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  #41  
Old 02.09.2016, 22:50
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Re: Pesto

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Do you have a food processor, or a milling machine?

Tom
Yes. Also a ball mill.
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  #42  
Old 02.09.2016, 22:53
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Re: Pesto

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Yes. Also a ball mill.
So, convert the pasta into flour, and make pancakes.

Serve with maple syrup and jerkey!

You're welcome.

Tom
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  #43  
Old 02.09.2016, 23:00
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Re: Pesto

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So, convert the pasta into flour, and make pancakes.

Serve with maple syrup and jerkey!

You're welcome.

Tom
I've got flour.

I never said I had absolutely nothing to eat. All you people out there making up care packages and preparing to bomb my apt with bags of rice and sacks of potatoes, please stop.

I just happend to think that I had pesto, when I didn't actually have any pesto.

I'm fine, really, I'm fine.

I have to say, these dog chewsticks have a shorter shelf life than I would have thought.
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  #44  
Old 03.09.2016, 11:54
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Re: Pesto

So did you go food shopping already or are you sharing with the dog again?

Have a good 'un...
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  #45  
Old 03.09.2016, 12:14
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Re: Pesto

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?....... And spices - in fact today I was thinking about buying powdered garlic as I often forget the fresh thing, even though I prefer it.....
This thread is making me hungry
Cooking tip;

I usually buy a bulb or two of fresh garlic in the spring when they're nice and juicy. But as I'm on my own at the moment I don't get through them before they've either sprouted, gone mouldy, or dried out.
This year I peeled most of the cloves and froze them. That way it's easy to grab however many I need out of the plastic bag and they can be chopped from frozen.

Same trick with ginger root, that grates from frozen and self-peels as you grate.

Last edited by Anjela; 03.09.2016 at 16:08. Reason: Autocorrect corrected!
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  #46  
Old 03.09.2016, 12:53
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Re: Pesto

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Cooking tip;

I usually buy a bulb or two of fresh garlic in the spring when they're nice and juicy. But as I'm on my own at the moment I don't get through them before they've either sprouted, gone mouldy, or dried out.
This year I peeled most of the cloves and froze them. That way it's easy to grab however many I need out of the plastic bag and they can be chopped from frozen.

Same trick with garlic root, that grates from frozen and self-peels as you grate.
Fab. Am I correct to assume that from your saying that grating is possible, crushing frozen garlic could be possible as well? Crushing seems to get the most juice out of them in a pinch.

By the way, crushing an unpeeled clove of garlic leaves you with the shell in the press, which means you don't have to peel it beforehand.

Last edited by glowjupiter; 03.09.2016 at 13:32. Reason: grammar
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  #47  
Old 03.09.2016, 14:19
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Re: Pesto

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. . .
It's not so much that the pesto is thicker and harder to get out of the jar, but much more that when the pasta is 30 seconds before perfect and you notice that there is, in fact, no[t] just no room temperature pesto but no pesto of any temperature whatsoever!
. . .
This reminds me of an incident on a Sunday when our neighbours invited us round for a cheese fondue. At the last minute they discovered that there were no fuel cartridges left for the fondue burner and there was some visible stress between them as they told us. Fortunately, the local Beiz was able to supply one to me to save the day.
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  #48  
Old 03.09.2016, 14:22
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Re: Pesto

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This reminds me of an incident on a Sunday when our neighbours invited us round for a cheese fondue. At the last minute they discovered that there were no fuel cartridges left for the fondue burner and there was some visible stress between them as they told us. Fortunately, the local Beiz was able to supply one to me to save the day.
We used kirsch one time as we were out of alcohol for the burner!

Tom
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  #49  
Old 03.09.2016, 16:14
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Re: Pesto

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Fab. Am I correct to assume that from your saying that grating is possible, crushing frozen garlic could be possible as well? Crushing seems to get the most juice out of them in a pinch.

By the way, crushing an unpeeled clove of garlic leaves you with the shell in the press, which means you don't have to peel it beforehand.
I meant GINGER root, stuff autocorrect. Have fixed the original post to avoid confusion.

Garlic; yes, crushing cloves works with frozen ones, so does grating.

Took me years to learn that you didn't need to peel fresh garlic cloves if you were then putting them through a press!
I do tend peel them before freezing though as I'm never sure exactly how I'll be using them later. Probably not totally necessary though.
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  #50  
Old 03.09.2016, 16:23
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Re: Pesto

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I meant GINGER root, stuff autocorrect. Have fixed the original post to avoid confusion.

Garlic; yes, crushing cloves works with frozen ones, so does grating.

Took me years to learn that you didn't need to peel fresh garlic cloves if you were then putting them through a press!
I do tend peel them before freezing though as I'm never sure exactly how I'll be using them later. Probably not totally necessary though.
Guess I might try freezing a ginger root and grating small amounts of it to use in ginger tea.
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  #51  
Old 03.09.2016, 16:35
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Re: Pesto

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I meant GINGER root, stuff autocorrect. Have fixed the original post to avoid confusion.

Garlic; yes, crushing cloves works with frozen ones, so does grating.

Took me years to learn that you didn't need to peel fresh garlic cloves if you were then putting them through a press!
I do tend peel them before freezing though as I'm never sure exactly how I'll be using them later. Probably not totally necessary though.
I may get a groan or two for this, but in Winter I sometimes use Onion and Garlic paste that comes in tubes, either Migros or Coop. No additives, iirc. Fine for small portions and the tube lasts forever in the fridge. OK for some uses.
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  #52  
Old 03.09.2016, 16:51
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Re: Pesto

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We used kirsch one time as we were out of alcohol for the burner!

Tom
I suppose it is better that way than running out kirsch and using methyl alcohol in the fondue.
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  #53  
Old 03.09.2016, 16:55
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Re: Pesto

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Guess I might try freezing a ginger root and grating small amounts of it to use in ginger tea.
Perfect use for it!
Lemon slices freeze really well too if you fancy putting one of those into your ginger tea (or G&T)!
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  #54  
Old 03.09.2016, 17:32
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Re: Pesto

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Perfect use for it!
Lemon slices freeze really well too if you fancy putting one of those into your ginger tea (or G&T)!
You can freeze fresh chillis too. Mr Rufus chops themy straight into his fish sauce for Thai seasoning purposes.
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