/ck/ - Food & Cooking

>>6959585
Not the best source for italian traditions, but I read pesto was done to preserve basil plants that had not been eaten in the summer and wouldn't survive to fall. Don't expect the taste of fresh basil, though.

>>6959556
Also, would you describe your misfortune?

>>6959556
No expensive pine nuts, I will put some in dishes if I feel like it.

It's not an official pesto recipe, I was looking for a way to preserve basil at the end of summer.

It doesn't taste quite like pesto either, it's a bit more sour because of fermentation. Yes, I'm a fermentation enthusiast, ask me anything.

Thanks again to the anon who suggested to cure my wild boar shoulder in the last thread. I'm doing it next month.

One week later

To be eaten in winter soups, godly in salad dressing.

The leaves of 2 plants basil (~225g)
One hole head of garlic (~225 g)
1 tbspoon salt
Just enought olive oil to process
Just enought olive oil to cover

Bumping with homemade pesto

>>6958113
Like I said: high heat under your pan, 1 tbsp olive oil when it's hot, add eggplant chunks and IMMEDIATELY stir vigourously, then cover. Set the heat lower after a while, they will brown and simultaneously cook in their own steam. Add water when colored enought to get more steam. Those fuckers drink the oil you give them. Better be confident in your pan, though.

>>6958076
>>6958123
If I travel to the US I have to go to there. I bought who's your mama but I have to have the real food before I die. That and the music.

Couldn't resist the half filled jar.

See you soon, more OC to come.

Fiew, done!

To be eaten at the coldest hours of winter.

Canners gonna can

>>6958021
Gotta keep the cliché alive ;)

I was told by a fellow compatriot of yours that the american Marseille was New Orleans. Can anyone confirm?

So far, 90min to get there. Not that bad for double dose which would feed 12 people, with rice as side and maybe some proteins.

I must admit I had a hard time coloring them.

Don't overcrowd your pan, they say.

Zuchini

>>6957968
Marseille, Provence, France, aka 'la plus belle ville du monde'

Eggplants.

I give you my current ultimate technique for eggplants:
>1tbspoon olive oil, high heat
>stir stir stir
>cover and stir occasionally
>deglaze, cover, stir

When done right you get something approaching deep fried eggplants, with only one tbspoon oil. Yes, I watch unnecessary fats.

>>6957314
>>6957936
Life down there wouldn't be the same without the grocery store where I get them, which is down the corner. Local and seasonal products all year round.

Stay tuned for the 'tomates à la provençale'.

Deglazing onions with water.
Don't spoil that taste.

Still prepping on the fly