I think Jamie Oliver has better taste than to do it with Gordon Ramsay.
― butvi wouls (Phil D.), Wednesday, 14 March 2012 20:15 (twelve years ago) link
there is really nothing in the world like fresh fluffy pesto
― surm, Wednesday, 14 March 2012 20:17 (twelve years ago) link
nothing
Now I'm imagining dry cotton ball pesto.
― Ned Raggett, Wednesday, 14 March 2012 20:18 (twelve years ago) link
is lex mr. bean
― max, Wednesday, 14 March 2012 20:18 (twelve years ago) link
I was gonna say, "fluffy" is not generally an adjective that comes to mind when I am trying to describe the consistency of pesto
― thuggish ruggish Brahms (DJP), Wednesday, 14 March 2012 20:19 (twelve years ago) link
Little fluffy pestos
― Respectfully, Tyrese Gibson (Nicole), Wednesday, 14 March 2012 20:19 (twelve years ago) link
would watch Food Network "Lex vs. Food" TV show
or alternately read a series of kids' books (Lex and the Case of the Exploding Hard-Boiled Egg, etc.)
― the sir edmund hillary of sitting through pauly shore films (Shakey Mo Collier), Wednesday, 14 March 2012 20:20 (twelve years ago) link
pesto comes out of JARS.
i really don't want to continue this aghast @ lex thing but this is the first thing he has said that is actually depressing to me.
― call all destroyer, Wednesday, 14 March 2012 20:20 (twelve years ago) link
drop him by helicopter into a kitchen and make him cook an omelette.
― scott seward, Wednesday, 14 March 2012 20:21 (twelve years ago) link
Lex Pretend and the No Good, Horrible, Very Bad Pancake.
― butvi wouls (Phil D.), Wednesday, 14 March 2012 20:21 (twelve years ago) link
there's some fantastic pestos out there that are in tubes
― thuggish ruggish Brahms (DJP), Wednesday, 14 March 2012 20:21 (twelve years ago) link
yeah it's not that i'm some fresh pesto nazi or anything (far from it) but more like the lack of imagination and curiosity he seems to be expressing.
― call all destroyer, Wednesday, 14 March 2012 20:22 (twelve years ago) link
Crest Pesto-paste
― kurwa mać (Polish for "long life") (Eisbaer), Wednesday, 14 March 2012 20:22 (twelve years ago) link
I guess I am a pesto purist -- I don't even like making it now if I have to get store bought basil, it has to be fresh from the garden.
― Respectfully, Tyrese Gibson (Nicole), Wednesday, 14 March 2012 20:24 (twelve years ago) link
Semi-Homemade Cooking starring Sandra Lex
― polyphonic, Wednesday, 14 March 2012 20:25 (twelve years ago) link
I would use pesto-flavored toothpaste in a heartbeat
I would also probably lose all of my friends
― thuggish ruggish Brahms (DJP), Wednesday, 14 March 2012 20:25 (twelve years ago) link
Mossy green teeth is a good look, though.
― Respectfully, Tyrese Gibson (Nicole), Wednesday, 14 March 2012 20:26 (twelve years ago) link
Can Lex make a cocktail from lemon juice, half and half, vermouth and nonpareils?
― Eric H., Wednesday, 14 March 2012 20:26 (twelve years ago) link
is our pesto just better than yours? pretty much everyone i know, including the hardline cooks, is happy to buy pesto jars
― lex pretend, Wednesday, 14 March 2012 20:27 (twelve years ago) link
fresh basil and store-bought dried basil are like not even remotely the same product. dried basil is almost flavorless, and fresh basil is like whoa.
― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 14 March 2012 20:27 (twelve years ago) link
my pesto brings all the boys to the yard IIRC
i can make cocktails though my measurements are not always very exact, especially by the point they happen
the pesto is fine, ppl are mostly on a "zomg I made this" kick in the US atm
― thuggish ruggish Brahms (DJP), Wednesday, 14 March 2012 20:28 (twelve years ago) link
i have never bought basil of any kind. i wouldn't have a clue what to do with it. put it in the microwave?
― lex pretend, Wednesday, 14 March 2012 20:28 (twelve years ago) link
now you just funnin', son.
― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 14 March 2012 20:29 (twelve years ago) link
It does the rest.
― Eric H., Wednesday, 14 March 2012 20:29 (twelve years ago) link
fave pesto-related sandwich: nice italian roll with fresh mozarella, pesto, sun-dried tomato. and basil leaves if you want. mmmm....
you can also make this for two for under 30 dollars at home.
― scott seward, Wednesday, 14 March 2012 20:30 (twelve years ago) link
I don't mean dried basil, just basil from the produce section. Having a garden has spoiled me, even the fresh basil from the store tastes a little off now.
― Respectfully, Tyrese Gibson (Nicole), Wednesday, 14 March 2012 20:30 (twelve years ago) link
there's a bit of this over here, i tend to roll my eyes at it
― lex pretend, Wednesday, 14 March 2012 20:31 (twelve years ago) link
I know where surm is coming from on the "fluffy" descriptor -- I like to make it with a little less oil than recipes generally call for*, and when it's straight out of the food processor, fluffy is pretty accurate.
