Strange Food Update
Jul. 29th, 2003 06:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutI made the fresh chickpeas into a quick curry this afternoon for lunch. I think it was a bit too quick, actually -- it was OK, but the chickpeas might benefit from some more concentrated attention in the future. And also more cooking time -- without guidance, I ended up treating them more or less like peas.
Maybe I will try roasting them next time.
Removing them from the pods was fun -- they go "pop!"
I also fooled around with the green walnuts and discovered why everyone pickles or otherwise preserves them -- unlike green almonds, they're difficult to shell, and the green husks stain your fingers. ("oh, right, duh, now I remember," I said while scrubbing my fingers in the sink, "they're used for dye!" So if you see me this week, that's not dirt under my fingers. I bet this is a common compound in artificial tanners, too.) And obviously, you can't eat them raw. Oh well. One dollar-and-a-half failed experiment.
The nutmeats inside, when soft, really look like shriveled little brains.
Maybe I will try roasting them next time.
Removing them from the pods was fun -- they go "pop!"
I also fooled around with the green walnuts and discovered why everyone pickles or otherwise preserves them -- unlike green almonds, they're difficult to shell, and the green husks stain your fingers. ("oh, right, duh, now I remember," I said while scrubbing my fingers in the sink, "they're used for dye!" So if you see me this week, that's not dirt under my fingers. I bet this is a common compound in artificial tanners, too.) And obviously, you can't eat them raw. Oh well. One dollar-and-a-half failed experiment.
The nutmeats inside, when soft, really look like shriveled little brains.
