LMFAO
This is on my list of things to make this week.
I've been wondering - is it just your tastes or do Brits generally use corn in more things than Americans
.I'd have never thought to use on things like pizza or chickpea salad! Definitely Mexican spicy type things and soups and cornbreadsI've been wondering - is it just your tastes or do Brits generally use corn in more things than Americans
And is your sweetcorn the same type as ours
You know, we now never rinse legumes and grains. Because it's no need. Unless you're buying grains in bulk, during a journey, at some Asian market place, from a suspicious vendor...
...In the USSR we had not only to rinse everything multiple times, but to sort out grains, beans, lentils, and especially dried peas and rice(!) for hours. (Because there were plenty of dead bugs, grains' husk, spiders' web, parts of dried stalks, small stones(!), and mice poop.)
But we never complained. And now people still have a tendency to rinse legumes, grains, and even boiled macaroni,
while some part of vitamins and microelements vanish if you rinse them before cooking and especially after cooking. E.g. it's recommended to put barley right in your boiling soup (without rinsing it first, boiling it separately and then rinsing it again), because its stock which appears during cooking has even more health benefits than boiled barley itself. The same is related to the other grains' and legumes' stocks.Ooooh, I like the sweetcorn idea. I think I might try that.
). So, i just have bought a pack of chickpeas
. I'm also going to pickle something tonight, and make "mesivo" (maybe on the weekend).. But it's worth it.
Finally got everything in the pot to simmer.... 
Actually, it's so simple: just soak it for 8 hrs, cut into pieces, put special dressing inside, and put in the fridge for 2 hrs (or as you wish). But this oil in the dressing makes me crazy. I hate hate hate oil
in any form, but i have to eat it sometimes because it goes with my favourite products. I have already quit eating my favourite ready salad of pink beets and other veggies, because they sell it with enormous quantities of stinky oil (for me every oil is stinky). I eat only plain hummus now because it's not that oily, i never eat fried foods, etc. I avoid oil as much as possible not only because it ruins any natural taste (even if it's "tasteless"), but after consuming this evil invention i feel bad(!). So, yesterday i found a nice dressing for pickling things like yuba: it has no oil, pretty much garlic, lemon, spices, minimum preservatives (honestly, i avoid foods which contain the whole Mendeleyev's periodic table of elements in them).
I prefer to avoid oil too but unfortunately, where I work, I have to eat what I am given. I take some of my own food sometimes but I don't really have the time or energy to keep cooking during the week and I don't get to eat at home when I work late. We do often get salads and plain boiled rice or boiled new potatos and sometimes beans in their natural state with just some herbs to flavour them so it's not too bad.Very soon i'll be pickling dried pressed soy fiber (yuba). I'll be making it myself, without any oil!
That's why i don't eat at lyceum's cafeteria at all. I take fruit bars with me.
Moreover, i don't have "dinner time" or something, and i'm only given 5 min. breaks. But that's quite enough to eat a bar or/and run to the restroom.
LMAO
That site about cabbage had inspired me. Really, why not? - I'm good at pickling, and if i accidentally spoil the cabbage head, it woudn'd be a hole in my budget.
Btw, i found several different recipes of georgian-style(!) cabbage, and they are easy to make! 
It separated as it cooled? When I made it I would immediately put the containers in the freezer and check them after like ten minutes, stir again, and leave them till solid. I used small containers because they would moldy if not used in about 10 days in the fridge. Once they were frozen without separating they were ok when put in fridge
Interesting...I did put them in the freezer to cool but did not stir again. And it doesn’t explain why the batch with the soy lecithin is perfect without a second stir. I may try one more time, then, with the second stir using the sunflower lecithin just to see if it works for me. Actually, I could try melting the sunflower batch, mixing it really well again and refreezing it. Thanks!
And they are chewy. As long as i'm going to put a lot of cabbage, i suspect it will be better than chickpeas or farro, or barley, or split peas, etc...
