Text 21043, 76 rader
Skriven 2012-02-08 09:36:05 av Dave Drum (1:18/200.0)
  Kommentar till text 21014 av Janis Kracht (1:261/38)
Ärende: Freezing bugs
=====================
-=> Janis Kracht wrote to Dave Drum <=-

 >> We used to have a black walnut tree but never bothered picking any of
 >> those.. they just looked too buggy :)  I thought about growing peanuts
 >> here though.. that would be interesting.

 > We had scads of black walnuts when I was growing up. Never had *any* problem
 > with bugs.

 JK> Ah.. this was in Louisville.. the bugs never die there because they
 JK> don't get that nice killing freeze we get in NY.. (bg)

The heart of the Great American Outback ain't all that far from South
Clarksville, IN. I think the USDA planting zone are the same.
 
 > My Grandpa said it was something in the juice of the covering that
 >was poison to anything that bored through the outer shell looking to get at
th
 >inner shell and nut meats inside. Hickory nuts, though, were often ruined by
a
 > worm that ate through the hard shell and get at the nut meats inside.

 JK> You know, come to think of it, it was the outer stuff that looked so
 JK> gross on those black walnuts.. maybe they wouldv'e been ok, but geez..
 JK> they sure looked yucky :)

They are a real treat to handle as the juice is often used as a brown dye -
it's very permanent. When we hulled walnuts on the farm there was a trough that
we filled and then drove over with a car. Then the nuts and debris were scooped
into a wire basket and blasted with a hose until just the black, erose shell of
the actual nut was left. Good thing they were so tasty - because they sure were
a lot of trouble both to harvest and to pick the nut meats from.

English and Persian walnuts have more pecan-like meats and are removed from
their (thinner) shells much more easily. Which is why one sees those sorts of
walnuts in the stores and vanishingly seldom sees black walnut nut-meats on
commercial offer.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: English Walnut Pie
 Categories: Pies, Nuts, Desserts, Pastry
      Yield: 6 Pieces
 
      3 lg Eggs
    1/4 ts Salt
    3/4 c  White sugar
      2 ts Vanilla extract
    3/4 c  Light corn syrup (Karo)
      1 c  Chopped walnuts
    1/4 c  Butter
      1    (9") deep dish pie crust
 
  Preheat oven to 400øF/205øC.
  
  Beat the eggs in a large bowl. Mix in sugar, salt,
  vanilla, and syrup. Melt the butter and add it to the egg
  mixture. Stir in the nuts. Pour filling into pie shell.
  
  Bake in preheated oven for 10 minutes. Reduce heat to
  300øF/150øC, and continue baking for 35 to 45 minutes.
  
  UDD Note: You can add a layer of walnut halves to the top
  of the filling and brush with melted butter. More nuts is
  always better in this case.
  
  MM Format by Dave Drum - 09 February 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


... Too much of a good thing is wonderful. -- Mae West
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