Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.

I am heavily dependent on it as snack (I mix it with dried
cranberrey). I want to roast thme the easiet way possible. A grocery
store clerk told me to soak the raw ones in amino acid for half an
hour and bake at 400 degree. I forgot for how long.

Is there any simpler or better way than soaking in liquid amino? I
wouldn't want to soak in soy sauce.

On Nov 6, 3:45*pm, amandaF > wrote:
> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.

Just put on a cookie sheet at that temp for about 10 minutes, until
light brown. If you want to remove the skins first, blanch in boiling
water for 30 seconds, and then put in ice water to stop the cooking.
The skins will slip right off.

amandaF wrote:

> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.

Almond Lovers FAQ. Doesn't get simpler than this:

http://www.almondsarein.com/AlmondLo...temNumber=3941

It was the first hit on google. You might try that sometime.

--Lin

amandaF wrote:

> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.

Put them in a heat safe bowl with a little butter and salt. Microwave
on high for 1 minute. Stir. Continue to nuke in 30-45 second bursts,
stirring after each, until you achieve the desired level of roastiness.

amandaF > wrote in news:b60a62e2-6199-44ae-a572-
:

> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.
>
>
>
>


It all depends on how you want to roast them......

http://tinyurl.com/5meuuu

One of the recipes on that page is this one...

http://www.recipezaar.com/Simple-Roasted-Almonds-108311



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

amandaF wrote:
>
> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.

I don't soak at all. I roast almonds, cashews, and hazelnuts
in my George Foreman rotisserie. The full-size version comes
with a cylindrical basket which works great for that. They
come out with a very even roast, which you probably won't get
on a baking sheet in an oven.

On Nov 6, 3:59*pm, Kathleen > wrote:
> amandaF wrote:
> > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> > I am heavily dependent on it as snack (I mix it with dried
> > cranberrey). I want to roast thme the easiet way possible. A grocery
> > store clerk told me to soak the raw ones in amino acid for half an
> > hour and bake at 400 degree. I forgot for how long.
>
> > Is there any simpler or better way than soaking in liquid amino? I
> > wouldn't want to soak in soy sauce.
>
> Put them in a heat safe bowl with a little butter and salt. *Microwave
> on high for 1 minute. *Stir. *Continue to nuke in 30-45 second bursts,
> stirring after each, until you achieve the desired level of roastiness.

Have you ever done this? I have never tried to roast anything in a
microwave, so I'm interested in your method...

merryb wrote:

> On Nov 6, 3:59 pm, Kathleen > wrote:
>
>>amandaF wrote:
>>
>>>Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>>
>>>I am heavily dependent on it as snack (I mix it with dried
>>>cranberrey). I want to roast thme the easiet way possible. A grocery
>>>store clerk told me to soak the raw ones in amino acid for half an
>>>hour and bake at 400 degree. I forgot for how long.
>>
>>>Is there any simpler or better way than soaking in liquid amino? I
>>>wouldn't want to soak in soy sauce.
>>
>>Put them in a heat safe bowl with a little butter and salt. Microwave
>>on high for 1 minute. Stir. Continue to nuke in 30-45 second bursts,
>>stirring after each, until you achieve the desired level of roastiness.
>
>
> Have you ever done this? I have never tried to roast anything in a
> microwave, so I'm interested in your method...

It's the only way I ever do it. You have to be extra careful the first
few times, in order to get a feel for how long it's going to take.
Hence the recommendation to stir and check every 30-45 seconds.

You can pull out an almond after every nuking, cut it in half and check
the interior color. Do not pop the freshly nuked almond in your mouth.
They're sort of sticky until they cool (then they're crunchy) and it's
no fun to have a nuclear hot almond stuck on a molar.

On Nov 6, 4:12*pm, Kathleen > wrote:
> merryb wrote:
> > On Nov 6, 3:59 pm, Kathleen > wrote:
>
> >>amandaF wrote:
>
> >>>Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> >>>I am heavily dependent on it as snack (I mix it with dried
> >>>cranberrey). I want to roast thme the easiet way possible. A grocery
> >>>store clerk told me to soak the raw ones in amino acid for half an
> >>>hour and bake at 400 degree. I forgot for how long.
>
> >>>Is there any simpler or better way than soaking in liquid amino? I
> >>>wouldn't want to soak in soy sauce.
>
> >>Put them in a heat safe bowl with a little butter and salt. *Microwave
> >>on high for 1 minute. *Stir. *Continue to nuke in 30-45 second bursts,
> >>stirring after each, until you achieve the desired level of roastiness.
>
> > Have you ever done this? I have never tried to roast anything in a
> > microwave, so I'm interested in your method...
>
> It's the only way I ever do it. *You have to be extra careful the first
> few times, in order to get a feel for how long it's going to take.
> Hence the recommendation to stir and check every 30-45 seconds.
>
> You can pull out an almond after every nuking, cut it in half and check
> the interior color. *Do not pop the freshly nuked almond in your mouth.
> * They're sort of sticky until they cool (then they're crunchy) and it's
> no fun to have a nuclear hot almond stuck on a molar.- Hide quoted text -
>
> - Show quoted text -

No kidding! Thanks for the info- I'll have to try it!

