quart of pesto

i hate when fruit becomes floury, what about that

  On 4/13/2010 at 5:28 PM, encey said:

  On 4/13/2010 at 5:15 PM, Lady kakapo said:

  On 4/13/2010 at 4:37 PM, mohamed said:

  On 4/13/2010 at 4:23 PM, Lady kakapo said:

  On 4/13/2010 at 4:11 PM, mohamed said:

this is meant to be used with pasta

 

 

It's more traditionally served with gnocchi, not pasta.

 

with the very most traditional kind of pasta fresca if you go to the root, and it's called trofie

 

i did a search and they're translated 'ligurian gnocchi' in english language

 

industrial pasta = fresh pasta dried up

 

I'm not an expert on Italian food, but gnocchi just means dumpling. Just because something has flour in it and is Italian doesn't make it pasta. And dried pasta does not = fresh pasta dried up. Fresh and dry pasta are composed of different things and are intended for different use.

What's the difference, eggs?

My understanding is that sometimes eggs, but not always. There is someone on here who knows their pasta, can't remember who though.

  On 4/13/2010 at 5:30 PM, mohamed said:

i hate when fruit becomes floury, what about that

I don't think homophobic comments like this are appropriate in a watmm food thread.

  On 4/13/2010 at 5:35 PM, Lady kakapo said:

  On 4/13/2010 at 5:28 PM, encey said:

  On 4/13/2010 at 5:15 PM, Lady kakapo said:

  On 4/13/2010 at 4:37 PM, mohamed said:

  On 4/13/2010 at 4:23 PM, Lady kakapo said:

  On 4/13/2010 at 4:11 PM, mohamed said:

this is meant to be used with pasta

 

 

It's more traditionally served with gnocchi, not pasta.

 

with the very most traditional kind of pasta fresca if you go to the root, and it's called trofie

 

i did a search and they're translated 'ligurian gnocchi' in english language

 

industrial pasta = fresh pasta dried up

 

I'm not an expert on Italian food, but gnocchi just means dumpling. Just because something has flour in it and is Italian doesn't make it pasta. And dried pasta does not = fresh pasta dried up. Fresh and dry pasta are composed of different things and are intended for different use.

What's the difference, eggs?

 

My understanding is that sometimes eggs, but not always. There is someone on here who knows their pasta, can't remember who though.

 

  On 4/13/2010 at 5:30 PM, mohamed said:

i hate when fruit becomes floury, what about that

 

I don't think homophobic comments like this are appropriate in a watmm food thread.

in italy ppl say 'speak like you eat'

and i'm always fine with watmm food threads so

i'm not doing it wrong unless you're one of those macrobiotic cunts

cilantro pesto is kick ass on some rice and beans

i survived the night. my body is fine. all that old ass cheese and nuts were fine. the pesto is safely in the fridge. someone was asking about walnuts in pesto -- i actually got the walnuts ages ago to make a celery pesto. i used celery leaves, parsley and walnuts as my leaves and nuts. good stuff. had it for breakfast. put the pesto on the plate, plop a potato pancake on top of it, fried egg on top of that, and then bacon on top of that. fucking delicious. you can use anything nutty really, doesnt have to be pine nuts. last summer i was over at a friends house and she challenged me to a quick iron chef off, we had to come up with a snack with the absolute dregs left in the kitchen. i made a pesto out of jalapeno cheese slices, pumpkin seeds, cilantro, lime juice, and olive oil. it was smashing.

i love having pestos on hand. they make any sandwich a party. goat cheese seems to last for an eternity in my fridge too, so if i have bread, pesto, and goat cheese, and god willing, some sort of meat, then i'm going to have a panini for lunch. i recently made my foreman grill a dedicated panini machine. fuck i'm hungry now boooah

  On 4/13/2010 at 6:00 PM, Fred McCouples said:

i survived the night. my body is fine. all that old ass cheese and nuts were fine. the pesto is safely in the fridge. someone was asking about walnuts in pesto -- i actually got the walnuts ages ago to make a celery pesto. i used celery leaves, parsley and walnuts as my leaves and nuts. good stuff. had it for breakfast. put the pesto on the plate, plop a potato pancake on top of it, fried egg on top of that, and then bacon on top of that. fucking delicious. you can use anything nutty really, doesnt have to be pine nuts. last summer i was over at a friends house and she challenged me to a quick iron chef off, we had to come up with a snack with the absolute dregs left in the kitchen. i made a pesto out of jalapeno cheese slices, pumpkin seeds, cilantro, lime juice, and olive oil. it was smashing.

