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GePap
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of the Big Apple
Nov 2001
time: 23:23
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quote:
Originally posted by Mrs. Tuberski
What is chocopaste? Or for that matter pesto?  |
quote:
The signature sauce of Ligurian cuisine, pesto is also an expression of the land, which though beautiful is harsh, with mountains that plunge into the sea, and steep-sided valleys inland. There's not much in the way of arable land and the Ligurians learned to draw the most from what little nature provided -- primarily herbs and greens. As is the case with most regional specialties, pesto varies considerably from cook to cook; though basil always predominates, some prefer more genteel sauces and other prefer the rustic heartiness conferred by lots of garlic. Nuts are also an important component; most cooks prefer pinoli, the pine nuts from the cones of umbrella pines, though some add walnuts too. And finally there is the cheese. In the past Ligurians imported pecorino, a firm, fairly sharp sheep's milk cheese, from Sardegna. It was expensive, however, and those who couldn't afford it used Bra, a firm moderately sharp cow's milk cheese from Piemonte, instead. More recently people have begun to include Parmigiano Reggiano, which is more expensive but adds a special something that pesto lacks otherwise. |
http://italianfood.about.com/library/rec/blr0010.htm
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Oerdin
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of Internet Music.
Sep 2001
time: 21:23
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Currently in Oerdin's refridgerator:
2 gallons of milk
1.5L of Apple juice
2 1gallon bottles of OJ
1L of Chocolate Soy Milk
1 package of spiced apple bratwurst
2lbs of ground beef
3lbs of catfish
1 dozen eggs
12 cans diet coke
5 1L bottles of Safeway Select's Clearly Natural cardonated water
1 big ass tub of butter like spread
1 big ass bag of fresh pack salad
3 onions
2 green bell peppers
1 slightly withered looking apple
6 pack of Rolling Rock (crap beer but on sale for $3.99)
5/6 of a 6 pack of Eindhoven Dutch beer (also crap but dirt cheap)
1 bottle Stag's Leap Chardonnay (damn, fine stuff)
5-6 different salad dressings
1 jar pickles
1 jar minced garlic (half used)
1 jar peppercinis (half used)
1 jar stuffed olives
1 jar cocktail olives
1 jar Greek kalmatia olives
1 spray bottle of "I can't believe it's not butter"
1 squeeze bottle of ketsup
1 big jar of mayo
1 bottle dijon mustard
1 bottle Sierra Nevada firy hot mustard
1 bottle tabasco
1 bottle soy sauce
1 bottle ready made meat marinade
1 bottle taco salsa
1 bottle of ring of fire hot pepper sauce
1 bottle of tapitio brand hot sauce
1 small bottle of lemon juice
1 small bottle of lime juice
1 small bottle of worstishire sauce
1 bottle A1 sauce
3 single seving containers of yogert (2 blueberry, 1 peach)
1 tub of whipped cream
1 bottle aeromatic bitters
The freezer has even more stuff which I'm not going to bother listing. Mostly frozen veggies, frozen meat, TV dinners, and a bunch of microwavable ready to serve finger foods. Cabinets are stuffed full of canned foods I keep buying but never seem to use (Why do I have a dozen cans of tomato paste?) along with cereal, rice & pasta dishes, lots of beens and dried fruit, canned fruits, canned tuna, canned crab, canned oysters, canned chili, canned soups, canned pasta, crap loads of pasta and pasta sauces, chips & junk food, baking crap, and spices. Things of that sort.
I really need to clean out my cabinets more often because there are things in there I didn't even know I had or why I had then (I'm not Jewish so why do I have matsoball mix and potato pancake mix?). Maybe I'll invite friends over and use some of this stuff up. 
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Maquiladora
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OMFG TEH PESTO!!!!!
You should probably go and get some milk too.
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15-03-2005 23:26
.Salad dressing and sandwhich meats, and least leftovers from dinner the night before. Bread no not in the fridge makes it hard.
Kamarat we all must be bored for we are all posting here
it probably is, but its also very old, which is why i post no pics, now i must go and shovel more coal into the furnace.
Attachment: 
The baker lives down the block from me and he's been working at the corner market since I was around 6 years old. He makes fine bread.
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