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What's Up With Pine Nuts???

post #1 of 51
9/30/09 at 1:42pm
Thread Starter 
WTF's the deal with pine nuts on everything now? Pizza, salad, pasta. They get mushy when cooked, they have virtually no flavor. Why even have them? Hey chefs, can't you put something GOOD on my food please????

OK, I'm finished.
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post #2 of 51
9/30/09 at 1:44pm
toast them first, and only put in/on at the end....
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post #3 of 51
9/30/09 at 1:44pm
word.

they do have some flavour. sadly, it's a flavour i really despise.
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post #4 of 51
9/30/09 at 1:45pm
Quote:
Originally Posted by romafan View Post
toast them first, and only put in/on at the end....

That's what she said.
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post #5 of 51
9/30/09 at 1:54pm
It's like salmon: an easy way for restaurants to make people think they're getting something special when they're really not. Philistines eat it up.
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post #6 of 51
9/30/09 at 2:00pm
I keep a jar in the fridge and often throw some on pasta at the end of cooking. I like the added texture.
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post #7 of 51
9/30/09 at 2:00pm
I always figured everybody else liked them. I generally don't like nuts, or things with nut like texture (are pine nuts really nuts,) so I've not been a fan.
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post #8 of 51
9/30/09 at 2:04pm
Quote:
Originally Posted by romafan View Post
toast them first, and only put in/on at the end....

Listen to Romafan. He knows things...
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post #9 of 51
9/30/09 at 2:13pm
Quote:
Originally Posted by iammatt View Post
I always figured everybody else liked them. I generally don't like nuts, or things with nut like texture (are pine nuts really nuts,) so I've not been a fan.

+1 not a fan of nuts in general here either... Goes ok in salad, i guess, since you get the crunch but not the taste/texture.
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post #10 of 51
9/30/09 at 2:14pm
Love pine nuts
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post #11 of 51
9/30/09 at 2:49pm
Yeah, toast 'em. I'm a Philistine, as I think they have their uses. On some types of salads, some types of pasta, and I use toasted ones for making homemade pesto (Philistines love making home made pesto, from basil leaves they grew themselves).

Oh yeah, to beat people to the punch: I have a tattoo on my calf.
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post #12 of 51
9/30/09 at 3:26pm
a (very) good one: roman(? ) spinach: clean & wilt a bunch of spinach. saute 5 sliced(tiny)/crushed garlic cloves in olive oil. add spinach& stir. add some soaked currants. stir. add toasted pine nuts, stir & serve
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post #13 of 51
9/30/09 at 3:33pm
Quote:
Originally Posted by Flambeur View Post
Love pine nuts

+1

I used to hate them, but dating an Italian will expose you to many different ways to prepare food you think you would hate.

Pine nuts are awesome on cookies. I have no idea how to spell it, I think it's pignioli nut cookies.
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post #14 of 51
9/30/09 at 3:35pm
Quote:
Originally Posted by romafan View Post
a (very) good one: roman(? ) spinach: clean & wilt a bunch of spinach. saute 5 sliced(tiny)/crushed garlic cloves in olive oil. add spinach& stir. add some soaked currants. stir. add toasted pine nuts, stir & serve
I love this. I think it is even better if you substitute bitter greens.
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post #15 of 51
9/30/09 at 3:37pm
I think the issue is their ubiquity, not their flavor.
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