[Sca-cooks] pigeons and small birds

[Terry Decker]

My experience has been that pine nuts very less in general flavor and more
in oilyness.  My personal favorite is pinon nuts (P. edulis) which I find to
have a little crisper texture than some of the other pine nuts I can get.

As a small aside, the Stone pine and the pinon pine, are the major species
producing umbrella and pinon nuts.  Commercial interests also collect nuts
from other species of pines (whose nuts may have textural differences to the
primary species) and market them as umbrella and pinon nuts.

Bear


>Yup. I've seen it called as well the Umbrella pine, (the french equivalent
>is 'pin parasol'). I have never tasted this specific variety, so I can't
>tell how different they would be from regular pine nuts (which is what I
>used in other recipes calling for these).
>
>It seems to be produced commercially still in Australia and Italy. Anyone
>there can give us more information?
>
>Petru
>
>> The nuts from Pinus pinea, the Stone pine.
>>
>> Bear
>>
>>> Okay Petru, what are umbrella nuts?
>>>
>>> Huette