*because I'll be adding a layer of oil to the part I don't freeze, to keep it from oxidizing; by the time I've used it all up, it's fairly wet
xpost--T/S: learned helplessness vs. feigned helplessness
― Carlos Pollomar (WmC), Wednesday, 14 March 2012 20:31 (twelve years ago) link
I am going to grow a basil plant in our garden just for lex. He'll come out here for some interview, I'll demonstrate how this can be made into pesto, wisdom will then be achieved. Then as per amateurist's post my apartment will explode.
― Ned Raggett, Wednesday, 14 March 2012 20:32 (twelve years ago) link
that goes for all dried vs. fresh herbs. they have totally different uses.
xp
― the sir edmund hillary of sitting through pauly shore films (Shakey Mo Collier), Wednesday, 14 March 2012 20:32 (twelve years ago) link
Pesto is the best. Fresh basil is one of my favorite things in the whole world. Nicole otm about fresh from the garden basil. I used to bring big bags of it home with me from my parents' where my dad had a huge plant. SO SO GOOD.
― wolf kabob (ENBB), Wednesday, 14 March 2012 20:32 (twelve years ago) link
My main objection to most pre-packaged ready-to-eat stuff (including pesto in jars) is all of the chemicals and preservatives in it. Sky-high sodium, for instance.
― Cuba Pudding, Jr. (jaymc), Wednesday, 14 March 2012 20:33 (twelve years ago) link
it's nice to have a basil plant near an open window because when you get a breeze it spreads basily goodness through the kitchen.
mmmmmmmm basil.
― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 14 March 2012 20:33 (twelve years ago) link
I am fine with a lot of dried herbs but basil is just something that is nowhere near as good dried. MMMMM basil, I love you.
lol x-post
― wolf kabob (ENBB), Wednesday, 14 March 2012 20:34 (twelve years ago) link
I love fresh basil too but ime it has to be used, like, RIGHT AWAY cuz really there's no way to keep it fresh for more than a day or so before it turns black and slimy
― the sir edmund hillary of sitting through pauly shore films (Shakey Mo Collier), Wednesday, 14 March 2012 20:34 (twelve years ago) link
Oh I don't care about sodium. I have low blood pressure. Bring on the jars of pesto. I'll eat am all.
I make basil ice cubes if I have a lot leftover.
― wolf kabob (ENBB), Wednesday, 14 March 2012 20:35 (twelve years ago) link
you guys need to get a room with your basil.
― scott seward, Wednesday, 14 March 2012 20:35 (twelve years ago) link
re. basil: yeah and around here you can only fresh basil at the grocers in huge, expensive quantities of which you inevitably use only a fraction.
i find basil plants are fragile, though. hard to keep one going for months unless you have some luck.
― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 14 March 2012 20:35 (twelve years ago) link
Re basil ice cubes - it's very convenient way of storing nice fresh basil for later use where it won't be good as the freshest kind but still better than dried.
― wolf kabob (ENBB), Wednesday, 14 March 2012 20:36 (twelve years ago) link
xpost -- Hell, we have the opposite problem; our basil just won't stop. Not that we mind.
― Ned Raggett, Wednesday, 14 March 2012 20:36 (twelve years ago) link
http://farm4.staticflickr.com/3630/3683067722_cc76d3c585.jpg
― flesh, the devil, and a wolf (wolf) (amateurist), Wednesday, 14 March 2012 20:37 (twelve years ago) link
http://toprecipes.blurtit.com/q703204.html
pancake tossing is a whole new world to me
― thuggish ruggish Brahms (DJP), Wednesday, 14 March 2012 20:38 (twelve years ago) link
I guess I lucked out with some hardy basil. I started it 2 or 3 years ago, let it bloom and go to seed every fall, and it comes back in the same planter every spring. I don't even bother harvesting the seed. xp Ned got the same stuff!
― Carlos Pollomar (WmC), Wednesday, 14 March 2012 20:39 (twelve years ago) link
I think my dad did too. He never knew what to do with all of his which is why I'd end up with so much of it.
― wolf kabob (ENBB), Wednesday, 14 March 2012 20:42 (twelve years ago) link
DJP: go nuts:
http://www.recordholders.org/en/records/pancake.html
― Ned Raggett, Wednesday, 14 March 2012 20:42 (twelve years ago) link
The record is for the number of times a pancake (the same on each time) can be tossed in two minutes. It should be made with 170 g (6 oz) of batter, in a pan with a base measurement of 15.2 cm (6 in). The ingredients used should be edible and comprise flour, eggs and milk. The frying pan should weight at least 340 g (12 oz) and have a base measurement of at least 21.5 cm (8 1/2 in.) The number of tosses should be counted and recorded in a satisfactory manner, and this figure confirmed in the signed statements.