Tag Archives: Cahiers de Hoummos

Eggs mount comeback at Mayo Clinic — paralleling classic cultural progression

In the beginning, eggs were good. Two every morning.

Then they got bad. Cholesterol.

But they came back. Dietary cholesterol does not determine what’s in your arteries.

Most recently, they went bad yet again.  A study of early deaths among egg eaters.

Still, they return. Over at the Mayo Clinic. Mayo says it’s not the eggs, it’s you.

Eggs are good for some people, bad for others. Depends on what you bring to the table.

We’ve seen this before. In fact, repeatedly.

Religion. First, God was an external, objective actor. Then He became the possession of the priests. Then, of congregations. And, ultimately, is a matter of the experience of individual believers.

Art. First, art was a re-creation of an animal. Then, a representation of objective reality. Then, a stimulus of the viewer’s senses. Then, a stimulus of the viewer’s subjective experience.

Industry. First, a craft. Then, mass production, automation. Then, artificial intelligence.  Ultimately, individual, 3-D printed products.

Law. First, decrees of the strong. Then, decrees of the ordained. Then, Natural Law. Then, legislation and interpretation. Ultimately smart contracts, implemented by blockchain.

Hummus. First, hand-crafted along the Nile. Then, a national food. Then, a global, plastic-packed, shelf product. Ultimately, any pulverized, creamy dip. Finally, retrieved by the roll-your-own ethic of the MidLaw Diet. You don’t buy it; you make it. Your way

Now it’s eggs. But it’s not the eggs. It’s not the cholesterol. It’s you.

If eggs are back, can bacon be far behind?

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Humpty Dumpty back on the wall

MidLaw has been all over eggs. Recommends them with hummus.

As early as 2015, MidLaw lifted up CNN’s report: Eggs Are Legal Again; Breakfast Is Back.

Two months ago, MidLaw linked to the Cleveland Clinic’s egg-affirming encomium: Eggs are good for you. “Eggs are fine. They’re actually a very healthy food.”)

I hope you ate them when they were good for you.

The Journal of the American Medical Association is reporting now that some new study concludes that eggs kill. Harvard’s School of Public Health and others are all “on the one hand, on the other hand.”

Humpty Dumpty is back on the wall. Coffee is an endangered species. Orange juice is a sugar bomb. Bacon: nitrates, nitrites.

Before you can get out the door in the morning.

Hummus for breakfast is not a bad idea. The Way.

 

 

Hummus Alert — Time Sensitive — Tomato-hummus perihelion at peak this weekend

This seasonal notice should, ideally, have been posted earlier. Regrettably, it was not.

Of course, the foundational post was here all along as loyal followers know. You might have protected yourself.

There is still time. This weekend marks the peak of the tomato-hummus perihelion. Act now. Here is what you do.

Although a preference for Edgecombe tomatoes has been identified in the past, those sourced at the Greensboro Farmers Market have been determined to be equivalent in quality and most dimensions of flavor. MidLaw acknowledges that vine-ripened tomatoes from other North Carolina sources may also meet immediate needs.

WARNING! This alert is subject to unpredictable forces in the tomato markets, including spikes in demand and supply imbalances.

Caveat emptor.

                                  

Cahiers de Hoummos: a champion of classic hummus speaks

aboo11An authoritative hummus voice has sounded. Maureen Abood.

Like MidLaw, Abood’s fundamental message is “roll your own.” And, her focus is on hewing to the few, classic ingredients and perfecting fundamental methods. None of those trendy alternatives or add-ins for her.

But, some Abood methods challenge long-time MidLaw habits. The keys are: (1) go to great lengths to remove the chickpea skins, (2) don’t mix the olive oil into the puree, instead pour it on top at the end, (3) emphasize the lemon juice to adjust flavor, (4) save and chill the chickpea cooking liquid before adding it back.

MidLaw’s ways are questioned, so the MidLaw Test Kitchen is on the case.

For now though, Abood is a voice to be reckoned with. She goes deeper into methodology than anything MidLaw has seen before. She advocates using dried chickpeas when possible and taking days in the soaking and simmering if you have the time, but she wastes no scruples on this: if what you have is canned chickpeas and limited time, don’t let that stop you. You will still get great hummus. She is committed to the integrity of simple, classic ingredients: chickpeas, garlic, lemon juice, tahini. Olive oil at the end. No beets. And she is a champion of rolling your own.

Discipline. Stick to the basics. Perfect your methods. Do not let the perfect be the enemy of the good. Integrity. Do it yourself; do not rely on others. In what matters, Abood’s way is also the MidLaw Way.

A great hummus champion.

Thanks to Washington lawyer, lead guitarist of DC band Blue Book Value, novelist, and author of The Shining Rock Grand, Bill Winslow for calling attention to Maureen Abood.

Cahiers de Hoummos: the cauliflower hummus conundrum

humA recent note in MidLaw’s Cahiers de Hoummos (prompted by North Carolina business law authority, blogger and hummus connoisseur Mack Sperling) mused that cauliflower hummus might mark a step forward in hummus thinking. Well, we’ve taken that concept to the MidLaw Test Kitchen. The results may surprise you.

Roasted cauliflower? With garlic, lemon juice, olive oil and salt. And hummus.

A great concept, we thought. So, we followed those recipes that instruct you to mash up a bunch of cauliflower with a bunch of chickpeas and tahini. Well, we found that the cauliflower and the chickpeas combined to create a lower common denominator. Rather than leveraging separate strengths, each diminished the other.

But wait! The Test Kitchen devised a means of capitalizing on the separate and ultimately complementary strengths of both cauliflower and chickpeas.

First we thought: make the mash sharper. So, we added salt. Then we added lemon juice. And, we tried Sriracha. But each of them always led away from the center. Beneath the surface there was still an insipid mash. Then, we hit upon a disruptive solution.

The MidLaw Cauliflower Hummus Recipe:roasted cauliflower

First, prepare MidLaw Straight Ahead Hummus. Roll your own.

Next, separate cauliflower into florets, coat with oil, garlic, lemon juice and salt, and roast.

Then – and this is the key – set the roasted cauliflower to one side and set the hummus to the other side. Do not mash them up together. Keep them separate.

Serve with pita, chips, crackers or raw vegetables as you prefer; or serve the cauliflower and hummus tout seule.

Roasted cauliflower, oiled and salted: superb. MidLaw Straight Ahead Hummus: extraordinary. Respect each for what it is. Resist the processor mentality.

Respecting each one for its strengths, not diluting. That is the MidLaw Way.