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  1. #1
    a cookin' an' a bookin' Luigi's Avatar
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    Luigio's Thai Pesto Supremo!

    Easy.

    Simple.

    Delisherous.


    A good combo.

    Great stirred into pasta, smeared on a chicken breast, absolutely fantastico sparead on lightly toasted baguette.




    Basil - fokload of.

    Coriander - semi-fokoad of.

    Mint - nitten bit of.

    Kaffir lime leaf - 2 there of.

    garlic, shallot, cherry tomatoes, salt and black pepper.

    Fresh lime juice.

    Olive oil.

    No pine nuts in me gaff, so substitute with lightly toasted cashews. Roughly 10 handfuls. 1/2 for the pesto, 9 1/2 for Luigi.

    1 red chili to make things interesting. If, like me, you prance around in a floral summer dress, you might like to deseed it.



    From this point, all you do is pok-pok up yer nuts.



    Pok-Pokio!



    Then into the food processor.

    Done.




    Delish.

  2. #2
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    david44's Avatar
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    Preg e uno sexo pesto or a near polly ton boloxnose?

  3. #3
    a cookin' an' a bookin' Luigi's Avatar
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    Bestio sexio pestio.


    Mine-o Compadrio.

  4. #4
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    Interesting, Mao...

    Though the culinary purists might shiver as to what constitutes "basil pesto", one can almost experiment and conduct as you wish and still refer it as pesto [sort to speak].

    Nice...


  5. #5
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Luigi
    pok-pok up yer nuts
    Except for this bit looks great. Will give it a try.

  6. #6
    a cookin' an' a bookin' Luigi's Avatar
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    You won't be disappointed mate.


    I'd recommend smearing it on lightly toasted baguette, slice of mozzarella and tomato then added to each. Very tasty for an outdoor lunch on a hot day with a chilled bottle of white.

    Or mixed into pasta, add some cherry tomatoes and chill to eat cold.


    Whatever you do, just make sure that there are no witnesses when making it.












    Impossible not to.

  7. #7
    Days Work Done! Norton's Avatar
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    A wee ball of khao neow to scoop up a bit looks just the ticket.

  8. #8
    a cookin' an' a bookin' Luigi's Avatar
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    Oh now we're talking.


    Genoese Roi-Et fusion cuisine.. Good stuff.

  9. #9
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    Quote Originally Posted by Luigi
    I'd recommend smearing it on lightly toasted baguette
    Thanks mate that's what I kneaded, I;ve been smearing on lightly battered thighs, but alway ends with some cream sauce.

    P.S is Baguette Roman for Mia Noi. or mere annoy?

  10. #10
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by david44
    I;ve been smearing on lightly battered thighs
    Best not use chilis then.

  11. #11
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    That does look good! One of the first things I did when I moved back to the USA was to plant several Thai Basils. They thrived and the bloody things even bloomed. Might strip them bare today to make this.

  12. #12
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    Quote Originally Posted by thaimeme View Post
    Interesting, Mao...

    Though the culinary purists might shiver as to what constitutes "basil pesto", one can almost experiment and conduct as you wish and still refer it as pesto [sort to speak].

    Nice...

    What the fuck would you know? You bell end.

    Quote Originally Posted by Norton View Post
    A wee ball of khao neow to scoop up a bit looks just the ticket
    Are you sure? It looks lubberly as it is, but not on the end of some sa-ticky ri.

  13. #13
    Newbie Shadows's Avatar
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    That looks pretty good.

    I think I need to get back into the kitchen and back to making my own meals.

  14. #14
    a cookin' an' a bookin' Luigi's Avatar
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    Quote Originally Posted by thailazer View Post
    That does look good! One of the first things I did when I moved back to the USA was to plant several Thai Basils. They thrived and the bloody things even bloomed. Might strip them bare today to make this.
    You won't be disappointed mate.


    Cook up some pasta shells.

    Fry up some bacon.


    Stir some pesto in with the shells when they're cooked.

    Chop up the fried bacon, throw it in with some chopped cherry tomatoes.



    Plate and shave some cheese on top.


    Serve with a chilled chardonnay.


    You'll be getting laid.

  15. #15
    a cookin' an' a bookin' Luigi's Avatar
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    Quote Originally Posted by Shadows View Post
    That looks pretty good.

    I think I need to get back into the kitchen and back to making my own meals.
    Very easy to make this.


    Especially if you have basil growing in the garden.

    It keeps in the fridge and can make many different types of dishes.

  16. #16
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by hallelujah
    Are you sure? It looks lubberly as it is, but not on the end of some sa-ticky ri.
    Better than eating with fingers as in pic above my comment.

    It does look good. I would spread it on a nice salmon filet and broil it. Yummy.

  17. #17
    a cookin' an' a bookin' Luigi's Avatar
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    Quote Originally Posted by Norton View Post

    Better than eating with fingers as in pic above my comment.

    Sucked that off me anatomical snuff box.*


    As I mentioned, make sure that no one else is around when making it.



    *Which, unless google is pulling the piss, is the actual name for that part of the hand.





  18. #18
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Luigi
    anatomical snuff box.
    Cocain sits nicely there as well.

  19. #19
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    Quote Originally Posted by Norton
    nicely
    and no e !!!


  20. #20
    a cookin' an' a bookin' Luigi's Avatar
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    Quote Originally Posted by Norton View Post
    Quote Originally Posted by Luigi
    anatomical snuff box.
    Cocain sits nicely there as well.
    And a retracted clitoral hood.


    But I believe that dinner thread got deleted.

  21. #21
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Luigi
    But I believe that dinner thread got deleted.
    [at] [at]
    Nope.

    http://teakdoor.com/the-kitchen/9619...ml#post3363648 (Dinner)

  22. #22
    a cookin' an' a bookin' Luigi's Avatar
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    55555

  23. #23
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    Quote Originally Posted by Norton View Post
    Quote Originally Posted by hallelujah
    Are you sure? It looks lubberly as it is, but not on the end of some sa-ticky ri.
    Better than eating with fingers as in pic above my comment.

    It does look good. I would spread it on a nice salmon filet and broil it. Yummy.


    It certainly does look good, but I was thinking that you probably get enough sticky rice as it is!

  24. #24
    a cookin' an' a bookin' Luigi's Avatar
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    Should add that the aroma'd and perfumed gasses it creates the next day are simply pant meltingly lush.

    Raw garlic and onion, hard to beat.

  25. #25
    a cookin' an' a bookin' Luigi's Avatar
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    The first dish, besides wiping it out with me fingers.

    http://teakdoor.com/the-kitchen/9619...ml#post3364392 (Dinner)



    It be very tasty.

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