[Sca-cooks] shelling walnut help
kiridono at gmail.com
Fri Nov 6 17:29:05 PST 2009
One important thing here...Ras was correct if you're talking about English
walnuts. But Black walnuts are another story altogether! They are VERY
difficult to crack and you rarely will get a whole half a nut out...But they
are really yummy with a very rich taste.
On Fri, Nov 6, 2009 at 6:17 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:
> Morgana asked:
> <<< 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.>>>
> Simply place the point of your knife firmly in the large end of the walnut
> and twist. Voila! The nut seperates easily and cleanly into two halves
> any effort. :-)
> I have read that people leave them in their driveways and drive over
> them to loosen the husks. I can remember as a child sitting on the
> concrete cistern platform (top of the cistern) at my grandparent's and
> cracking them using hammers and screws and other assorted hardware that
> was there. It was always a chore and they stained the hands and clothing
> just from that activity. My books on rural life that might have a
> picture are packed. I wonder of they were milled or run between grinding
> stones in some fashion, but that is a guess.
> Johnnae llyn Lewis
> This message might also be of interest:
> Date: Mon, 19 Mar 2001 17:22:34 -0600
> From: "Robbin Long" <rlong at srrc.ars.usda.gov>
> Subject: Freezing nuts, was Re: SC - Re: losenges fryes/potageof beans
> >It helps if you freeze anything like flour/dried legumes, box mixes etc.
> >to 0 degrees fahrenheit for 3 days, it kills the eggs that are extant
> >that survived the milling process. I have also gotten them in bags of
> >chopped nuts [IIRC walnuts]
> As an addendum: freezing walnuts will also help prevent the accumulation
> of mycotoxic fungus. It is not common, but walnuts, even commercially
> grown, are subject to fungal infection, and storing them frozen will help
> keep it from increasing if you happen to get a bad batch.
> That this still happens was something I discovered quite graphically when I
> came down with mycotoxicosis not once, but twice. I made Thanksgiving
> stuffing with walnuts and came down with some very strange tremorgenic
> symptoms that sent me to the emergency room. They thought I was having a
> panic attack (which I have NEVER had), and I didn't make the connection
> until I used the same batch to make a walnut-ricotta pasta sauce (very
> tasty) and banana bread several weeks later, and got the same symptoms times
> two (my lord did, too, but he is twice my weight, he didn't eat as much, and
> he got it far milder). It was pretty frightening.
> Just goes to show the medical professionals don't know everything...
> Since it appears you might end up with quite a number of walnuts, you might
> also want to look at the various recipes in this same file to preserve or
> use up the walnuts.
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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