SC - Yorkshire pudding.

[CorwynWdwd@aol.com]

In a message dated 6/1/98 8:21:49 PM Eastern Daylight Time, Kallyr at aol.com
writes:

<< Maybe your pinenuts are getting strong due to rancidity?  Resinous (as in
the
 flavor of Retsina) is not a flavor I associate with pinenuts.
  >>

Hmmm.........possibly. But the Retsina thing was what I am tasting. It is not
overpowering but merely a hint on the palette in the finish. But rancid is a
possibility since I have apparently never tasted a "fresh" pinenut. In the
amounts I use them, this is rather peculiar. ;-(

Ras
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