[Sca-cooks] homemade bitter almond extract (long)

[Johnna Holloway]

The Chez Panisse Fruit book talks about
"noyaux" in connection with this process.
(You can search under Chez panisse fruit noyaux and discover a number  
of posts
that have resulted from its appearance in the book.)

See
http://www.vanillagarlic.com/2009/07/extracting-noyaux.html
and
http://www.vanillagarlic.com/2009/07/extract-of-cyanide.html

http://chowhound.chow.com/topics/426447

Johnnae

On Jun 18, 2010, at 6:12 AM, Johnna wrote:

> This has always been an odd question because the information
> varied from source to source. Now we have the web and blogs and
> so we end up with more opinions and "facts" being stated, like
> snipped
>
> On Jun 18, 2010, at 3:24 AM, freyja wrote:
>
>> OK.  I may be totally insane, but I thought I read once that you can
>> make your own bitter almond extract from the centers of peach pits
>> (and other stone fruits?). If any of you know this to be true (or  
>> untrue) please let me know.
>> I thought I read this in the "Chez Panisse Fruit" book, but I can't
>> locate it at the moment...
>> Looking forward to the responses that may come from this!
>> -Kitta