English walnuts or black walnuts? Taste????
scoolmom
Saw a bag of black walnuts for sale and wondered how these would be in place
of standard English walnuts in Christmas type baking and cooking. Cookies,
fudge, nut bread, etc. Better? Stronger? Worth the extra money or no big
deal??? Your opinion is appreciated! Thanks.
Ben Declue
walnuts. We grew up in Missouri where the black walnuts are plentiful.
My only suggestion would be to try them.
Johnson
over power all the other taste. A lot of people like them though. You might
just have to buy some and see. :o)
--
CAYMAN DESIGNS
Recipes, handmade custom jewelry, tropical
backgrounds, lighthouses, and a lot more.
http://www.caymandesigns.com
"scoolmom" <ragg...@prodigy.net> wrote in message
news:8u134s$21t8$1...@newssvr04-int.news.prodigy.com...
The Cook
>
>Saw a bag of black walnuts for sale and wondered how these would be in place
>of standard English walnuts in Christmas type baking and cooking. Cookies,
>fudge, nut bread, etc. Better? Stronger? Worth the extra money or no big
>deal??? Your opinion is appreciated! Thanks.
>
Buy a small bag at the grocery and see if you like them. You should
then be able to decide if you would like the taste in different
things. I personally love them.
Susan N.
C.L. Lassiter
> Personally, I don't care for black walnuts. I think they are so strong they
> over power all the other taste. A lot of people like them though. You might
> just have to buy some and see. :o)
And I agree with both the other posters. :-) Actually, I like
both in different things. Blacks are especially strong; English, much
more subtle. Each have advantages. I have a recipe for a black walnut
pound cake that I think is delicious. Normally, I wouldn't think they'd
work well in a pound cake, but they do.
cl
Charlie Sorsby
scoolmom <ragg...@prodigy.net> wrote:
=
= Saw a bag of black walnuts for sale and wondered how these would be in place
= of standard English walnuts in Christmas type baking and cooking. Cookies,
= fudge, nut bread, etc. Better? Stronger? Worth the extra money or no big
= deal??? Your opinion is appreciated! Thanks.
First, where did you find them?
Personally, I prefer black walnuts. To me, they have a richer
flavor than English walnuts. But that's a personal preference and
a decision that only you can validly make.
My suggestion would be that you try some and see which *you* like
best.
Speaking of black walnuts, does anyone know how *commercial*
purveyors of same shell them? (I do mean shell, not husk. Husk
removal is trivial if you wait until they're ready; shell removal
is *NEVER* trivial.) The best thing that I've found for an
individual to use to break the shell is a bench vise (a hammer does
too much damage to the nut meat) but it's still hard to get the
meat out of the shell pieces without nearly turning it into nut
paste.
--
NB: While I welcome *reasonable* and *relevant* e-mail responses, any
e-mail with a *long* "To: list" or any mailing list may be treated as
spam and reported to the sender's ISP.
--
Best regards,
Charlie "Older than dirt" Sorsby Edgewood, NM "I'm the NRA!"
c...@swcp.com www.swcp.com/~crs USA Life Member since 1965
Charlie Sorsby
C.L. Lassiter <sea...@email.unc.edu> wrote:
= Johnson <rec...@caymandesigns.com> wrote:
= > Personally, I don't care for black walnuts. I think they are so strong they
= > over power all the other taste. A lot of people like them though. You might
= > just have to buy some and see. :o)
=
= And I agree with both the other posters. :-) Actually, I like
= both in different things. Blacks are especially strong; English, much
= more subtle. Each have advantages. I have a recipe for a black walnut
= pound cake that I think is delicious. Normally, I wouldn't think they'd
= work well in a pound cake, but they do.
Interesting!
As I said in another post, it's a matter of personal preference and
the other posts in this thread substantiate that view.
In that vein, I would not have described the attributes as strong
for black walnuts nor subtle for English walnuts. To me, black
walnuts have a more moist texture, and a sweeter and richer flavor
than English walnuts which, again *to* *me*, have a drier texture
and slightly bitter flavor (or maybe it's an after-taste).
C.L. Lassiter
> In article <8uc8si$om1$1...@news2.isis.unc.edu>,
> C.L. Lassiter <sea...@email.unc.edu> wrote:
> =
> = both in different things. Blacks are especially strong; English, much
> = more subtle. Each have advantages. I have a recipe for a black walnut
Arrrrrrgh. Has. HAS! So much for that degree in English. :-)
> Interesting!
> As I said in another post, it's a matter of personal preference and
> the other posts in this thread substantiate that view.
> In that vein, I would not have described the attributes as strong
> for black walnuts nor subtle for English walnuts. To me, black
> walnuts have a more moist texture, and a sweeter and richer flavor
> than English walnuts which, again *to* *me*, have a drier texture
> and slightly bitter flavor (or maybe it's an after-taste).
As you say..."interesting." I guess this falls into the YMMV
category. Always interesting to see how different tastes are expressed
here. Thanks for sharing.
cl
Steven Seydell
on what you
are making. I put them in a beef dip once and they were so overpowering
that it pretty
much ruined it...
"Johnson" <rec...@caymandesigns.com> wrote in message
news:3a097ef8$0$24...@wodc7nh1.news.uu.net...
> Personally, I don't care for black walnuts. I think they are so strong
they
> over power all the other taste. A lot of people like them though. You
might
> just have to buy some and see. :o)
>
> --
> CAYMAN DESIGNS
> Recipes, handmade custom jewelry, tropical
> backgrounds, lighthouses, and a lot more.
> http://www.caymandesigns.com
> "scoolmom" <ragg...@prodigy.net> wrote in message
> news:8u134s$21t8$1...@newssvr04-int.news.prodigy.com...
> >
> > Saw a bag of black walnuts for sale and wondered how these would be in
> place
> > of standard English walnuts in Christmas type baking and cooking.
Cookies,
> > fudge, nut bread, etc. Better? Stronger? Worth the extra money or no big