Check out my new show on PBS here! th-cam.com/play/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O.html&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)
My first thought! I love a mixed accent, love working out which part of the English speaking world a person has learned their English, because it always shows through in their accent.
Note : Walnuts go rancid EXTREMELY QUICKLY. They can be stored longer in their shells in airtight containers, but from the moment you expose them to oxygen you have about 3 weeks to use them, less than that if it’s hot, even stored in airtight containers. Longer than that you have increasingly bad tasting walnuts (plus rancid oils are not great for your health). People have different sensitivity to the taste of rancid oils, but I am very sensitive to it and often the walnuts I find in industrial cakes taste a bit (or a lot!) bad. If you have deshelled walnuts the best is to store them in the fridge/freezer or vacuum sealed.
To remove the bitterness try soaking the walnuts in salted water for 4-5 hours, drain and rinse well and dehydrate (dehydrator 105°) for 18-24 hours to recrisp them. I didn’t like walnuts until I discovered this method! Try it, I think you’ll be pleasantly surprised.
@@auntieFilo it’s not a matter of the bitterness of the walnuts (it’s a tannic bitterness, that I like !) The walnut oils just go rancid very quickly. Some people don’t taste it AT ALL, even when they’re completely rancid; I taste it very very strongly. Similarly I can’t eat butter that has been opened and left in the fridge for more than a few days, because it has oxidised. Sometimes removing a good layer of the butter does the trick but it’s quite wasteful. The majority of the people I know can’t tell the difference but I can 🤷🏻♀️ Boiling the nuts removes the outer bitterness, the tannins that are in the skin. It does very little for the oxidation.
A pretty common walnut recipe here in Appalachia is something called roadkill jam (stay with me here). It's a jam made from blackberries, sour apples, and black walnuts, all things that you'll find on the side of a country road here. That, along with a bit of morbid humor about how the crushed walnuts and raspberries look like bones and gore, is where it gets its name. It's really tasty, especially when the slightly rough texture of the walnuts and blackberry seeds contrasts with a fluffy biscuit or English muffin
@@nevinmcc it's actually pretty easy to make too! Just make a standard blackberry jam and add finely chopped granny smith apples or crab apples along with crushed toasted walnuts! If canned properly it'll keep for up to a year in the fridge
It can be difficult sometimes to try new foods. There's nothing wrong with being able to admit you don't love every food ever. My daughter has very particular food preferences. At 15, she's just now willing to try certain foods. And even when she doesn't like them, I tell her I'm proud that she's willing to try. It's lovely that you're able to try and poke fun at yourself a bit and to give yourself some grace
Fifteen was the age at which my tastes began to expand, although partly it was the influence of a best friend whose tastes were broader than mine. I'm always amazed by youngsters who are willing to try anything -- so unlike me!
The Irish phrases that you sprinkle though your video, combined with your Turkish/Irish accent are so beautiful to listen to. Thank you for being part of this episode.
Fun little walnut fact: There's a famous hungarian dessert called Gundel crepes (or Gundel palacsinta) that'd make anyone love walnuts. Made famous by Gundel Károly more than 100 years ago, it has walnuts, raisins, orange peel, rum, cocoa, a whole lot of eggs and served flambéed. And although there are quite a few recipes for making it, the original recipe is still a secret, only known by people working in the Gundel restaurant.
Have an upvote, but Gundel crepes can sometimes be so sweet, even sickly sweet, I would say. Another fun fact: made famous by the restaurateur, they may originally have been a family recipe brought on by the wife of a famous Hungarian writer, Sándor Márai.
The raisins would also ruin it for me. Mind you, I do like walnuts in small doses. Too walnut -forward, count me out. And it isn't an issue of bitterness... I love bitter melon!
I remember growing up my mom would always make me eat soaked walnuts in the morning cause they were "good for my brain" and I never believed her and just thought it was some Iranian wives tale, turns out though that even Harvard vouches for Walnuts for brain health Thanks mom!
Walnuts can almost always be replaced by pecans with far superior results. If you can find some of the branded cantaloupes such as sugar kiss, Craze, gem, Tuscan... their flavor is typically more flavorful and sweeter.
Here in northern California, we are surrounded by walnut orchards and one trick we learned years ago was make sure all the 'skin' is removed from walnuts, because this is what can make walnuts taste 'dusty', bitter, or gritty. To do this I simply place in a jar with a lid and shake, which will remove any small bits of 'skin'. Have even soaked the amount of walnuts a recipe calls for in water for ten minutes. But WILL try boiling them now We make so MANY of the recipes from your channel and our family wants to make the Iranian Fesenjan dish! Sounds and looks amazing! Just ordered the Cortas Pomegranate Molasses.🙂 Thank you!
Honestly I love that Leia's been showing up in videos more frequently. You both have different ways of describing things, and I think it is nice to get the additional perspective on the flavor notes and texture of the dishes.
I love seeing people try new things, especially when they don't like an ingredient. Open-mindedness allows for new beautiful experiences (or lasting memories, at least!) Thanks for continuing this series! I think you missed anchovies though 😉
Just to let you know the cup of water is meant to continue growing your long green onions and not meant to keep your herbs fresh. The towel method is what ,y family does to keep herbs, lettuce and cabbage fresh at all times.. @@BerylShereshewsky
I've always preferred pecans to walnuts when eaten whole, especially on their own, but I've never minded them when finely chopped (like in baklava) or roughly chopped and cooked/baked into something else. I've learned to appreciate them a lot more in the past year. One thing that has helped is storing them in the fridge.
