Text 21781, 120 rader
Skriven 2014-12-15 04:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: nuts 441
================
 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.
 NB> They are near the top of the list of my favorite nuts... but I do tend
 NB> to get them in smaller amounts, and not necessarily very often.

I'll get them if there's only a premium of a couple bucks a
pound over other preferred nuts (cashews, etc.) but will not
pay luxury prices for them. 

Speaking of luxury and nuts, did you see that the VP of cabin
services of Korean Airlines went ballistic when the purser on
her flight gave her a packet of macadamias when 1. she hadn't
asked for macadamia nuts and 2. they were supposed to be
served in a ramekin anyway. I actually agree that the niceties
should be observed, and one should be asked "would you like
some nuts" (forestalling allergy issues, among other things),
and in first class one shouldn't be served a packet of nuts.
It's the extremeness of her reaction that was bizarre - she
browbeat the captain of the aircraft to return to the gate
and offload the employee (thus causing a staffing shortage
whose effects would have been worse than having a slightly
benighted or even lousy server on board). Needless to say,
the VP was fired, despite her being the daughter of the
chairman of the board.

Odd side effect: in Korea there has been a boom in sales of
macadamia nuts.

Other peculiar news is that the youngest faculty member of the
Harvard Law School was overcharged $4 for a Chinese takeout
order and kicked up an almost equal furor by sending a request
to the restaurant for treble damages (i.e., $12). Funny thing
is the vehemence of the reaction against him when he is in all
respects, except for public relations, right.

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

The rather pale-looking and -tasting rawer nuts have
their appeal, mostly as a novelty.

 ML> I guess raw almonds are nice,
 ML> but cooked are ever so much more interesting.
 NB> And covered with chocolate, even nicer... ;)

Most of the mass market products I've seen use a
stabilized product with gums or glazes, so they're
not so exciting to me. There are better and less
shelf-stable ones, though, and at their best they
do enhance the already considerable appeal. Best of
all are chocolate punctuated with almonds (whole or
even slivered; crushed nuts are less attractive).
There are also cocoa-dusted nuts, but these don't
appeal to me as much (no luxurious mouthfeel).

I recently got Lindt dark chocolate with hazelnuts,
and the surprise on opening the package was that the
nuts were crushed, which though initially offputting
one got used to, but what one did not get used to is
that some of the nuts were rancid.

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

I think so. I think a really light hand with the roasting
would be necessary to prevent bitterness or a burned aroma,
but properly done it might be really good.

 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.
 NB> Especially if one had any farmer/gardener traits..  :)
 
Not me ...

Carrot Kheer
cat: Indian, simplified, dessert
4 md carrots
3 c milk
8 cashew nuts, ground
3 cardamom seeds, cracked
sugar (to taste)
1 c water

1. Cook carrots, it's easier in a pressure cooker, otherwise
boil in water as you would boil potatoes.

2. Blend cooked carrots to a paste (not too fine).

3. In the meantime heat milk and water, when it begins to boil,
lower heat, add carrot paste, sugar and cracked cardamom seeds.

4. Stir constantly, there's a tendency for milk to burn at the
bottom of the vessel.

5. When this mixture begins to boil, turn off the stove and
add ground cashew nuts.

6. You can have this kheer either hot or cold.

Tips: Kheer tends to thicken as it cools.

Hope you enjoy this as much as I do, and have flashbacks of
good times at home.

Source: Samatha Kommana (kommsam@minna.iit.edu)
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)