• ZombiFrancis@sh.itjust.worksEnglish
    0·
    14 days ago

    I used to be able to name every nut that there was. And it used to drive my mother crazy, because she used to say, “Harlan Pepper, if you don’t stop naming nuts,” and the joke was that we lived in Pine Nut, and I think that’s what put it in my mind at that point. So she would hear me in the other room, and she’d just start yelling. I’d say, “Peanut. Hazelnut. Cashew nut. Macadamia nut.” That was the one that would send her into going crazy. She’d say, “Would you stop naming nuts!” And Hubert used to be able to make the sound, he couldn’t talk, but he’d go “rrrawr rrawr” and that sounded like Macadamia nut. Pine nut, which is a nut, but it’s also the name of a town. Pistachio nut. Red pistachio nut. Natural, all natural white pistachio nut.

      • rbn@sopuli.xyzEnglish
        0·
        14 days ago

        Ding ding ding - we’ve got our winner for today. Thank you very much for participation. :)

      • LibertyLizard@slrpnk.netEnglish
        0·
        14 days ago

        Wow I’m impressed. I consider myself a bit of a nut expert but I have never heard of this one. You really know your stuff.

        Or you used computer vision and know nothing.

        • sleep_deprived@lemmy.worldEnglish
          0·
          14 days ago

          It was honestly just dumb luck. I had heard of these previously from a friend who had some in the Philippines. I would say, really, I do know nothing about nuts, relatively speaking :)

        • rbn@sopuli.xyzEnglish
          0·
          14 days ago

          These nuts are indeed not really popular but I found them in a regular supermarket in Germany a couple of years ago. As someone mentioned they’re typically almost impossible to crack, so each nut already had a small canal sawed into the side and the box came with a metal lever that exactly fits into said canal. With that preparation it was quite easy to open them.

          You can also buy them online prepared that way. E.g. here: https://mypilinut.com/de/products/noix-de-pili-en-coque-seau-xxl-2900g (I don’t know this shop, it was just the first result on Google, so no clue if it’s a fair price).

    • affiliate@lemmy.worldEnglish
      0·
      14 days ago

      this is a particularly cruel picture for day #7. this level of difficulty should be reserved for the final days of the month

        • affiliate@lemmy.worldEnglish
          0·
          14 days ago

          oh fuck i wasn’t prepared for this. but this one feels way more fair.

          my gut tells me walnut

          • rbn@sopuli.xyzEnglish
            0·
            14 days ago

            Ding ding ding - congratulations, you got it. :) You’re officially the winner #7b!

        • masterofn001@lemmy.caEnglish
          0·
          14 days ago

          Should have made it more challenging:

          (Pro tip: do NOT handle black walnut without gloves - your hands will be stained for weeks.)

            • masterofn001@lemmy.caEnglish
              0·
              14 days ago

              When my neighbor first noticed them I thought they were fruit.

              Google lens suggested a thousand things that were not what it was. Japanese this, or Indian that.

              It does smell very much like citrus, though.

              The flesh is tough and yellow but almost immediately turns dark brown. So it was too late when I noticed my fingers had stained.

              Limey nut would be an appropriate name for it.

              Black walnut is a weird thing.

          • rbn@sopuli.xyzEnglish
            0·
            14 days ago

            Should have made it more challenging

            I wanted to use the heart-shaped walnut picture to cheer him up. Share some love when you nut your bros. <3

      • barsoap@lemm.eeEnglish
        0·
        13 days ago

        Mostly they’re dried, including pod, the rest is genetics.

        They are botanically nuts, though: They are indehiscent, meaning they do not open to release their seeds. They’re also fruit. It’s e.g. pine nuts which aren’t nuts because pine cones do indeed open and release the seeds. Of which you should roast a couple and mush up with a wee bit of garlic, a metric pound of basil, some salt, some proper hard cheese, and quantum satis good olive oil. Use a mortar the basil wants to get squeezed, pre-chop everything or you’re going to be there forever. Throw your pasta, shape is not that important as long as it’s bronze-cut, into a pan at lowish heat, put your pesto on top, add some of that pasta water (incl. the starch in there), the saponids in the garlic will help with emulsifying everything. Reduce very carefully you don’t want to denature the cheese.

        I guess making a distinction, in the culinary context, between nuts and peanuts makes sense because allergy considerations, legumes are a class of their own there.