The authorities ( the nearest oil refinery, the ants and Mr. Esther) are all
predicting that Isaac is aimed right for us. There's beautiful shrimp, a
turkey roast and some fine pecans in the freezer that I need to use while I
can. Considering the price of pecans, I've never attempted any of the
recipes or methods of 'sugaring' or barbequing or spicing pecans. As
decadent as it sounds I guess this is as good a time as any. Any experience
with cooking pecans? Polly

On Aug 24, 5:57*pm, "Polly Esther" > wrote:
> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are all
> predicting that Isaac is aimed right for us. *There's beautiful shrimp, a
> turkey roast and some fine pecans in the freezer that I need to use while I
> can. Considering the price of pecans, I've never attempted any of the
> recipes or methods of 'sugaring' or barbequing or spicing pecans. As
> decadent as it sounds I guess this is as good a time as any. Any experience
> with cooking pecans? *Polly

The pecans will be fine if they thaw out. You could roll them in
some brown sugar and bake them
off and keep them for a killer pie later, or snacking. But they won't
go bad if they thaw out. You could
even refreeze them if you wanted to.

Eat up the other stuff though.

On 8/24/2012 2:57 PM, Polly Esther wrote:
> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
> all predicting that Isaac is aimed right for us. There's beautiful
> shrimp, a turkey roast and some fine pecans in the freezer that I need
> to use while I can. Considering the price of pecans, I've never
> attempted any of the recipes or methods of 'sugaring' or barbequing or
> spicing pecans. As decadent as it sounds I guess this is as good a time
> as any. Any experience with cooking pecans? Polly

Good luck on this Isaac thing. To me, an approaching hurricane is an
exciting thing. Hopefully, it's not going to be too exciting.

I've coated some nuts with brown and white sugar with butter. They are
good although eating some nuts coated with sugar probably is not good
for your health or your teeth. What the heck - a storm is approaching so
it might not be that bad of an idea. Don't forget to add a little salt.
If you have coarse salt that might be tasty. The salt doesn't go into
solution in the mix and you have small areas of intense saltiness when a
crystal hits your tongue. I like that although you may or may not.

On 8/24/2012 8:57 PM, Polly Esther wrote:
> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
> all predicting that Isaac is aimed right for us. There's beautiful
> shrimp, a turkey roast and some fine pecans in the freezer that I need
> to use while I can. Considering the price of pecans, I've never
> attempted any of the recipes or methods of 'sugaring' or barbequing or
> spicing pecans. As decadent as it sounds I guess this is as good a time
> as any. Any experience with cooking pecans? Polly


I don't recall how many years ago I posted this:

From the Gumbo Pages:

Freshly shelled pecans work best for this fabulous soup. Serve it hot or
cold.

a.. 2 cups shelled pecan halves
b.. 6 cups brown veal stock (beef stock will do)
c.. 1 stick (8 tablespoons, 1/4 pound) butter
d.. 1/4 cup finely chopped green onion
e.. 1 clove garlic, crushed
f.. 2 tablespoons tomato paste
g.. 1 tablespoon corn starch, dissolved in 1/4 cup cold water
h.. 1 large egg yolk
i.. 1/4 cup heavy cream, room temperature
j.. 1/4 to 1/2 teaspoon white pepper, to taste
k.. Salt, to taste
l.. Pinch of nutmeg (optional)

Place the veal stock in a blender; add pecans, and whiz until pecans are
finely ground with the stock.
Melt butter in a 3 quart saucepan over medium heat. Add onions and
garlic; cook for two minutes. Slowly add the stock and pecan mixture.
Add the tomato paste and cornstarch slurry. Simmer for 30 minutes.

Beat the egg yolk with the cream. Add a small amount of the hot soup to
the cream and egg to temper it, then slowly whick the liaison into the
soup, off of the heat. Do NOT boil. Season with salt, pepper, and
optionally with the nutmeg.

Garnish with a small dollop of crème fraîche and fresh snipped chives.

