SC - Pine nuts

[Gretchen M Beck]

Found a "Nut of the Month" club that had Pine Nuts as their February Nut
of the Monty.  This is what they had to say:

European pine nuts, commonly called pignolia nuts, are obtained
primarily from the stone pine, Pinus Pinea, natuve to northern
Mediterranean regions.  These seeds are 1cm (0.4 in) in length and are
rich in oil.  Pinon nuts of the southwestern United States and northern
Mexico are gathered from several pine species, including the pinyon
pine, P. edulis, and the single-leaf pinyon, P monophylla.  Similar in
quality to pignolia nuts, pinons have a rich, slightly sweet taste.

(Then goes on to describe a few others).  Site is
http://www.europa.com/~grosman/nutclub/feb_nut.htm

Of interest to the original thread (i.e. what can I substitute) ius
http://www.northcoast.com/~alden/Nuts.heml -- gives synonyms,
equivalents, and substitutions for nuts used in cooking.


Anyhow, browsing gets Chinese pine nuts described as triangular in
shape, and less subtle than the European variety, which are described as
torpedo shaped.

toodles, margaret 
============================================================================

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".

============================================================================