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Notice: Home alone tonight?

Topic: tortelloni with pesto

+quack — 12.9 years ago #27,136

+Syntax — 12.9 years ago, 20 minutes later[T] [B] #318,630

Yea

Never could understand why on "Seinfeld"

GEORGE: Why do I get pesto? Why do I think I'll like it? I keep trying to like it, like I have to like it. JERRY: Who said you have to like it? GEORGE: Everybody likes pesto. You walk into a restaurant, that's all you hear - pesto, pesto, pesto. JERRY: I don't like pesto. GEORGE: Where was pesto 10 years ago? -

Its true as a kiddlet my mom never made pesto nor did I no about such growing up. Now I grow Basil lots of Basil but usually I buy my Pesto at Trader Joes.

• PM

+Anonymous C — 12.9 years ago, 4 minutes later, 25 minutes after the original post[T] [B] #318,632

+ducky !MwWb.dJjRc — 12.9 years ago, 7 minutes later, 32 minutes after the original post[T] [B] #318,634

·Syntax — 12.9 years ago, 12 minutes later, 45 minutes after the original post[T] [B] #318,635

@previous (ducky !MwWb.dJjRc)
ducky nada jewish about Pesto. Italian

From Wiki

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.

Origin is bak to Roman tymes

But danka for the comment cause on Wiki I C Y I NO not about as Kiddlet

"Pesto did not become popular in North America until the 1980s and 1990s."

• PM

·ducky !MwWb.dJjRc — 12.9 years ago, 4 minutes later, 49 minutes after the original post[T] [B] #318,637

·Syntax — 12.9 years ago, 3 minutes later, 53 minutes after the original post[T] [B] #318,638

·quack (OP) — 12.9 years ago, 2 minutes later, 55 minutes after the original post[T] [B] #318,639

+Dr. Autphag !MLHqI35Srs — 12.9 years ago, 2 minutes later, 57 minutes after the original post[T] [B] #318,640

·Anonymous C — 12.9 years ago, 7 seconds later, 57 minutes after the original post[T] [B] #318,641

@318,639 (quack )

• PM

·quack (OP) — 12.9 years ago, 2 minutes later, 59 minutes after the original post[T] [B] #318,642

·Syntax — 12.9 years ago, 7 minutes later, 1 hour after the original post[T] [B] #318,643

@318,639 (quack )
> do you ever eat gefillte fish?

My mom used to make it. These days maybe once a year I buy a jar of the stuff and smother with horseradish. Have a couple of jars in cupboard currently as standby for emergency food.

More often I eat the French version Quenelles in French restaurants.

Buttttttttt I will never 4get the story my Mother in law told - She cooked for a Jewish family and they asked her to do Gefillte fish. And she followed a recipe

Thing is SHE GROUND UP THE FISH BUT FAILED TO GUT IT

Turned out not so much so good and she said it Stank

• PM

·quack (OP) — 12.9 years ago, 2 minutes later, 1 hour after the original post[T] [B] #318,645

·quack (OP) — 12.9 years ago, 2 minutes later, 1 hour after the original post[T] [B] #318,646

+Anonymous F — 12.9 years ago, 2 minutes later, 1 hour after the original post[T] [B] #318,647

·Syntax — 12.9 years ago, 4 minutes later, 1 hour after the original post[T] [B] #318,651

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