tag:blogger.com,1999:blog-35720139.post8103777950116017750..comments2023-09-10T07:39:59.348-04:00Comments on Caramelized OpiNIONS (aka RVA Foodie): Five Dips for the Baby Shower (w/recipes)RVA Foodiehttp://www.blogger.com/profile/16214920696412259243noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-35720139.post-32521484845718157972008-02-19T16:56:00.000-05:002008-02-19T16:56:00.000-05:00I hope it's clear that these dips represents a ran...I hope it's clear that these dips represents a range of tastes. My cooking style is fusion of high-brow and low brow, authentic with a nod to the Ruby Tuesdays set. In my world, you can be a vegan couch potato and use plastic utensils on your All Clad cookware. But, in the end, economoy, convenience and flavor are my biggest driving factors.RVA Foodiehttps://www.blogger.com/profile/16214920696412259243noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-66198387748114442862008-02-19T13:31:00.000-05:002008-02-19T13:31:00.000-05:00Foodie,We do share a few things in common. An unh...Foodie,<BR/><BR/>We do share a few things in common. An unhealthy passion for hummus, olive tapinade and white goopy salsa from La Casita.<BR/><BR/>When I make hummus, I make about 5 lbs of it and consume it in about a week, which leaves me sick for another week.<BR/><BR/>I've resorted to making olive tapinade to make use of my leftover olives after I use up the olive juice in my dirty martinies.<BR/><BR/>I haven't figured out the recipe for white goop.Paul Hammondhttps://www.blogger.com/profile/00672123256678811134noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-42175941099103997632008-02-19T11:36:00.000-05:002008-02-19T11:36:00.000-05:00With the olive hummus, you still use chick peas an...With the olive hummus, you still use chick peas and just jazz it up (J.A.G. it up?) with some olives. So, it's not really tapenade (one of my other favorite dips). <BR/><BR/>As for the white goop. My coworker who lived in Mexico City for 25 years says there's one way to spot inauthentic Mexican food: sour cream. I think the white sauce falls into that ilk. Nonetheless, I'm a glutton for the stuff.RVA Foodiehttps://www.blogger.com/profile/16214920696412259243noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-71495100350889773942008-02-19T09:53:00.000-05:002008-02-19T09:53:00.000-05:00That awful La Casita white goop? No where else but...That awful La Casita white goop? No where else but Richmond.. <BR/><BR/>Ikkk!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35720139.post-64975416060574688702008-02-19T09:51:00.000-05:002008-02-19T09:51:00.000-05:00Olive hummus?Think tapenade, not hummus..Olive hummus?<BR/><BR/>Think tapenade, not hummus..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35720139.post-41536105145977138692008-02-18T09:47:00.000-05:002008-02-18T09:47:00.000-05:00To keep olive hummus from getting too salty, add t...To keep olive hummus from getting too salty, add the olives at the end so they're in bits, instead of getting liquified like the garbanzos. The flavor is pretty BIG, which seems to impress people. But, maybe it's our animal desire to gather round the salt-lick. Another solution: Yuengling lager as a chaser (but not for mom to be).RVA Foodiehttps://www.blogger.com/profile/16214920696412259243noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-84669421913553268412008-02-18T09:37:00.000-05:002008-02-18T09:37:00.000-05:00My sister-in-law tried the version of hummus with ...My sister-in-law tried the version of hummus with the olives but it ended up too salty. I wonder if she was heavy handed with the salt or the olives made the whole thing salty.Veronhttps://www.blogger.com/profile/16482616412359136277noreply@blogger.com