Hello Lyn!
Thursday September 12 1996 03:12, Lyn Ortiz wrote to Ian Hoare:
 IH>> However, has  she ever had walnuts that have been peeled? When we
 IH>> make quite a number of dishes with them, we peel them, otherwise
 IH>> they can be very bitter.
 LO> that made them bitter!  That's why I haven't liked them.  How do you
 LO> go about peeling a walnut?
It's real fiddly. You blanch them 1 minute and refresh. (Professional cooks 
terminology for drop them into boiling water, when the water comes back to 
the boil, start timing, after 1 minute, drain in a sieve, plop into cold 
water, leave a moment and then drain again.) Then you sit down in front of 
the TV, and with a vegetable knife (small knife with sharp point) you tease 
the skin away. It takes about 20 minutes to do 4 ounces. In this part of the 
world, (and this time of the year) we get them really fresh, and then they're 
truly yummy, even with their skins, which are hardly bitter at all. We're 
really beginning to learn some of the things we can do with them, and 
enjoying it very much.
 LO> I learn so much from your posts, Ian.  I really appreciate you and
 LO> the stores of knowledge you so willingly share with one and all!
Blush... I have always loved teaching about cooking, so all I'm doing is 
indulging myself! :-)))
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
---------------