Do we have any chefs here?

[Dr. Blackheart]

Too late, your credibility is shot molé mole man

I like chocolate

[dgies9156]

Breaks down manatee blubber pretty well, too

I can vouch for that. I have a nine cup Cuisinart and it is an excellent took for rendering manatee blubber edible. It replaced vegetable oil because it's lighter and lower in cholesterol. Boy do french fries taste good when fried in manatee blubber.

And, it's better for you than the crap they sell at Publix.

Chili, have you tried manatee blubber this way?

[MuggsyB]

I can vouch for that. I have a nine cup Cuisinart and it is an excellent took for rendering manatee blubber edible. It replaced vegetable oil because it's lighter and lower in cholesterol. Boy do french fries taste good when fried in manatee blubber.

And, it's better for you than the crap they sell at Publix.

Chili, have you tried manatee blubber this way?

This is disgraceful.  You have unfairly attacked the manatee population for no reason whatsoever and it will not be forgotten. 

[real chili 83]

Manatee, the other white meat.

Hey, is that racist?

[TSmith34, Inc.]

Could you farm manatee, like salmon?

[BrewCity83]

Manatee: the Pork of the Sea

[StillAWarrior]

I really enjoy cooking and almost never use a food processor. I like cutting things manually. I've got relatively decent knives and try to keep them sharp. I'm reasonably quick. I use a mandoline from time to time and also have a chopper if I'm going to be dicing large quantities.

[MuggsyB]

I really enjoy cooking and almost never use a food processor. I like cutting things manually. I've got relatively decent knives and try to keep them sharp. I'm reasonably quick. I use a mandoline from time to time and also have a chopper if I'm going to be dicing large quantities.

I understand what you're saying but as others have mentioned there are a number of recipes and ingredients where a food processor is quite helpful.

[WellsstreetWanderer]

I could dig some mole right about now

[Hards Alumni]

I could dig some mole right about now

I've got some tunnels in the yard, bring yer hoe, hey?

[MuggsyB]

I believe I have mastered pesto whether it be the classic pinenut/basil or pistachio, walnut, almond, pepitas, etc.  But that said, I will stand by Fusilli Col Buco, as being the best pasta for sopping it up.  Tremendous and versatile pasta shape.  And pesto goes a long way assuming you grow your own basil and mint. 

[Pakuni]

Manatee: the Pork of the Sea

The other other white meat.

[21Jumpstreet]

I believe I have mastered pesto whether it be the classic pinenut/basil or pistachio, walnut, almond, pepitas, etc.  But that said, I will stand by Fusilli Col Buco, as being the best pasta for sopping it up.  Tremendous and versatile pasta shape.  And pesto goes a long way assuming you grow your own basil and mint.

Mess around with different herbs like lovage for your pesto. Also roasted red peppers and almonds. I listen to a podcast called The Sporkful, and the host/creator developed his own pasta shape called Cascatelli. I had it in real life for the first time a couple weeks ago, it was a perfect vessel for sauces. Check it out

[MuggsyB]

Mess around with different herbs like lovage for your pesto. Also roasted red peppers and almonds. I listen to a podcast called The Sporkful, and the host/creator developed his own pasta shape called Cascatelli. I had it in real life for the first time a couple weeks ago, it was a perfect vessel for sauces. Check it out

Excellent call Jump!  I would also recommend sagranelli if you haven't tried that one.  They resemble a double sized postage stamp in shape.  I have dabbled with sundried tomatoes and roasted rp's.  Let me just say this jump:  I'm very partial to pine nuts as well as  Parmigiano Reggiano.  And never buy grated cheese.  Ever.  Also my olive oil is prime-time of course. 

[Jay Bee]

Member's Mark pesto is fantastic tbh

[MuggsyB]

Member's Mark pesto is fantastic tbh

It's ridiculous to compare store bought pesto or any pasta sauces to homemade.  It's not as bad as pod coffee but it's still pretty egregious. We need to get more creative and far less lazy..

[jesmu84]

Member's Mark pesto is fantastic tbh

Similar, but Kirkland/Costco is outstanding

[21Jumpstreet]

Excellent call Jump!  I would also recommend sagranelli if you haven't tried that one.  They resemble a double sized postage stamp in shape.  I have dabbled with sundried tomatoes and roasted rp's.  Let me just say this jump:  I'm very partial to pine nuts as well as  Parmigiano Reggiano.  And never buy grated cheese.  Ever.  Also my olive oil is prime-time of course. 

Ooh, thanks for the recommendation, I'll absolutely try the pasta!

Do you gently toast your pine nuts before using them in your pesto? I get pine nuts are classic, but I do love a walnut pesto. And, I'm outing myself here a little, while making my own pesto is clearly the move, I almost always have a jar of Kirkland in my fridge.

[21Jumpstreet]

Muggs, you mentioned using primo olive oil. Have a favorite?

I go back and forth with using really good olive oil for pesto. Obviously a single origin, cold pressed, extra virgin is awesome, fruity, bold (I took a tour at a small family owned EVOO producer in Greece, blew my mind). Sometimes those oils almost overtake the other flavors.

[Jay Bee]

Ooh, thanks for the recommendation, I'll absolutely try the pasta!

Do you gently toast your pine nuts before using them in your pesto? I get pine nuts are classic, but I do love a walnut pesto. And, I'm outing myself here a little, while making my own pesto is clearly the move, I almost always have a jar of Kirkland in my fridge.

Pawz x a few

But also, ... so the Costco pesto is good? I may be switching back to Costco from Sam's and my biggest concern has been pesto — but if Kirkland's is solid too, I should be good

[jesmu84]

Pawz x a few

But also, ... so the Costco pesto is good? I may be switching back to Costco from Sam's and my biggest concern has been pesto — but if Kirkland's is solid too, I should be good

Haven't had Sam's. But Costco is good

[MuggsyB]

Muggs, you mentioned using primo olive oil. Have a favorite?