"dsi1" > wrote in message
...
> On 8/24/2012 2:57 PM, Polly Esther wrote:
>> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
>> all predicting that Isaac is aimed right for us. There's beautiful
>> shrimp, a turkey roast and some fine pecans in the freezer that I need
>> to use while I can. Considering the price of pecans, I've never
>> attempted any of the recipes or methods of 'sugaring' or barbequing or
>> spicing pecans. As decadent as it sounds I guess this is as good a time
>> as any. Any experience with cooking pecans? Polly
>
> Good luck on this Isaac thing. To me, an approaching hurricane is an
> exciting thing. Hopefully, it's not going to be too exciting.
>
> I've coated some nuts with brown and white sugar with butter. They are
> good although eating some nuts coated with sugar probably is not good for
> your health or your teeth. What the heck - a storm is approaching so it
> might not be that bad of an idea. Don't forget to add a little salt. If
> you have coarse salt that might be tasty. The salt doesn't go into
> solution in the mix and you have small areas of intense saltiness when a
> crystal hits your tongue. I like that although you may or may not.

I'm so glad you mentioned the salt. I really use very little salt in
cooking but some things are awful with none at all. Comes to mind the time
I tried a chocolate fudge recipe that didn't mention salt and it was truly
boring. Imagine! Polly

"jmcquown" > wrote in message
...
> On 8/24/2012 8:57 PM, Polly Esther wrote:
>> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
>> all predicting that Isaac is aimed right for us. There's beautiful
>> shrimp, a turkey roast and some fine pecans in the freezer that I need
>> to use while I can. Considering the price of pecans, I've never
>> attempted any of the recipes or methods of 'sugaring' or barbequing or
>> spicing pecans. As decadent as it sounds I guess this is as good a time
>> as any. Any experience with cooking pecans? Polly
>
>
> I don't recall how many years ago I posted this:
>
> From the Gumbo Pages:
>
> Freshly shelled pecans work best for this fabulous soup. Serve it hot or
> cold.
>
> a.. 2 cups shelled pecan halves
> b.. 6 cups brown veal stock (beef stock will do)
> c.. 1 stick (8 tablespoons, 1/4 pound) butter
> d.. 1/4 cup finely chopped green onion
> e.. 1 clove garlic, crushed
> f.. 2 tablespoons tomato paste
> g.. 1 tablespoon corn starch, dissolved in 1/4 cup cold water
> h.. 1 large egg yolk
> i.. 1/4 cup heavy cream, room temperature
> j.. 1/4 to 1/2 teaspoon white pepper, to taste
> k.. Salt, to taste
> l.. Pinch of nutmeg (optional)
>
> Place the veal stock in a blender; add pecans, and whiz until pecans are
> finely ground with the stock.
> Melt butter in a 3 quart saucepan over medium heat. Add onions and garlic;
> cook for two minutes. Slowly add the stock and pecan mixture. Add the
> tomato paste and cornstarch slurry. Simmer for 30 minutes.
>
> Beat the egg yolk with the cream. Add a small amount of the hot soup to
> the cream and egg to temper it, then slowly whick the liaison into the
> soup, off of the heat. Do NOT boil. Season with salt, pepper, and
> optionally with the nutmeg.
>
> Garnish with a small dollop of crème fraîche and fresh snipped chives.

That sounds Wonderful but all I have in mind for now is something quick that
will hold well. However . . . I want to keep the recipe for a better time.
Any ideas how many servings I could hope for? assuming I'm feeding wolves?
Polly

On Fri, 24 Aug 2012 19:57:49 -0500, "Polly Esther"
> wrote:

> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are all
> predicting that Isaac is aimed right for us. There's beautiful shrimp, a
> turkey roast and some fine pecans in the freezer that I need to use while I
> can. Considering the price of pecans, I've never attempted any of the
> recipes or methods of 'sugaring' or barbequing or spicing pecans. As
> decadent as it sounds I guess this is as good a time as any. Any experience
> with cooking pecans? Polly

Not sure I know what you mean. Do you mean roast or toast or using
them in some random recipe?

--
Food is an important part of a balanced diet.

