Text 13368, 87 rader
Skriven 2014-05-16 05:48:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Nuts
============
-=> Nancy Backus wrote to Dave Drum <=-

 DD>> A little research shows me that I have been looking at Italian Pignoli
 DD>> - not the less expen$ive Chinese variety. Dr. Gourmet suggests
 DD>> "pistachios OR walnuts OR almonds OR hazelnuts OR cashews OR peanuts
 DD>> OR sunflower seeds."

 NB>> Now that's a wide variety of tastes... and of prices...  ;)  Wonder
 NB>> what would happen if one used some of each (presuming one just happened
 NB>> to have all of them in stock)....  :)

 DD> I often have pistachios (natural, not the red dyed ones) in stock. And
 DD> usually a bag or two of David sunflower kernels and a 3# can of salted
 DD> cashews. Walnuts, hazelnuts (filberts) and or/almonds are problematic.

 NB> For cooking/baking, I'd have to buy special anyway... but I do usually
 NB> have Wegmans Pecan Blend (pecans, pistachios and cashews) on hand for
 NB> snacking on, along with an extra small bag of shelled pistachio
 NB> kernels. At the moment, I also have a small bag of salted macadamias, a
 NB> similar bag of dark chocolate covered almonds and a bag of agave ginger
 NB> roasted cashews, all from Lori's bulk section...  :)

Sounds like a nutty place there.   Bv)=
 
 DD> I note that he doesn't suggest pecans ... hmmmmmmmm.

 NB> Pecans are in the same family of nuts as walnuts...  :)   I still think
 NB> that a mix of nuts could be quite nice...  ;)

The English Walnuts likely are. But, I am more familiar with black walnuts ...
which, other than being tree nuts, seem to have little in common with pecans.
Of course that's not a botanical opinion - just my observation and taster
talking.
 
 DD> Title: Cashew Nut Brittle
 DD> Variation: Peanuts or other nuts can be added
 DD> instead of the cashews, or you can use a
 DD> combination of several nuts. Always choose the raw
 DD> unsalted nuts that are available in health-food
 DD> and speciality stores. The nuts will cook and
 DD> "toast" when added to the hot syrup.
 DD> * I have used salted, roasted cashew halves and
 DD> pieces quite successfully in this recipe. Also
 DD> slivered almonds. - UDD

 NB> I suppose the difference would be in whether there was that extra
 NB> little salty zest to the brittle...  Maybe the original cook also was
 NB> worried about overroasting the nuts and having them burn...?

To start - if using pre-roasted, salted nuts - don't add any salt to the
recipe. You'll have plenty from the cashews. The almonds taste quite different
from the cashews. Which are, of course, different from the more traditional
p-nuts.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Cashew Rice
 Categories: Rice, Citrus, Nuts
      Yield: 3 Servings
 
    750 ml Orange juice
    310 ml Long grain rice
     20 ml Butter
     30 ml Granulated sugar
     30 ml Orange peel zest
    125 ml Unsalted, broken cashew nuts
 
  Allow orange juice to come to a boil.
  
  Stir in rice and simmer, covered until rice absorbs
  the liquid.
  
  Mix in rest of the ingredients.
  
  Serve hot.
  
  From: http://www.ifood.tv
  
  Uncle Dirty Dave's Archives
 
MMMMM

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