Hi Beryl I’m from Guilan myself, for fesenjun, the walnuts absolutely MUST be ground to a paste (until the natural oil comes out), the onion should be a white onion and it also should be finely grated. The stew should simmer on very low heat for at least 4 hours and the final color should be a dark brown. The walnut oil comes to the top and the chicken also cooks in the sauce for the last half of the cooking time. The molasses could be sour, as we use it in Guilan, or on the sweeter side, as the rest of Iran do.
I know adamant defenders of both, smooth ground paste and grainy method, but both sides agree on long cooktimes, the oils will cook out either way if you simmer it adequatly long. You get things cooked through in less time in an instant pot, but it will not develope the same depth in flavor
@@SingingSealRiana yeah long cooking time for sure. However, real, authentic fesenjun is made with walnut paste. I believe the grainy method began outside of Iran when the diaspora lost touch with recipes and went for what was convenient.
I never knew someone could feel so strongly about walnuts haha. I love them and I have trouble picturing what could be so divisive about them, they are pretty benign, unless rancid of course.
tbh i've tried walnuts multiple times, even fresh out the package they taste bitter like oversteeped black tea with no sugar, with an aftertaste of (as beryl mentioned) dust. it could be that i'm particularly sensitive to tastes, in fact, i'm pretty sure this is the case, but a lot of people really dislike walnuts and always substitute them or generally won't eat any recipe with them in unless they would feel rude refusing (they're a guest over for dinner at someone's house, etc)
In England we LOVE a coffee and walnut/ carrot and walnut cake. Maybe find a recipe and give this a go? Also Walnuts instead of pine nuts in pesto is wonderful. This would be a good one for if you now have lots of walnuts left needing to be used up,
@@erzsebetkovacs2527 I wouldn’t have thought about rocket. I did once make pesto with walnuts and parsley, though. I often explore alternatives to pine nuts because they are so expensive where I live (by weight, they cost between 3 and 6 times the price of walnuts)
I made a version of the Turkish salad but didn't have walnuts and used pecans. It's an out if you like the salad but not the walnuts. I'm actually quite obsessed with this salad and make it every week.
Kashmiri cuisine incorporates walnuts in a lot of it's dishes, each one delicious in its own way. Walnut is called doen in the Kashmiri language. If you ever find yourself in Kashmir, do not leave without tasting their varied walnut dishes especially the walnut fudge from Moon bakery in Srinagar. The recipe is a family secret passed down through generations of the bakery owners. It's made with Kashmiri walnuts and Kashmiri honey. It is said Kashmir is like heaven on earth. Moon bakery's walnut fudge takes you right there!
Im so happy you made this video! It brought back some amazing memories i have of picking, cracking, and scooping out walnuts from our tree with my Grandmother when i was a little girl. My gram passed in 2009 and i still miss her every day. She was one of the most amazing and caring women in my life.❤
fyi for Fesenjan you dont have to use pumpkin puree. in fact i'd say it's a niche way to make it since we never use it in my area. instead i think some versions use tomato paste and there are definitely manyyyy versions of this dish including with lamb instead of chicken or with lamb meatballs too. since you seem to enjoy it i suggest trying out some of the many versions it has to offer!
I usually have walnuts in my desserts or trail mix. My family doesn't cook with nuts in general, unless they're using chopped peanuts as a topping. Seeing how other people use them in savory dishes has been eye-opening for me 😊
Walnut oil is amazing. There's no bitterness, and doesn't have the dry waxy mouthfeel of raw walnuts. It is pricy though, and should be kept in the fridge for optimum freshness.
I grew up with walnut trees around my house and my grandparents house and I hated them because my grandmother made all cakes with walnuts. Eating them now reminds me of her❤
Beryl there's also a Turkish dessert called "kalburabastı". It is a baked dough with walnut filling which then gets soaked in sherbet. It's one of my fav desserts of all time + baklava with walnuts are also amazing :)
Have you ever tried eating a walnut without the skin? When you get walnuts in shells just picked up from the tree and deshell it, it is often possible to remove the skin and leave just the very white nut. It's the skin that is bitter, the rest of the walnut is then fresh, sweet and really lovely. Try that sometimes. And thank you for this episode. I really love walnuts, but they are quite pricey in my country, so I am looking forward a few years in the future when my walnut tree is bigger and I can get my own walnuts. I use them in baking, but I will definitely try these recipes as well.
Considering you liked the walnut soup but prefer sesame seeds to walnuts, there is also a popular variant of that dish using roasted sesame seeds as the soup base instead. I grew up with that version using black sesame and it's an amazing dessert.
When I saw the title of the this video, I immediately thought of a dessert I tried in Bosnia Herzegovina last year, apples poached in syrup and stuffed with a walnut cream. It was called Tufahija. I secretely hoped it would be one of the featured recipes. The three recipes included look amazing and as an Irish person, the first one I will be trying is the one from the Turkish lady with the big Irish accent.
My favourite way to eat walnuts is fresh in the autumn. The skin is cream colour and you can easily remove it from the rest of the nut. The fresh nut itself has a different flavour aswell.
I'm fascinated that Beryl perceives these flavor and texture issues in walnuts. They are such an everyday part of my food landscape, and I don't think I've ever met anyone who shared those concerns. Never occurred to me. Is there a whole portion of the world who feels the same as Beryl?! If so, I'm sure I have forced walnuts on my poor guests. Changing my worldview one episode at a time...
