasting some garlic next time and adding it.
>>
>> The lemon juice was from my lemon tree. Do I get points for that?
>>
>> Lynne
>
> <G> Definitely! Actually, one of the reasons I asked was that I was going
> to suggest throwing a few cloves in when cooking the chickpeas if you
> didn't like the raw garlic flavor--but you beat me to it.
>
> I usually throw in an onion, a few whole cloves of garlic, and a couple
> bay leaves when cooking the chickpeas, plus S&P, of course. I find it
> makes a big difference in the flavor, no matter how I intend to use them,
> for very little effort.
>
> Roasted garlic sounds good, I must say. Although I rather enjoy that raw
> garlic edge, it is true that when my husband ate a quart of hummus over a
> couple of days, as he used to frequently do, I noticed that he *exuded*
> garlic.
Yes, we eat a lot of hummus and the dragon breath and the *exudind* of
garlic smell gets to be too much.
Lynne
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| Re: The Hummus Report [message #289532 ] |
Do, 13 Juli 2006 22:16 |
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"Bailey Legull" <pluto [at] quentincrisp.com> wrote in message
news:1152816086.315876.85190 [at] h48g2000cwc.googlegroups.com...
> King's Crown wrote:
>> I have found that using fresh garlic when making the hummus gives it just
>> a
>> bit too garlicky a flavor for me.
>
> My sentiments exactly! But when I leave it out, it seems like all the
> flavor is missing. Garbanzos have no taste. The tahini has taste, but
> there's never a lot in the recipe. And then there's lemon juice, which
> -- Catch-22 -- you AREN'T SUPPOSED TO TASTE.
>
> I make it because it's healthy and easy and a great mix with tabouli.
> But frankly, mine's inches away from being wallpaper paste.
>
That's exactly why I started having it around to eat. It's a healthy
choice. Hummus definitely needs garlic, but even the one clove of fresh is
too much the garlic powder gave it a wonderful flavor with out being too
strong.
Lynne
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| Hunza (Re: The Hummus Report) [message #289680 ] |
Fr, 14 Juli 2006 03:53 |
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King's Crown <qoe [at] earthlink.net> wrote:
>Well, I did it I made it from scratch. I got the chickpeas and hulled
>sesame seeds from the online bulk food store. http://www.BulkFoods.com I
Now THAT is a nifty website.
I'm going to get some Maltodextrin there next time I need to
stock up.
But to spread out the "packing fee" I want to get some more
stuff.
Anyone tried the "Hunza bread mix"? The site says it's just
ground up Buckwheat, but is it really? And what's that like
when you add the water and oil and make the bread?
There are other things advertised as "from Hunza". Wherever
that is...
Their price for morels is hard to believe. Around here
a pound of fresh morels goes for $49. Using their conversion
of 8-10 oz fresh per oz dried, and $23 for the 2-oz package,
That's $18.50-23.00 per pound. I wish I liked them.
....
Okay. Made a list:
maltodextrin
hunza bread mix
crystallized pineapple
white popcorn
yellow popcorn
white rice
quick cook brown rice
forest mix mushrooms
Anyone need anything?
--Blair
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| Re: Hunza (Re: The Hummus Report) [message #289750 ] |
Fr, 14 Juli 2006 08:39 |
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On Fri, 14 Jul 2006 01:53:40 GMT, Blair P. Houghton <b [at] p.h> wrote:
>King's Crown <qoe [at] earthlink.net> wrote:
>>Well, I did it I made it from scratch. I got the chickpeas and hulled
>>sesame seeds from the online bulk food store. http://www.BulkFoods.com I
>
>Now THAT is a nifty website.
>
>I'm going to get some Maltodextrin there next time I need to
>stock up.
Blair, if you know a place where I can get maltodextrine, would you
email me? The home brewers offer it, but very pricey. Wnat to make my
own energy drinks.
jim
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| Re: The Hummus Report [message #289751 ] |
Fr, 14 Juli 2006 08:43 |
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prfesser [at] hotmail.com wrote:
> Butter beans in place of chickpeas gives a slightly different flavor
> and texture; thinner and not as grainy. (I know, I know, without
> chickpeas it ain't hummus. :-) )
>
Because in Arabic, hummus means chickpea. If you want to be technical,
the name of the dip is "hummus bi tahini" (with tahini).
