The Virtual Pub

Come Inside... => The Restaurant => Topic started by: Pastis on April 05, 2012, 03:54:56 PM

Title: Nuts, and what to do with them
Post by: Pastis on April 05, 2012, 03:54:56 PM

I've been given a load of hazelnuts, prolly a couple of pounds in weight but by the time I've cracked them and revealed the nut it's going to be much less obviously. The question is ... what to do with them?

I'm thinking it might be a batch of Romesco sauce or possibly some hazelnut butter, or possibly some home made Nutella  cloud9:
After shelling I need to toast them and then, I'm told, "rub your nuts together in a paper towel or sieve to remove the skin"  eeek:

So, who's the VP Nut King or Queen then with advice, eh?

Title: Re: Nuts, and what to do with them
Post by: Nick on April 05, 2012, 03:56:59 PM

Miss C, but she's away like

Broadsword calling Nutmeister?  rubschin:

Title: Re: Nuts, and what to do with them
Post by: Pastis on April 05, 2012, 04:07:25 PM

Quote from: Nick (GC First Class) on April 05, 2012, 03:56:59 PM

Miss C, but she's away like

Broadsword calling Nutmeister?  rubschin:

I shall transmit a coded message  razz:

Title: Re: Nuts, and what to do with them
Post by: Just One More on April 06, 2012, 07:05:55 AM

Quote from: Nick (GC First Class) on April 05, 2012, 03:56:59 PM

Miss C, but she's away like

Broadsword calling Nutmeister?  rubschin:

Keep on Topic Nick  redface:

Title: Re: Nuts, and what to do with them
Post by: Miss Creant Commander of the picklement and baking BAb(Hons) on April 06, 2012, 01:45:40 PM

I have received a transatlantic encrypted message regarding knots and what to do with them, having consulted a very old, wrinkled but wise Mexican woman, she said......

"How the f**k should I know."

I then Googled the word, visit this site and all will be revealed.

http://www.realknots.com/knots/ (http://www.realknots.com/knots/)

 angel1

Title: Re: Nuts, and what to do with them
Post by: Pastis on April 06, 2012, 04:52:23 PM

 doh:  Very insightful but my rigging is all in order  :thumbsup:

In the meantime I have made a romesco sauce, courtesy of Sophie Grigson. I peddled back on the paprika and the cayenne pepper but even so it's rather ...

 Explode: