farting_weedman [none/use name]

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Joined 9 months ago
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Cake day: January 4th, 2024

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  • Used to make hummus in a foodservice setting: use canned chickpeas instead of cooked dry. Make sure your food processor is ventilated well because you’re gonna be running it longer and with a higher load than it was designed for. Use some kind of oil to straighten out the consistency once the tahini and chickpeas are blended right. Go easy on the oil if you’re gonna use a liquid spice.

    Some cool hummus flavors to make:

    garlic and onion: it’s garlic and onion powder. Favorite of crackers.

    Buffalo chicken: ranch dressing powder and cayenne.

    Mint: fresh mint leaves. It’s weird to experience the “spice buildup” that some foods have with mint.

    Bbq: literally pour some bbq sauce in there. The more concentrated and flavorful ones work good.

    You get some unexpected diners when your server says “our hummus today is bbq marinade”.



  • You’re right. Humans drove out the predators and created a new environment that makes their recovery to previous numbers and range impossible. People need to take responsibility for stewardship of the populations people have disrupted.

    I’m only familiar with the breeding programs in my state and the neighboring ones, but they’re all pretty tightly conducted by experts in the field of wildlife management (which is not just a jumped up job title for hicks). I don’t doubt that in some weird states they don’t care if you selectively breed 38 point bucks that can’t carry their heads high enough to look out for predators and release em into the wild, but the few I know of have restrictions on that type of selection.