Your butter bean variation is perfectly legit, something an Arab would
do. IIRC Claudia Roden gives a recipe for a white bean and tahini dip
that's the same as hummus, just use white beans.
And there's always pumpkin tahini. It's like baba ghanoush (roasted
eggplant and tahini) but made with pureed pumpkin. Yum.
Leila
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| Re: Hunza (Re: The Hummus Report) [message #289769 ] |
Fr, 14 Juli 2006 14:23 |
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In article <EOCtg.219262$lC7.30493 [at] fe01.news.easynews.com>,
Blair P. Houghton <b [at] p.h> wrote:
> King's Crown <qoe [at] earthlink.net> wrote:
> >Well, I did it I made it from scratch. I got the chickpeas and hulled
> >sesame seeds from the online bulk food store. http://www.BulkFoods.com I
>
> Now THAT is a nifty website.
> --Blair
I like the free shipping -- but there's that $5 packing fee. :-)
Be great if I could store big quantities -- I believe I'll continue to
get my aps from TJ. Thanks for the interesting link, Blair.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."
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| Re: The Hummus Report [message #290100 ] |
Sa, 15 Juli 2006 16:10 |
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"Leila" <leila_abu-saba [at] hotmail.com> wrote in
news:1152859420.128789.177110 [at] 35g2000cwc.googlegroups.com:
> And there's always pumpkin tahini. It's like baba ghanoush
> (roasted eggplant and tahini) but made with pureed pumpkin.
> Yum.
recipe please?
the only thing doing reasonably well in the garden this year are
the 7 remaining varities of pumpkins (the cotton candy pumpkin
vines were devoured by the chickens)
lee
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| Re: Hunza (Re: The Hummus Report) [message #290203 ] |
So, 16 Juli 2006 00:10 |
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ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>On Fri, 14 Jul 2006 01:53:40 GMT, Blair P. Houghton <b [at] p.h> wrote:
>
>>King's Crown <qoe [at] earthlink.net> wrote:
>>>Well, I did it I made it from scratch. I got the chickpeas and hulled
>>>sesame seeds from the online bulk food store. http://www.BulkFoods.com I
>>
>>Now THAT is a nifty website.
>>
>>I'm going to get some Maltodextrin there next time I need to
>>stock up.
>
>Blair, if you know a place where I can get maltodextrine, would you
>email me? The home brewers offer it, but very pricey. Wnat to make my
>own energy drinks.
Um...that website up there. Look under "baking" for the
maltodextrin and under "health supplements & organic"
for protein.
I've been buying it in 5-lb jugs at one of the
local fitness-nutrition stores but it's $20 plus tax.
bulkfoods.com is 8 bucks. Even adding the $5
packing/shipping fee, that's cheap.
It's all 100% maltodextrin, so it's the same stuff, so
the cheaper the better.
I use it to add more carbs to a protein-shake mix I like.
It has the side benefit of slightly thickening the result.
--Blair
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| Re: Hunza (Re: The Hummus Report) [message #290204 ] |
So, 16 Juli 2006 00:11 |
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Melba's Jammin' <barbs.challer [at] earthfink.net.invalid> wrote:
>In article <EOCtg.219262$lC7.30493 [at] fe01.news.easynews.com>,
> Blair P. Houghton <b [at] p.h> wrote:
>
>> King's Crown <qoe [at] earthlink.net> wrote:
>> >Well, I did it I made it from scratch. I got the chickpeas and hulled
>> >sesame seeds from the online bulk food store. http://www.BulkFoods.com I
>>
>> Now THAT is a nifty website.
>
>
>I like the free shipping -- but there's that $5 packing fee. :-)
>Be great if I could store big quantities -- I believe I'll continue to
>get my aps from TJ. Thanks for the interesting link, Blair.
Don't thank me, thank kc. I just browsed it for
an hour and a half.
