When I was a kid, my grandfather and I used to go hunting for black walnuts. After the day or two it took de-hulling, washing, & drying them, we'd sit on paint buckets in front of the garage with a pair of work gloves on shelling them.
When I was a kid, my grandfather and I used to go hunting for black walnuts. After the day or two it took de-hulling, washing, & drying them, we'd sit on paint buckets in front of the garage with a pair of work gloves on shelling them.
I was gonna make a "racist!" joke, but am curious about black walnuts. Never heard of them before.
When I was a kid, my grandfather and I used to go hunting for black walnuts. After the day or two it took de-hulling, washing, & drying them, we'd sit on paint buckets in front of the garage with a pair of work gloves on shelling them.
I was gonna make a "racist!" joke, but am curious about black walnuts. Never heard of them before.
Google, here I come!
Not worth the trouble lol Stains your hands tobacco yellow and they are often sour. Chestnuts and butternuts are better.
I cut down all my black walnut trees because they are a pain and some members of the juglans family are toxic to most plants worth cultivating. Juglans Nigra is definitely one of them.
I had a bachelor's dinner, meat and cheese tray. Troyer's trail Bologna and Guggisberg original baby swiss, a world champion several times. Both from Holmes County, Ohio, the largest Amish community in the world.
When the ingredients are the best, you don't have to do much with them.
When I was a kid, my grandfather and I used to go hunting for black walnuts. After the day or two it took de-hulling, washing, & drying them, we'd sit on paint buckets in front of the garage with a pair of work gloves on shelling them.
Nutting! An old time tradition that is almost entirely gone. The eastern US forests used to be bursting with beechnut, chestnut, butternut, hickory, and walnut, but blights and logging for lumber have wiped them out almost entirely. I have about 2 dozen shagbark hickory trees and as many black walnuts on 5 acres. The lumber assessment was over 15,000$ which is about twice what you might expect from that tract because of the hickory. They can have my trees when they pry them from my cold dead hands lol
I am 100% in the 'Tastes Amazing" camp...but I already shared that I love offal so loving a fatty liver is no stretch for me.
Best way I have eaten it was Foie Gras Cotton Candy at a Jose Andres joint (The Bazaar) in LA. A few 10C board members joined me and also loved this.
I LOOOOOOVE it. One of my favorite foods. I've even had some of the best stuff straight from France - my French ex's parents came to visit and brought us some. Just amazing, nice and simple on a real french baguette (I say "real" because some people seem to think that a baguette is basically just regular white bread in the shape of a baguette, lol). This great restaurant I discovered recently serves it (Juniper on Keefer St), but I went for charcuterie and duck breast with pickled peaches, beets, and fennel (which was DELICIOUS!), but next time I go it will definitely get the foie gras for an appy. I can't wait.
Post edited by PJ_Soul on
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
I don't know about no desire anywhere else, they just aren't anywhere else
Haaaa!!! I haven't heard of those in years! My college boyfriend was from Binghamton, NY....that's the general area these are from right?? His family would bring the "special spiedie marinade" down every time they came to visit. I believe they grilled chicken skewers soaked in the marinade and made some kind of sandwiches maybe.. it's hard to remember. They went bonkers over this stuff, "it's spiedies night!!!" I run across the marinade ever so often in a grocery store and it makes me laugh.
Baltimore, Maryland Old Bay seasoning National Bohemian (Natty Boh) beer
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
I don't know about no desire anywhere else, they just aren't anywhere else
Haaaa!!! I haven't heard of those in years! My college boyfriend was from Binghamton, NY....that's the general area these are from right?? His family would bring the "special spiedie marinade" down every time they came to visit. I believe they grilled chicken skewers soaked in the marinade and made some kind of sandwiches maybe.. it's hard to remember. They went bonkers over this stuff, "it's spiedies night!!!" I run across the marinade ever so often in a grocery store and it makes me laugh.
Binghamton, NY indeed. Salamidas spiedie sauce. There are others but that's the best and the one you see. Chicken (or other meat), cubed and marinated at least overnight then grilled on metal skewers. Popped on a slice of Italian bread, though the restaurants now do sub rolls tool.
