Text 13410, 60 rader
Skriven 2014-05-17 12:31:34 av Nancy Backus (1:261/1381.0)
  Kommentar till text 13368 av Dave Drum (1:18/200.0)
Ärende: Re: Nuts
================
-=> Quoting Dave Drum to Nancy Backus on 16 May 14  05:48:00 <=-

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

 DD> Sounds like a nutty place there.   Bv)=

Tasty, too...  :)   Antioxidants and fiber... and lots of other good
nutrients as well... 

 DD>> I note that he doesn't suggest pecans ... hmmmmmmmm.
 NB>> Pecans are in the same family of nuts as walnuts...  :)   I still
 NB>> think that a mix of nuts could be quite nice...  ;)

 DD> The English Walnuts likely are. But, I am more familiar with black
 DD> walnuts ... which, other than being tree nuts, seem to have little in
 DD> common with pecans. Of course that's not a botanical opinion - just my
 DD> observation and taster talking.
 
According to my source, the family includes butternuts, hickory and
pecans...  a bit of variation there, too...

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

 DD> To start - if using pre-roasted, salted nuts - don't add any salt to
 DD> the recipe. You'll have plenty from the cashews. 

If I remember the recipe, she called for unsalted butter... I don't
remember having salt as an ingredient, but that might have been
separate... ;)

 DD> The almonds taste quite different from the cashews. Which are, of
 DD> course, different from the more traditional p-nuts.

Quite so.  And all very tasty, each in its own way...  :)

ttyl       neb

... When I'm not in my right mind, my left mind gets pretty crowded.
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