I can taste the dustiness and the astringency in the skins, but I really like walnuts nonetheless for the other tastes present. I’m the same way with cilantro/coriander: I can taste the soap but I still like it.
I'll take an educated guess that it's particularly an American thing not to like walnuts and it's to do with the ubiquitousness of pecans, which are used in the same way as walnuts in American cuisine. If you are used to pecans in your salad, changing to walnuts might be jarring.
I love all your videos! About the knife skills: I used to cut myself all the time until I learned that you’re actually supposed to hold the knife at the base of the blade (where the blade meets the handle) rather than just holding on to the handle. You get better control over the knife that way.
The textures of the two nuts are really similar, and there’s not as much bitterness. I love walnuts (particularly black walnuts), but I can absolutely understand why someone would dislike their flavor. I think I was actually ambivalent until my mom had me try black walnuts (her family is from Indiana, and the nut is indigenous to the northern US) and a whole world was opened to me. It’s a completely unique flavor profile that sorta tastes like a liqueur, but if you don’t like walnuts, you most definitely will not like black walnuts. They’re strongly earthy, musky, and lean toward the bitter side.
Heh, I’m the opposite. Pecans has this, Idk, greasy, buttery-ness that’s I find highly unpleasant. If there’s pecans in a nut mix, those are always the last to go, with brazil nuts being second to last.
I absolutely love this community and love your work, Beryl! I think that one factor we don't usually consider with produce is that the land it grows in makes a huge difference in its taste. So one thought I keep having when I see you disliking foods, Beryl, is that perhaps they aren't grown in land that is conducive to their good taste. Of course, no one can like all foods, but I remember myself liking certain types of gourds only when my mom started growing them herself organically rather than store bought.
You mean green walnuts? Those can be made into a sweet compote, but that requires quite a lot of work, soaking them several times in order to get rid of their bitterness before infusing them with sugar.
The soup looked so interesting! I would never imagined a walnut desert like that. I love learning about new foods and cultures through the different foods. I just love your channel ❤
My Pop used to take a walnut, vegemite and cheese sandwiches to work. Oh and the bread was will of seeds and grain. He was a healthy man who lived a very long life. He always had walnuts in his workshop at home and some times used the bench vise to crack them open. I use to collect walnuts from around my area and sold them on the side of the road with an honesty box. I hate walnuts but made money off them as a 13yr old. Along with lawn mowing, that was my pocket money. I'm now 50 and a business owner of 30 yrs.
I hated walnuts as a rule for a long time, until I found that soaking and roasting them changed them entirely. It totally removes the bitterness, and changes them from a pasty bite to a delicate crunch!
I enjoy seeing Leia on camera and find it a great juxtaposition to see her reaction to tasting the dishes. I also think she has a striking natural beauty.
Beryl I am always looking if you have posted something and rewatching your video's all over again. It's super satisfying and I love replaying it because I might not be inspired to make that recipe today, but might like it in a month or so. I had tried my own cooking channel once and it takes up so much time, which makes me appreciate even more. Thank you so much.
Beryl, I feel like we have very similar likes and dislikes. I do not like walnuts very much. If the recipe calls for walnuts I will use pecans instead. You are a lot more adventurous than me but I feel like you are opening my world and I appreciate your opinions and hard work you put into all of these episodes. Thank you!
Tarator dip/sauce from Turkey is a must try. It's made of bread crumbs, crushed walnut, olive oil, strained yogurt, mayonnaise, lemon juice, garlic, salt. It's served as a chilled dip for fried calamari but any fried fish would do.
i like your tip in order to keep herbs fresh. I use damp paper towels to do this. And YES, the herbs stay fresher longer but the trick is keeping the damp towel or paper towel damp.
I love "bombom de nozes". It's a desert here in Brasil, its like a white brigadeiro with powdered walnut and covered with dark chocolate. Its the only way i eat walnut 😊
It's often described as roasted red pepper dip, but try muhammara, from Lebanon. I think that the bitterness of walnuts are a key part of the flavor, and I just love it.
I'm so glad you're trying foods you don't like! I'm still a very picky person and I often don't even look at foods just because I think they won't be good but your amazing attitude has convinced me to try appreciating the foods I don't eat! (love your vids ❤)
I love that you are determined to keep trying all food in hopes of understanding why people love it and to learn to enjoy it yourself. I've always heard you should try foods at least 3 times: first time your brain is just trying to determine if it's going to kill you, second time it's just figuring out the flavors and textures, and not until the third try does it have enough info to even start figuring out if you are enjoying it. I think this is a pretty good rule, but also think if all these tries fail, you should wait a few years and try once again. Someone who has a broader experience with different flavor profiles and textures can probably trust their instinct when they try something once and don't like it, but I think (unless they found it gaggingly horrible) in a decade or so they should try again. I'm not convinced I will ever love eggs, but I raise chickens and keep trying different ways every year in hopes someday I will be a convert lol
Beryl, I love your videos. I've never commented on one before. But, I have the exact same feelings for walnuts ( and, I don't need convincing). Still watched this one till the end. That's how much I love your videos.
Yeaaaa that smooth texture of the Walnut Paste (核桃糊) is so satisfying! There's also a peanut version, a sesame paste, a version using Chinese almonds... And since they end up different colours, you can serve them together in the same bowl and they look great.
Green walnuts (not dried) are delicious if you can get them but, if you can't, then soaking walnuts overnight makes them taste amazing. I put them in my tea to warm them through. Delicious.
