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Random Food Questions Thread - Page 411

post #6151 of 7356
Pretty sure they're talking about the skin. I once made an El Bulli recipe that called for peeled walnuts. I was only able to do it with nuts I had just cracked open- the ones that came shelled had skin stuck on like glue.
post #6152 of 7356
Not gonna lie, peeling walnuts sounds pretty miserable.
post #6153 of 7356
You pour boiling water over them and let them sit a bit. The ones he is peeling are fresh, so the skin is not dried and is still tender, see the super white meat on the walnut, and those you just pull off in one piece. The dried ones go more slowly, but like everything else, you get a rhythm. Also, like Shibbel, I have found the pre shelled ones almost impossible to peel.
post #6154 of 7356
I'm looking forward to when the new harvest (crop?) of Grenoble walnuts reach the store.
post #6155 of 7356
California produces half a million tons of walnuts a year and you are lucky to see a fresh walnut once in your life.
post #6156 of 7356
The walnuts I've been buying are "sprouted". Not sure what that means, but they are delicious and noticeably crunchy.
post #6157 of 7356
Quote:
Originally Posted by itsstillmatt View Post

California produces half a million tons of walnuts a year and you are lucky to see a fresh walnut once in your life.

In laws with a walnut tree in their backyard. They have more each year than they know what to do with it. GF usually bakes a couple of apple pies with walnuts, and also store a few wicker baskets full in the attic. If you have any ideas for recepy's that need a lot of them, I'm all ears.

Incidentally, they also have a massive cherry tree, which always got plucked by crows before the harvest was ready. This year will be the first to try and save a few baskets by shooting a couple and hanging them in that tree to see if that helps.
post #6158 of 7356
A friend of ours who lived (and probably still lives) on Lanzarote had a mango tree in her garden. It was full of perfectly ripe mangos. Dozens and dozens of them. She hardly ate any. frown.gif
post #6159 of 7356
What do you call nuts on the wall? Walnuts.
What do you call nuts with your beer? Beer nuts.
What do you call nuts on your chest? Chestnuts.
What do you call nuts on your chin?
post #6160 of 7356
Matt, do you know what book this comes from? Can you scan me the recipe?

post #6161 of 7356
Things to do with an excess of veal fat? 4.6 pounds, to be exact.
post #6162 of 7356
Quote:
Originally Posted by mgm9128 View Post

Things to do with an excess of veal fat? 4.6 pounds, to be exact.

Got a gimp suit?
post #6163 of 7356
Quote:
Originally Posted by mgm9128 View Post

Things to do with an excess of veal fat? 4.6 pounds, to be exact.
Render-->puree with xanthan-->elegant swoosh
post #6164 of 7356
Quote:
Originally Posted by itsstillmatt View Post

California produces half a million tons of walnuts a year and you are lucky to see a fresh walnut once in your life.

My pre-school had a HUGE walnut tree (or as HUGE as such a tree can be when one is 3-4) and we would eat walnuts all during our outdoor play time.
post #6165 of 7356
Quote:
Originally Posted by ehkay View Post

Matt, do you know what book this comes from? Can you scan me the recipe?


Oh for Christ's sake. Was the embossed tofu not enough?
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