http://i39.tinypic.com/152p347.jpg

http://i39.tinypic.com/10ony50.jpg


I had about 250gs, so rather than let them sit around and go stale, I toasted
them all up and they're now in a jar in the fridge.

Some went into a spicy chicken, capsicum, red onion, and portabella mushroom
stirfry we had the other night.


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

On Sat, 14 Feb 2009 01:18:02 +0000 (UTC), PLucas >
wrote:

>http://i39.tinypic.com/152p347.jpg
>
>http://i39.tinypic.com/10ony50.jpg
>
>
>I had about 250gs, so rather than let them sit around and go stale, I toasted
>them all up and they're now in a jar in the fridge.
>
>Some went into a spicy chicken, capsicum, red onion, and portabella mushroom
>stirfry we had the other night.

I can see *that*.

Hm, aside from the wonderful flavor, DW tells me they are useful for
those who prepare diabetic-suitable dishes. I use them as a
replacement for rice or bulghur in stuffed peppers, and as
an augmentation in pilavs.

If DW is right, seems that using toasted Pine Nuts as a sub for
carbs is a sensible thing to do.

They're also good as a surprise in come wraps.

Alex, who needs guidance on the diabetic thing.

PLucas wrote:

> I had about 250gs, so rather than let them sit around and go stale, I toasted
> them all up and they're now in a jar in the fridge.

Can't pine nuts be frozen instead if they're not going to be used
anytime soon?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky > wrote in
:

> PLucas wrote:
>
>> I had about 250gs, so rather than let them sit around and go stale, I
>> toasted them all up and they're now in a jar in the fridge.
>
> Can't pine nuts be frozen instead if they're not going to be used
> anytime soon?
>
> Sky
>


I actually had never heard of it beinf done, so went and had a look......


http://web.foodnetwork.com/food/web/...0,7770,3468,00
..html


Encyclopedia

pine nut

Definition: Also called Indian nut, piñon, pignoli and pignolia this high-
fat nut comes from several varieties of pine trees. The nuts are actually
inside the pine cone, which generally must be heated to facilitate their
removal. This labor-intensive process is what makes these nuts so
expensive. Pine nuts grow in China, Italy, Mexico, North Africa and the
southwestern United States. There are two main varieties. Both have a thin
shell with an ivory-colored nutmeat that averages about 1/2 inch in
length. The Mediterranean or Italian pine nut is from the stone pine. It's
torpedo-shaped, has a light, delicate flavor and is the more expensive of
the two. The stronger-flavored Chinese pine nut is shaped like a squat
triangle. Its pungent pine flavor can easily overpower some foods. Pine
nuts can be found in bulk in nut shops and health-food stores, and
packaged in many supermarkets. The Chinese variety will more likely be
available in Asian markets. Because of their high fat content, pine nuts
turn rancid quickly. They should be stored airtight in the refrigerator
for up to 3 months, frozen for up to 9 months. Pine nuts can be used in a
variety of sweet and savory dishes and are well known for their flavorful
addition to the classic Italian pesto.

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Fri, 13 Feb 2009 19:56:00 -0600, Sky >
wrote:

>PLucas wrote:
>
>> I had about 250gs, so rather than let them sit around and go stale, I toasted
>> them all up and they're now in a jar in the fridge.
>
>Can't pine nuts be frozen instead if they're not going to be used
>anytime soon?
>
>Sky

Sorry, Sky, I don't know.

They never last that long here, as I make them
freshly toasted for each dish as needed.

Others?

Alex

Chemiker > wrote in
:

> On Sat, 14 Feb 2009 01:18:02 +0000 (UTC), PLucas >
> wrote:
>
>>http://i39.tinypic.com/152p347.jpg
>>
>>http://i39.tinypic.com/10ony50.jpg
>>
>>
>>I had about 250gs, so rather than let them sit around and go stale, I
>>toasted them all up and they're now in a jar in the fridge.
>>
>>Some went into a spicy chicken, capsicum, red onion, and portabella
>>mushroom stirfry we had the other night.
>
> I can see *that*.


I just finished the last of it for lunch........*spicy*!!


>
> Hm, aside from the wonderful flavor, DW tells me they are useful for
> those who prepare diabetic-suitable dishes. I use them as a
> replacement for rice or bulghur in stuffed peppers, and as
> an augmentation in pilavs.
>
> If DW is right, seems that using toasted Pine Nuts as a sub for
> carbs is a sensible thing to do.
>
> They're also good as a surprise in come wraps.


