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The Funny Pages - Tickle Me Elbow - The Original

TriticusToxicum

Recommended Posts

jerseyangel Proficient
jerseyangel
Posted
15 PAGES TO GO, GUYS!!!

:o:lol::o:lol:

Piece o' cake! :P

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curlyfries Contributor
curlyfries
Posted
Ohhhhhh, such great stuff.... ..."Endicott" is their best song, absolutely. I used to go mental in the clubs when it would start..........

Now I go mental on the treadmill when it comes on through my headphones...... B)

Can you find a uTube link for that?........I'm too lazy to look meself :P

jerseyangel Proficient
jerseyangel
Posted

So....the 6 of us on now need to post 37 more times each.......is that right?? :unsure:

elye Community Regular
elye
Posted
Can you find a uTube link for that?........I'm too lazy to look meself :P

Now, everyone take a moment away from their frenzied posting, and revel again in this fun, musical greatness..... B)

Open Original Shared Link

elye Community Regular
elye
Posted

Joooooooles! Ottawa is playing crappy hockey! :(:angry:

elye Community Regular
elye
Posted
So....the 6 of us on now need to post 37 more times each.......is that right?? :unsure:

Gaaaaaaaahhhh..........mathS!!!............................

curlyfries Contributor
curlyfries
Posted
Now, everyone take a moment away from their frenzied posting, and revel again in this fun, musical greatness..... B)

Open Original Shared Link

That's right.....you posted this before.......recently :rolleyes:

Yup......never heard of 'em.

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tom Contributor
tom
Posted
Recipe please! :)

I figure if you can eat it, so can I ;) ....... I'm just starting this candida thing and need food with flavor. <_<

Oh me-oh-my-oh, it seems like it'd be a challenge to make a bad one. I couldn't believe how varied the recipes were, as far as qtys/ratios of basil leaves, pine nuts, garlic.

Somewhere ....need to find them .. . .I have a few sheets w/ 10-12 classic versions. I think I use the nuttiest one, since the parmesan is a no-no.

And that's not even delving into all the other varieties - seems any leaf/nut combo can be pesto.

But the classic is basil/pine.

I don't make it often enough to remember salt/pepper measurements (one batch lasts me awhile, w/ most put into ice cube tray for freezing, then cubes into freezer bag)

One problem for me was that recipes will measure the basil in cups but it's bought in ounces. There may be a 400% diff in lightly packed vs slightly packed!!!!

If ya have a Trader Joe's, they have a good sized container, 4 oz, for <$3.

Many stores sell the teensy ~0.75oz packet for almost $2!!!

So . .. ..<checking kitchen for which scoop I use> I use 1/2 cup of toasted pine nuts w/ the 4oz basil.

Some ppl (most?) toast in a dry skillet, shaking or flipping them around often but that's too much standing for me so I just bake @250F for ~10-12min, starting from cold oven. No idea of the timing for pre-heated. They're done when ya smell 'em.

Got mortar & pestle? :o

Neither do I, so I toss the leaves, toasted nuts & 3-6 cloves of garlic & however much salt&pepper my sheet says (salt = 2x pepper) (maybe I should track down the sheet) & rarely a bit of lemon juice (and sometimes squirting a little on it when using the pesto later) into a food processor.

Hmmmm how much extra virgin olive oil??

Needs a good oil, btw, since it's not cooked & part of the flavor.

I'll guess I'd start w/ maybe 1/4 c evoo (not measured).

Starting amount matters little since once it's all somewhat mixed together the KEY is drizzling evoo thru the hole while pulsing or mixing until the pesto is the desired consistency, which is . ....uhhh . ..blobby? Is that a useful or useless word?

Precise consistency doesn't matter much either because serving consistency gets adjusted when using it.

With pasta, use pasta water. It "wakes up" the pesto to a brighter green. As does a surprisingly small amt of lemon juice.

Besides w/ pasta dishes, I'll coat skinless chicken breasts or salmon before baking - it goes on like frosting a cake. Ohhhhhh SO delish!!!!!!

Yipes I wrote a lot but feel like I forgot sumfin .. . .. :huh:

Soooooooo many variations - wouldn't surprise me if there's a dandelion greens w/ pistachios version. Or 20 of those.

And I bet all are tasty too!!

flourgirl Apprentice
flourgirl
Posted

shooooo! I finally caught up again. Full of chicken chili and hoping ready to get going

curlyfries Contributor
curlyfries
Posted
So....the 6 of us on now need to post 37 more times each.......is that right?? :unsure:

.....corn chips.....

Darn210 Enthusiast
Darn210
Posted
That's right.....you posted this before.......recently :rolleyes:

Yup......never heard of 'em.

