Text 13205, 110 rader
Skriven 2014-05-11 07:39:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Perfumes
================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> I figured that part out. But, I have wondered (and have a tagline
 DD> about it) when someone says something is "out of whack" just what
 DD> is a "whack" and how does one get a "whack" if he is out.

 NB> Idioms can be such fun...  :)   (And I rather like the French word for
 NB> them, idiotisme... rather appropriate, I always thought... [g])  I get
 NB> weird looks when I start asking for a new supply of sorts... being
 NB> totally out of them at the moment...  ;)

Some days it seems that half of my verbal conversations are vernacular and
idiom. The other have being, mostly, babble and B.S.   Bv)=
 
 DS>   If pignoli nuts are too expensive, the cook says, you can substitute
 DS>   walnuts or even pecans.

 DD> That looks good - but, I don't think I've ever seen pine nuts more
 DD> expensive than pecans or English walnuts. Hmmmmmmmm. And I'd probably
 DD> use a spicy breakfast sausage. But, that's me.

 NB> May depend on the quantity desired, or where one is looking for them...
 NB> seems to me that pine nuts tend to be rather pricey at the grocery
 NB> store, and in rather small jars, as opposed to the bags of pecans or
 NB> walnuts...  :)

A little research shows me that I have been looking at Italian Pignoli - not
the less expen$ive Chinese variety. Dr. Gourmet suggests "pistachios OR walnuts
OR almonds OR hazelnuts OR cashews OR peanuts OR sunflower seeds."
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fusilli w/Pistachio Pesto
 Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
      Yield: 5 servings

MMMMM--------------------------PESTO--------------------------------
    1/2 c  Shelled, peeled, unsalted
           - pistachios; + a handful,
           - rough chopped, reserved
           - for scattering over each
           - portion *
      3 tb Lightly toasted, blanched
           - almonds
      1 c  (packed) fresh basil leaves
    1/2 c  (packed) fresh flat-leaf
           - parsley leaves
    1/2 c  Good quality extra-virgin
           - olive oil
    1/2 ts Sea salt
           Fresh ground pepper; white
           - or black 

MMMMM--------------------------PASTA--------------------------------
      1 lb Fusilli, penne or gemelli
      2 tb Salt
      3 tb Fresh grated Parmigiano
           - Reggiano or Grana Padano;
           - plus additional for table

  In a food processor, combine the pistachios, almonds,
  basil, parsley, olive oil, salt and pepper. Process,
  pulsing every few seconds until the mixture is blended but
  still has a slightly grainy consistency. Take care not to
  over-grind to avoid a paste-like result. Use a rubber
  spatula to transfer the pesto to a small mixing bowl.
  Press plastic wrap directly on the surface of the pesto
  and chill until you are ready to use it. For best results,
  use it within several hours of preparing.

  If you need to make it far in advance, proceed as above,
  transfer the pesto to a freezer container and cover with a
  thin film of olive oil; press plastic wrap directly on the
  surface and seal the container. When ready to use, thaw
  and continue with the recipe as below.

  Bring 5 quarts water to a rolling boil. Add the salt and
  the pasta at the same time. Cook precisely as indicated on
  the package directions. Just before draining, set aside
  1/2 cup of the pasta cooking water. Drain the pasta; while
  it is still dripping wet, return it to the pan. Add the
  pesto and the 3 tablespoons grated cheese, blending well
  with a wooden spoon and working in a few tablespoons of
  the reserved cooking water or more, if needed, to loosen
  up the sauce and coat the pasta evenly. Transfer to
  individual plates and scatter the chopped pistachios over
  each. Pass additional grated cheese at the table.

  * If the membrane of the pistachios don't peel off easily
  after rubbing them with your fingers, blanch them in
  boiling water for about 1 minute. Drain, shock in cold
  water, and dry the nuts in a paper towel. Toast them
  lightly, and when they cool, peel off any skins that
  haven't come off.

  Recipe by: Julia della Croce

  Serves 4 to 6

  From: http://www.npr.org

  Uncle Dirty Dave's Archives

MMMMM

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