Are they expensive over your way??


>
> Alex, who needs guidance on the diabetic thing.


Bummer.

Is it you, or your DW?


My sister has just had an insulin pump (she calls it her Insulin
Pacemaker) inserted in her stomach(?).

It automatically assesses her levels every couple of seconds and aaadjusts
her dosage accordingly.

No more pricking her finger and writing down levels, and then self
injecting for her!!

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Sat, 14 Feb 2009 02:05:51 +0000 (UTC), PLucas >
wrote:

>Chemiker > wrote in
:
>

>Are they expensive over your way??

They're not common. Therefore expensive. People here
don't use them in cooking. Specialty aisle.

>Is it you, or your DW?

No, she's a bit of a nutritionist. And a damned fine woman
when the chips are down. I love her. We have never talked
divorce. Murder, yes, but not divorce.

I test my dishes on her and she is rarely off the mark.

>My sister has just had an insulin pump (she calls it her Insulin
>Pacemaker) inserted in her stomach(?).
>
>It automatically assesses her levels every couple of seconds and aaadjusts
>her dosage accordingly.
>
>No more pricking her finger and writing down levels, and then self
>injecting for her!!

Oh Sweet Jesus.

Can't go there, my friend. My mom had ALS, and took three years to
die. It caused her to be tube fed for 2 years, through a hole in
her stomach. She needed feeds every 8 hours, period. Do the
math. Her mind was clear all the time. Pain notwithstanding.

She was Roman Catholic and bore it to the end.

Alex, who remembers August 5.

On Sat, 14 Feb 2009 02:05:51 +0000 (UTC), PLucas >
wrote:
>
>Is it you, or your DW?
>
Well, damn my eyes. I am a fool, once again.

NO, neither I nor DW are diabetic. We do have friends
who are Type II, but I admit that my ignorance is
greater than my knowledge here.

Alex

Chemiker > wrote in
:

> On Sat, 14 Feb 2009 02:05:51 +0000 (UTC), PLucas >
> wrote:
>>
>>Is it you, or your DW?
>>
> Well, damn my eyes. I am a fool, once again.


LOL!! Don't sweat it :-)


>
> NO, neither I nor DW are diabetic. We do have friends
> who are Type II, but I admit that my ignorance is
> greater than my knowledge here.
>


I know what you mean. I was shitting bricks when my sister came and stayed
with me for my birthday. I even got in touch with the local Diabetes
Council to get all their 'friendly' recipes etc, thinking I'd be doing a
'specialty' dish every meal..... but she pretty much ate what she wanted,
and what we were eating. She just had to keep a good check of her levels.


And she wouldn't let me give her an injection :-(


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Chemiker > wrote in
:

> On Sat, 14 Feb 2009 02:05:51 +0000 (UTC), PLucas >
> wrote:
>
>>Chemiker > wrote in
m:
>>
>
>>Are they expensive over your way??
>
> They're not common. Therefore expensive.


I know what you mean, they're not exactly cheap as chips here, either.


> People here
> don't use them in cooking. Specialty aisle.


Don't use them in cooking???!!!

I've had more than a few straight out of the pack, and after I've toasted
them, but they wouldn't make a snack like almonds or macadamias would.


>
>>Is it you, or your DW?
>
> No, she's a bit of a nutritionist. And a damned fine woman
> when the chips are down. I love her. We have never talked
> divorce. Murder, yes, but not divorce.


LOL!!! And today being Valentines Day too ;-)



>
> Can't go there, my friend. My mom had ALS,


Ahhhh, Lou Gehrig's Disease.


> and took three years to
> die. It caused her to be tube fed for 2 years, through a hole in
> her stomach. She needed feeds every 8 hours, period. Do the
> math. Her mind was clear all the time. Pain notwithstanding.
>
> She was Roman Catholic and bore it to the end.
>
> Alex, who remembers August 5.


Bummer :-(


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Fri, 13 Feb 2009 19:56:00 -0600, Sky >
wrote:

>PLucas wrote:
>
>> I had about 250gs, so rather than let them sit around and go stale, I toasted
>> them all up and they're now in a jar in the fridge.
>
>Can't pine nuts be frozen instead if they're not going to be used
>anytime soon?
>
>Sky

Yes. They freeze perfectly. I found a bag in the back of our cottage
freezer that had been there for at least two years. They were just
fine.