I got one for you from Karnataka, India It is called congress peanuts. But I adapted It for walnuts In a mixing bowl add Chick Pea Flour - 2 tbsp heaped Rice Flour - 1 tbsp - heaped Chilli powder - 1 1/2 tsp Cumin powder - 1/4 tsp Salt - 3/4 tsp Pinch of asafetida powder (optional) Add just enough water to make a paste (not runny) Add 1 1/2 cups chopped walnuts and Mix well to coat In a wide bottomed glass (or any microwave-proof) bowl heat 4 Tbsp coconut oil in Microwave oven for 4 mins. Add the peanuts prepared above and mix well with The oil and nuke it microwave for 2 minutes, 2 minutes And 2 1/2 minutes. Mixing well in between. Let it rest for 5 minutes. You can eat it as a snack.
That Fesenjan made my mouth water! Chopped walnuts also work well in bread and buns, and go especially well with almond flour-mixes They are high in allergenes, though
When I had walnuts while living in Mexico I didn't like how they were a bit bitter. I was told to peel off the skin and it wouldn't be a problem. They taste fine without the skin. Walnuts always remind me of the book "Like Water for Chocolate" . Strange and fantastic story about love and each chapter has a recipe including one that uses walnuts in a chicken dish. And they peel the walnuts in that dish. The story takes place in Mexico. You might like it. I liked the recipes but at the time I couldn't try the recipes due to the fact that I was poor. But they sounded so good. If I'm going to eat walnuts I have to peel them. But I prefer pecans. Especially the hard shelled ones. So much tastier than the paper shell pecans. The hard shell pecans have a little more oil in the nuts which gives them more flavor.
Agree. Fresh walnuts are easy to peel (you know, the brains). Later when they have been stored they dry out and it is very difficult to peel but the bitterness is much less pronounced. Perhaps you can soak them like almonds. After taking the skin off the almond it is completely different taste. They taste like hazelnuts. Brill!
Walnuts are one of my favorite nuts, even when they are raw and by themselves. I also really like liver and cantaloupe. I've never tried bitter gourd, however. I've also never tried pomegranate molasses but really want to.
So excited about the new recipes! I should have already told you, though, that buying and using unshelled walnuts is preferable to shelled. It's quite easily to learn to dislike walnuts, when they are usually sold shelled, in a little plastic bag, which is also when they tend to go rancid, quicker than other nuts. Luckily, they tend to remain fresh if stored unshelled.
In Syria we use walnuts in a lot of dishes especially meze type dishes and I really recommend trying Syrian muhammara (red pepper and walnut dip) i think it has a lot of other components that you would really enjoy! my favorite way to eat it personally is to dip cucumbers in it. ❤️
I highly recommend if you can find red English walnuts, especially local farm grown! They are richer, sweeter, and way less bitter. I used to shy away from walnuts until having local ones and especially red walnuts!
Hi, Beryl. I have so many comments on this video! But I have to start my day very shortly, so let me quickly just say that I loved the way you looked adoringly at Leah while she tried the dessert soup. It's obvious she is not just an employee but also a treasure in your life. 20:10
Pesto: I still prefer pine nuts over walnuts for pesto, but walnuts are fine in pesto in a pinch...though last time I didn't have pine nuts, I used macademia nuts in my pesto and it was my favorite pesto thus far :) A friend gave me a recipe for "rice nut loaf" about 30+ years ago; it's still in our recipe rotation: onion, celery, garlic, roux, thyme, broth, worchestershire sauce or soy sauce, brown rice, walnuts, eggs, parsley, italian bread crumbs: it's 1:1 rice to walnuts as the main ingredients...I don't like walnuts either, but I really like rice nut loaf.
I’m from HK, and the walnut paste is one of the classic and best old school dessert or “tong shui” which literally translates to sugar water. I would suggest to add a bit more water to thin it out and it would feel even smoother. There are different versions of this dessert for example with black sesame, chinese almond, even cashew. I would think of it as the OG Chinese version of nut milks😂😂😂 so happy it convinced you to enjoy walnuts ❤
My friend,and I had Fesenjoon in a fairly new NYC restaurant,and we didn’t enjoyed it,it seemed so sweet,and really that’s all we could taste,we tried another beef type stew as well that we also didn’t like,we were disappointed.Both my friend,and I are adventurous eaters,so it’s most unusual for both of us not to like the dishes,but it was the sweetness that was a problem for us.You say in your comment that the sweet,or sour aspects of the dish vary depending on where in Iran it’s made,I would love to try a more sour version of it.😊
Also, also, very good luck on your PBS series, you deserve every success coming on from this wonderful, humane, sweet, caring and you know humorous and genuine, and you know, unique (as far as I know) show; the UN of cookery shows! That's some acheivement already. Good luck and bon appetit x
As a Texan and a Southerner, I really like pecans much more than walnuts. But I agree that the skin of both are where the bitterness lies. Also wondering how you feel about black walnuts ? To me they're a completely different taste. My aunt used to make a Middle-Eastern black walnut cookie at Christmas called Ka'ak. There are apparently many different recipes for this, but my aunt's was basically a shortbread cookie with black walnut pieces mixed in, dusted in powered sugar. Here in Texas we have a pecan shortbread cookie that's very similar called "Mexican Wedding Cakes".
Boiling the walnuts removes tannic acid and actually makes them more nutritious. You can also soak them overnight for the same results. If you hate the bitterness of walnuts, you can do this step before adding them to any recipe, although they will contain water from soaking unless you toast them first.
