[Sca-cooks] shelling walnut help
betsy at softwareinnovation.com
Fri Nov 6 13:51:20 PST 2009
There are some nutcrackers that use leverage and gears, not hand pressure;
might check some of the upscale gadget shops-brookstones(?) something like
that.. HTH, Betsy
From: sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
On Behalf Of Judith Epstein
Sent: Friday, November 06, 2009 3:27 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] shelling walnut help
On 6 Nov 2009, at 3:20 PM, morgana.abbey at juno.com wrote:
> I'm about to acquire grocery bags of both English and black
> walnuts. I know we've discussed best ways to shell them, but I
> don't remember what those were.
> And right now I'm having that weird sinus thing that won't let me
> concentrate to remember or search for the answers.
> Anyone able to pony up the answers?
I don't know a way other than the old-fashioned way (nutcracker and
sore hands for days), but I do know that you definitely want to remove
the outer hulls (not the hard shell, but the outer leafy bit) with
gloves on. Walnut hulls are used as a source of dye for hair and
cloth, so wear clothes that you don't mind getting very stained,
unless they come pre-hulled.
Judith / no SCA name yet
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
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