Thread #21911358
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Q for U:
If I were to have more walnuts than I could ever properly make use of (and I do), would I be better to take a bunch and brine them in something 10%-ish salt, and take another bunch and put them in syrup or even a liqueur kind of tincture to at least donate what little flavour they have to a syrup or nocino?
Because god damn, even browned up in butter with garlic and salt, these tiny brains just taste like wood and dust, and with even less satisfaction than the smell of fresh sawdust.
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>>21911368
It's a good texture, and yeah - great with smashed fruit of just about any type... but I want something out of it flavourwise. Something like what sliced almonds or pine nuts can become with a little hot oil and salt. I know it's in there, I just don't know how to get it out.
I've got a jar of brined brains happening, and another jar of brains in heavy simple that might get some brandy or everclear depending. I will extract their secrets. Oh yes. But while that's happening, if anyone's got any experience with this, I'm all ears... I'll actually be out getting shit done, but when I'm back - all ears.
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>>21911376
and if I had Santa's sack full of unripe black walnuts, I'd be bathing in a tub of nocino right now, with a few kept aside for fixing scratches in wood.
Those have a prescribed purpose. I don't get what ripe English walnuts do, aside from resist opening, and grant disappointment at the effort to enjoyment ratio.
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>>21911683
One: Fantastic idea
Two: I should have taken pictures - first thing I did, with the the honey syrup on my bar that I really wasn't using.
Three: I assume you meant phyllo when you said "Buy some puff pastry" - the same stuff's good on any kind of dough, even freshly baked bread, but it's nothing I'd wear skiing.