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Pesto
Mar 20, 2009 5:55:49 GMT
Post by hwinpp on Mar 20, 2009 5:55:49 GMT
How come this became a sticky?
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Pesto
Mar 20, 2009 6:03:52 GMT
Post by Deleted on Mar 20, 2009 6:03:52 GMT
On this sort of website, sometimes the oddest things become a sticky for half a day or a day, just to provide some variety -- some people always stick on one section of a board and don't necessarily notice what is going on elsewhere unless it is brought to their attention.
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Pesto
Mar 20, 2009 6:38:17 GMT
Post by hwinpp on Mar 20, 2009 6:38:17 GMT
Oh, I thought admin wanted top promote pesto... LOL!
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Pesto
Mar 20, 2009 6:46:47 GMT
Post by bixaorellana on Mar 20, 2009 6:46:47 GMT
This pesto question could provoke a civil war and bring down the entire board!
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Pesto
Mar 20, 2009 7:02:54 GMT
Post by gyro on Mar 20, 2009 7:02:54 GMT
We need some Pesto Control .....
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Pesto
Mar 20, 2009 7:16:25 GMT
Post by bixaorellana on Mar 20, 2009 7:16:25 GMT
Pest o' my heart, I love you!
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Pesto
Mar 20, 2009 7:45:53 GMT
Post by gyro on Mar 20, 2009 7:45:53 GMT
Aaaah, you're just taking the pesto now ...
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Pesto
Mar 20, 2009 7:50:48 GMT
Post by bixaorellana on Mar 20, 2009 7:50:48 GMT
Youuuu, embasilble youuuu!
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Pesto
Mar 20, 2009 8:45:14 GMT
Post by gyro on Mar 20, 2009 8:45:14 GMT
I don't know what that means.
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Pesto
Mar 20, 2009 8:56:28 GMT
Post by bazfaz on Mar 20, 2009 8:56:28 GMT
I think the second word is meant to be imbecile but she was probably pesto when she wrote it.
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Pesto
Mar 20, 2009 9:33:48 GMT
Post by gyro on Mar 20, 2009 9:33:48 GMT
Bless.
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Pesto
Mar 20, 2009 10:00:01 GMT
Post by Deleted on Mar 20, 2009 10:00:01 GMT
We may have to call in an outside expert on this. Any ideas?
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Pesto
Mar 20, 2009 10:35:31 GMT
Post by bazfaz on Mar 20, 2009 10:35:31 GMT
I have a deep suspicion of experts, all of them. Look at the mess financial experts landed us in. Look at the mess the English cricket team is in - there are more experts accompanying them than there are players. Look at the mess the weatherforecasters make - I still remember the 1975 newspaper article by the science editor of the Guardian headlined: The coming ice age.
I rest my case
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Pesto
Mar 20, 2009 10:55:15 GMT
Post by Deleted on Mar 20, 2009 10:55:15 GMT
I get your drift. Maybe in food matters it's different but then again many of the chefs I've encountered or even at one time admired are arseholes.
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Pesto
Mar 21, 2009 11:53:24 GMT
Post by Don Cuevas on Mar 21, 2009 11:53:24 GMT
I get your drift. Maybe in food matters it's different but then again many of the chefs I've encountered or even at one time admired are arseholes. You knew him, then!?
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Pesto
Mar 21, 2009 13:09:49 GMT
Post by onlymark on Mar 21, 2009 13:09:49 GMT
I've always wondered that if I send you a load of snow through the post - would you get my drift?
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Pesto
Mar 21, 2009 13:30:15 GMT
Post by bazfaz on Mar 21, 2009 13:30:15 GMT
That's a bit flakey.
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Pesto
Mar 21, 2009 13:31:10 GMT
Post by Deleted on Mar 21, 2009 13:31:10 GMT
I would call upon Kimby to pull out her Snowblower
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Pesto
Mar 21, 2009 21:07:57 GMT
Post by gyro on Mar 21, 2009 21:07:57 GMT
oh. my. god.
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Pesto
Mar 22, 2009 14:51:26 GMT
Post by Deleted on Mar 22, 2009 14:51:26 GMT
It has occurred to me that whenever PESTO is offered on a menu it is always the classic Basil,pine nuts etc. UNLESS it's another herb/green then it will be listed as such,i.e.Arugula Pesto,Cilantro Pesto,Spinach Pesto etc. The expectation being that if you order a Pesto dish unless otherwise stated you're going to get the classic Basil.
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Pesto
Apr 13, 2009 3:52:27 GMT
Post by gringalais on Apr 13, 2009 3:52:27 GMT
I stirred some pesto and tomatoes in with scrambled eggs yesterday and it was very tasty.
