Since someone has big comprehension issues about pesto

Vilco said:

and since this person doesn't want to raise his/her ass to google around,
and not even to check the other link I submitted, I'll do it for him/her.

Does this person read Italian, too?

-sw (who doesn't know what this thread is about)

Vilco said:

and since this person doesn't want to raise his/her ass to google around,
and not even to check the other link I submitted, I'll do it for him/her.
Here are the first five webpages which come out on google by searching for
"pesto genovese dop pinoli parmigiano pecorino".

Oy gevalt! Speaking of comprehension issues! This discussion is DEAD,
man! DEAD! Let *it* rest in peace, even if you will not.

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vilco said:

and since this person doesn't want to raise his/her ass to google around,
and not even to check the other link I submitted, I'll do it for him/her.

Does this person read Italian, too?

-sw (who doesn't know what this thread is about)

How's this for a rough, but still understandable translation.

PREPARAZIONE DEL PESTO ALLA GENOVESE
In order to make the true one I step on to the genovese are necessary
a marble mortar and a pestello in wood, much diligenza and patience.

The first prescription written of I step on that there is reached
laughed them the half of the 800 and from then, but expeditious profanazioni
in the execution technique, is not changed. First of all bunch of basil,
naturally genovese must wash in four cold water, and then to put them to dry
on a canovaccio, meantime in the mortar must be stepped on a every segment
thirty leaves of garlic, the ritualità is also in the doses.

The garlic must be sweet, does not have to also prevail making oneself
to feel in the foundation… insomma cannot lack! And it does not have to lack
does not know them large, aggiungetene some grain. To this point, but all
entirety (any are not precious goods not erbetta!), they go added the
foglioline and it is begun with a sweet movement rotatorio and extended to
step on them in the mortar.

You remember yourselves that the essential oils of the basil are
conserved in the venuzze of its leaves and that in order to obtain the
better taste, must not step on seriously but ruotare the pestello
leggermente so as to to stracciare, not to tranciare, the perfumed
foglioline. The sound of the pestello of wood against the edges of the
mortar will accompany our job.

When a green liquid the stilerà basil diamond is the moment to add the
pinoli, one manciata. The ammorbidiranno pinoli that and will amalgamate the
sauce, will give them that kind bouquet whom ago they give to contraltare to
the garlic, are more, the artist touch. Those of better quality are national
and, naturally, they are more beloveds, but in this occasion we want to
sfatare the myth of the parsimony of the genovesi and will choose for the
best, however the pinoli are present in all our important prescriptions.

Joined E' the moment of cheeses: Sardinian reggiano $parmesan and
pecorino, both DOP, adequately ages to you. And at last the oil extravergine
of olive, poured to drop, naturally Italian from the sapore not particularly
aggressive, not particularly intense, ideal in order to marry all the
ingredients without to overwhelm them.

A last recommendation:
the working must happen at room temp. and must finish in minor the
time possible in order to avoid oxidation problems. To this point I step on
it is ready and it can be used in order to flavor the troffie, the
trofiette, the trenette avvantaggiae, the mandilli de saea, true must of our
kitchen, and to perfect the minestrone.

Today, in it it was of the haste, in order to make I step on uses also
the mixer, but the best solution is always that one… “to the ancient one”!!!

On Wed, 10 Oct 2007 11:26:57 -0500, Sqwertz <[email hidden]>

Quoted message said:

Vilco said:

and since this person doesn't want to raise his/her ass to google around,
and not even to check the other link I submitted, I'll do it for him/her.

Does this person read Italian, too?

-sw (who doesn't know what this thread is about)

this one is a food fight, the original wasn't

--
See return address to reply by email

sf said:

Quoted message said:

Quoted message said:

and since this person doesn't want to raise his/her ass to google
around, and not even to check the other link I submitted, I'll do
it for him/her.

Quoted message said:

Quoted message said:

Does this person read Italian, too?
-sw (who doesn't know what this thread is about)

Quoted message said:

this one is a food fight, the original wasn't

Not a food fight, just a plain and not-confutable explanation to someone who
likes to spend time arguing against anything I write.
--
Vilco
Think pink, drink rose'

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vilco said:

and since this person doesn't want to raise his/her ass to google
around,
and not even to check the other link I submitted, I'll do it for
him/her.

Does this person read Italian, too?

-sw (who doesn't know what this thread is about)

How's this for a rough, but still understandable translation.

PREPARAZIONE DEL PESTO ALLA GENOVESE
In order to make the true one I step on to the genovese are necessary
a marble mortar and a pestello in wood, much diligenza and patience.

The first prescription written of I step on that there is reached
laughed them the half of the 800 and from then, but expeditious
profanazioni in the execution technique, is not changed. First of all
bunch of basil, naturally genovese must wash in four cold water, and then
to put them to dry on a canovaccio, meantime in the mortar must be stepped
on a every segment thirty leaves of garlic, the ritualità is also in the
doses.

The garlic must be sweet, does not have to also prevail making
oneself to feel in the foundation. insomma cannot lack! And it does not
have to lack does not know them large, aggiungetene some grain. To this
point, but all entirety (any are not precious goods not erbetta!), they go
added the foglioline and it is begun with a sweet movement rotatorio and
extended to step on them in the mortar.

You remember yourselves that the essential oils of the basil are
conserved in the venuzze of its leaves and that in order to obtain the
better taste, must not step on seriously but ruotare the pestello
leggermente so as to to stracciare, not to tranciare, the perfumed
foglioline. The sound of the pestello of wood against the edges of the
mortar will accompany our job.

When a green liquid the stilerà basil diamond is the moment to add
the pinoli, one manciata. The ammorbidiranno pinoli that and will
amalgamate the sauce, will give them that kind bouquet whom ago they give
to contraltare to the garlic, are more, the artist touch. Those of better
quality are national and, naturally, they are more beloveds, but in this
occasion we want to sfatare the myth of the parsimony of the genovesi and
will choose for the best, however the pinoli are present in all our
important prescriptions.

Joined E' the moment of cheeses: Sardinian reggiano $parmesan and
pecorino, both DOP, adequately ages to you. And at last the oil
extravergine of olive, poured to drop, naturally Italian from the sapore
not particularly aggressive, not particularly intense, ideal in order to
marry all the ingredients without to overwhelm them.

A last recommendation:
the working must happen at room temp. and must finish in minor the
time possible in order to avoid oxidation problems. To this point I step
on it is ready and it can be used in order to flavor the troffie, the
trofiette, the trenette avvantaggiae, the mandilli de saea, true must of
our kitchen, and to perfect the minestrone.

Today, in it it was of the haste, in order to make I step on uses
also the mixer, but the best solution is always that one. "to the ancient
one"!!!

Excellent! Reads like a short story.

Kent