Lou

Lou Decruss > wrote in
:

> On Fri, 13 Feb 2009 19:56:00 -0600, Sky >
> wrote:
>
>>PLucas wrote:
>>
>>> I had about 250gs, so rather than let them sit around and go stale, I
>>> toasted them all up and they're now in a jar in the fridge.
>>
>>Can't pine nuts be frozen instead if they're not going to be used
>>anytime soon?
>>
>>Sky
>
> Yes. They freeze perfectly. I found a bag in the back of our cottage
> freezer that had been there for at least two years. They were just
> fine.
>


:-)

That blows the 9 months limit out of the water!!


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

"PLucas" > wrote in message
.25...
> http://i39.tinypic.com/152p347.jpg
>
> http://i39.tinypic.com/10ony50.jpg
>
>
> I had about 250gs, so rather than let them sit around and go stale, I
> toasted
> them all up and they're now in a jar in the fridge.
>
> Some went into a spicy chicken, capsicum, red onion, and portabella
> mushroom
> stirfry we had the other night.
>
>
> --
> Peter Lucas

Make Pesto:
a.. 2 cloves garlic
b.. 3/4 cups pine nuts
c.. Salt
d.. Leaves from 1 bunch basil, about 1/4 pound, well washed and dried
e.. 1/2 cup extra virgin olive oil
f.. 1 cup grated Parmesan cheese
g.. 1/2 cup grated hard pecorino cheese
If using a food processor, put the garlic, pine nuts, a pinch of salt, the
basil, and the oil into the bowl and process it until the ingredients form a
smooth paste. Add the Parmesan and the pecorino and pulse just to combine.
Taste and adjust the salt.

"Theron" > wrote in
:

>
> "PLucas" > wrote in message
> .25...
>> http://i39.tinypic.com/152p347.jpg
>>
>> http://i39.tinypic.com/10ony50.jpg
>>
>>
>> I had about 250gs, so rather than let them sit around and go stale, I
>> toasted
>> them all up and they're now in a jar in the fridge.
>>
>> Some went into a spicy chicken, capsicum, red onion, and portabella
>> mushroom
>> stirfry we had the other night.
>>
>>
>> --
>> Peter Lucas
>
> Make Pesto:
> a.. 2 cloves garlic
> b.. 3/4 cups pine nuts
> c.. Salt
> d.. Leaves from 1 bunch basil, about 1/4 pound, well washed and dried
> e.. 1/2 cup extra virgin olive oil
> f.. 1 cup grated Parmesan cheese
> g.. 1/2 cup grated hard pecorino cheese
> If using a food processor, put the garlic, pine nuts, a pinch of salt,
> the basil, and the oil into the bowl and process it until the
> ingredients form a smooth paste. Add the Parmesan and the pecorino and
> pulse just to combine. Taste and adjust the salt.
>
>



Mmmmmmmmmmmmmmm, thanxs for that. I might suprise the SO with some chicken
and homemade basil pesto over pasta for dinner tonight :-)



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

PLucas wrote:
>
> Sky > wrote in
> :
>
> > PLucas wrote:
> >
> >> I had about 250gs, so rather than let them sit around and go stale, I
> >> toasted them all up and they're now in a jar in the fridge.
> >
> > Can't pine nuts be frozen instead if they're not going to be used
> > anytime soon?
> >
> > Sky
> >
>
> I actually had never heard of it beinf done, so went and had a look......
>
> http://web.foodnetwork.com/food/web/...0,7770,3468,00
> .html
>
> Encyclopedia
>
> pine nut
>(snip)
> Because of their high fat content, pine nuts
> turn rancid quickly. They should be stored airtight in the refrigerator
> for up to 3 months, frozen for up to 9 months.

Ah, I thought so - good to know. I've learned a lot of nuts last longer
when stored in the freezer. Otherwise, they turn rancid too soon if not
quickly consumed.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Fri, 13 Feb 2009 21:49:42 -0600, Sky >
wrote:

>PLucas wrote:
>>
>> Sky > wrote in
>> :

>Ah, I thought so - good to know. I've learned a lot of nuts last longer
>when stored in the freezer. Otherwise, they turn rancid too soon if not
>quickly consumed.

