Kestrel wrote:

> > ehhh... I'm not a huge fan of rubbery food. The only place I'll
> > order calamari is at some of the more upscale restaurants, where
> > (in my experience, at least) they tend to cook it better. At
> > least, the ones around here do.
> 
> I would have to agree. I only mentioned the rubbery part because at places
> which aren't upscale, they tend to cook it too long (and by cook I mean,
> almost universally, fried) at which point it becomes rubbery. Still tastes
> good... just had a bit of extra chew 

I've had calamari that almost melts in your mouth. Mmmmmmm.

> 

Or processed, or coconut milk, please. Ickyyuck.
 
> > > Hard to find a bad cashew though :) Mmmmmmbuttery....
> >
> > Funny to think they're actually poisonous right off the tree,
> > innit?
> 
> THEY ARE!? I never knew that...or, wait, I might have known that... I'm
> recalling soemthing fuzzy about it
> like rhubarb... poisonous if you get the wrong part, but delicious in a pie!
> (in small amounts...)

The nut-meat itself isn't actually poisonous, but to get at it,
you have to go through both of its shells; and between the inner
and outer shell is a substance that is both poisonous to ingest
and injurious to bare hands, IIRC.
 
> > > cashew brittle is to die for 
> >
> > Mm.... sounds like a new taste to try.
> 
> actually, I'm not so in favor of it as I made it sound -- I do like it, but
> it tends to be a more delicate taste than peanut brittle, and is better in a
> toffee (not the chewy sort) than a brittle for peanuts. I had some cashew
> butter a few times tho... that's nice on a piece of toast :) (you can almost
> always find it in the healthfood section near the organic natural peanut
> butter)

Might go looking, just for the fun of it.
 
> > > > Lissa Fruits,Nuts,AndFlakes Wingling
> > > that's us!
> > Yupyupyup!
> > Lissa That'sWhyILoveThis"Place" Wingling
> 
> Hey, no quotes on that :) This *is* a place :)

Oh, fair enough. :)

Lissa There'sAPlaceForUs Wingling

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