[Sca-cooks] Young Walnuts, was Honey Bacon War Siege Cooking review

lilinah at earthlink.net lilinah at earthlink.net
Mon Jun 25 14:09:41 PDT 2012

Aruvqan wrote:
> On 6/23/2012 8:36 PM, lilinah at earthlink.net wrote:
>> IIRC, someone in our Kingdom (Aurelia de Montfort) made this sort of thing with young walnuts off 
>> her own tree a few years back. I was excited to try it, but apparently few people were, being put 
>> off by its tarry black appearance. Oh, well, they don't know what they missed!
> I admit, that would pretty much turn me off.

A few years back i was in a very nice tapas style restaurant with my daughter and her boyfriend. She is a vegetarian, so he and i shared meaty or seafoody things. We had a couple different plates of duck, but he just couldn't eat the squid in its ink - he said it was the color that put him off.

> I also have textural 
> problems with something that to me needs a firm bite but ends up 
> jellyish. <shudder> or if I end up with a tiny fragment of hard like 
> eggshell or nut shell - I think it actually dates back to an emergency 
> room run for a fishbone stuck in my throat at 5 years old. For years I 
> refused to eat fish until it was thoroughly mashed up, and dressed with 
> butter and lemon.

Yesh, i have textural issues, but different ones. So far tripe is one i can't like. I've tried Mexican tripe, Peruvian tripe, Thai tripe, tripes a la mode de Caen... the texture gets me every time.

Octopus is good, jelly fish is good, properly prepared squid is good, jellied consomme is good.

I don't eat gristle either, although i had a friend who loved the stuff. If we ate chicken together, she'd eat all the gristle and go after the bones (she'd eat the ends off).

Someone sometimes called Urtatim

More information about the Sca-cooks mailing list