So, I don't want to hijack f.a.t.on the other hand if I wait too long what was timely for the majority of the country will be to too late for some. Also I'm not trying to convert this to a recipe blog. For the second year basil was the most prolific thing in my garden.Last year frost beat me to the punch on the final harvest. With that in mind I have already dried most of what I expect to use this coming year. I saw on the "tubez" a chef claiming that pesto could be made with ingredients other than ones traditional used.Being the frugal(I mean cheapskate that I can be)type. I subbed out the expensive olive oil and pine nuts for canola oil and peanut butter, good Parm was replaced with the ground store bought stuff. I added a bit of dried thyme(well powdered)to give the flavor missing from not having the piney flavor of pine nuts. The basil and garlic cloves and salt weren't changed. I didn't have any brochetta so I spread it on ritz roasted veggie crackers. It wasn't bad and it beats leftover basil going unused. For my next illusion, I'm a third of the way through a 30 hour cooking of a piece of chuck with an inexpensive sous vide circulator. Sometime Friday night(if we survive the experiment) if anyone is interested I'll let you know how it went.
So, I don't want to hijack f.a.t.on the other hand if I wait too long what was timely for the majority of the country will be to too late for some. Also I'm not trying to convert this to a recipe blog. For the second year basil was the most prolific thing in my garden.Last year frost beat me to the punch on the final harvest. With that in mind I have already dried most of what I expect to use this coming year. I saw on the "tubez" a chef claiming that pesto could be made with ingredients other than ones traditional used.Being the frugal(I mean cheapskate that I can be)type. I subbed out the expensive olive oil and pine nuts for canola oil and peanut butter, good Parm was replaced with the ground store bought stuff. I added a bit of dried thyme(well powdered)to give the flavor missing from not having the piney flavor of pine nuts. The basil and garlic cloves and salt weren't changed. I didn't have any brochetta so I spread it on ritz roasted veggie crackers. It wasn't bad and it beats leftover basil going unused. For my next illusion, I'm a third of the way through a 30 hour cooking of a piece of chuck with an inexpensive sous vide circulator. Sometime Friday night(if we survive the experiment) if anyone is interested I'll let you know how it went.
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