You should try Polish walnut and honey cake (orzechowiec/miodownik). It is a traditional layer cake made for Christmas in many Polish regions and contains honey, walnuts, custard and caramel🥰💛
The sweet walnut soup is sooooo tasty. I usually order this at hong kong dessert cafes with mochi rice cake balls. Its silky and chewy and good for the brain. If you like mochi, I recommend adding them to your next batch.
I'm glad you found some recipes that you enjoy walnuts in. Walnuts are good for you so it's nice that you can enjoy eating foods that contain them. Also, I really enjoy watching Pan Pals.❤
Nice! I would like to try that last dish-the walnut soup. I’m glad you found something you liked. I do like walnuts, I don’t think of them as bitter, but they’re definitely earthy, similar to how mushrooms and espresso are earthy(and both I also like). I enjoy walnuts in green salads especially in a salad with apple, pear, or pomegranate; I sometimes add walnuts to couscous or quinoa dishes; and I especially love walnuts in dessert like brownies, oatmeal cookies, and chocolate chip cookies. Also, Italian cuisine has a lot of walnut recipes to enjoy, such as pumpkin ravioli with brown butter and walnuts, and Dolci di Noci (Italian walnut cookies with only 3 ingredients).
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Check out my new show on PBS here! th-cam.com/play/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O.html&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)
No videos yet ._.
Playlist does not exist
hmm it’s taking me to a blank page. Excited to watch though!!
Your link isn't working
It's blank for me too
Can I just say how charming that Turkish English accent with an slight Irish tilt is?
Turkish and Irish, no English
I was thinking that too!
@eamoniquinn
Her accent is Irish and Turkish, not English. And you meant "lilt," but your "tilt" was a very adorable error! ❤
My first thought! I love a mixed accent, love working out which part of the English speaking world a person has learned their English, because it always shows through in their accent.
@@southerbb3229 Well, the language was English. But the accents were not :)
Note : Walnuts go rancid EXTREMELY QUICKLY. They can be stored longer in their shells in airtight containers, but from the moment you expose them to oxygen you have about 3 weeks to use them, less than that if it’s hot, even stored in airtight containers.
Longer than that you have increasingly bad tasting walnuts (plus rancid oils are not great for your health). People have different sensitivity to the taste of rancid oils, but I am very sensitive to it and often the walnuts I find in industrial cakes taste a bit (or a lot!) bad.
If you have deshelled walnuts the best is to store them in the fridge/freezer or vacuum sealed.
I'm very sensitive to the taste of rancid oils. I only buy butter and oils on the smallest packages I can find, same with nuts!
always keep them in the freezer, you can keep them that way up to 6 months
To remove the bitterness try soaking the walnuts in salted water for 4-5 hours, drain and rinse well and dehydrate (dehydrator 105°) for 18-24 hours to recrisp them. I didn’t like walnuts until I discovered this method! Try it, I think you’ll be pleasantly surprised.
@@auntieFilo it’s not a matter of the bitterness of the walnuts (it’s a tannic bitterness, that I like !)
The walnut oils just go rancid very quickly. Some people don’t taste it AT ALL, even when they’re completely rancid; I taste it very very strongly. Similarly I can’t eat butter that has been opened and left in the fridge for more than a few days, because it has oxidised. Sometimes removing a good layer of the butter does the trick but it’s quite wasteful. The majority of the people I know can’t tell the difference but I can 🤷🏻♀️
Boiling the nuts removes the outer bitterness, the tannins that are in the skin. It does very little for the oxidation.
yes! i always keep walnuts in the freezer or any nuts that i know im not going to use quickly
"This is your best foot forward if you're a walnut"
I love Leah she matches beryl perfectly! So fun to see her more on the show!
As a walnut I feel very attacked
Agree, I love her so much and she is the perfect addition to Beryl’s videos! I love her cameo appearances 🤣💖
It is an absolute CRIME that there are no Georgian dishes in this video. I hate walnuts, but I will die for walnuts in Georgian food.
Literally
I know, it needs Satsivi Chicken, that's such a gorgeous dish!!!
Beans in walnut sauce too.
0:02
Putting walnuts after liver, ultimate disdain.
A pretty common walnut recipe here in Appalachia is something called roadkill jam (stay with me here). It's a jam made from blackberries, sour apples, and black walnuts, all things that you'll find on the side of a country road here. That, along with a bit of morbid humor about how the crushed walnuts and raspberries look like bones and gore, is where it gets its name. It's really tasty, especially when the slightly rough texture of the walnuts and blackberry seeds contrasts with a fluffy biscuit or English muffin
It sounds good… I will definitely try this one.
@@nevinmcc it's actually pretty easy to make too! Just make a standard blackberry jam and add finely chopped granny smith apples or crab apples along with crushed toasted walnuts! If canned properly it'll keep for up to a year in the fridge
This sounds so good! I bet it's amazing on whole grain toast.
@@Cecilpedia if it's canned, you can keep it outside the fridge. In a dark dry place. I will make it. Thank you. With foraged blackberries.
This sounds amazing. I wish a had known about it when we had a blackberry grove and a black walnut tree. 🤦♀️
Aww the Turkish woman in Ireland has such a lovely Irishness to her accent. Love it!
