Shostie: I guess I would want to be remembered as a guy who managed to follow simple instructions most of the time.
Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?2 cups fresh basil leaves packed1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)4 garlic cloves (start with 3 then add more if you want to taste
FormerJanitor: Coconut Rum Grilled Shrimp
dodecahedron: Red Shirt Blues: DGS: Red Shirt Blues: Pesto sauce from scratch, grow the basil on my back porch. Mix with three cheese tortellini, and sweet Italian sausage I get from a deli. Serve with tossed salad, fresh rolls and a good zinfandel. For dessert apple slices with assorted cheeses and port wine.Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one.. you wouldn't by chance be willing to share that, would ya? Or perhaps point me to a general one you built off of if that's how you learned to make one?2 cups fresh basil leaves packed1/2 to 1 cup olive oil (start with lower amount add more to get taste and consistency or to stretch recipe)4 garlic cloves (start with 3 then add more if you want to taste3 tblsp pinenuts1/3 to one half cup of grated Parmigiano Reggiano cheese (test by tasting)1/4 cup grated Pecorino Romanodash of salt and pepperand maybe some sugar....just a bitUse a food processor. You can use a blender but it has to be a kick ass blender or it wont mix this. Let it sit for a few hours and mix it now and again. Something happens in that time period and it makes it taste better. Try to use all of it at once. You can freeze it for later but it will lose some of it's zing. Nothing beats this fresh.If I could include a couple suggestions, as I'm known for my pesto: leave out the sugar, add a good squeeze of lemon juice, and blend in a small shallot with the garlic.
James!: I make a great guacamole, but most likely people will remember me for killing and eating that intern from accounting. :(
CitizenTed: So many lousy tuna salad sandwiches in the world. Mine is best.Believe it or not, cheaper canned tuna (in water) works better than the dry white expensive stuff. Get a can or two. Drain them fully. Dump the drained tuna in a bowl. Mash it up with a fork. Add (to taste), sea salt, ground black pepper and paprika. Add a handful of finely diced onion and finely diced dill pickle (not sweet pickle!). Now, add a dollop of real mayonnaise. Stir. Is the salad still dry and crumbly? Add more mayo. Stir. At some point your tuna salad will become one uniform ball. You have now reached the proper amount of mayo. STOP.Get two decent slices of bread. You can toast them if you like. Either way, use good artisan bread and not that thin floppy white crap that children use for bologna sandwiches. Put a half inch of tuna salad on a slice, then top with thinly sliced tomato that has been drained of excess tomato water. Add some lettuce, again drained after washing. Top with the other slice of bread. From here, you can eat it and watch MST3K on TV.Alternatively, you can put the half inch of tuna salad on untoasted bread, add a layer of sliced cheese then fry it up in a buttered pan for a tuna melt. Add the tomato and lettuce after each side is fried golden brown. You can now watch MST3K, but tuna melts typically go better with British comedies.
mrshowrules: CapeFearCadaver: My coquilles st jacquesOr my sausage and goat cheese stuffed red peppersOr my spinach souffle stuffed portabelloesOr my cheesey hash brown casseroleOr my lasagnaOr my sweet potato/cheese/rice casseroleOr my stuffed pablanoes.....I cook a lotMy Mom makes an awesome Coquille St. Jacques. Very nice.
Diogenes: flucto: Diogenes: venisonOnly animal made entirely of liver.I grew up in Hunterdon County, NJ. One of the healthiest white-tail populations around. Fed on corn and soybean. Dad and I used to hunt. Wasn't gamey at all. And especially not when I got done with it in that scallopine.
bingo the psych-o: Chocolate Kahlua Cake1 box of chocolate cake mix1 3.8 oz box of chocolate putting mix16 oz sour cream3/4 c veg oil3/4 c Kahlua4 eggs, beaten1 c chocolate chipsnuts, if desiredBeat eggs in mixing bowl. Add all ingredients, except chips and nuts. Add those last.Bake in a greased Bundt pan for about 55 min at 350 degrees. Use a toothpick skewer to test for doneness.Let cook in pan about 10 min, then turn out onto a cake plate.Garnish with powdered sugar or chocolate syrup.Serve warm or cold.Good stuff.
DGS: Wifey's not so sure she'd like a pesto. I've hesitated to buy a pre-made one..
wildcardjack: I've got a handful of great dishes but the one I'm remembered for is a variety of pork chop (brine sear braise) that got a picky five year old to eat it without prompting.Sigh, I made myself feel old. That little picky eater graduates high school in a few weeks./It just doesn't pay to cook for one.//Unless you're doing ghetto sous vide steak.
StoPPeRmobile: /all salt comes from the sea
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