It's against my nature to keep my nuts in a freezer, sorry.

Alex

Sky > wrote in
:

> PLucas wrote:
>>
>> Sky > wrote in
>> :
>>
>> > PLucas wrote:
>> >
>> >> I had about 250gs, so rather than let them sit around and go stale,
I
>> >> toasted them all up and they're now in a jar in the fridge.
>> >
>> > Can't pine nuts be frozen instead if they're not going to be used
>> > anytime soon?
>> >
>> > Sky
>> >
>>
>> I actually had never heard of it beinf done, so went and had a
look......
>>
>>
http://web.foodnetwork.com/food/web/...0,7770,3468,00
>> .html
>>
>> Encyclopedia
>>
>> pine nut
>>(snip)
>> Because of their high fat content, pine nuts
>> turn rancid quickly. They should be stored airtight in the refrigerator
>> for up to 3 months, frozen for up to 9 months.
>
> Ah, I thought so - good to know. I've learned a lot of nuts last longer
> when stored in the freezer. Otherwise, they turn rancid too soon if not
> quickly consumed.
>


Yeah, I've lost a couple of packets of Pine Nuts by putting them in the
pantry and forgetting they were there for a couple of months.

Now I'll just chuck them in the freezer :-)


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Chemiker > wrote in
news
> On Fri, 13 Feb 2009 21:49:42 -0600, Sky >
> wrote:
>
>>PLucas wrote:
>>>
>>> Sky > wrote in
>>> :
>
>>Ah, I thought so - good to know. I've learned a lot of nuts last longer
>>when stored in the freezer. Otherwise, they turn rancid too soon if not
>>quickly consumed.
>
> It's against my nature to keep my nuts in a freezer, sorry.
>
> Alex
>


It would hurt when you close the door/lid, wouldn't it?? :-)


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

In article >,
Sky > wrote:

> Can't pine nuts be frozen instead if they're not going to be used
> anytime soon?

Being lucky enough to come from a pine nut producing area, I can tell
you that fresh unshelled pine nuts freeze well. I have two pounds in my
freezer now.
We have the Single-Leaf Pinon which shares status with the Bristlecone
Pine as our state tree and is fantastic as an aromatic Christmas Tree.

leo

Leonard Blaisdell > wrote in news:leoblaisdell-
:

> In article >,
> Sky > wrote:
>
>> Can't pine nuts be frozen instead if they're not going to be used
>> anytime soon?
>
> Being lucky enough to come from a pine nut producing area, I can tell
> you that fresh unshelled pine nuts freeze well. I have two pounds in my
> freezer now.


A *kg* of pine nuts in your freezer???!!

Lucky bugger!!

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

On Sat, 14 Feb 2009 02:37:30 +0000, PLucas wrote:


>
> And she wouldn't let me give her an injection :-(

Bugger, ay?!?
Plenty of *US* would *love* to give you an injection... and *NOT* the
sort of injection your mate 'bob' would love to give you either.

In article > ,
PLucas > wrote:

> A *kg* of pine nuts in your freezer???!!

We have a range of mountains called the Pine Nut Mountains thirty miles
from here. Collecting pine nuts is a young family's game. It's hard and
dirty work. Producing areas move from year to year.
I'm complacent buying pine nuts for ten bucks a pound and stressed when
they go to near twenty. I'm too old and undedicated to do it myself
anymore. Some years, the harvest is big and the price is low in the
local groceries. Other years, the price skyrockets from low production.
I paid eighteen bucks a pound this year in October. That's expensive.
A friend emailed me that they were ten bucks a pound a week ago in one
store here. If they weren't previously frozen, they're getting stale.
They are usually harvested in mid September in Nevada. Getting them is
free in nearly all of the state.

