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Thread: The Random Thought Thread, Part 6

  1. #701
    Platinum Member Jibralta's Avatar
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    99% or the time, I can't be bothered to cook because I am focused on other things. But I do love to cook. When I'm not completely overwhelmed by stress, I find it relaxing to prepare the ingredients... chopping, measuring, etc. Then there is a reward at the end: a tasty meal. But I only cook once in a while. More is not feasible.

  2. #702
    Platinum Member Rose Mosse's Avatar
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    Improved my socca recipe. So simple and so good.

  3. #703
    Platinum Member LaHermes's Avatar
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    "I fly like a butterfly and sting like a bee"

  4. #704
    Platinum Member boltnrun's Avatar
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    Originally Posted by LaHermes
    "I fly like a butterfly and sting like a bee"
    Ah, The Greatest.

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  6. #705
    Platinum Member itsallgrand's Avatar
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    Originally Posted by Rose Mosse
    Improved my socca recipe. So simple and so good.
    Never heard of socca until now. Thanks, gonna try my hand at it!

  7. #706
    Platinum Member Rose Mosse's Avatar
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    Originally Posted by itsallgrand
    Never heard of socca until now. Thanks, gonna try my hand at it!
    Yes, try it. Costs practically nothing and very easy. I started making it a few weekends ago as a treat for Saturday morning brunches.

    The general ratio is 1 part water to 1 part chickpea flour but I cheat and like it thin and crepe-y so I add more eggs, less water, same chickpea flour. I don't measure anything which is not useful but when it's a thinner soupy consistency I put it in a pan medium heat. If it's thicker, it's better in a cast iron pan on broil in the oven. I squeeze and pinch fresh herbs to it and black pepper, lots of olive oil and sea salt. Goes wonderful with cherry tomatoes on the side or a bowl of fruit. I don't cook up the batter all at once and put remainders in the fridge in case friends come over or I want some later and they can be fried or baked fresh. :)

  8. #707
    Platinum Member Jibralta's Avatar
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    Originally Posted by Rose Mosse
    Yes, try it. Costs practically nothing and very easy. I started making it a few weekends ago as a treat for Saturday morning brunches.

    The general ratio is 1 part water to 1 part chickpea flour but I cheat and like it thin and crepe-y so I add more eggs, less water, same chickpea flour. I don't measure anything which is not useful but when it's a thinner soupy consistency I put it in a pan medium heat. If it's thicker, it's better in a cast iron pan on broil in the oven. I squeeze and pinch fresh herbs to it and black pepper, lots of olive oil and sea salt. Goes wonderful with cherry tomatoes on the side or a bowl of fruit. I don't cook up the batter all at once and put remainders in the fridge in case friends come over or I want some later and they can be fried or baked fresh. :)
    That sounds amazing.

  9. #708
    Platinum Member itsallgrand's Avatar
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    Originally Posted by Jibralta
    That sounds amazing.
    It really does. And I appreciate the tips.

  10. #709
    Platinum Member Rose Mosse's Avatar
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    Welcome! Hope you both enjoy.

  11. #710
    Platinum Member Wiseman2's Avatar
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    Great quote.

    I will always choose a lazy person to do a difficult job because a lazy person will find an easy way to do it.

    Its a great quote, but it came from Frank B. Gilbreth Sr. He studied the best and poorest bricklayers and stumbled on an astonishing fact; he could learn the most from the lazy man!

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