Originally Posted by mgm9128
They are "petite", and the distributor says they are good quality. I cannot see them, however, as they are currently in Washington state. I might go ahead and try them out. I've never cooked with them before.
I know it is blasphemy, at least kwilk told me it was, but I don't love matsutake like I do other mushrooms. I find the texture to be kind of unappealing and the aroma odd. I have used them in chawanmushi, and I like them that way. Sauteed or grilled they aren't so much bad as they are meh.
Originally Posted by philosophe
I need to bake an oil-based apple cake next week. I would normally bake with olive oil, but I have doubts about a slight olive taste and applies. Does it work to use a nut oil? I always have walnut oil and hazelnut oil around. Is there a better choice?
I don't think olive would work badly, but I do see the concern. The only thing with nut oils is that they both tend to be rancid a lot of the time, and don't do that well with high temperatures. Otherwise, walnut would be a great flavor. I just couldn't make any promises to how well it might work.