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Thread: Pesto

  1. #27
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    Day four, not the brilliant green, but just tasted it and it taste awe-freakin-some.

    Will be eating the last of it tonight. Will have meat and greens, with sliced carrot fried in olive oil on the side, and the last scoops of the pesto on top of the fried carrots.


    Quote Originally Posted by 2sac View Post
    Is there a shelf life on the pesto?
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  2. #28
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    I stopped putting cheese in my pesto. Can't remember exactly why. Maybe because I was looking for that intense basil flavor. Also stopped using walnuts as in the recipe.

    I started using walnuts because I figured the flavor and texture was similar to pine nuts. Then started using almonds because I always have them in the house. I was actually surprised to see walnut in the recipe when I went to make it last weekend.


    Quote Originally Posted by Poodle Head Mikey View Post
    I like to use Locatelli Romano for Pesto. Most parms are too mild for me.

    PHM
    ----------------
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  3. #29
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    There was a pretty extensive study done several years ago, testing the various olive oils, and that one I mentioned from Trader Joes came out front and center. In the top ten or five, something like that.

    There are other specialty olive oils that have super special flavors, and cost a lot of money, but that one mentioned from Trader Joes is a superior product at an every day use price.


    Quote Originally Posted by Poodle Head Mikey View Post
    Olive Oil !!!!!!!!!

    Do Not Buy ANY olive oil unless it has the California Olive Oil Commission emblem on it!

    Virtually All other olive oils are adulterated. The mafia has moved really extensively into olive oil all across the Mediterranean and has become Really sophisticated with their 'cutting the product' efforts. Well; from what I understand anyway. <g>

    And the COOC people are truly friggin Nazi's about oil purity.

    I like to grow all the basil for pesto. In NJ it grows like an uncontrollable weed - but in Florida I have trouble with it. Plus; I eat so much - that quick I forgot the name!!!! What is it called?

    Sliced (small) tomatoes, garlic salt, some italian spices, fresh black pepper, a slice of fresh mozzarella, and a basil leaf. Some EVOO over it all. OH! Caprese' salad!

    Anyway; I eat so much of that that it's hard to accumulate garden basil for pesto. <g>

    PHM
    ---------------
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  4. #30
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    Sounds like a good plan, but not sure it'll ever make it to the ice cube trays. I'm kind of like a flavor whore. When things are in season, I am a gluten for the flavor.



    Quote Originally Posted by Poodle Head Mikey View Post
    Make a lot when you have the opportunity. You can put it into ice cube trays, or small tupperware's, and freeze it. There is nothing like having some people over on New Years Day and serving fresh pesto. <g>

    PHM
    ------------
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  5. #31
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    I've never grown it. Sounds like a simple project for next season.

    As a child, my brother and I always had a garden. Grew stuff I would never eat. But Mom and Dad loved the fresh produce. When I bought my house, after things settled down, I made a big garden. Played around and had lots of fun. Then other things seemed to take over.

    Right now, at this point in my life, and seeing how much I love the intense flavor of my fresh pesto, I really should put in a bunch of plants next season.

    Thanks


    Quote Originally Posted by Poodle Head Mikey View Post
    Keep pinching off the tops, and most especially the seeds, and the basil plant will grow all new young tender leaves for you. As it does - pull off the big tough leaves and toss them.

    PHM
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    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  6. #32
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    The last of the pesto. Four days later, color not bright, but still super yummy !!

    Not bad for a bunch of left overs, LOL.

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    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  7. #33
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    Clearly you are mis-gauging my interpretation of what A Lot actually is. <g>

    Which reminds me of something.

    I have a crazy doctor friend who not too long ago married a supermodel looking yoga instructor. They were shopping somewhere and at a farmer's market saw buckets and buckets of fresh basil. It was bundled into maybe 2" diameter bunches but included the roots. It was sitting out in the back of the store. She asked and was told that it was too (something) to sell and was headed for a trash. He made a deal to buy all of it for ten dollars or so.

    She called me from his house and asked if I could bring over a food processor. When I got there with it they had two large food processors going and four or five blenders. All making pesto. He is truly insane and before the day was over had burned up every machine. Which he gleefully replaced - we went to the store and bought a half dozen Really nice ones. I kept one and he kept the others - for 'spares' he said.

    His take home pay is over $10,000. a week and he spends every penny. <g>

    So anyway; we make pesto all day. She strips the leaves, he slams the ingredients into machines, I drink really excellent red wine, and she puts th pesto into many dozens of stool sample containers. He assured me that he had only stolen new ones from the hospital.

    Eventually he is too drunk to move, laying on the DR floor, and she and I sit on the deck with a fire and reflect. She does some yoga looking dancing by the fire (somewhere I have pictures of that) and I happen to see the piles of basil stems sitting by the trash.

    I wonder if they will grow ask if I can have them. She says sure and we load them all into my truck. Back at my house I don't even un-bundle them - I just point all my fingers and plunge them into the soil in planters and pots and shove the bundled basil into the hole. I plant them all that way and water them whenever I think about.

