NationStates Jolt Archive

http://www.guardian.co.uk/science/2009/feb/20/nut-allergy-cure

Not so much a cure as a de-sensitisation programme, not to be confused with LGs 'nuts de-sensitisation' programme, entirely different.

I don't eat nuts and, when you don't, you realise that, actually, the nut is the most versatile food on the planet, you can add it to absolutely anything,

Meats
Fish
Vegetables
Desserts
Chocolate
Coffee

In fact, I don't know of a dish you can't add it to and going to countries like Thailand become pretty pointless since they throw nuts on everything.

So, nuts, for those who don't like them, what exactly is it because I can never quite describe what I don't like.

If you do like, what's the most interesting use of nuts to enhance a dish?

I remember in Elementary school, a third grade teacher who was deathly allergic to peanut butter.

An elementary school teacher. That's like the Wicked Witch of the West being a scuba diver. :p

They're good in Chinese food, or on sundaes. Peanuts for the Chinese, but walnuts for the sundaes. And of course, you have to have peanuts at the ballgame, I mean, it's in the song. I've even put fresh roasted peanuts in chili before.

I remember in Elementary school, a third grade teacher who was deathly allergic to peanut butter.

An elementary school teacher. That's like the Wicked Witch of the West being a scuba diver. :p

In America, you don't have to be allergic to peanut to have it kill you.

:tongue:

They're good in Chinese food, or on sundaes. Peanuts for the Chinese, but walnuts for the sundaes. And of course, you have to have peanuts at the ballgame, I mean, it's in the song. I've even put fresh roasted peanuts in chili before.

They're thrown on everything really, chuck a pecan on a fish, raise the price $5 for the gourmet experience, it's a real pain,

They're thrown on everything really, chuck a pecan on a fish, raise the price $5 for the gourmet experience, it's a real pain,

Personally, I only cook for friends, or love interests, so it'd be gauche to charge them for it. But I have seen what you're talking about done in restaurants. Somehow, as the food portions get smaller and more frou-frou, they seem to get more expensive as well.

Balls!!

Wait...


Where am I?

I threw a handful of pine nuts into my dinner tonight. It was one of my "toss it together and see what happens" meals. Diced potatoes tossed in butter and set to frying while I diced zucchini and ten tossed it in with the potatoes and then about a 1/4 pound of ham tossed in with that - no salt needed because of the ham, but a little pepper and some pine nuts - wasn't bad.

I threw a handful of pine nuts into my dinner tonight. It was one of my "toss it together and see what happens" meals. Diced potatoes tossed in butter and set to frying while I diced zucchini and ten tossed it in with the potatoes and then about a 1/4 pound of ham tossed in with that - no salt needed because of the ham, but a little pepper and some pine nuts - wasn't bad.

You know what, for some reason, pine nuts in food are okay for, they don't have the strength of peanuts or other nuts, which tend to be even stronger.

I threw a handful of pine nuts into my dinner tonight. It was one of my "toss it together and see what happens" meals. Diced potatoes tossed in butter and set to frying while I diced zucchini and ten tossed it in with the potatoes and then about a 1/4 pound of ham tossed in with that - no salt needed because of the ham, but a little pepper and some pine nuts - wasn't bad.

I think I'd have substituted onions or peppers for the zucchini myself, but that sounds pretty good, and not all that far off from something I'd make for myself, although I tend to eat more beef and game then I do pork.

So, nuts, for those who don't like them, what exactly is it because I can never quite describe what I don't like.I don't like most nuts. Reasons:

The texture. If something could literally be made of fail, it would have the texture of most nuts I've tried.

The usage: Most nuts seem to be presented as bits, added to other foods. As I noted in the thread about pulp in orange juice, I do not like my food/drink to have other-textured THINGS in it!

The *flavor* of nuts is fine. I'll add liquid [nut variety] extract to all sorts of baked goods. But the texture of actual nuts doesn't "enhance" a dish. It's about as desirable as throwing a handful of fine gravel into something. Even if the nuts are "soft," they're almost always added to something that should be even softer, or creamy, like ice cream.

If you do like, what's the most interesting use of nuts to enhance a dish?If they're in a dish, I usually do not like. I eat almonds, and peanuts, but I have them straight out of the can. And, they must be roasted so they are crunchy, and preferably have some not-good-for-you aspect added which improves the flavor (smoke flavor or crunchy sugar coating).

I had some "cocktail" peanuts from a can, and they were awful semi-mushy nastiness. I only ate them because I didn't want to throw away the $4 investment. Obviously I didn't know they'd be that texture when I went for the big can!

But I was once surprised that "Chicken Almondine" was good. It had slivers of almonds on chicken that had been pounded thin and coated in fine bread crumbs. It was at some gourmet place my aunt dragged me to. I was amazed that it was any good.

http://www.guardian.co.uk/science/2009/feb/20/nut-allergy-cure...
Meats
Fish
Vegetables
Desserts
Chocolate
Coffee
...If you do like, what's the most interesting use of nuts to enhance a dish?

1. I had no idea the Brits were lagging so far behind in allergy tolerance. We in the states have had allergy shots for years.

2. I've never had any nuts with meat; unless you mean someother kind of "meat."

3. Peanut butter with frito corn chips. I need to experiment more.

1. I had no idea the Brits were lagging so far behind in allergy tolerance. We in the states have had allergy shots for years.


We did not have the same level of allergies until recently. There was a huge increase in the number of people with peanut allergy in the UK in 2001-2005 it more than doubled bringing us more in line with the levels in the US.

There was a huge increase in the number of people with peanut allergy in the UK in 2001-2005 it more than doubled bringing us more in line with the levels in the US.

Resistance is futile. You will be assimilated.

http://www.writingshop.ws/assets/images/Borg-Intro.jpg

Fergi America;14531839']I don't like most nuts. Reasons:

The texture. If something could literally be made of fail, it would have the texture of most nuts I've tried.

The usage: Most nuts seem to be presented as bits, added to other foods. As I noted in the thread about pulp in orange juice, I do not like my food/drink to have other-textured THINGS in it!

The *flavor* of nuts is fine. I'll add liquid [nut variety] extract to all sorts of baked goods. But the texture of actual nuts doesn't "enhance" a dish. It's about as desirable as throwing a handful of fine gravel into something. Even if the nuts are "soft," they're almost always added to something that should be even softer, or creamy, like ice cream.

If they're in a dish, I usually do not like. I eat almonds, and peanuts, but I have them straight out of the can. And, they must be roasted so they are crunchy, and preferably have some not-good-for-you aspect added which improves the flavor (smoke flavor or crunchy sugar coating).

I had some "cocktail" peanuts from a can, and they were awful semi-mushy nastiness. I only ate them because I didn't want to throw away the $4 investment. Obviously I didn't know they'd be that texture when I went for the big can!

But I was once surprised that "Chicken Almondine" was good. It had slivers of almonds on chicken that had been pounded thin and coated in fine bread crumbs. It was at some gourmet place my aunt dragged me to. I was amazed that it was any good.
i find exactly the opposite. the texture of nuts adds a nice crunch to whatever you add it to. it enhances the chew experience of the dishes they are in.

I put peanuts in chili. Yum.