Comments on: Roast Your Own Nuts…

By: tonceq

tonceq — Tue, 05 Apr 2011 20:05:05 +0000

YUM! my love for nuts knows no bounds! I enjoy evey variety whether it be hard, soft, dark or lightly colored! A kilo wouldn’t even last that long! Oh, and I mean that in a literal sense! :)

By: chinachix

chinachix — Tue, 05 Apr 2011 04:13:04 +0000

roasted cashews are my favorite pabili/pasalubong. Even at PhP 500-600/kilo, this is still cheaper than when I shell out $2 for a 100g packet at the local asian grocery when I really really get the craving for it.

I’ve always had it plain though; should be interesting to try adobo and garlic flavors.

By: jigs

jigs — Tue, 05 Apr 2011 02:12:14 +0000

Your title cracked me up!

By: Marketman

Marketman — Mon, 04 Apr 2011 23:00:45 +0000

jdawgg et al, the roasting of the shell burns off a particular kind of acid, which is probably where the old wives tale? comes from about chickens and warts… but I am not sure if it is really true. Other than inhaling of the fumes causes their demise, just as it would for humans if you inhaled enough of the fumes… I haven’t tried the fruit in a sinigang, that would be quite interesting. monique, more on the ceramic bowls in a few days… millet, cashew butter, next post. Footloose, I am tempted to make the nougatine for breakfast!

By: jack

jack — Mon, 04 Apr 2011 18:53:17 +0000

sarap naman!

By: jdawgg

jdawgg — Mon, 04 Apr 2011 15:47:13 +0000

As a child growing up in the islands, I remember my uncle use to just burn the shell until fire went out, as soon as it cooled off just crack’em open with something hard and voila freshly roasted cashew nut. One thing to remind you folks, is avoid roasting the cashew around poultry otherwise get ready to make tinola, fried chicken or inihaw. Marketman, have you tried using the ripe cashew fruit as a souring agent for “siningang na bangus” or any other fish? It gives it a tangy, sort of sweet and the aroma. It really makes good tasting flavor when added to sinigang.

By: monique ignacio

monique ignacio — Mon, 04 Apr 2011 14:53:56 +0000

Casuy from Palawan are divine! Have you ever tried them when making pesto? Now this bowl must be from Jon Pettyjohn. It sure looks like his signature ash glaze…

By: millet

millet — Mon, 04 Apr 2011 14:37:57 +0000

there was a store i frequented in the SFO area that sold cashew butter (like peanut butter)…it was too, too much goodness! come to think of it, i never got to try it with bread..it always went as far as the spoon lang, and down my gullet.

By: atbnorge

atbnorge — Mon, 04 Apr 2011 13:49:28 +0000

@Miguel A, nagkakabulutong ang mga manok kahit hindi panahon ng ihawan ng kasoy, hahaha. Yeah, one wonders :))

The lovely smell is wafting up to here, MM. Wonderful post.

By: Miguel A.

Miguel A. — Mon, 04 Apr 2011 13:12:46 +0000

Tinatawag din namin yan na balubad.

Noon bata pa ako ay pinagbabawalan kami ng matatanda sa pag-ihaw ng buto ng kasuy dahil magkakabulutong daw ang mga alagang manok. Now I wonder if that has any scientific basis.