I go back and forth with using really good olive oil for pesto. Obviously a single origin, cold pressed, extra virgin is awesome, fruity, bold (I took a tour at a small family owned EVOO producer in Greece, blew my mind). Sometimes those oils almost overtake the other flavors.

So this is really tough Jump and an excellent discussion.  I have gone to olive oil tastings and have tried a vast number of olive oils.  I'm no expert, those that are choose different oils for different uses of course. My mom bought me two premier 3L tins of, Illiada (Greek), and Frantoia (Italy)   They're both absolutely outstanding but I prefer the Illiada.  And it's not insanely expensive, $50 for 3L.  I have thoroughly enjoyed olive oil tastings but would be lying if I told you my palette is tier one/master level.  What I do know is I did pretty well for a novice according to the culinary guru. 

Now, all that said my favorite salad is the traditional Greek Village Salad.  I probably make it once a week and it absolutely requires  the ultimate ingredients with supreme freshness.  The Illiada, combined with fresh lemon juice and a bit of lemon zest, is 100% badass.  You do not under any circumstances add a balsamic v.  That's a big no-no.   You must usurp top quality feta, tomatoes, and Kalamata olives of course.  Skip that packaged b-crap Jump and get Feta whole block and in the brine.  Add some cukes, (peeled and seeded), red onion, fresh flat leaf parsley, and a red/orange/yellow bell pepper.  Ditch the green.  Artichoke Hearts are optional.  Not jarred though.  Actual Artichoke hearts after cooking up those bad boys

[Goose]

Muggsy and 21

Great stuff. Enjoying your discussion.

[21Jumpstreet]

So this is really tough Jump and an excellent discussion.  I have gone to olive oil tastings and have tried a vast number of olive oils.  I'm no expert, those that are choose different oils for different uses of course. My mom bought me two premier 3L tins of, Illiada (Greek), and Frantoia (Italy)   They're both absolutely outstanding but I prefer the Illiada.  And it's not insanely expensive, $50 for 3L.  I have thoroughly enjoyed olive oil tastings but would be lying if I told you my palette is tier one/master level.  What I do know is I did pretty well for a novice according to the culinary guru. 

Now, all that said my favorite salad is the traditional Greek Village Salad.  I probably make it once a week and it absolutely requires  the ultimate ingredients with supreme freshness.  The Illiada, combined with fresh lemon juice and a bit of lemon zest, is 100% badass.  You do not under any circumstances add a balsamic v.  That's a big no-no.   You must usurp top quality feta, tomatoes, and Kalamata olives of course.  Skip that packaged b-crap Jump and get Feta whole block and in the brine.  Add some cukes, (peeled and seeded), red onion, fresh flat leaf parsley, and a red/orange/yellow bell pepper.  Ditch the green.  Artichoke Hearts are optional.  Not jarred though.  Actual Artichoke hearts after cooking up those bad boys

Now you're speaking my language, Muggs. I LOVE a good Greek salad/tomato cuke salad, and Kalamata olives are so damn good. The olive oil I was referring to is called Biolea from Chania, Crete. Family uses old millstones and a slow, steady, process to keep the quality excellent. I know there are many incredible single origin oils out there, this just happened to be the one that blew my mind. A good one, in my opinion, has a peppery quality.

I grew up cutting my teeth in the restaurant biz working for the Greeks. The tubs of imported feta, the tubs of Kalamata olives, the oregano, the greens. For my lunch on many occasions I was hailed with a "Vasili, ela" and served sautéed greens topped simply with outstanding feta and a squeeze of lemon.

Now, I know you're a pro if you're turning your own artichokes. Good on you man, you are committed to the craft. Mad respect. My parents used to steam them growing up, and we'd peel the leaves and dip them in some sort of sauce. Good memories those.

[MuggsyB]

Now you're speaking my language, Muggs. I LOVE a good Greek salad/tomato cuke salad, and Kalamata olives are so damn good. The olive oil I was referring to is called Biolea from Chania, Crete. Family uses old millstones and a slow, steady, process to keep the quality excellent. I know there are many incredible single origin oils out there, this just happened to be the one that blew my mind. A good one, in my opinion, has a peppery quality.

I grew up cutting my teeth in the restaurant biz working for the Greeks. The tubs of imported feta, the tubs of Kalamata olives, the oregano, the greens. For my lunch on many occasions I was hailed with a "Vasili, ela" and served sautéed greens topped simply with outstanding feta and a squeeze of lemon.

Now, I know you're a pro if you're turning your own artichokes. Good on you man, you are committed to the craft. Mad respect. My parents used to steam them growing up, and we'd peel the leaves and dip them in some sort of sauce. Good memories those.

Jump!  I forgot to mention that I do toast my pine nuts and have done the same for pistachios.  I think it works better on the stove than in the oven.  I'm also pretty close to Artichoke central and am quite fortunate to get them pretty much year round.  Yes, there's nothing like fresh artichoke leaves and scraping off the bottoms with melted butter or blue cheese.  One other thing:  I do like shocking veggies and in my Greek salad I generally shock my red onions in a ice bath with a tiny bit of red vinegar.

Greek food is absolutely outstanding.  Relatively simple but phenomenal and good for you.  I have entertained the thought of a Mediterranean diet for some time.  Greek classic combinations work beautifully in a variety of dishes.  I also tend to buy dried oregano from the branch and then grind it in my m&p with a few smashes/churns. Much more flavorful and goes a long way. 

Feta is a gift.  It makes everything better.