Text 13365, 46 rader
Skriven 2014-05-15 23:05:05 av Nancy Backus (1:261/1381.0)
  Kommentar till text 13321 av Dave Drum (1:18/200.0)
Ärende: Nuts  was: Perfumes
===========================
-=> Quoting Dave Drum to Nancy Backus on 14 May 14  16:42:00 <=-

 DD>> A little research shows me that I have been looking at Italian Pignoli
 DD>> - not the less expen$ive Chinese variety. Dr. Gourmet suggests
 DD>> "pistachios OR walnuts OR almonds OR hazelnuts OR cashews OR peanuts
 DD>> OR sunflower seeds."
 NB>> Now that's a wide variety of tastes... and of prices...  ;)  Wonder
 NB>> what would happen if one used some of each (presuming one just happened
 NB>> to have all of them in stock)....  :)

 DD> I often have pistachios (natural, not the red dyed ones) in stock. And
 DD> usually a bag or two of David sunflower kernels and a 3# can of salted
 DD> cashews. Walnuts, hazelnuts (filberts) and or/almonds are problematic.

For cooking/baking, I'd have to buy special anyway... but I do usually
have Wegmans Pecan Blend (pecans, pistachios and cashews) on hand for
snacking on, along with an extra small bag of shelled pistachio kernels.
At the moment, I also have a small bag of salted macadamias, a similar
bag of dark chocolate covered almonds and a bag of agave ginger roasted
cashews, all from Lori's bulk section...  :) 

 DD> I note that he doesn't suggest pecans ... hmmmmmmmm.

Pecans are in the same family of nuts as walnuts...  :)   I still think
that a mix of nuts could be quite nice...  ;)

 DD> Title: Cashew Nut Brittle
 DD> Variation: Peanuts or other nuts can be added
 DD> instead of the cashews, or you can use a
 DD> combination of several nuts. Always choose the raw
 DD> unsalted nuts that are available in health-food
 DD> and speciality stores. The nuts will cook and
 DD> "toast" when added to the hot syrup.
 DD> * I have used salted, roasted cashew halves and
 DD> pieces quite successfully in this recipe. Also
 DD> slivered almonds. - UDD

I suppose the difference would be in whether there was that extra little
salty zest to the brittle...  Maybe the original cook also was worried
about overroasting the nuts and having them burn...?

ttyl          neb

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