SC - Re: OOP- interesting question

[Philip & Susan Troy]

jeffrey stewart heilveil wrote:
> 
> Salut!
> I know that Juglens nigra is native to the US, but is there an oldworld
> walnut?  If so, has anyone tried making "walnut milk," or seen recipes
> using walnuts??
> 
> Just curious.
> 
> cu drag,
> Bogdan

Juglens nigra, which is the black walnut, is American, while the more
common English walnut is, well, English, or rather European.

Walnuts are one of the possible candidates for the nuts being used by Le
Menagier in his famous "composte" recipe, beginning, "Take five hundred
new nuts...". These would be like the green nuts used for pickling.
which is essentially what is being done in this stuff, too, producing a
sort of cross between chutney and Italian mustard fruits.

I think perhaps walnuts are a little too hard to peel of their bran
layer (yeah, I know it's not really bran) to make a really nice white
"milk".

One of the semi-disasters we had to deal with at the last EK Crown
Tourney was opening a case of alleged shelled, blanched, and chopped
almonds, which I had bought for almond milk, and discovering that they
were in fact shelled walnuts. We used most of them anyway, but not for
milk.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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