Spiedies are the best and everywhere I have lived I have brought them and people love them
^ They were very tasty and I think the excitement of the whole "event" made it even better. Beer, darts, that washer toss game that's like cornhole, but better...
^ They were very tasty and I think the excitement of the whole "event" made it even better. Beer, darts, that washer toss game that's like cornhole, but better...
Washers is a construction site game, lol. That's what you'd play when waiting...
^ They were very tasty and I think the excitement of the whole "event" made it even better. Beer, darts, that washer toss game that's like cornhole, but better...
Washers is a construction site game, lol. That's what you'd play when waiting...
Such a great game!! ^ Looks really good, how did you cook those brussel sprouts?
^ They were very tasty and I think the excitement of the whole "event" made it even better. Beer, darts, that washer toss game that's like cornhole, but better...
Washers is a construction site game, lol. That's what you'd play when waiting...
Such a great game!! ^ Looks really good, how did you cook those brussel sprouts?
In the cast iron skillet add thinly sliced/diced garlic, 2 tbs coconut oil and couple dashes of red pepper.
Cook on med heat and stir occasionally. I like when they get browned more but I was in a rush...
Comments
you're a racket
You know what's a good nut? The walnut. Growing up, my mom used to have a big wooden bowl of them with a built-in cracker.
Those were the days! Not that I can't do that now...
Google, here I come!
Yes, No or Never Tried?
(I'm for responsibly sourced Foie Gras)
I am 100% in the 'Tastes Amazing" camp...but I already shared that I love offal so loving a fatty liver is no stretch for me.
Best way I have eaten it was Foie Gras Cotton Candy at a Jose Andres joint (The Bazaar) in LA. A few 10C board members joined me and also loved this.
Stains your hands tobacco yellow and they are often sour.
Chestnuts and butternuts are better.
I cut down all my black walnut trees because they are a pain and some members of the juglans family are toxic to most plants worth cultivating. Juglans Nigra is definitely one of them.
Troyer's trail Bologna and Guggisberg original baby swiss, a world champion several times.
Both from Holmes County, Ohio, the largest Amish community in the world.
When the ingredients are the best, you don't have to do much with them.
The eastern US forests used to be bursting with beechnut, chestnut, butternut, hickory, and walnut, but blights and logging for lumber have wiped them out almost entirely.
I have about 2 dozen shagbark hickory trees and as many black walnuts on 5 acres.
The lumber assessment was over 15,000$ which is about twice what you might expect from that tract because of the hickory.
They can have my trees when they pry them from my cold dead hands lol
I LOOOOOOVE it. One of my favorite foods. I've even had some of the best stuff straight from France - my French ex's parents came to visit and brought us some. Just amazing, nice and simple on a real french baguette (I say "real" because some people seem to think that a baguette is basically just regular white bread in the shape of a baguette, lol). This great restaurant I discovered recently serves it (Juniper on Keefer St), but I went for charcuterie and duck breast with pickled peaches, beets, and fennel (which was DELICIOUS!), but next time I go it will definitely get the foie gras for an appy. I can't wait.
In this case, one awesome bite is / was perfect.
I know about vegemite in Oz. Then there's Mauby in Barbados, a horrible drink...
Anything else?
I don't know about no desire anywhere else, they just aren't anywhere else
Haaaa!!! I haven't heard of those in years! My college boyfriend was from Binghamton, NY....that's the general area these are from right?? His family would bring the "special spiedie marinade" down every time they came to visit. I believe they grilled chicken skewers soaked in the marinade and made some kind of sandwiches maybe.. it's hard to remember. They went bonkers over this stuff, "it's spiedies night!!!"
Old Bay seasoning
National Bohemian (Natty Boh) beer
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Spiedies are the best and everywhere I have lived I have brought them and people love them
Brussel sprouts and teriyaki chicken. This paleo friendly so the teriyaki is actually coconut aminos.
Cook on med heat and stir occasionally. I like when they get browned more but I was in a rush...