Comments on: Lita Escarda’s Wonderful Cashew Nuts

By: duwop

duwop — Tue, 24 Apr 2012 19:53:55 +0000

Hmm…don’t feel like ever eating cashew nuts now…

By: Eileen

Eileen — Tue, 01 Nov 2011 12:13:04 +0000

Wow. I never realized how hard it is to process these nuts. Never, ever again am I going to bargain for them… esp. when in Palawan. Thanks MM for this blog post. Your archives are so full of interesting trivia that it makes me want to go back to the Ph ASAP.

By: Phillip Barroso

Phillip Barroso — Thu, 07 Apr 2011 13:07:13 +0000

So thats why its more expensive than peanuts. co’z it take a lot of time and effort in preparing those. Very informative. Thanks MM:-)

By: pusherwoman

pusherwoman — Fri, 30 Apr 2010 09:39:35 +0000

Ahhhh… No wonder cashew nuts are more expensive than peanuts. Thanks MM for the feature. I’ll never complain about the price again.

By: scramoodles

scramoodles — Wed, 28 Apr 2010 13:04:07 +0000

I have only read about how cashew nuts are processed once and managed to watch a short clip on how’s its processed. It entails a lot of hardwork. Imagine, it’s not only acid that you have to worry about, but if I remember correctly, also cyanide. I am a bit worried, these ladies should be wearing gloves.

By: kaye

kaye — Wed, 28 Apr 2010 11:41:22 +0000

Since I spent some of my growing years in Antipolo I was able to have my fair share of kasuy growing up, now it costs a lot to purchase a half kilo for cooking and munching.. but i still love kasuy!!

I also remember my childhood days when we me and my cousins would open a kilo pack of butong pakwan ad try to open as much and pile the meat in the seed before we eat it.. i once saw a pack of peeled butong pakwan and I quickly thought, how did they open it without doing it one by one and not using their teeth… hehehe!

By: Clarissa

Clarissa — Wed, 28 Apr 2010 06:04:48 +0000

I always wondered how they did open the nuts in Vietnam which were always sold whole, even in their wet markets. The nuts were also bigger :) come to think of it, most fruits tasted just a tad sweeter and always came in larger than ours, except for bananas.

By: i love sta.rosa

i love sta.rosa — Wed, 28 Apr 2010 06:04:02 +0000

sa bataan panahon na ulit ng cashew nuts, andun nga ngayon ang bilas ko, at panigurado puno ng paso ang mga kamay nya dahil sa dagta ng Kasuy… enrolment time na ulit, buti na lang ang panahon ng kasoy ay nasa panahon ng pag eenrol… at ay pang enrol sila ngayon dahil sa kasuy…..

By: Pia Alonzo

Pia Alonzo — Tue, 27 Apr 2010 09:34:21 +0000

Thanks for this post. Will look them up when I go to Coron in May.

By: Kasseopeia

Kasseopeia — Tue, 27 Apr 2010 09:03:08 +0000

Hi MM, I couldn’t help but laugh at your question on the tinned mini-mandarins. I’ve been wondering about that myself… I also used to wonder how french-fry companies can peel tons of potatoes all at once, until I saw the French Fry episode on Food Network’s Unwrapped.

Back to kasuy, I love them when they’re adobo-style (with lots of crunchy garlic bits). I have an officemate who sells them at 120 pero 1/4 kilo bag – of course there are more broken pieces than whole ones. But who cares when they’re all destined to be crushed between my molars before being ground up in my stomach? Hehehehe… I can relate with you Cris Jose, in consuming 1/4 kilo in one sitting.

Thank you, MM, on the enlightening post. It is so good that these posts inform people on how the food they eat is produced. I am hoping too, that this will make your readers (and those the readers talk to) more conscientious consumers. =)