leo

"PLucas" > wrote in message
.25...
> "Theron" > wrote in
> :
>
>>
>> "PLucas" > wrote in message
>> .25...
>>> http://i39.tinypic.com/152p347.jpg
>>>
>>> http://i39.tinypic.com/10ony50.jpg
>>>
>>>
>>> I had about 250gs, so rather than let them sit around and go stale, I
>>> toasted
>>> them all up and they're now in a jar in the fridge.
>>>
>>> Some went into a spicy chicken, capsicum, red onion, and portabella
>>> mushroom
>>> stirfry we had the other night.
>>>
>>>
>>> --
>>> Peter Lucas
>>
>> Make Pesto:
>> a.. 2 cloves garlic
>> b.. 3/4 cups pine nuts
>> c.. Salt
>> d.. Leaves from 1 bunch basil, about 1/4 pound, well washed and dried
>> e.. 1/2 cup extra virgin olive oil
>> f.. 1 cup grated Parmesan cheese
>> g.. 1/2 cup grated hard pecorino cheese
>> If using a food processor, put the garlic, pine nuts, a pinch of salt,
>> the basil, and the oil into the bowl and process it until the
>> ingredients form a smooth paste. Add the Parmesan and the pecorino and
>> pulse just to combine. Taste and adjust the salt.
>>
>>
>
>
>
> Mmmmmmmmmmmmmmm, thanxs for that. I might suprise the SO with some chicken
> and homemade basil pesto over pasta for dinner tonight :-)
>
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> "Life is not like a box of chocolates... it's more like a jar of
> jalapenos.
> What you do today... might burn your ass tomorrow."

SO?? what the hell is that? SoOverwieght?
BWAAAAHAAAA

--
seedy

"seedy" > wrote in :

>
> "PLucas" > wrote in message
> .25...

>> Mmmmmmmmmmmmmmm, thanxs for that. I might suprise the SO with some chicken
>> and homemade basil pesto over pasta for dinner tonight :-)
>>

>
> SO?? what the hell is that?



Oh, look at that. *Another* clueless twonk.


Don't go away angry, just go away.


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

"PLucas" > wrote in message
.25...
> "seedy" > wrote in :
>
>>
>> "PLucas" > wrote in message
>> .25...
>
>>> Mmmmmmmmmmmmmmm, thanxs for that. I might suprise the SO with some
>>> chicken
>>> and homemade basil pesto over pasta for dinner tonight :-)
>>>
>
>>
>> SO?? what the hell is that?
>
>
>
> Oh, look at that. *Another* clueless twonk.
>
>
> Don't go away angry, just go away.
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> "Life is not like a box of chocolates... it's more like a jar of
> jalapenos.
> What you do today... might burn your ass tomorrow."

blow me dick boy.

--
seedy

Chemiker wrote:
> On Sat, 14 Feb 2009 01:18:02 +0000 (UTC), PLucas >
> wrote:
>
>> http://i39.tinypic.com/152p347.jpg
>>
>> http://i39.tinypic.com/10ony50.jpg
>>
>>
>> I had about 250gs, so rather than let them sit around and go stale, I toasted
>> them all up and they're now in a jar in the fridge.
>>
>> Some went into a spicy chicken, capsicum, red onion, and portabella mushroom
>> stirfry we had the other night.
>
> I can see *that*.
>
> Hm, aside from the wonderful flavor, DW tells me they are useful for
> those who prepare diabetic-suitable dishes. I use them as a
> replacement for rice or bulghur in stuffed peppers, and as
> an augmentation in pilavs.
>
> If DW is right, seems that using toasted Pine Nuts as a sub for
> carbs is a sensible thing to do.
>
> They're also good as a surprise in come wraps.
>
> Alex, who needs guidance on the diabetic thing.

Oh!!!!! What a great idea!

--
Jean B.

On Sat, 14 Feb 2009 11:33:07 -0500, seedy wrote:

> "PLucas" > wrote in message
> .25...
>> "seedy" > wrote in
>> :
>>
>>
>>> "PLucas" > wrote in message
>>> .25...
>>
>>>> Mmmmmmmmmmmmmmm, thanxs for that. I might suprise the SO with some
>>>> chicken
>>>> and homemade basil pesto over pasta for dinner tonight :-)
>>>>
>>>>
>>
>>> SO?? what the hell is that?
>>
>>
>>
>> Oh, look at that. *Another* clueless twonk.
>>
>>
>> Don't go away angry, just go away.
>>
>>
>> --
>> Peter Lucas
>> Brisbane
>> Australia
>>
>> "Life is not like a box of chocolates... it's more like a jar of
>> jalapenos.
>> What you do today... might burn your ass tomorrow."
>
> blow me dick boy.

Yep, lucas is a real ****wit alright.