It can be difficult sometimes to try new foods. There's nothing wrong with being able to admit you don't love every food ever. My daughter has very particular food preferences. At 15, she's just now willing to try certain foods. And even when she doesn't like them, I tell her I'm proud that she's willing to try. It's lovely that you're able to try and poke fun at yourself a bit and to give yourself some grace
Fifteen was the age at which my tastes began to expand, although partly it was the influence of a best friend whose tastes were broader than mine. I'm always amazed by youngsters who are willing to try anything -- so unlike me!
your duaghter might be autistic
"The evil coming out of the walnuts"...😂😂
Coffee & Walnut Cake: the very best combination.
Thank you Beryl for having me in this episode!!! I love that I could be a tiny part in your work that I hugely admire.
The Irish phrases that you sprinkle though your video, combined with your Turkish/Irish accent are so beautiful to listen to. Thank you for being part of this episode.
Thank you for sharing your recipe! I can only imagine how delicious it must smell. How wonderful!
@@memori0110 thank you 😊
@@-beee- thank you ☺️
Why is no one addressing the most important thing about this video, which is Beryl’s haircut? Adorable!
As just going to post that, so sassy!
Because she has had it for the last few videos 😉
And the looks is not what this channel is about.
Fun little walnut fact:
There's a famous hungarian dessert called Gundel crepes (or Gundel palacsinta) that'd make anyone love walnuts. Made famous by Gundel Károly more than 100 years ago, it has walnuts, raisins, orange peel, rum, cocoa, a whole lot of eggs and served flambéed. And although there are quite a few recipes for making it, the original recipe is still a secret, only known by people working in the Gundel restaurant.
the walnut flavor is really raw and strong in there though. I don't Beryl would like that.
Have an upvote, but Gundel crepes can sometimes be so sweet, even sickly sweet, I would say. Another fun fact: made famous by the restaurateur, they may originally have been a family recipe brought on by the wife of a famous Hungarian writer, Sándor Márai.
The raisins would also ruin it for me.
Mind you, I do like walnuts in small doses. Too walnut -forward, count me out. And it isn't an issue of bitterness... I love bitter melon!
I remember growing up my mom would always make me eat soaked walnuts in the morning cause they were "good for my brain" and I never believed her and just thought it was some Iranian wives tale, turns out though that even Harvard vouches for Walnuts for brain health
Thanks mom!
hmmmm, they do look like a brain. sounds legit!
Walnuts can almost always be replaced by pecans with far superior results.
If you can find some of the branded cantaloupes such as sugar kiss, Craze, gem, Tuscan... their flavor is typically more flavorful and sweeter.
I love this theme: trying to find ways to like foods that you previously hate/dislike. It's a noble endeavor.
Here in northern California, we are surrounded by walnut orchards and one trick we learned years ago was make sure all the 'skin' is removed from walnuts, because this is what can make walnuts taste 'dusty', bitter, or gritty. To do this I simply place in a jar with a lid and shake, which will remove any small bits of 'skin'.
Have even soaked the amount of walnuts a recipe calls for in water for ten minutes. But WILL try boiling them now
We make so MANY of the recipes from your channel and our family wants to make the Iranian Fesenjan dish! Sounds and looks amazing! Just ordered the Cortas Pomegranate Molasses.🙂
Thank you!
Hi Beth, in Iran soaking peeled walnut in water is a very popular snack. So you are completely right, its the skin that make walnuts taste dusty.
Honestly I love that Leia's been showing up in videos more frequently. You both have different ways of describing things, and I think it is nice to get the additional perspective on the flavor notes and texture of the dishes.
I love seeing people try new things, especially when they don't like an ingredient. Open-mindedness allows for new beautiful experiences (or lasting memories, at least!) Thanks for continuing this series! I think you missed anchovies though 😉
It’s up next! I’m gonna do the ask soon
Just to let you know the cup of water is meant to continue growing your long green onions and not meant to keep your herbs fresh.
The towel method is what ,y family does to keep herbs, lettuce and cabbage fresh at all times.. @@BerylShereshewsky
Store bought shelled walnuts are already on the way to going off. Do store your walnuts in the fridge to help keep fresh
I've always preferred pecans to walnuts when eaten whole, especially on their own, but I've never minded them when finely chopped (like in baklava) or roughly chopped and cooked/baked into something else. I've learned to appreciate them a lot more in the past year. One thing that has helped is storing them in the fridge.
Yes to Instant Pot episode! Especially since it’s been so hot out. I don’t want to use my oven haha
Hi Beryl I’m from Guilan myself, for fesenjun, the walnuts absolutely MUST be ground to a paste (until the natural oil comes out), the onion should be a white onion and it also should be finely grated. The stew should simmer on very low heat for at least 4 hours and the final color should be a dark brown. The walnut oil comes to the top and the chicken also cooks in the sauce for the last half of the cooking time. The molasses could be sour, as we use it in Guilan, or on the sweeter side, as the rest of Iran do.
I know adamant defenders of both, smooth ground paste and grainy method, but both sides agree on long cooktimes, the oils will cook out either way if you simmer it adequatly long. You get things cooked through in less time in an instant pot, but it will not develope the same depth in flavor
@@SingingSealRiana yeah long cooking time for sure. However, real, authentic fesenjun is made with walnut paste. I believe the grainy method began outside of Iran when the diaspora lost touch with recipes and went for what was convenient.
