SC - almonds vs, walnuts
Gerekr at aol.com
Gerekr at aol.com
Sun Feb 28 12:27:51 PST 1999
On 2/27/99 8:41 PM you wrote:
>From: Seton1355 at aol.com
>My friend asked me this question, which I never considered but it seems a
>good question to me.
>
>Why did they use so many almonds to flavor foods in medivel England? They
>had to be imported from the East. Surely using English walnuts would have
been
>cheaper.
>comments?
>Phillipa
Can you say, "conspicuous consumption"? That they were imported and
expensive was a big part of their attraction! (Not to mention, "I'm rich
enough to keep kitchen drudges who do nothing but smoosh almonds by hand,
in mortar and pestle, for my cook to have almond milk")
Also, it seems to me that Walnut oil is more volatile... walnuts go stale
and/or rancid in a relatively short time (3-6 months?) I don't think
I've ever encountered a "rancid" almond.
And while you can produce walnut oil for cooking from them, I don't think
you'd have much luck trying to make "walnut milk" for use in meatless
contexts (fast days, Lent, etc.)
Chimene
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