Sky wrote:
>
> PLucas wrote:
> >
> > Sky > wrote in
> > :
> >
> > > PLucas wrote:
> > >
> > >> I had about 250gs, so rather than let them sit around and go stale, I
> > >> toasted them all up and they're now in a jar in the fridge.
> > >
> > > Can't pine nuts be frozen instead if they're not going to be used
> > > anytime soon?
> > >
> > > Sky
> > >
> >
> > I actually had never heard of it beinf done, so went and had a look......
> >
> > http://web.foodnetwork.com/food/web/...0,7770,3468,00
> > .html
> >
> > Encyclopedia
> >
> > pine nut
> >(snip)
> > Because of their high fat content, pine nuts
> > turn rancid quickly. They should be stored airtight in the refrigerator
> > for up to 3 months, frozen for up to 9 months.
>
> Ah, I thought so - good to know. I've learned a lot of nuts last longer
> when stored in the freezer. Otherwise, they turn rancid too soon if not
> quickly consumed.
>
> Sky
>
>

We buy large bags of walnuts, almond and pecans and freeze them. They
defrost in minutes so no inconvenience.
We don't buy large bags of any sort of pinon/pine nuts cos they cost a
fortune, even here where they are grown.

Leonard Blaisdell wrote:
>
> In article > ,
> PLucas > wrote:
>
> > A *kg* of pine nuts in your freezer???!!
>
> We have a range of mountains called the Pine Nut Mountains thirty miles
> from here. Collecting pine nuts is a young family's game. It's hard and
> dirty work. Producing areas move from year to year.
> I'm complacent buying pine nuts for ten bucks a pound and stressed when
> they go to near twenty. I'm too old and undedicated to do it myself
> anymore. Some years, the harvest is big and the price is low in the
> local groceries. Other years, the price skyrockets from low production.
> I paid eighteen bucks a pound this year in October. That's expensive.
> A friend emailed me that they were ten bucks a pound a week ago in one
> store here. If they weren't previously frozen, they're getting stale.
> They are usually harvested in mid September in Nevada. Getting them is
> free in nearly all of the state.
>
> leo

Eighteen-plus dollars a pound is the typical price here. Our former
neighbour had a nice pinon tree next to her house. However when the
house was taken down, the tree was also taken down in the process It
never produced much though.

Arri London > wrote in :

> We don't buy large bags of any sort of pinon/pine nuts cos they cost a
> fortune, even here where they are grown.

The lebanese bakery up the street used to sell them in a 454g bag for 10$.
Not bad considering.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Michel Boucher wrote:
>
> Arri London > wrote in :
>
> > We don't buy large bags of any sort of pinon/pine nuts cos they cost a
> > fortune, even here where they are grown.
>
> The lebanese bakery up the street used to sell them in a 454g bag for 10$.
> Not bad considering.
>
>


That is inexpensive.

Arri London wrote:
> We buy large bags of walnuts, almond and pecans and freeze them. They
> defrost in minutes so no inconvenience.
> We don't buy large bags of any sort of pinon/pine nuts cos they cost a
> fortune, even here where they are grown.

I should be pointed out that the pinons from your area are
sublime. I don't think the ones from China, the Middle East etc.
are the same at all flavorwise.

--
Jean B.

Arri London > wrote in :

>

>>
>> Ah, I thought so - good to know. I've learned a lot of nuts last
>> longer when stored in the freezer. Otherwise, they turn rancid too
>> soon if not quickly consumed.
>>
>> Sky
>>
>>
>
> We buy large bags of walnuts, almond and pecans and freeze them. They
> defrost in minutes so no inconvenience.
> We don't buy large bags of any sort of pinon/pine nuts cos they cost a
> fortune, even here where they are grown.
>


Well, this thread has certainly been enlightening!!

I won't be storing any nuts in the pantry from now on!!



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

"Jean B." wrote:
>
> Arri London wrote:
> > We buy large bags of walnuts, almond and pecans and freeze them. They
> > defrost in minutes so no inconvenience.
> > We don't buy large bags of any sort of pinon/pine nuts cos they cost a
> > fortune, even here where they are grown.
>
> I should be pointed out that the pinons from your area are
> sublime. I don't think the ones from China, the Middle East etc.
> are the same at all flavorwise.
>
> --
> Jean B.


They aren't the same species/cultivars, so they won't taste the same.
Wouldn't mind harvesting some of our own but need someone to go hiking
up the mountains with me.