On Nov 6, 7:03�pm, Mark Thorson > wrote:
> amandaF wrote:
>
> > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> > I am heavily dependent on it as snack (I mix it with dried
> > cranberrey). I want to roast thme the easiet way possible. A grocery
> > store clerk told me to soak the raw ones in amino acid for half an
> > hour and bake at 400 degree. I forgot for how long.
>
> > Is there any simpler or better way than soaking in liquid amino? I
> > wouldn't want to soak in soy sauce.
>
> I don't soak at all. �I roast almonds, cashews, and hazelnuts
> in my George Foreman rotisserie. �The full-size version comes
> with a cylindrical basket which works great for that. �They
> come out with a very even roast, which you probably won't get
> on a baking sheet in an oven.

I use my Wearever air popcorn popper to toast nuts... only does like a
half cup at a time but only takes like a minute.

On Nov 6, 4:30*pm, Sheldon > wrote:
> On Nov 6, 7:03 pm, Mark Thorson > wrote:
>
>
>
>
>
> > amandaF wrote:
>
> > > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> > > I am heavily dependent on it as snack (I mix it with dried
> > > cranberrey). I want to roast thme the easiet way possible. A grocery
> > > store clerk told me to soak the raw ones in amino acid for half an
> > > hour and bake at 400 degree. I forgot for how long.
>
> > > Is there any simpler or better way than soaking in liquid amino? I
> > > wouldn't want to soak in soy sauce.
>
> > I don't soak at all. I roast almonds, cashews, and hazelnuts
> > in my George Foreman rotisserie. The full-size version comes
> > with a cylindrical basket which works great for that. They
> > come out with a very even roast, which you probably won't get
> > on a baking sheet in an oven.
>
> I use my Wearever air popcorn popper to toast nuts... only does like a
> half cup at a time but only takes like a minute.- Hide quoted text -
>
> - Show quoted text -

Interesting idea- I bet you could roast coffee...

merryb wrote:
>
> On Nov 6, 4:30 pm, Sheldon > wrote:
> >
> > I use my Wearever air popcorn popper to toast nuts... only does like a
> > half cup at a time but only takes like a minute.- Hide quoted text -
>
> Interesting idea- I bet you could roast coffee...

Yes.

http://coffeegeek.com/guides/popperroasting

However, coffee takes longer to roast than popcorn
takes to pop. You'll be stressing the machine beyond
its design, and it won't last long. Then, you'll have
to get a real coffee roaster.

amandaF > wrote:

>Is there any simpler or better way than soaking in liquid amino? I
>wouldn't want to soak in soy sauce.

I don't find there to be much difference between roasted
amino and soy sauce. At least, a good, all-soy soy sauce
to me tastes pretty much like soy-based liquid amino.

Steve

On Nov 6, 3:56*pm, Lin > wrote:
> amandaF wrote:
> > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> > I am heavily dependent on it as snack (I mix it with dried
> > cranberrey). I want to roast thme the easiet way possible. A grocery
> > store clerk told me to soak the raw ones in amino acid for half an
> > hour and bake at 400 degree. I forgot for how long.
>
> > Is there any simpler or better way than soaking in liquid amino? I
> > wouldn't want to soak in soy sauce.
>
> Almond Lovers FAQ. Doesn't get simpler than this:
>
> http://www.almondsarein.com/AlmondLo...emNumber=1556&....
>
> It was the first hit on google. You might try that sometime.
I guess you assumed that I didn't try google first.

>
> --Lin

On Nov 6, 4:30*pm, Sheldon > wrote:
> On Nov 6, 7:03 pm, Mark Thorson > wrote:
>
>
>
>
>
> > amandaF wrote:
>
> > > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> > > I am heavily dependent on it as snack (I mix it with dried
> > > cranberrey). I want to roast thme the easiet way possible. A grocery
> > > store clerk told me to soak the raw ones in amino acid for half an
> > > hour and bake at 400 degree. I forgot for how long.
>
> > > Is there any simpler or better way than soaking in liquid amino? I
> > > wouldn't want to soak in soy sauce.
>
> > I don't soak at all. I roast almonds, cashews, and hazelnuts
> > in my George Foreman rotisserie. The full-size version comes
> > with a cylindrical basket which works great for that. They
> > come out with a very even roast, which you probably won't get
> > on a baking sheet in an oven.
>
> I use my Wearever air popcorn popper to toast nuts... only does like a
> half cup at a time but only takes like a minute.

I guess, I should invest in getting one of that. No need to soak the
almonds, right?

> - Hide quoted text -
>
> - Show quoted text -

On Nov 6, 5:21*pm, (Steve Pope) wrote:
> amandaF > wrote:
> >Is there any simpler or better way than soaking in liquid amino? I
> >wouldn't want to soak in soy sauce.
>
> I don't find there to be much difference between roasted
> amino and soy sauce. *At least, a good, all-soy soy sauce
> to me tastes pretty much like soy-based liquid amino.
>
> Steve

My concern with soy suace was the saltiness.

amandaF > wrote:

>On Nov 6, 5:21*pm, (Steve Pope) wrote:

>> I don't find there to be much difference between roasted
>> amino and soy sauce. *At least, a good, all-soy soy sauce
>> to me tastes pretty much like soy-based liquid amino.

