Subj : Re: Smoker's Alley
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 19 2025 05:40:32
-=> Ruth Haffly wrote to Dave Drum <=-
DD> According to the Wiki How article "To harvest black walnuts, start by
DD> collecting fallen black walnuts off the ground. Then, remove the green
DD> hulls on the walnuts using a jackknife or by cracking them under your
DD> foot. Next, dispose of the hulls and dry the brown hard shells on some
DD> newspaper for several days."
RH> They make it sound so easy.............(G)
It *is* easy .... to read about. Bv)=
DD> Still had to crack that tough nut in the middle and dig the bounty
DD> from it, though.
RH> I imagine so; I probably wouldn't have the muscle power to crack them.
DD> There are a fair number of lever operated specialy tools for cracking
DD> the hard shells. Also a couple using screws (think hand-held vice) or
DD> the time honoured method of laying the nut on a hard surface and
DD> smiting it with a hammer.
RH> We've got a vise one (screws onto a table or counter top), curtesy of
RH> an old friend of ours. She gave it to us to originally do pecans. We've
RH> also got the hand crackers and I think, one lever type.
DD> 4 Leaves blond tobacco
RH> Picked but not yet cured? That's what I'd guess, seeing enough of it in
RH> various stages here in NC. Not nearly as much as when we lived in the
RH> state from the mid 70s to early 80s but still a major crop.
DD> Different cultivars. "As the names imply, dark leaf is supposed to
DD> have a denser hue and blonde leaf is expected to sport a lighter
DD> color.
DD> However, do not conclude these two varieties to be worlds apart. The
DD> same species of tobacco plant can be the source of both dark leaf and
DD> blonde leaf. This is because processing and production play a key role
DD> in the entire scheme of things."
https://khalilmamoon.com
DD> Confused yet? I certainly am.
RH> Whatever, I leave the stuff alone.
DD> No tobacco was harmed in this recipe:
DD> Title: Tobacco Onions
DD> Categories: Vegetables, Herbs, Chilies
DD> Yield: 4 Servings
RH> No, and it looks good.
And here's the fried pickles recipe I am going to convert from "archives"
to "kitchen" status. Possibly using the big (toaster oven size) air fryer.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Pickles
Categories: Squash, Chilies, Herbs
Yield: 8 servings
32 sl Dill pickle
1/2 c A-P flour
1/2 ts Salt
2 lg Eggs; lightly beaten
2 tb Dill pickle juice
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1/2 c Panko bread crumbs
1 tb Snipped fresh dill
Set oven @ 500ºF/260ºC.
Let pickle slices stand on a paper towel until liquid is
almost completely absorbed, about 15 minutes.
Meanwhile, in a shallow bowl, combine flour and salt. In
another shallow bowl, whisk eggs, pickle juice, cayenne
and garlic powder. Combine panko and dill in a third
shallow bowl.
Dip pickles into flour mixture to coat both sides; shake
off excess. Dip into egg mixture, then into crumb
mixture, patting to help coating adhere. Transfer to a
greased wire rack in a rimmed baking sheet.
Bake until golden brown and crispy, 20-25 minutes.
Nick Iverson, Denver, Colorado
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Fieri dresses like The Hamburglar suffering a midlife crisis.
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