I never knew someone could feel so strongly about walnuts haha. I love them and I have trouble picturing what could be so divisive about them, they are pretty benign, unless rancid of course.
tbh i've tried walnuts multiple times, even fresh out the package they taste bitter like oversteeped black tea with no sugar, with an aftertaste of (as beryl mentioned) dust. it could be that i'm particularly sensitive to tastes, in fact, i'm pretty sure this is the case, but a lot of people really dislike walnuts and always substitute them or generally won't eat any recipe with them in unless they would feel rude refusing (they're a guest over for dinner at someone's house, etc)
In England we LOVE a coffee and walnut/ carrot and walnut cake. Maybe find a recipe and give this a go? Also Walnuts instead of pine nuts in pesto is wonderful. This would be a good one for if you now have lots of walnuts left needing to be used up,
Walnuts and rocket leaves for pesto (instead of pine nuts and basil leaves)!
@@erzsebetkovacs2527 I wouldn’t have thought about rocket. I did once make pesto with walnuts and parsley, though. I often explore alternatives to pine nuts because they are so expensive where I live (by weight, they cost between 3 and 6 times the price of walnuts)
I made a version of the Turkish salad but didn't have walnuts and used pecans. It's an out if you like the salad but not the walnuts. I'm actually quite obsessed with this salad and make it every week.
I don't hate walnuts but I do see your point Beryl. 😅
Did she convert you into questioning walnut???
Kashmiri cuisine incorporates walnuts in a lot of it's dishes, each one delicious in its own way. Walnut is called doen in the Kashmiri language. If you ever find yourself in Kashmir, do not leave without tasting their varied walnut dishes especially the walnut fudge from Moon bakery in Srinagar. The recipe is a family secret passed down through generations of the bakery owners. It's made with Kashmiri walnuts and Kashmiri honey. It is said Kashmir is like heaven on earth. Moon bakery's walnut fudge takes you right there!
Now we know: Beryl tolerates walnuts when they're boiled, roasted, pureed, and mixed with sugar!! 😄
Im so happy you made this video! It brought back some amazing memories i have of picking, cracking, and scooping out walnuts from our tree with my Grandmother when i was a little girl. My gram passed in 2009 and i still miss her every day. She was one of the most amazing and caring women in my life.❤
fyi for Fesenjan you dont have to use pumpkin puree. in fact i'd say it's a niche way to make it since we never use it in my area. instead i think some versions use tomato paste and there are definitely manyyyy versions of this dish including with lamb instead of chicken or with lamb meatballs too. since you seem to enjoy it i suggest trying out some of the many versions it has to offer!
Never seen pumpkin used in it.
I've seen so many social media cooks (professional/Iranian or otherwise) make Fesenjan but never seen pumpkin puree used 😅
@@totot99 yeah apparently it's one way to make it but same never seen it exept after i searched for it after this video
My friend made a vegetarian version last Thanksgiving and there was no pumpkin. You're right, there are many versions out there :)
Yeah why would you put pumpkin in it! Also it’s inferior with chicken…
I usually have walnuts in my desserts or trail mix. My family doesn't cook with nuts in general, unless they're using chopped peanuts as a topping. Seeing how other people use them in savory dishes has been eye-opening for me 😊
I never cared for English Walnuts, but absolutely love Black Walnuts. I'll have to try some of these recipes, they look fantastic.
Where do you get Black Walnuts? Had them as a kid in Southern Ontario and now can’t find them except on the interwebs.
Walnut oil is amazing. There's no bitterness, and doesn't have the dry waxy mouthfeel of raw walnuts. It is pricy though, and should be kept in the fridge for optimum freshness.
Yes, yes, yes to the instant pot/pressure cooker episode!
I love learning about international foods. It helps you find ways to learn to like what you normally wouldn't
I grew up with walnut trees around my house and my grandparents house and I hated them because my grandmother made all cakes with walnuts. Eating them now reminds me of her❤
I can't tell if you are happy to be reminded of grandma or not from this ?
Beryl there's also a Turkish dessert called "kalburabastı". It is a baked dough with walnut filling which then gets soaked in sherbet. It's one of my fav desserts of all time + baklava with walnuts are also amazing :)
Have you ever tried eating a walnut without the skin? When you get walnuts in shells just picked up from the tree and deshell it, it is often possible to remove the skin and leave just the very white nut. It's the skin that is bitter, the rest of the walnut is then fresh, sweet and really lovely. Try that sometimes. And thank you for this episode. I really love walnuts, but they are quite pricey in my country, so I am looking forward a few years in the future when my walnut tree is bigger and I can get my own walnuts. I use them in baking, but I will definitely try these recipes as well.
Considering you liked the walnut soup but prefer sesame seeds to walnuts, there is also a popular variant of that dish using roasted sesame seeds as the soup base instead. I grew up with that version using black sesame and it's an amazing dessert.
I love walnuts! Fall/winter time I crave them all the time.
When I saw the title of the this video, I immediately thought of a dessert I tried in Bosnia Herzegovina last year, apples poached in syrup and stuffed with a walnut cream. It was called Tufahija. I secretely hoped it would be one of the featured recipes. The three recipes included look amazing and as an Irish person, the first one I will be trying is the one from the Turkish lady with the big Irish accent.
My favourite way to eat walnuts is fresh in the autumn. The skin is cream colour and you can easily remove it from the rest of the nut. The fresh nut itself has a different flavour aswell.
Yay to an Instant Pot episode mention, I definitely think we need one Beryl!! And I can’t wait to try the chicken dish from this episode!
I'm fascinated that Beryl perceives these flavor and texture issues in walnuts. They are such an everyday part of my food landscape, and I don't think I've ever met anyone who shared those concerns. Never occurred to me. Is there a whole portion of the world who feels the same as Beryl?! If so, I'm sure I have forced walnuts on my poor guests. Changing my worldview one episode at a time...
