On Thu, 17 Apr 2014 09:41:51 -0700, graham > wrote:

>On 17/04/2014 6:59 AM, Steve Freides wrote:
>> John Kuthe wrote:
>>> On Thu, 17 Apr 2014 08:29:55 -0400, "Steve Freides" >
>>> wrote:
>>>
>>>> ImStillMags wrote:
>>>>> A friend brought me a potted basil plant that was hugely bushy. So
>>>>> I trimmed it back, and made my favorite peso with it. Made a
>>>>> decent amount so I'll keep it in the fridge with a layer of olive
>>>>> oil on the top to prevent oxidation. I'm having a big dollop
>>>>> tonight on my little steak, broccoli and cauliflower mash. Yum ,
>>>>> Yum,.
>>>>>
>>>>> I wish I could bottle the smell of fresh basil. I think they
>>>>> should make a perfume that smells like that.
>>>>>
>>>>> Recipe By : Sitara
>>>>> Serving Size : 20 Preparation Time :0:20
>>>>> Categories : Appetizers Spreads
>>>>> Italian Pasta
>>>>> Sauces Sandwiches
>>>>>
>>>>> Amount Measure Ingredient -- Preparation Method
>>>>> -------- ------------
>>>>> -------------------------------- 3 cups
>>>>> basil leaves -- packed 2 large garlic
>>>>> cloves -- rough chopped 1/2 cup pine nuts
>>>>> 3/4 cup fresh parsley -- packed
>>>>> 3/4 cup Parmesan cheese -- grated
>>>>> 1/2 cup olive oil
>>>>> 1/4 cup butter -- melted
>>>>> salt to taste
>>>>>
>>>>> Place all ingredients except salt in food processor. Process by
>>>>> pulsing until you have a fairly smooth paste with just a bit of
>>>>> chunkiness. Taste for salt and add if you need it.
>>>>>
>>>>> http://www.hizzoners.com/index.php/r...as-basil-pesto
>>>>
>>>> I don't think either me or my wife has ever made pesto from a recipe
>>>> - well, maybe years ago. Just basil leaves and pine nuts, plus
>>>> garlic, and oil. You can throw in whatever else you like -
>>>> personally, I prefer to save the parmesean for adding at the table
>>>> to whatever dish the pesto is going on.
>>>>
>>>> Put me down for buying a bottle of that perfume, please...
>>>>
>>>> -S-
>>>>
>>>
>>> Well Steve, some people need a reciple to help them not screw up
>>> egregiously. Some foods really benefit from that too, like baking and
>>> I know my candy making, which I only do once a year (now twice with my
>>> recent foray into Valentine's Day Chocolate Covered Cherries!) Plus to
>>> guarantee consistency like for commercial cooking, ya kinda have to
>>> stick to as much of a consisent recipe as you can.
>>>
>>> I know what you mean though. I haven't cookled a pot of chili in
>>> years, but whenever I did I just get out my recipe to remind myself of
>>> gthe basic ingrednents and proportions thereof, and then just kind of
>>> wing it accordingly. That's what I call cooking. Otherwise you could
>>> just program a machine to do it!
>>>
>>> John Kuthe...
>>
>> I agree completely when it comes to baking. When it comes to dinner
>> type things, though, we tend to be "off book" here - we'll sometimes
>> have a recipe up on the computer screen in the other rooms and halfway
>> pay attention to it, sometimes not. Different strokes and all that...
>>
>> -S-
>As Emeril used to say on his show: "Baking is chemistry!" He meant
>follow the recipe carefully.
>Graham

Sometimes very much so! And varying the recipe in baking can get hou
into all sorts of incoinsistent outcomes, like getting yolk in the
meringue or getting sugary batter in the french cruller batter (donut
shop days.)

John Kuthe...