On Feb 13, 8:37 pm, Wayne Boatwright >
wrote:
> On Wed 13 Feb 2008 03:42:32p, Dee.Dee told us...
>
>
>
>
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> > "merryb" > wrote in message
> ...
> > On Feb 13, 2:02 pm, "Dee.Dee" > wrote:
> >> "merryb" > wrote in message
> >> news:031699a4-327a-4d8b-a268-
>
> >> I worked in a restaurant where we made a ricotta cheesecake on a
> >> pistachio crust, served with a raspberry coulis- ricotta makes a nice
> >> cheesecake.
>
> >> Merryb,
> >> What a beautiful combination!
> >> Will the pistachio when ground hold together just like grinding of
> >> almonds. IOW, grind fine and press down onto the pan?
> >> Thanks.
> >> Dee Dee
>
> > Thank you- came up with that combo meself...Yes, I coarsly ground or
> > finely chopped pistachios- added a couple of Tbls of granulated sugar,
> > and melted butter to bind together. Press into pan, & bake in a med.
> > oven just like you would a graham cracker crust.
>
> > Creative, YES!
> > Saved to file -- I keep pistachios on hand all times. They are fabulous
> > for health.
> > Dee Dee
>
> They're not so great for my waistline. :-) But pistachios are one my very
> favorite nuts.

Calorie for calorie, nuts are better for the waistline than starches
or sugars. How nice to see a thread where there are such nice
ingredients.

Pistachios are weird. I hate any of them that are brown inside, and
the greener, the better. The whitish and green kernels are a thrill,
but the brown ones are nasty.
>
> --
> Wayne Boatwright

--Bryan