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Pesto
Apr 13, 2009 19:08:32 GMT
Post by auntieannie on Apr 13, 2009 19:08:32 GMT
to come back to the initial question, a friend of mine once treated me to a dish I think was meant to be a quick and easy twist on the fish pie so loved by the brits. It was quite nice and goes more or less like this... it was from a supermarket magazine:
blanch tomatoes and boil new potatoes, put them in an ovensafe dish, add fish fillets on top, pour a little olive oil and cover with aluminium foil. bake for approx. 20 minutes. open the foil, pour some pesto on top, cover again and bake for another 10 minutes approx.
I think there was one fish fillet (that's same as the french filet de poisson, right?) one tomato and one or two potatoes per person.
serve. Don't ask for more details, though!
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voy
member
Offline
The Lobstah Lady
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Pesto
Apr 14, 2009 1:56:37 GMT
Post by voy on Apr 14, 2009 1:56:37 GMT
glad I finally read this thread.. as I HATE basil - and all it's liquoricey cousins - but the idea of cilantro or spinach.. might be worthy of a try..
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Pesto
Apr 17, 2012 1:13:31 GMT
Post by Deleted on Apr 17, 2012 1:13:31 GMT
So....after digging around for this thread...I came across a recipe by Yvonne Kuperti from the venerable Cooks Illustrated magazine for a Tomato Pesto. It is a "red" variation of a pesto that hails from Trapani,a village on the western tip of Sicily. Here almonds replace pine nuts,but the big difference is the inclusion of fresh tomatoes,not as the main ingredient,but just enough to" tint the sauce and lend fruity,vibrant sweetness". I was gifted a huge bag of almonds from some friends in California,and I think I'm going to give it a go tomorrow as it is supposed to rain all day and I feel like cooking something new. Has anyone tried it?
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Pesto
Apr 17, 2012 5:24:35 GMT
Post by hwinpp on Apr 17, 2012 5:24:35 GMT
I only know the conventional green pesto.
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Pesto
Apr 17, 2012 20:50:55 GMT
Post by Don Cuevas on Apr 17, 2012 20:50:55 GMT
I hate to make a pesto myself, but Tomato Paste is NOT pesto, by any realistic definition.
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Pesto
Apr 17, 2012 21:39:03 GMT
Post by auntieannie on Apr 17, 2012 21:39:03 GMT
I've tried a "roasted sage leaves, garlic and pumpkin seeds" "pesto" and it was really delicious, I must say.
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Pesto
Apr 17, 2012 23:59:41 GMT
Post by Deleted on Apr 17, 2012 23:59:41 GMT
Sounds yum Annie,I adore pumpkin seeds and have also toyed with the idea of using pistachio in a sauce similarly. (My friends from California also gave me a large bag of pistachio nuts!!)
I am intrigued with expanding my knowledge of Italian cuisine because I love it so much. I too,have always associated Pesto with the "green stuff". Upon further exploration quite some time ago I learned that within the different regions of just Sicily alone, there are other pestos other than the green one most people are familiar with,which is Pesto Genovese,and,is even specific to using , basil Genovese, (of the many many species and varieties of basil). This pesto as mentioned, is from Trapani,a village on the western tip of Sicily. It is referred to as Pesto alla sicialliane, or,pesto rosso. I had read of it some years back in the cookbook, Lidia's Italy, by the Italian--American chef Lidia Bastianich.
It is not by the way, by any means, "tomato paste",and, tomatoes are not the main ingredient. It includes the large amount of basil leaves,garlic,olive oil,nuts (in this traditional version,almonds,and of course Parmesan cheese.
It's served over pasta in the traditional way,but,also, in Trapani,fisherman bring smaller,unsold fish home to their families,and the leftover catch fried fish is eaten over a bed of the pesto tossed fish as a way to make a little bit of fish go a long way.
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Pesto
Apr 18, 2012 0:49:24 GMT
Post by bixaorellana on Apr 18, 2012 0:49:24 GMT
Wow -- that fish thing sounds incredible. I would think that a little fresh tomato added to the other ingredients listed would give it a subtle and interesting tang.
I recently read something about the Arab influence on Spanish food & thus ultimately on Mexican food. Of course Sicily would have a heavy Moorish influence. Reading that article, then about the pounded almonds in the Trapani pesto made me think of all those Mediterranean enhancements or sauces that incorporate bread or seeds or nuts.
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Pesto
Apr 18, 2012 1:57:03 GMT
Post by fumobici on Apr 18, 2012 1:57:03 GMT
There is someplace in Italy where potato is added as an ingredient to their pesto sauce. But I've absolutely forgotten where it is. It doesn't affect the flavor much though. Any Italian nonna would tell you that pesto can only be ground in a stone mortar and pestle (I was told the name derives from a similar root to pestle) and the stuff made in a food processor or found in a jar is only good as pig feed.
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