On 8/24/2012 4:22 PM, Polly Esther wrote:
>
>
> I'm so glad you mentioned the salt. I really use very little salt in
> cooking but some things are awful with none at all. Comes to mind the
> time I tried a chocolate fudge recipe that didn't mention salt and it
> was truly boring. Imagine! Polly

My guess is that taste is an electrochemical reaction and for that, you
need some ions which salt provides. I think that the human tongue is
mostly an organ that detects ions. Why something like that is useful, is
probably lost in our evolutionary history.

If you have some harsh coffee, a small amount of salt will smooth it
out. Strange but true.

"Polly Esther" > wrote in message
...
> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
> all predicting that Isaac is aimed right for us. There's beautiful
> shrimp, a turkey roast and some fine pecans in the freezer that I need to
> use while I can. Considering the price of pecans, I've never attempted any
> of the recipes or methods of 'sugaring' or barbequing or spicing pecans.
> As decadent as it sounds I guess this is as good a time as any. Any
> experience with cooking pecans? Polly

Years ago I made that stuff where you coat them in egg white and then
cinnamon and sugar and bake.

I have also made my own version of the Sahale Snacks but kept it raw. I
used cranberries, black pepper and for the sweetness a paste of dates and
water. I made it in the dehydrator (at a low temp) and it was very bit as
good as the real thing.

"Polly Esther" > wrote in message
...
>
> "dsi1" > wrote in message
> ...
>> On 8/24/2012 2:57 PM, Polly Esther wrote:
>>> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
>>> all predicting that Isaac is aimed right for us. There's beautiful
>>> shrimp, a turkey roast and some fine pecans in the freezer that I need
>>> to use while I can. Considering the price of pecans, I've never
>>> attempted any of the recipes or methods of 'sugaring' or barbequing or
>>> spicing pecans. As decadent as it sounds I guess this is as good a time
>>> as any. Any experience with cooking pecans? Polly
>>
>> Good luck on this Isaac thing. To me, an approaching hurricane is an
>> exciting thing. Hopefully, it's not going to be too exciting.
>>
>> I've coated some nuts with brown and white sugar with butter. They are
>> good although eating some nuts coated with sugar probably is not good for
>> your health or your teeth. What the heck - a storm is approaching so it
>> might not be that bad of an idea. Don't forget to add a little salt. If
>> you have coarse salt that might be tasty. The salt doesn't go into
>> solution in the mix and you have small areas of intense saltiness when a
>> crystal hits your tongue. I like that although you may or may not.
>
> I'm so glad you mentioned the salt. I really use very little salt in
> cooking but some things are awful with none at all. Comes to mind the
> time I tried a chocolate fudge recipe that didn't mention salt and it was
> truly boring. Imagine! Polly

I once made Mexican Wedding Cakes and forgot to put in the salt. They just
didn't taste right. I find that in some cases you can do with less salt.
But not no salt.

"sf" <>
> Not sure I know what you mean. Do you mean roast or toast or using
> them in some random recipe?
>
Candied, toasted, roasted, devilled, glazed, nippy, roasted bacon, spiced or
chili. (That just what's offered in the Southern Living cookbooks.) I was
just hoping for someone's special sure-fire suggestion. Polly

