"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 05-06-2006, 07:28 PM   #41
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
With your recipe - definitely!! It's the cognac in the commercial jar I have that I somehow can't seem to reconcile with pasta or fish. Chicken & crostini - yes.

BreezyCooking is offline   Reply With Quote
Old 05-06-2006, 07:30 PM   #42
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
You'll have to forgive me...I'm not a purist at all. I like my pesto without nuts.

I know, I know...it's not really pesto then. But it's still good a darned good puree.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-07-2006, 06:51 AM   #43
Senior Cook
RDG's Avatar
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
I thank you for the interesting variations about pesto. I've copied them.
Oh, just a curiosity: "pesto" derives the name from "pestare", to pound. "Pounded" in a mortar....
RDG is offline   Reply With Quote
Old 05-07-2006, 09:29 AM   #44
Executive Chef
bethzaring's Avatar
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,998
Originally Posted by Claire

have a policy of simply calling it something else if I vary from a very traditional recipe. When I make something according to tradition, I'll call it that. If I change an ingredient, I make up a name,

You bet, I learned that lesson decades ago. People have a pre-conceived
notion of what "mashed potatoes" are, and can get quite grumpy if potato skins, garlic, even pesto, shows up in them, I never call them mashed potatoes any more.

Another rule in my house was, if you ask what a particular ingredient is in a dish, and you get no response, you are not allowed to ask again. That was during a period of time when we were eating a lot of critters from the wild.

Thanks EVERYONE for your interesting pesto related comments, I really appreciate your time!
bethzaring is offline   Reply With Quote
Old 05-07-2006, 09:36 AM   #45
Executive Chef
Join Date: Oct 2004
Posts: 4,356
Originally Posted by RDG
I thank you for the interesting variations about pesto. I've copied them.
You are very welcome, RDG.

Hope people will give them a try.

mish is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:07 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.