Quoting Dave Drum to Denis Mosko <=-

Are you means to use nuts with shell of w/o

Pine nuts are the seed of the pine tree. They have no shells.

But they do. They are doubly covered: first the pine cone and then the
seed's shell or skin.

https://www.thespruceeats.com/what-are-pine-nuts-1807045

In fact the article you referenced says so: "The pine cone is not
the only covering for the seed; each pine nut has a second shell
that must be removed before eating."


Cheers

Jim


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//Hello JIM, //

Are you means to use nuts with shell of w/o

Pine nuts are the seed of the pine tree. They have no shells.

But they do. They are doubly covered: first the pine cone and then the seed's shell or skin.

https://www.thespruceeats.com/what-are-pine-nuts-1807045

In fact the article you referenced says so: "The pine cone is not the
only covering for the seed; each pine nut has a second shell that must be removed before eating."

Yes, Jim,my friend.
And Dave is our enemy :)



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JIM WELLER wrote to DAVE DRUM <=-

Are you means to use nuts with shell of w/o

Pine nuts are the seed of the pine tree. They have no shells.

But they do. They are doubly covered: first the pine cone and then
the seed's shell or skin.

https://www.thespruceeats.com/what-are-pine-nuts-1807045

In fact the article you referenced says so: "The pine cone is not
the only covering for the seed; each pine nut has a second shell
that must be removed before eating."

I was led astray by the pixture at the start of that article - which
matches, pretty well, what I see in stores. And the fact that I skimmed
over this "The pine cone is not the only covering for the seed; each
pine nut has a second shell that must be removed before eating. Some
of these shells are thin and easy to take off whereas others are thicker
and more challenging."

Pistachios also have a flavour/texture that lends itself to use in pesto,
etc. And they are somewhat less expensive - U$1.37/oz for pignoli vs
U$.81/oz for pistachios.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pistachio Pesto
Categories: Herbs, Nuts, citrus, Cheese
Yield: 16 tablespoons

2 c (packed) fresh basil leaves
2 cl Garlic
1/4 c Roasted pistachios; more for
- optional garnish
2/3 c Olive oil; as needed
1 tb Lemon juice
1/2 c Pecorino-Romano cheese;
- shredded
Salt

ROASTED PISTACHIOS: Shell pistachios and set your oven @
350ºF/175ºC.

Spread the pistachios on a rimmed cookie sheet. They
should be in a single layer for even roasting.

Roast for 6 - 8 minutes, stirring halfway through, or
until the pistachios are fragrant and lightly browned.

PESTO: Place basil, garlic, and roasted pistachios into
a food processor. Process until the mixture is smooth.
You may need to stop and scrape down the sides of the
food processor. Once smooth (there will still be some
small chunks), slowly pour in the olive oil, lemon
juice, and pecorino romano cheese while the food
processor is running.

Process until the mixture is smooth, again, you may need
to scrape down the sides of the food processor.

Season with salt, and serve immediately over pasta,
toasted bread, use it as pizza sauce, etc!

UDD NOTES: If you use store-bought shelled and roasted
pistacios as I do you can skip the first part of the
directions. I have used Grana-Padano in place of the
Pecorino-Romano - but be warned it is somewhat milder
and alters the flavour profile subtly.

RECIPE FROM: https://showmetheyummy.com

Uncle Dirty Dave's Kitchen

MMMMM





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Denis Mosko wrote to JIM WELLER <=-

Are you means to use nuts with shell of w/o

Pine nuts are the seed of the pine tree. They have no shells.

But they do. They are doubly covered: first the pine cone and then the seed's shell or skin.

https://www.thespruceeats.com/what-are-pine-nuts-1807045

In fact the article you referenced says so: "The pine cone is not the
only covering for the seed; each pine nut has a second shell that must be removed before eating."

Yes, Jim,my friend.
And Dave is our enemy :)

It's not an adversarial situation, Denis. I screwed up and did not read
far enough down in the article I cited. I have been (rightly) corrected
by M. Weller.

I note that the shell of the pine nut looks like an elongated acorn
and/or hazelnut. Acorns are somewhat more difficult to prepare for
cooking - besides shelling the nut meats - you need to soak them to
remove the bitter and toxic tannins - and in our modern, convenient
world, that can be a pain. But, once ready they are nice and very
versatile - including making a nice flour from which one can make
breads and/or cookies and/or cakes.

We go far afield whilst remaining "on topic". Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nettle Pesto
Categories: Sauces, Vegetables, Greens, Nuts, Cheese
Yield: 1 cup

3 cl garlic; rough chopped
2 tb (heaping) toasted acorns
2 tb Grated hard cheese; (any
- hard cheese will do)
1/2 c (to 2/3 c) blanched, chopped
- nettles
Salt
Olive oil; use good quality

Pesto is best made with a mortar and pestle, thus the
name, which means "pound." You can make this in a food
processor, but it will not be the same. First add the
toasted acorns and crush lightly, they will jump out of
your mortar if you get too vigorous. If you are using a
processor, pulse a couple times.

Add the garlic to the mortar, then pound it all enough
so that the pieces don't fly around. Add the salt,
cheese and the nettles and commence pounding. Mash
everything together, stirring with the pestle and
mashing well so it is all fairly uniform. With a food
processor, run the machine so everything combines, but
isn't a smooth paste. You want it with some texture.

Start adding olive oil. How much? Depends on how you are
using your pesto. If you are making a spread, maybe 2
tablespoons. If a pasta sauce, double that or more.
Either way, you add 1 tablespoon at a time, pounding and
stirring to incorporate it. If you are using the
processor, drizzle it in a little at a time. Serve as a
spread on bread, as an additive to a minestrone, as a
pasta sauce or as a dollop on fish or poultry.

Author: Hank Shaw

RECIPE FROM: https://honest-food.net

Uncle Dirty Dave's Archives

MMMMM

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