On 8/24/2012 10:26 PM, Polly Esther wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/24/2012 8:57 PM, Polly Esther wrote:
>>> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
>>> all predicting that Isaac is aimed right for us. There's beautiful
>>> shrimp, a turkey roast and some fine pecans in the freezer that I need
>>> to use while I can. Considering the price of pecans, I've never
>>> attempted any of the recipes or methods of 'sugaring' or barbequing or
>>> spicing pecans. As decadent as it sounds I guess this is as good a time
>>> as any. Any experience with cooking pecans? Polly
>>
>>
>> I don't recall how many years ago I posted this:
>>
>> From the Gumbo Pages:
>>
>> Freshly shelled pecans work best for this fabulous soup. Serve it hot
>> or cold.
>>
>> a.. 2 cups shelled pecan halves
>> b.. 6 cups brown veal stock (beef stock will do)
>> c.. 1 stick (8 tablespoons, 1/4 pound) butter
>> d.. 1/4 cup finely chopped green onion
>> e.. 1 clove garlic, crushed
>> f.. 2 tablespoons tomato paste
>> g.. 1 tablespoon corn starch, dissolved in 1/4 cup cold water
>> h.. 1 large egg yolk
>> i.. 1/4 cup heavy cream, room temperature
>> j.. 1/4 to 1/2 teaspoon white pepper, to taste
>> k.. Salt, to taste
>> l.. Pinch of nutmeg (optional)
>>
>> Place the veal stock in a blender; add pecans, and whiz until pecans are
>> finely ground with the stock.
>> Melt butter in a 3 quart saucepan over medium heat. Add onions and
>> garlic; cook for two minutes. Slowly add the stock and pecan mixture.
>> Add the tomato paste and cornstarch slurry. Simmer for 30 minutes.
>>
>> Beat the egg yolk with the cream. Add a small amount of the hot soup
>> to the cream and egg to temper it, then slowly whick the liaison into
>> the soup, off of the heat. Do NOT boil. Season with salt, pepper, and
>> optionally with the nutmeg.
>>
>> Garnish with a small dollop of crème fraîche and fresh snipped chives.
>
> That sounds Wonderful but all I have in mind for now is something quick
> that will hold well. However . . . I want to keep the recipe for a
> better time. Any ideas how many servings I could hope for? assuming I'm
> feeding wolves? Polly


Sorry, the web site didn't specify the number of servings. I'd only be
guessing if I said 6-8.

Jill

On Fri, 24 Aug 2012 22:40:54 -0500, "Polly Esther"
> wrote:

>
> "sf" <>
> > Not sure I know what you mean. Do you mean roast or toast or using
> > them in some random recipe?
> >
> Candied, toasted, roasted, devilled, glazed, nippy, roasted bacon, spiced or
> chili. (That just what's offered in the Southern Living cookbooks.) I was
> just hoping for someone's special sure-fire suggestion. Polly

If you're looking for a tried and true recipe, here's what I use to
candy walnuts and I don't see why it wouldn't work for pecans too.

Candied Walnuts
from Closet Cooking

(makes 1 1/2 cups)

Ingredients:

1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon coarse salt (optional)

Directions:

1. Spread the walnuts out in a single layer on a baking sheet.

2. Bake in a preheated 350°F oven until nice and toasted, about 5
minutes, and set aside. (Watch them carefully.)

3. Melt the sugar in a sauce pan and wait for it to turn a nice shade
of amber.

4. Add the walnuts and mix to coat.

5. Pour the walnuts onto a sheet of parchment paper, quickly separate
them, sprinkle them with the salt and let them cool.


--
Food is an important part of a balanced diet.

On Fri, 24 Aug 2012 21:26:59 -0500, "Polly Esther"
> wrote:

> That sounds Wonderful but all I have in mind for now is something quick that
> will hold well.

Why aren't you thinking about making quick bread, pie, cake or
cookies?

--
Food is an important part of a balanced diet.

Polly Esther wrote:
>
> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are all
> predicting that Isaac is aimed right for us. There's beautiful shrimp, a
> turkey roast and some fine pecans in the freezer that I need to use while I
> can.

Items in the freezer are going to be good for at least 8hr after a power
outage before they even begin to defrost. At least 24hr before they get
up to refrigerator temps where you had better start using them. Simply
preparations like a generator will keep things happy for days if you
manage the use properly. A gas stove if you have one will usually remain
operational even if you have to manually light it, hurricanes don't
typically interrupt gas service. An outdoor grill or an LP stove in an
RV also provide cooking options.

Throw them in the ocean-maybe Isaac is hungry.

I make several varieties of baked pecans. Splenda subs well for candied
pecan recipes. Spiced pecans are also good-fun to experiment with
different shakers of mixed spices. I havent experimented with alchohol
and baked pecans but that would be fun too.

Shirmp, Turkey, and Pecans STP :-) in a stirfry would be good-you dont
have to roast a roast.