    Well; it ALL grew and in a short time I had so much basil that I made a huge batch of pesto before the first frost. <g>

    That was in NJ. In FL it doesn't grow nearly as well. I don't know why.

    PHM
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    Quote Originally Posted by BBeerme View Post
    Sounds like a good plan, but not sure it'll ever make it to the ice cube trays. I'm kind of like a flavor whore. When things are in season, I am a gluten for the flavor.
    PHM
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    The conventional view serves to protect us from the painful job of thinking.

  8. #34
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    Another great story !!

    Yeah, I only make two cups at a time. Gone within the week.


    Quote Originally Posted by Poodle Head Mikey View Post
    Clearly you are mis-gauging my interpretation of what A Lot actually is. <g>

    Which reminds me of something.

    I have a crazy doctor friend who not too long ago married a supermodel looking yoga instructor. They were shopping somewhere and at a farmer's market saw buckets and buckets of fresh basil. It was bundled into maybe 2" diameter bunches but included the roots. It was sitting out in the back of the store. She asked and was told that it was too (something) to sell and was headed for a trash. He made a deal to buy all of it for ten dollars or so.

    She called me from his house and asked if I could bring over a food processor. When I got there with it they had two large food processors going and four or five blenders. All making pesto. He is truly insane and before the day was over had burned up every machine. Which he gleefully replaced - we went to the store and bought a half dozen Really nice ones. I kept one and he kept the others - for 'spares' he said.

    His take home pay is over $10,000. a week and he spends every penny. <g>

    So anyway; we make pesto all day. She strips the leaves, he slams the ingredients into machines, I drink really excellent red wine, and she puts th pesto into many dozens of stool sample containers. He assured me that he had only stolen new ones from the hospital.

    Eventually he is too drunk to move, laying on the DR floor, and she and I sit on the deck with a fire and reflect. She does some yoga looking dancing by the fire (somewhere I have pictures of that) and I happen to see the piles of basil stems sitting by the trash.

    I wonder if they will grow ask if I can have them. She says sure and we load them all into my truck. Back at my house I don't even un-bundle them - I just point all my fingers and plunge them into the soil in planters and pots and shove the bundled basil into the hole. I plant them all that way and water them whenever I think about.

    Well; it ALL grew and in a short time I had so much basil that I made a huge batch of pesto before the first frost. <g>

    That was in NJ. In FL it doesn't grow nearly as well. I don't know why.

    PHM
    -----------
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  9. #35
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    Herb are usually easy to grow and the mints might be the easiest.
    I try to grow Greek and Italian basil. I hope I can get my buns in gear and get some planting done. I have trouble growing most everything. No green thumb. Nut that won't stop me from trying.
    Give me a relay with big enough contacts, and I'll run the world!

    You can be anything you want......As long as you don't suck at it.

    If a person wants to create a machine that will be more likely to fail...Make it complicated.

    USAF 98 Bomb Wing 1960-66 SMW Lu49

  10. #36
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    What's the difference? Which one is the one I'm most familiar with? Like the most common in the store.

    Any advantage of one over the other?


    Quote Originally Posted by hvacker View Post
    Herb are usually easy to grow and the mints might be the easiest.
    I try to grow Greek and Italian basil. I hope I can get my buns in gear and get some planting done. I have trouble growing most everything. No green thumb. Nut that won't stop me from trying.
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  11. #37
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    I don't like Greek basil as well as I like Sweet basil - which I think is the same as Italian basil. Greek basil has a kind of a harsh, or vaguely bitter, 'edge' to it.

    In my experience Sweet basil is the most common in grocery stores and the like.

    PHM
    ------------


    Quote Originally Posted by BBeerme View Post
    What's the difference? Which one is the one I'm most familiar with? Like the most common in the store.

    Any advantage of one over the other?
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  12. #38
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    I remember hearing the term sweet basil. Seems late in the season to get something going, but maybe I'll try something now instead of waiting till next year.


    Quote Originally Posted by Poodle Head Mikey View Post
    I don't like Greek basil as well as I like Sweet basil - which I think is the same as Italian basil. Greek basil has a kind of a harsh, or vaguely bitter, 'edge' to it.

    In my experience Sweet basil is the most common in grocery stores and the like.

    PHM
    ------------
    If you were a real tech, you'd solder a relay on that board and call it good to go.

    I do a triple evac with nitro to remove non condensables.

    I use 56% silver on everything except steel.

    Did you really need the " If you were a real tech " ??

  13. #39
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    Quote Originally Posted by BBeerme View Post
    What's the difference? Which one is the one I'm most familiar with? Like the most common in the store.

    Any advantage of one over the other?

    Might be little advantage. Soil and climate make huge differences with grapes and probably other crops. Should the basil be used before or after blooming? Al sorts of unknowns. Except by the pros.
    I never did a critical taste test. Maybe this year. I have a long 2' pot that grows oregano and basil. Mexican oregano is not worth growing me thinks.
    Give me a relay with big enough contacts, and I'll run the world!

    You can be anything you want......As long as you don't suck at it.

    If a person wants to create a machine that will be more likely to fail...Make it complicated.

    USAF 98 Bomb Wing 1960-66 SMW Lu49

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