Nooooo . . . not that recent . . . . maybe 50 pages ago . . . normally that would be 1 1/2 weeks . . . she posted that a week and a half ago . . . :D

flourgirl Apprentice
flourgirl
Posted

My grandmother used to eat dandelion greens!!!! I remember helping her to pick the greens. As a treat she let me help her fix them and eat them......a huge bag boiled down to almost nothing....and after all of that they were nasty! <_<

curlyfries Contributor
curlyfries
Posted

......ground round...(same price as ground chuck today :P )

Green12 Enthusiast
Green12
Posted
Joooooooles! Ottawa is playing crappy hockey! :(:angry:

That they are :(

tom Contributor
tom
Posted
I've never had pesto :huh:

Well that settles it. Ima gon' try for a 3rd ascension SOLELY to order P

flourgirl Apprentice
flourgirl
Posted

If we ALL posted our last grocery shopping one item at a time we'd be golden....and then some! :lol:

jerseyangel Proficient
jerseyangel
Posted

My dad talks about how his mom made dandelion green salad. Sounds bitter.

elye Community Regular
elye
Posted

Ptaoughmghmn! Your pesto prep..... .. . . sounds delish......I only make it occasionally, but when I do have it on hand I put it in/on everything - -eggs, chicken and rice, spare ribs......:drooleyphace:

Darn210 Enthusiast
Darn210
Posted
Starting amount matters little since once it's all somewhat mixed together the KEY is drizzling evoo thru the hole while pulsing or mixing until the pesto is the desired consistency, which is . ....uhhh . ..blobby? Is that a useful or useless word?

OK . . . <pencil in hand, talking to selph> . . . process until blobby . . . :lol::lol:

quite useful, methinks . . . I certainly know what you mean.

elye Community Regular
elye
Posted

Montreal 3, Ottawa 1.

:angry:

psawyer Proficient
psawyer
Posted

Holy cow! We go out for pizza and I miss six pages. Must start reading.

flourgirl Apprentice
flourgirl
Posted

You have to pick the greens before they set flowers or else they are bitter....nasty bitter<:yucksnivvleface:>

Green12 Enthusiast
Green12
Posted
Oh me-oh-my-oh, it seems like it'd be a challenge to make a bad one. I couldn't believe how varied the recipes were, as far as qtys/ratios of basil leaves, pine nuts, garlic.

Somewhere ....need to find them .. . .I have a few sheets w/ 10-12 classic versions. I think I use the nuttiest one, since the parmesan is a no-no.

And that's not even delving into all the other varieties - seems any leaf/nut combo can be pesto.

But the classic is basil/pine.

I don't make it often enough to remember salt/pepper measurements (one batch lasts me awhile, w/ most put into ice cube tray for freezing, then cubes into freezer bag)

One problem for me was that recipes will measure the basil in cups but it's bought in ounces. There may be a 400% diff in lightly packed vs slightly packed!!!!

If ya have a Trader Joe's, they have a good sized container, 4 oz, for <$3.

Many stores sell the teensy ~0.75oz packet for almost $2!!!

So . .. ..<checking kitchen for which scoop I use> I use 1/2 cup of toasted pine nuts w/ the 4oz basil.

Some ppl (most?) toast in a dry skillet, shaking or flipping them around often but that's too much standing for me so I just bake @250F for ~10-12min, starting from cold oven. No idea of the timing for pre-heated. They're done when ya smell 'em.

Got mortar & pestle? :o

Neither do I, so I toss the leaves, toasted nuts & 3-6 cloves of garlic & however much salt&pepper my sheet says (salt = 2x pepper) (maybe I should track down the sheet) & rarely a bit of lemon juice (and sometimes squirting a little on it when using the pesto later) into a food processor.

Hmmmm how much extra virgin olive oil??

Needs a good oil, btw, since it's not cooked & part of the flavor.

I'll guess I'd start w/ maybe 1/4 c evoo (not measured).

Starting amount matters little since once it's all somewhat mixed together the KEY is drizzling evoo thru the hole while pulsing or mixing until the pesto is the desired consistency, which is . ....uhhh . ..blobby? Is that a useful or useless word?

Precise consistency doesn't matter much either because serving consistency gets adjusted when using it.

With pasta, use pasta water. It "wakes up" the pesto to a brighter green. As does a surprisingly small amt of lemon juice.

Besides w/ pasta dishes, I'll coat skinless chicken breasts or salmon before baking - it goes on like frosting a cake. Ohhhhhh SO delish!!!!!!

Yipes I wrote a lot but feel like I forgot sumfin .. . .. :huh:

Soooooooo many variations - wouldn't surprise me if there's a dandelion greens w/ pistachios version. Or 20 of those.

And I bet all are tasty too!!

Sounds very good!!

In fact, Tom-O, I think I am going to have to make pesto chicken this week

jerseyangel Proficient
jerseyangel
Posted

I'm thinking pesto might be quite good on a white pizza......pesto lovers???

elye Community Regular
elye
Posted

BLOBBY.

This is a MAGNIFICENT word.

:lol::lol:

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