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brreynolds

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  1. I'm surprised at all of the animosity toward the flavor of black walnuts in this thread; I happen to love them and have been playing around with them as substitutes for other kinds of nuts in various dishes. Anything that has Persian walnuts in should be good, although different, with black walnuts, and they combine spectacularly with chocolate. They are beast to crack, and they don't separate into halves like Persian walnuts. After many years of experimenting on bags of black walnuts that my uncle gave my dad, he concluded that the way to crack them with the least frustration was to use a vice. If you have a well-stock workroom in the house, stick them in the vise and crank down until they start to crack. THen carefully give them with a fraction of a last turn, to avoid explosive shattering. You should have then cracked the shell enough to dig the nutmeat out.
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