http://seattlest.com/2008/05/13/pesto_manifesto.php All comments for Pesto Manifesto en-us 2009 seattle_katelyn Tue, 06 Jan 2009 16:00:00 -0800 http://blogs.law.harvard.edu/tech/rss kbhackett@gmail.com kbhackett@gmail.com 60 http://seattlest.com/2008/05/13/pesto_manifesto.php#comment-1362346 http://seattlest.com/2008/05/13/pesto_manifesto.php#comment-1362346 Comments Wed, 14 May 2008 09:40:12 -0800 <p>It seems like a lot of culinary terms get completely bastardised to make an interesting sounding menu. I did a bunch of research on the French "veloute" sauce a few weeks ago, and was amazed at what people were calling a veloute.</p> http://seattlest.com/2008/05/13/pesto_manifesto.php#comment-1361608 http://seattlest.com/2008/05/13/pesto_manifesto.php#comment-1361608 Comments Tue, 13 May 2008 12:21:46 -0800 <p>Like a complicated recipe, layers upon layers, builds up slowly over time, then boils over. (Not me, the Italians.) No good explaining that they're taking things too literally. That's the whole point, they say!</p> http://seattlest.com/2008/05/13/pesto_manifesto.php#comment-1361459 http://seattlest.com/2008/05/13/pesto_manifesto.php#comment-1361459 Comments Tue, 13 May 2008 10:53:09 -0800 <p>Did anything besides the referenced recipe inspire this diatribe against kitchen machinery? It would seem to go deeper than that. (Not that I completely disagree. Try gazpacho made with mortar & pestle for more evidence in support of your point.)</p>