--Blair
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| Re: Hunza (Re: The Hummus Report) [message #290217 ] |
So, 16 Juli 2006 01:04 |
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On Sat, 15 Jul 2006 22:10:56 GMT, Blair P. Houghton <b [at] p.h> wrote:
>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>On Fri, 14 Jul 2006 01:53:40 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>
>>>King's Crown <qoe [at] earthlink.net> wrote:
>>>>Well, I did it I made it from scratch. I got the chickpeas and hulled
>>>>sesame seeds from the online bulk food store. http://www.BulkFoods.com I
>>>
>>>Now THAT is a nifty website.
>>>
>>>I'm going to get some Maltodextrin there next time I need to
>>>stock up.
>>
>>Blair, if you know a place where I can get maltodextrine, would you
>>email me? The home brewers offer it, but very pricey. Wnat to make my
>>own energy drinks.
>
>Um...that website up there. Look under "baking" for the
>maltodextrin and under "health supplements & organic"
>for protein.
>
>I've been buying it in 5-lb jugs at one of the
>local fitness-nutrition stores but it's $20 plus tax.
>bulkfoods.com is 8 bucks. Even adding the $5
>packing/shipping fee, that's cheap.
>
>It's all 100% maltodextrin, so it's the same stuff, so
>the cheaper the better.
>
>I use it to add more carbs to a protein-shake mix I like.
>
>It has the side benefit of slightly thickening the result.
>
> --Blair
I saw that, but was looking for the ability to buy a bag so several of
us could split it. I've been hearing that it takes quite a bit more
than regular for taste, but am looking at the long-burn aspect.
jim
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| Re: Hunza (Re: The Hummus Report) [message #290291 ] |
So, 16 Juli 2006 05:38 |
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ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>On Sat, 15 Jul 2006 22:10:56 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>Blair, if you know a place where I can get maltodextrine, would you
>>>email me? The home brewers offer it, but very pricey. Wnat to make my
>>>own energy drinks.
>>
>>I've been buying it in 5-lb jugs at one of the
>>local fitness-nutrition stores but it's $20 plus tax.
>>bulkfoods.com is 8 bucks. Even adding the $5
>>packing/shipping fee, that's cheap.
>
>I saw that, but was looking for the ability to buy a bag so several of
>us could split it. I've been hearing that it takes quite a bit more
>than regular for taste, but am looking at the long-burn aspect.
I don't see why you couldn't split a 5-lb bag.
And Maltodextrin has almost no flavor. They claim it does
some sweetening, but I've never noticed it.
--Blair
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| Re: Hunza (Re: The Hummus Report) [message #290328 ] |
So, 16 Juli 2006 07:06 |
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On Sun, 16 Jul 2006 03:38:26 GMT, Blair P. Houghton <b [at] p.h> wrote:
>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>On Sat, 15 Jul 2006 22:10:56 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>>Blair, if you know a place where I can get maltodextrine, would you
>>>>email me? The home brewers offer it, but very pricey. Wnat to make my
>>>>own energy drinks.
>>>
>>>I've been buying it in 5-lb jugs at one of the
>>>local fitness-nutrition stores but it's $20 plus tax.
>>>bulkfoods.com is 8 bucks. Even adding the $5
>>>packing/shipping fee, that's cheap.
>>
>>I saw that, but was looking for the ability to buy a bag so several of
>>us could split it. I've been hearing that it takes quite a bit more
>>than regular for taste, but am looking at the long-burn aspect.
>
>I don't see why you couldn't split a 5-lb bag.
>
>And Maltodextrin has almost no flavor. They claim it does
>some sweetening, but I've never noticed it.
>
> --Blair
I am trying to get more information on this, the "energy" guru I spoke
to about a year+ ago said to try to buy a 50-pound bag. Have not seen
him to find out where such a source may be.
jim
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| Re: Hunza (Re: The Hummus Report) [message #290653 ] |
Mo, 17 Juli 2006 01:11 |
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ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>On Sun, 16 Jul 2006 03:38:26 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>On Sat, 15 Jul 2006 22:10:56 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>I don't see why you couldn't split a 5-lb bag.
>>
>>And Maltodextrin has almost no flavor. They claim it does
>>some sweetening, but I've never noticed it.
>>
>> --Blair
>
>
>I am trying to get more information on this, the "energy" guru I spoke
>to about a year+ ago said to try to buy a 50-pound bag. Have not seen
>him to find out where such a source may be.
