| Cheyenne Curran |
|
|
Reply with quote | #1 |
The recipe sounds wonderful. The nuts in the container look just like the ones I picked from the trees in my yard. However, shelling the meat is quite impossible for me. The shell is so convoluted and the meat so tight I am frustrated. The bits I have extracted are wonderfully sweet and flavorful, but even the squirrels leave them on the ground. Is there a method to coax the nut meat from its shell? I have kept some nuts in the garage over the winter hoping drying them might shrink the meat and pull it away from the shell. Haven't had much luck with that either. Please advise.
|
| |
| Tim Miller |
|
|
Reply with quote | #2 |
I found the following information about shelling hickory nuts @ http://www.recipegoldmine.com/kitchenhint/khnuts.html. I hope it helps!
Hickory Nuts
To remove hickory nuts in one piece from their shells, hold the nut between the thumb and forefinger of your left hand, stem end to the right. Place the narrow side of the nut against a brick, and sharply tap the nut with a hammer at a point one-third the length of the nut from the steam end. With a little practice, you'll soon be turning out more whole nutmeats and fewer fragments.
|
| |
| Susan Odom |
|
|
Reply with quote | #3 |
I saw this posted today at the opening in Chelsea. Does anyone have a copy. I actually have some hickory nuts that I bought at a butcher shop in EAstern PA, that specializes in old fashioned items. If anyone has a copy of that recipe they could email to me that would be great. Thanks
susan ODom
|
| |
