Text 21663, 61 rader
Skriven 2014-12-12 14:47:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: nuts 420
====================
-=> Quoting Michael Loo to Nancy Backus on 12-09-14  23:17 <=-

 ML>> I like macadamias but find the price to performance not
 ML>> so good. The flavor after all is subtle, reminding me
 ML>> rather of Corn Kix; though this is meant in a good way,
 ML>> I'd rather not spend double digits a pound for that kind
 ML>> of taste experience. And as it turns out, raw ones have
 ML>> just a vague fatty taste, sort of like untoasted coconut.
 
They are near the top of the list of my favorite nuts... but I do tend
to get them in smaller amounts, and not necessarily very often.

 ML> I can't think of a nut that isn't improved by heat.
 ML> The flavor of raw cashews is pleasant in a subtle
 ML> way, but even "raw" ones are processed to minimize
 ML> the urushiols, so why not go the whole way and add
 ML> a bit of toastiness. 

I was wondering about that, after the discussion here of why not to use
raw cashews for nut milk... and then seeing them for purchase at Wegmans
in the Family Pack canister intended for eating...  having had them raw
and toasted, I much prefer them toasted (and generally lightly salted)
as well..  :)

 ML> I guess raw almonds are nice,
 ML> but cooked are ever so much more interesting.

And covered with chocolate, even nicer... ;)

 ML> I wonder if lightly roasted nuts might produce an
 ML> extractive mylk that would tickle my palate more
 ML> than the ones made with raw ones. I could see that
 ML> fully cooked nuts might yield a too-strong flavor.

That would be worth experimenting with...  I could see that as a good
possibility, too... ;)

 ML>> The old sugar mill and Molokai Museum
 NB>> That sounds like another very nice interesting place to visit.  :)

 ML> We spent more time there than we thought we would.
 ML> There are also plantings of historical and modern
 ML> crops that could keep one busy for a while.

Especially if one had any farmer/gardener traits..  :)

 ML> Chestnut Pudding
 ML> Cool slightly and turn into a well-greased mold. Chill
 ML> overnight. Carefully unmold onto a serving dish. Whip the
 ML> rest of the cream, add the Cognac and 2 Tb sugar. Frost
 ML> the pudding with whipped cream and serve cold.

That looks yummy...  :)

ttyl      neb

... Light Year: regular year with less calories.

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