SC - Pine nuts
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Jun 1 19:25:51 PDT 1998
> 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
>
I've had some pine nuts go bad. It took a lot of heat and time to get that
way, but I didn't notice them being particularly resinous tasting. The were
mostly bitter and woody. It may be some resin got into the package while
they were being processed. A good pine nut is softer than most nuts and has
a delicate, nutty flavor which is strong enough to add flavor to a dish, but
not overpowering.
For a nice fish sauce (Greek, and probably period), heat a cup of
pomegranate juice, thicken it with bread crumbs, and stir in about three
tablespoons of pine nuts.
Bear
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list