Text 3775, 66 rader
Skriven 2010-11-14 20:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: roasts 718
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The roast was bigger, about 4 pounds so I roasted it at 500 for 20
 JW> minutes, reduced the heat to 170 (the lowest my oven will go) and
 JW> left it for four hours

 JW> I overdid it by about an hour

 ML> I'd have bundled it into the 500 oven
 ML> and turned off the heat immediately.
 
Like Buddha, I seek the middle way.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bittman's Roasted Chickpeas
Categories: Beans, Snacks
  Servings: 4

      3 TB olive or neutral oil, like
           grapeseed or corn
      2 c  well-drained cooked or
           canned chickpeas
      1 TB minced garlic
           Salt and freshly ground
           black pepper
      1 TB curry powder or other spice
           blend
           Freshly squeezed lemon
           juice

When you cook chickpeas long enough, whether on the stovetop or in
the oven, their exterior becomes crisp. These are equally good as a
side dish or finger food.

Heat the oven to 400 F. Put the oil in a large oven- proof skillet
or a roasting pan large enough to hold the chickpeas in one layer
and turn the heat to medium. When hot, add the chickpeas, garlic,
and some salt and pepper. Shake the pan so that all the chickpeas
are well coated with oil and are sitting in one layer. Put the
skillet or pan in the oven.

Roast, shaking the pan occasionally, until the chickpeas begin to
brown, 15 or 20 minutes. Remove from the oven and cool slightly. If
you like, sprinkle with the spice blend or more salt and pepper or
simply with a little more oil and some freshly squeezed lemon juice.
Serve hot or at room temperature.

Recipe from How to Cook Everything.  

  From: Http://Markbittman.Com          
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Everest: Bring your own smokes as there are no shops along the way.

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