 

i love having pestos on hand. they make any sandwich a party. goat cheese seems to last for an eternity in my fridge too, so if i have bread, pesto, and goat cheese, and god willing, some sort of meat, then i'm going to have a panini for lunch. i recently made my foreman grill a dedicated panini machine. fuck i'm hungry now boooah

 

 

  Reveal hidden contents

yeah that's right i used pedobear to represent my hunger

 

holy shit those sound good. celery pesto! wow. celery leaves are a fav of mine. my family always put that put after dinner on sunday nights. celery with an olive oil, ton of salt, ton of pepper dipping bowl. i always grapped the leafy ones. i may have to try that celery pesto though.

side note, i recently threw some feta in a guacamole and it was awesome.

  On 4/13/2010 at 6:05 PM, jules said:

 

 

side note, i recently threw some feta in a guacamole and it was awesome.

really? i would have never thought that. i have some feta. i will try this next week. anything else important in the guac?

Leave the pit in the guac if you're gonna store it; keeps it from browning longer. Maybe jazzband for people here but I caught my girlfriend throwing it out the other day and I was like fffffuuuuuuuuuuuuuuuuuuu!

feta+guac does work; there are feta-like cheeses in mexico that are combined with guac over there but are hard to find here, so it's a good substitute.

  On 4/13/2010 at 6:08 PM, Fred McCouples said:

  On 4/13/2010 at 6:05 PM, jules said:

 

 

side note, i recently threw some feta in a guacamole and it was awesome.

 

really? i would have never thought that. i have some feta. i will try this next week. anything else important in the guac?

i just did scallions, cilantro, avacado, limes, jalapeno and feta.

i have heard good things about blue cheese in guac but havent tried that yet

  On 4/13/2010 at 7:08 PM, Ominous said:

Leave the pit in the guac if you're gonna store it; keeps it from browning longer. Maybe jazzband for people here but I caught my girlfriend throwing it out the other day and I was like fffffuuuuuuuuuuuuuuuuuuu!

 

feta+guac does work; there are feta-like cheeses in mexico that are combined with guac over there but are hard to find here, so it's a good substitute.

yea, cojita cheese is very close.

  On 4/13/2010 at 6:57 PM, Joyrex said:

  On 4/13/2010 at 6:08 PM, Fred McCouples said:

  On 4/13/2010 at 6:05 PM, jules said:

 

 

side note, i recently threw some feta in a guacamole and it was awesome.

 

really? i would have never thought that. i have some feta. i will try this next week. anything else important in the guac?

 

You must fuck the guac and ejaculate deep into it, then mix it all together for best results.

high salt factor

cotija

  On 4/13/2010 at 8:11 PM, Fred McCouples said:

cotija

lol yes. i am getting dyslexic. fuck.

I may have to make some pesto tonight... BBq pork steaks last night... grilled on teh fire, then soaked in a pot with some sweet baby rays until you could cut it with a spoon. mac & cheese and green beaners.... yum...

we need a watmm cookbook or good recipe thread

  On 4/13/2010 at 8:15 PM, sneaksta303 said:

I may have to make some pesto tonight... BBq pork steaks last night... grilled on teh fire, then soaked in a pot with some sweet baby rays until you could cut it with a spoon. mac & cheese and green beaners.... yum...

sweet baby rays is incredible. the honey bbq makes for a mean chicken marinade.

i think i just invented a something... i made a 50/50 mix of really coarse wholegrain mustard (lakeshore with whiskey) and grated parmegiano... got something amazing tasting, with kinda the consistency of stuffing. added very finely chopped shallots, fresh black pepper,and coriander and basil. it's taaaaaaasty.

glad i made a quantity cos i'm having it on vacuum-packed fallout 3 hotdogs at present, and it deserves better.

  On 4/14/2010 at 5:31 AM, kaini said:

i think i just invented a something... i made a 50/50 mix of really coarse wholegrain mustard (lakeshore with whiskey) and grated parmegiano... got something amazing tasting, with kinda the consistency of stuffing. added very finely chopped shallots, fresh black pepper,and coriander and basil. it's taaaaaaasty.

 

 

I like this as an idea.