Re: Greetings from Dundee

S Viemeister wrote:
On 7/19/2010 10:54 AM, Deirdre Sholto Douglas wrote:
S Viemeister wrote:
On 7/19/2010 10:47 AM, Deirdre Sholto Douglas wrote:
S Viemeister wrote:
On 7/19/2010 10:12 AM, Cory Bhreckan wrote:

You can pry my Brussels sprouts out of my cold dead hands.

We had sprouts with last night's dinner - delicious! Quartered,
briefly micro-steamed, then lightly sauteed with minced garlic and
butter.

Lightly blanched, then halved, lightly coated with olive oil and
baked with walnuts and rosemary is pretty good also.

And I have both walnuts and pecans in the freezer....

It never occurred to me to freeze walnuts...do they thaw out
in good shape or do they get soft?

They're just fine after thawing - and it keeps them from turning rancid - rancid walnuts are absolutely disgusting. I've only used them for baking/cooking, though, rather than eating out of hand. I also freeze poppy and sesame seeds, as well as pine nuts.

That's good to know...I've always frozen the finished item
but never considered freezing the raw ingredients. We have
a friend who owns an export company and every year, when
the Italian walnuts come in he gives us an enormous quantity...
which has, in past years, resulted in a monumental baking
session as I turn them into walnut cakes (which freeze won-
derfully well).

Today's project is making a half dozen plum buckles while
the pluots are at peak (the baked fruit freezes, but I'm
guessing the raw would lose the integrity of its cell walls, so
I suspect I'm still going to be doing some "finished product"
freezing.)

Deirdre

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