Nuts

Almond meal and almond flour are both made from ground almonds and many people use the terms interchangeably. However, commercial varieties can differ significantly in how finely ground they are and this may affect the outcome of baking and cooking. Typically, "almond meal" refers to a coarser grind with larger particles, whereas "almond flour" refers to a more finely ground substance. Which to choose depends greatly on how you want to use it.

Both types of ground almonds have their advantages and disadvantages. Almond meal is often less expensive, and it's great for recipes that don't require a fine texture. It works well for breading chicken or fish and in some coarser textured baked goods like muffins. You don't even have to buy almond meal; you can make it yourself as long as you have a good food processor. But the larger particles mean that the final product is less cohesive, so if you are attempting to make cakes and cookies, you may want to purchase some finely-ground almond flour.

Both almond meal and almond flour come in blanched and un-blanched varieties, depending on the manufacturer. Removing the almond skins before grinding makes the blanched varieties lighter in color, so that baked goods resemble those made with regular flour. Recipes made with un-blanched almond flour will have darker flecks throughout.

Almond flour and almond meal are increasingly popular ingredients. They are low in carbohydrates and they add protein, moisture and healthy fats to any recipe. Almonds are also naturally gluten-free, but you may need to check that the flour or meal is ground in a gluten-free facility. Consider the recipe you want to make to choose what grind of almonds is right for you.

Pucker Powder does not contain nuts and it is made in a nut free environment. See www.puckerpowder.com http://www.puckerpowder.com/faq.aspx

you toast them a little bit, but not to much or you get a fire

yes

hard raisen hi Nikki

Chemical Change. hopes this helps :)

Spent some time there and can't say I've seen or tried them. There are two (2) types. Sweet chestnuts (American, Chinese, European and Japanese - 'sweet chestnuts') and bitter ("horse" or "corker") chestnuts. Other than by taste the best methods I know to identify is: sweet chestnuts are larger and "corkers" DO NOT have the point on the top where it is detached from the stem. They ae flat topped.

100 or more

It depends on whether you are using commercially-produced salted nuts or buying fresh nuts and salting them yourself.

Commercial salted nuts - unless produced by gourmet outlets using specifically labelled salts such as pink salt, black lava salt, floral salt, and so on - would be produced using the cheapest salt available. There's nothing wrong in this. Manufacturers are in business for the same reason you and I work: to make money. We may be dedicated to the work we do, but we all have to live. Given that the vast majority of people can't taste one salt from another, it would be pointless to spend extra dollars on special salts to coat nuts. This would simply increase the retail price and so quite quickly put the manufacturers out of business. So if you're buying ordinary packets or tins of salted nuts, the type of salt doesn't much matter.

If you are buying fresh nuts and tossing them in salt at home you will achieve a more attractive and better-quality result than if you bought the finished product. You can choose your own favourite type of salt, bearing in mind that the coarser the crystals the less well they'll stick to the nuts. To present to your guests the best of both worlds, buy three or more different kinds of unsalted nuts and serve them separately: first, toss them in fine, table-grade salt, the kind you'd put in a salt sprinkler, then put them into their individual dishes and scatter coarse salt over them. Pink salt looks good with almonds in their skins, while ordinary sea salt looks attractive with any nuts. Kosher salt, with its large crystals, is great with large whole nuts such as Brazil nuts and macadamias.

Coarse salt crystals sparkle prettily in candlelight. If you have attractive salt and pepper grinders, put them on the table with the nuts. Decorate the bowls of nuts with a sprig of fresh herb or, in festive seasons, some kind of seasonal decoration.

Bear in mind that whatever the hype tells you, sea salt and other salts taste pretty much the same to all except the most highly-trained connoisseur of salt. I don't know any of those and maybe you don't, either! In the real world, nobody is ever likely to comment on the quality of salt used in any dish unless you actually allow yourself to be seen tipping it out of a Cheapest Salt in Town plastic bag, so if you aren't setting a special-occasion table for a party, or just for two, and simply want a few bowls of salted nuts for guests to nibble on in dim light while they watch the football or a new movie, use the cheapest mixed-nuts-and-salt combination on the market.

I'm not sure but it was in the Kalalou catalog. You have to place a large $$ amount to make a purchase though.

Thank you,

Lorrie

email address:

jorrie_068@hotmail.com

They are actually fruits, with shells enclosing cotyledons (A leaf of the embryo of a seed plant, which upon germination either remains in the seed or emerges, enlarges, and becomes green).

Some say there are 2 main types of almonds the sweet and the bitter, but that's only deciding on the sugar and not sugar content, when in fact there are more than two. See the links below.

Pecans have 0.0917431 grams of protein per gram of pecans.

A hazelnut is a delicious nut that is found in Michigan, and is the nickname of anyone named Hazel

AS a former peanut distributor and processor, It is the GREEN peanut that you want to boil!!! RAW peanuts you find in the supermarket are almost always dried and ready for roasting. A friend boiled the dried ones but said it took a very long time. Green peanuts are actually greenish and larger than the dried one. I enjoy the raw-dried as- is, and I'm sure they have additional nutritional value that boiled or roasted do not have .

the fuzz on the nuts means it is not fully grown

potassium cyanide is a poisen that is distinguised by its smell and taste of bitter almonds

8 cubits or 13 chain.

If you boil walnuts it will be easier to crack themand they will tast mor better.

27 doubles and 8 triples

Orzeszki ziemne

Simple walnuts are the best.

they provide protein