I make a soup similar to this, but with green split peas and Madras curry powder instead of all of those other powders.
@gargupie: a quick and easy hummus I've adapted from Alton Brown's book "Gear for Your Kitchen" is 1 can chickpeas, 1 lemon-juiced, 1 tablespoon of peanut butter (substitute for sesame paste), 1 tablespoon water, 2-3 garlic cloves, 1/3 cup olive oil, and some cilantro or parsley (for garnish). To make: Blanch the garlic in boiling water for 30 seconds, remove, and peel. Drain the chickpeas and rinse. Add garlic to a blender/ food pro., mince for 30 seconds. Add chickpeas, lemon juice, peanut butter tsp of salt, tsp of pepper, blend until just smooth. With machine running, stream in olive oil until hummus looks creamy (may use less olive oil). If it still looks too chunky, add the water in small increments. Finish with some of the parsley or cilantro. Feast on with pita or whatever you like.
I remember when "Piece of Meat" was first printed. I loved it then, and I love it now.
Favorite is most definitely cilantro with basil coming in at a close second, and chives a distant third. Least favorite is Italian Parsley, I can't stand the stuff raw, but when its cooked (like in a ball of meat) I can keep it down.
I think if you look at the Super Premium alcohol market, you can see your proof.
Brad, That's great to hear, you'll love them (if you like cheese).
If you're coming to Sacramento, you must check out The Squeeze Inn. It is probably our best offering. Their burger was featured on Diners, Drive Ins, and Dives, and is in Guy Fieri's Top 2 Burgers in the country. They have just moved from their their little shack into a nice new location, so be sure to check it out. Also, other good burgers could be the Hawks Burger at Hawks, Charburger at The Habit, or Ford's Real Hamburger.
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