Posted: 2/7/2017 12:38:56 AM EDT
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Peanuts are legumes. They're not part of this discussion, except to point out that they're not part of this discussion because they're not nuts.
OK, so most of these are actually drupe seeds. Whatever. Also some sorta-nuts. Except peanuts. If you want to talk about beans, start a chili thread. Walnuts have to be cooked into something (e.g., bread) or mixed into or with something (e.g., salad, trail mix, dried fruit). Almonds are better raw than roasted. Sliced and roasted with certain foods, though, they're spectacular. If roasted, they require salt or some other flavoring. Go great with chocolate. Probably one of the best all-around nuts. Pistachios are awesome, but should be roasted. They should be de-shelled prior to packaging. As part of baklava, mmmmm...... Whoever decided to paint pistachios red and sell them in shells was... Don't care what their reason was, fuck 'em. Macadamia nuts are way overrated. Beech nuts. Only ever had them fresh off the tree. No idea what they taste like roasted. They're good, in moderation. Brazil nuts should stay in Brazil. Or Bolivia. Supposedly most of them come from Bolivia. They sink in water. Throw 'em overboard to be rid of them. Blech. Hazelnut flavor is great, and an awesome part of chocolate truffles. Chestnuts are supposed to be roasted on an open fire, or so the song goes. Acorns are disgusting. Supposedly if you extract the tannin from them, they're OK. Have fun. Cashews must be roasted. Raw cashews should be tied to the Brazil nuts and tossed overboard. Or roasted and salted before eating, in which case, they're pretty good, but rather rich. Pecans are similar to walnuts, in that they have to be roasted, and usually have to be salted. And sprinkled over chocolate ice cream and caramel. Or baked into a pie. Or candied with caramel. Or covered with chocolate. Pine nuts are similar to sliced and roasted almonds, except not sliced. See above. Coconuts are all sorts of awesome, but are kinda in their own category, so we'll leave them out, for now. Betel nuts go great in some Indian deserts. If you want to get high, though, move to Colorado or something. |
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Here's a secret:
Put a fist full of salted Macadamia nuts in a coffee grinder, grind to a coarse sand texture. Saute in butter briefly (not to a brown, not yet), then raise the flame and dump in a package of arugula -- wilt the arugula and brown the macadamia nuts. You don't need too much butter, just enough to lightly coat the wilted greens. You want the nuts to JUST start to brown, not to turn dark or that will be bitter and gross. Add just a bit of black pepper, but no more salt than is already in the butter and the macadamia nuts. Don't over cook. Wilt the arugula, don't liquefy it. The wilted greens go well over roasted meats. Or, try it in layers with creamy garlic risotto in a napoleon with a layer of crusted parm on top. |
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