>My concern with soy suace was the saltiness.

Right. I think liquid amino is just as salty, but maybe
there are some brands that are not.

Steve

On Nov 6, 4:30*pm, Sheldon > wrote:
> On Nov 6, 7:03 pm, Mark Thorson > wrote:
>
>
>
>
>
> > amandaF wrote:
>
> > > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> > > I am heavily dependent on it as snack (I mix it with dried
> > > cranberrey). I want to roast thme the easiet way possible. A grocery
> > > store clerk told me to soak the raw ones in amino acid for half an
> > > hour and bake at 400 degree. I forgot for how long.
>
> > > Is there any simpler or better way than soaking in liquid amino? I
> > > wouldn't want to soak in soy sauce.
>
> > I don't soak at all. I roast almonds, cashews, and hazelnuts
> > in my George Foreman rotisserie. The full-size version comes
> > with a cylindrical basket which works great for that. They
> > come out with a very even roast, which you probably won't get
> > on a baking sheet in an oven.
>
> I use my Wearever air popcorn popper to toast nuts... only does like a
> half cup at a time but only takes like a minute.

I looked for it online. Saw on eBay only. Don't want to bid. Where
elae can I find that brand?
Have you ever roasted peanuts with it? What if I sprinkle a little
oil (to peanuts) before toadting? Wold it damage the unit?
BTW, do you think I'd also be able to toast things like a little Daal
peas (yellow split peas), Lima beans. Both soaked in water first. If I
can toast these peanuts, dalla pas, and lima beans (split half ones. I
can use them in Burmese style ginger or pickled tea leaf salad.

My sister-in-law just got back from oversea and brought me some
pickled tea leaves salad stuff but I am afraid to eat it - afraid of
the oil used in those roasetd peas - especially since my throat is
irritated and I feel I am coming down with something.

> - Hide quoted text -
>
> - Show quoted text -

(Steve Pope) wrote in news:gf06ab$k9q$1
@blue.rahul.net:

> amandaF > wrote:
>
>>On Nov 6, 5:21*pm, (Steve Pope) wrote:
>
>>> I don't find there to be much difference between roasted
>>> amino and soy sauce. *At least, a good, all-soy soy sauce
>>> to me tastes pretty much like soy-based liquid amino.
>
>>My concern with soy suace was the saltiness.
>
> Right. I think liquid amino is just as salty, but maybe
> there are some brands that are not.
>
> Steve
>
>
>


No need to use amino, or soy. Just blanch in boiling water for 30secs to
get the skins off, or leave them on, use a bit of olive oil, and salt, and
roast.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Steve Pope wrote:
>
> amandaF > wrote:
>
> >Is there any simpler or better way than soaking in liquid amino? I
> >wouldn't want to soak in soy sauce.
>
> I don't find there to be much difference between roasted
> amino and soy sauce. At least, a good, all-soy soy sauce
> to me tastes pretty much like soy-based liquid amino.

That should not be surprising. They're both rich
in MSG and other umami compounds.

On Nov 7, 10:45*am, amandaF > wrote:
> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.

Find out as much as possible about Mr Al Mond, gather an audience and
roast the hell out of him!

Training is everything. The peach was once a bitter almond;
cauliflower is nothing but cabbage with a college education.”
-Mark Twain

"amandaF" > wrote in message
...
> Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
>
> I am heavily dependent on it as snack (I mix it with dried
> cranberrey). I want to roast thme the easiet way possible. A grocery
> store clerk told me to soak the raw ones in amino acid for half an
> hour and bake at 400 degree. I forgot for how long.
>
> Is there any simpler or better way than soaking in liquid amino? I
> wouldn't want to soak in soy sauce.
>
>
>

I'm curious if anyone here has used one of those stovetop hand crank nut
roasters? Just another piece of kitchen clutter or worth the $20 in kitsch
value? I suppose if I had one of those Whirley Pop popcorn poppers, that
would work just the same and do double duty. Frankly, I like my popcorn the
old fashioned way--shaken by hand over an open flame, in a pot solely
designated for such task, that's built up a glorious patina of seasoning,
but I digress from the nut(s) topic....

Jinx

Jinx Minx wrote:
> I'm curious if anyone here has used one of those stovetop hand crank nut
> roasters? Just another piece of kitchen clutter or worth the $20 in kitsch
> value? I suppose if I had one of those Whirley Pop popcorn poppers, that
> would work just the same and do double duty. Frankly, I like my popcorn the
> old fashioned way--shaken by hand over an open flame, in a pot solely
> designated for such task, that's built up a glorious patina of seasoning,
> but I digress from the nut(s) topic....
>
> Jinx

Like someone else mentioned, I use the microwave. I spread the nuts
evenly on a microwave safe plate (glass pie plates work well). Microwave
for 1 minute. Stir. Continue to microwave, checking every 30 seconds,
until nuts are fragrant and browned.

Becca

Thanks a lot everyone. It seems like using microwave is the best route
for me