Text 21179, 97 rader
Skriven 2012-02-12 06:49:00 av Dave Drum (59604.cooking)
  Kommentar till text 21151 av Janis Kracht (1:261/38)
Ärende: Walnuts
===============
-=> Janis Kracht wrote to Dave Drum <=-

 >> Ah.. this was in Louisville.. the bugs never die there because they
 >> don't get that nice killing freeze we get in NY.. (bg)

 > The heart of the Great American Outback ain't all that far from South
 > Clarksville, IN. I think the USDA planting zone are the same.

 JK> haha yeah.. you're right.. it's not far at all :)  And now I think,
 JK> yeah, even up here the USDA is saying our planting zone is now a much
 JK> warmer one than they'd said before.  I don't mind that one.. As it is,
 JK> I'd been 'cheating' a bit each year already because I counted on no
 JK> frosts in early spring.  One year when I did that with an early
 JK> planting, we got one threat of frost, and I just threw some sheets over
 JK> the peas, etc.

Living in a mobile home I do "container gardening" using 25L sauce buckets that
my local Chinese restaurant lets me take as needed. I can start my chilies
indoors and move them to the outside whenever I feel safe about it. 
 
 > They are a real treat to handle as the juice is often used as a brown dye -
 >it's very permanent. When we hulled walnuts on the farm there was a trough
ha
 >we filled and then drove over with a car. Then the nuts and debris were
coope
 >into a wire basket and blasted with a hose until just the black, erose shell

 >the actual nut was left. Good thing they were so tasty - because they sure
er
 > a lot of trouble both to harvest and to pick the nut meats from.

 JK> I can imagine :)   I do like the method you folks used.. that's about
 JK> the only way short of long hours with a nut cracker, that I can imagine
 JK> it even being feasible to get the nuts.

You still have to open that hard shell on the nut itself - after you have dealt
with the outer coating. That takes a vise, a whammer, or a very herky
nut-cracker. One of those wimpy little "squeeze it in your right hand" nut
crackers that works for pecans, English walnuts or hazelnuts won't get the job
done with either black walnuts or hickory nuts -- although you have a better
chance with the hic'ry nuts.

Regular nutcracker (like Mom used to have) http://tinyurl.com/NUTWRECKER
Black walnut cracker - http://drill-cracker.com/
 
 > English and Persian walnuts have more pecan-like meats and are removed from
 > their (thinner) shells much more easily. Which is why one sees those sorts
f
 > walnuts in the stores and vanishingly seldom sees black walnut nut-meats on
 > commercial offer.

 JK> Ok, makes sense.  So really we're really rarely seeing "black" walnuts
 JK> in the store..  I think I'll check the health-food shop.. who knows,
 JK> they might have them.  Did they used to sell them years ago in
 JK> supermarkets?  They must have..

I seem to recall seeing them over in the "exotics" section in the cello bags
hung on a rack with the saffron, dried Chinese mushrooms, asafoetida, etc. But,
it's been yonks since I browsed one of those areas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hickory Nut Drop Cookies
 Categories: Cookies, Snacks, Desserts, Nuts, Fruits
      Yield: 36 servings

      2 c  Sugar
      1 c  Shortening
      2 lg Eggs; well beaten
      1 c  Sour milk
           +=OR=+
      1 c  Buttermilk
      4 c  Flour
      1 t  Baking soda
      1 t  Baking powder
      1 c  Hickory nuts; chopped
      1 c  Raisins; chopped
 
  Sift soda and baking powder in with flour.
   
  Combine remaining ingredients, mix well. Drop by
  teaspoonfuls onto cookie sheet. Bake in moderate
  (375øF/190øC) oven.
   
  Source: Margaret Krueger, Hiram Grange, Portage
  County, OH

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... It is easier to forgive an enemy than to forgive a friend. - William Blake
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