I eat the stuff in 15 to 30 gram scoops, once or twice
a day. 50 pounds would be roughly a thousand servings.
That'd last me a year or two.
Anyway, I need to make a correction. The stuff I get
is $18.99+tax for a 7-lb jug, or $2.93 per pound total.
At bulkfoods.com it's $8.53 plus a $5 packing fee for a
5-lb bag. Buying two bags at a time makes it $2.21 per
pound total.
But if you put "50-lb maltodextrin" into google, a couple
of websites pop up, and it looks like it's about a dollar
a pound plus shipping.
So if you have 3 or 10 friends to share it with, you
can save a few bucks. But then you get the fun of being
a wholesaler...
--Blair
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| Re: Hunza (Re: The Hummus Report) [message #290779 ] |
Mo, 17 Juli 2006 07:41 |
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On Sun, 16 Jul 2006 23:11:24 GMT, Blair P. Houghton <b [at] p.h> wrote:
>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>On Sun, 16 Jul 2006 03:38:26 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>>On Sat, 15 Jul 2006 22:10:56 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>>>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>I don't see why you couldn't split a 5-lb bag.
>>>
>>>And Maltodextrin has almost no flavor. They claim it does
>>>some sweetening, but I've never noticed it.
>>>
>>> --Blair
>>
>>
>>I am trying to get more information on this, the "energy" guru I spoke
>>to about a year+ ago said to try to buy a 50-pound bag. Have not seen
>>him to find out where such a source may be.
>
>I eat the stuff in 15 to 30 gram scoops, once or twice
>a day. 50 pounds would be roughly a thousand servings.
>That'd last me a year or two.
>
>Anyway, I need to make a correction. The stuff I get
>is $18.99+tax for a 7-lb jug, or $2.93 per pound total.
>
>At bulkfoods.com it's $8.53 plus a $5 packing fee for a
>5-lb bag. Buying two bags at a time makes it $2.21 per
>pound total.
>
>But if you put "50-lb maltodextrin" into google, a couple
>of websites pop up, and it looks like it's about a dollar
>a pound plus shipping.
>
>So if you have 3 or 10 friends to share it with, you
>can save a few bucks. But then you get the fun of being
>a wholesaler...
>
> --Blair
I'll try that, but all the sites I have been geting sell only to food
producers and not to end users.
jim
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| Re: Hunza (Re: The Hummus Report) [message #290780 ] |
Mo, 17 Juli 2006 07:43 |
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On Sun, 16 Jul 2006 23:11:24 GMT, Blair P. Houghton <b [at] p.h> wrote:
>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>On Sun, 16 Jul 2006 03:38:26 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>>On Sat, 15 Jul 2006 22:10:56 GMT, Blair P. Houghton <b [at] p.h> wrote:
>>>>>ensenadajim <ensenadaXXXjim [at] yahoo.com> wrote:
>>>I don't see why you couldn't split a 5-lb bag.
>>>
>>>And Maltodextrin has almost no flavor. They claim it does
>>>some sweetening, but I've never noticed it.
>>>
>>> --Blair
>>
>>
>>I am trying to get more information on this, the "energy" guru I spoke
>>to about a year+ ago said to try to buy a 50-pound bag. Have not seen
>>him to find out where such a source may be.
>
>I eat the stuff in 15 to 30 gram scoops, once or twice
>a day. 50 pounds would be roughly a thousand servings.
>That'd last me a year or two.
>
>Anyway, I need to make a correction. The stuff I get
>is $18.99+tax for a 7-lb jug, or $2.93 per pound total.
>
>At bulkfoods.com it's $8.53 plus a $5 packing fee for a
>5-lb bag. Buying two bags at a time makes it $2.21 per
>pound total.
>
>But if you put "50-lb maltodextrin" into google, a couple
>of websites pop up, and it looks like it's about a dollar
>a pound plus shipping.
>
>So if you have 3 or 10 friends to share it with, you
>can save a few bucks. But then you get the fun of being
>a wholesaler...
>
> --Blair
Wanna try that again?
Your search - "50-lb maltodextrin" - did not match any documents.
jim
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