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Ski
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PostWed Jul 25, 2018 12:28 pm 
This batch was made with fresh basil, garlic, and parmesan. I suppose the addition of some ascorbic acid might help for keeping the bright green color and help somewhat with "preservation", but it has a tendency to make things a bit tart. With pies it can be easily offset with the addition of a little more sugar.

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DIYSteve
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PostWed Jul 25, 2018 12:39 pm 
RandyHiker wrote:
Eventually the olive oil will go rancid, but that's a matter of months
True, although it takes only a couple days at room temperature for the taste quality to degrade, i.e., less flavorful, more bland. AFAICT, it correlates with pesto turning brownish.

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Malachai Constant
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PostWed Jul 25, 2018 3:33 pm 
Yeah it is kind of like guac

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Randito
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PostWed Jul 25, 2018 4:32 pm 
DIYSteve wrote:
AFAICT, it correlates with pesto turning brownish.
When made with dried basil? IME once I've been out more than a couple days, it all tastes pretty good -- e.g.I pass the M&M thru hiker test by day four.

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Malachai Constant
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PostWed Jul 25, 2018 6:38 pm 
Costco sells freeze dried basil in a jar in the spices section, seems to be pretty good

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Navy salad
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PostThu Jul 26, 2018 11:57 am 
DIYSteve wrote:
RandyHiker wrote:
Eventually the olive oil will go rancid, but that's a matter of months
True, although it takes only a couple days at room temperature for the taste quality to degrade, i.e., less flavorful, more bland. AFAICT, it correlates with pesto turning brownish.
Are you sure it really takes months for the fats in pesto (found not just in the olive oil, but also the pine nuts (very high fat), walnuts and some even in parmesan cheese) to go rancid? I realize that olive oil kept in a glass bottle in your kitchen will last quite a while before turning rancid, but it seems the chemistry is quite different when the fats are mixed with foods and more exposed to oxygen and high temperatures, and everything is all blended together? (This is more a question for Randy than DIYSteve).

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PostThu Jul 26, 2018 12:12 pm 
^ Pine nuts go rancid pretty quickly. The Olympia Food Co-op (and the long gone "Heliotrope" natural foods store in Salem Oregon) kept theirs in the refrigerator for that reason. Walnuts go rancid not quite so quickly. Olive oil by itself, sealed in a bottle, will keep for a pretty long time.

"I shall wear white flannel trousers, and walk upon the beach. I have heard the mermaids singing, each to each."
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DIYSteve
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PostThu Jul 26, 2018 6:34 pm 
For my palate, good pesto is made with walnuts and pine nuts are for second class pesto. I have heard of pesto made with pistachios, although we have not tried it.
Navy salad wrote:
Are you sure it really takes months for the fats in pesto (found not just in the olive oil, but also the pine nuts (very high fat), walnuts and some even in parmesan cheese) to go rancid?
No, I'm not sure. My response to Randy was limited to olive oil.

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Randito
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PostThu Jul 26, 2018 10:02 pm 
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PostSat Jul 28, 2018 10:49 pm 
That looks like a useful website, but I don't think I would equate the longevity of a slaw made from blended nuts, oil, herbs and cheese (i.e., pesto) to the longevity of whole nuts sitting in your pantry, let alone (and admittedly the web site wasn't crystal clear on the next points, but it did recommend both of these) still in the shell and refrigerated.

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PostMon Jul 30, 2018 9:28 am 
I looked the Harmony website and looked at their soup selection but the instructions said: "Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Cover, remove from heat, and let stand an additional 5 minutes." I worry about the fuel needed to heat the soup, time on the stove and soup in the pot. Is there a quicker way to heat a soup, with the use of a freezer bag so the pot is used only to boil water?

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Randito
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PostMon Jul 30, 2018 10:09 am 
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steve_podleski
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PostMon Jul 30, 2018 10:16 am 
Great. Saves me money from buying one!

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