tag:blogger.com,1999:blog-12761051.post113820003663694456..comments2023-10-29T03:28:09.527-04:00Comments on EAT WITH ME: Fruity Snack/DessertScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-12761051.post-1138210041006433742006-01-25T12:27:00.000-05:002006-01-25T12:27:00.000-05:00Chilefire: That sounds really interesting....Ging...Chilefire: That sounds really interesting....Ginger-Cilantro-Cashew....but really I can't stop laughing...you said "Neat Nut." I'm really punchy this afternoon.<BR/><BR/>But you do make a good point about rancidity and nuts. Uh hum! *cough* <BR/><BR/>Heat, salt and oils can cause the nuts to go bad more quickly. Store in low temperatures and in air-tight containers. General rule of thumb, 6 weeks or less once "opened" before they start to go. If you the follow the food police rules, the nuts can maintain their freshness for up to two years. (air tight, cool, dry)ScottE.https://www.blogger.com/profile/02346813251871182513noreply@blogger.comtag:blogger.com,1999:blog-12761051.post-1138201626411506102006-01-25T10:07:00.000-05:002006-01-25T10:07:00.000-05:00The pesto I thought was hidden was actually just p...The pesto I thought was hidden was actually just prepared pesto...I don't have a post on the blog yet.<BR/><BR/>I'd be interested in a blind taste test with exact pestos with A) pine nuts and B) almonds. I'm not sure I wouldn't necessarily notice a difference and if not, then it might be more affordable to use the toasted, slivered almonds...but who knows?<BR/><BR/>Thanks for the notes on the bruschetta? Do you still have the email I forwarded to you with variations? I can post that up front, make it easier for folks to find.ScottE.https://www.blogger.com/profile/02346813251871182513noreply@blogger.comtag:blogger.com,1999:blog-12761051.post-1138200848342828392006-01-25T09:54:00.000-05:002006-01-25T09:54:00.000-05:00Sorry for the two "comment deleted" things - I nee...Sorry for the two "comment deleted" things - I need to proofread before I post!<BR/><BR/>PS - I made pesto the other night, it turned out pretty darn well, so thanks for your suggestions. I used the same really good (expensive) olive oil that I used for the bruschetta I made last Saturday - I swear it makes a difference in the taste. Used fresh grated parm and some other white, dry cheese leftover from Saturday night. Used almonds because that's all I had on hand - couldn't taste them, so next time I will do pine nuts. I put it on rotini pasta so the pesto could get caught in all the crevices. Yum. Though there may be room for improvement.<BR/><BR/>I think you said your pesto recipe was also "hidden" - maybe you can post it separately? Thanks!! <BR/><BR/>Bruschetta for 16 people: I did 20 roma tomatoes, 1 and 3/4 cups basil, 2/3 cup olive oil, salt to tast, and about 5 garlic cloves (. I marintated for 3 hours, put it in the fridge, for about half that time, then brought to room temperature for the party. Put olive oil and salt and pepper on slices of baguette bread and put them on the grill - grilling really made the bread taste yummy!!Lady Brandenburghttps://www.blogger.com/profile/08905918888806246713noreply@blogger.comtag:blogger.com,1999:blog-12761051.post-1138200760238393852006-01-25T09:52:00.000-05:002006-01-25T09:52:00.000-05:00This comment has been removed by a blog administrator.Lady Brandenburghttps://www.blogger.com/profile/08905918888806246713noreply@blogger.comtag:blogger.com,1999:blog-12761051.post-1138200540665576512006-01-25T09:49:00.000-05:002006-01-25T09:49:00.000-05:00This comment has been removed by a blog administrator.Lady Brandenburghttps://www.blogger.com/profile/08905918888806246713noreply@blogger.comtag:blogger.com,1999:blog-12761051.post-1138200302745601872006-01-25T09:45:00.000-05:002006-01-25T09:45:00.000-05:00I do love this - and successfully made it for a br...I do love this - and successfully made it for a brunch one time - if I can make it, anyone can make it!Lady Brandenburghttps://www.blogger.com/profile/08905918888806246713noreply@blogger.com