Where I live most people dislike walnuts though they are pretty common
I like walnuts okay, but I think it’s easy for them to taste more rancid, dusty, or bad than other nuts. Pecans tend to taste better to me.
I dislike walnuts but I loathe celery! I can eat a walnut in a brownie but cannot stand celery in soup or a salad. I have to pick out the celery.
I can taste the dustiness and the astringency in the skins, but I really like walnuts nonetheless for the other tastes present. I’m the same way with cilantro/coriander: I can taste the soap but I still like it.
I'll take an educated guess that it's particularly an American thing not to like walnuts and it's to do with the ubiquitousness of pecans, which are used in the same way as walnuts in American cuisine. If you are used to pecans in your salad, changing to walnuts might be jarring.
YES! So happy you liked the HK walnut sweet soup/dessert! 🎉❤
Yay Beryl LIKES walnuts as opposed to almost hating them. Progress 👍🏽👍🏽
I am a work in progress always.
I love all your videos! About the knife skills: I used to cut myself all the time until I learned that you’re actually supposed to hold the knife at the base of the blade (where the blade meets the handle) rather than just holding on to the handle. You get better control over the knife that way.
Glen from “Glen and Friends” hates walnuts too and always replaces them with pecans.
I'm with Glenn
The textures of the two nuts are really similar, and there’s not as much bitterness. I love walnuts (particularly black walnuts), but I can absolutely understand why someone would dislike their flavor. I think I was actually ambivalent until my mom had me try black walnuts (her family is from Indiana, and the nut is indigenous to the northern US) and a whole world was opened to me. It’s a completely unique flavor profile that sorta tastes like a liqueur, but if you don’t like walnuts, you most definitely will not like black walnuts. They’re strongly earthy, musky, and lean toward the bitter side.
Heh, I’m the opposite. Pecans has this, Idk, greasy, buttery-ness that’s I find highly unpleasant. If there’s pecans in a nut mix, those are always the last to go, with brazil nuts being second to last.
@@sevenandthelittlestmew I like black walnuts, but not regular walnuts. I guess that's very weird.
I absolutely love this community and love your work, Beryl! I think that one factor we don't usually consider with produce is that the land it grows in makes a huge difference in its taste. So one thought I keep having when I see you disliking foods, Beryl, is that perhaps they aren't grown in land that is conducive to their good taste. Of course, no one can like all foods, but I remember myself liking certain types of gourds only when my mom started growing them herself organically rather than store bought.
You MUST try pickled walnuts! Dead easy to make: Add whole walnuts to salty brine & wait a couple of days. Peel them & enjoy.
I've never heard of pickling a nut before! I'm intrigued
I've never heard of pickled walnuts before! Now I'm intrigued
interesting. how does it taste like? :)
You mean green walnuts? Those can be made into a sweet compote, but that requires quite a lot of work, soaking them several times in order to get rid of their bitterness before infusing them with sugar.
@@erzsebetkovacs2527 no just dried ones. It's too simple I know!
The Turkish salad, we do it like A LOT smaller and a lot more sauce :) but ofc it change regionally
The soup looked so interesting! I would never imagined a walnut desert like that. I love learning about new foods and cultures through the different foods. I just love your channel ❤
My Pop used to take a walnut, vegemite and cheese sandwiches to work. Oh and the bread was will of seeds and grain.
He was a healthy man who lived a very long life. He always had walnuts in his workshop at home and some times used the bench vise to crack them open.
I use to collect walnuts from around my area and sold them on the side of the road with an honesty box.
I hate walnuts but made money off them as a 13yr old. Along with lawn mowing, that was my pocket money. I'm now 50 and a business owner of 30 yrs.
The Gavurdağ salad looks pretty and tasty! I definitely need to try it. :)
I hated walnuts as a rule for a long time, until I found that soaking and roasting them changed them entirely. It totally removes the bitterness, and changes them from a pasty bite to a delicate crunch!
This is how people eat acorns (lots of boiling)
I enjoy seeing Leia on camera and find it a great juxtaposition to see her reaction to tasting the dishes. I also think she has a striking natural beauty.
Kudos to you for stretching you palette boundaries and willingness to give things you don't like a try.👏
Beryl I am always looking if you have posted something and rewatching your video's all over again. It's super satisfying and I love replaying it because I might not be inspired to make that recipe today, but might like it in a month or so. I had tried my own cooking channel once and it takes up so much time, which makes me appreciate even more. Thank you so much.
This series is the definition of the phrase “it’s an acquired taste!”
Ooh, I hadn't seen a fesenjan recipe with pumpkin before. Looks delicious! I'm obsessed with fesenjan, it takes some time but it's super easy to make.
Beryl, I feel like we have very similar likes and dislikes. I do not like walnuts very much. If the recipe calls for walnuts I will use pecans instead. You are a lot more adventurous than me but I feel like you are opening my world and I appreciate your opinions and hard work you put into all of these episodes. Thank you!
My grandad used to work in the Campbells factory. Loved seeing your art 🥰
Tarator dip/sauce from Turkey is a must try. It's made of bread crumbs, crushed walnut, olive oil, strained yogurt, mayonnaise, lemon juice, garlic, salt. It's served as a chilled dip for fried calamari but any fried fish would do.
i like your tip in order to keep herbs fresh. I use damp paper towels to do this. And YES, the herbs stay fresher longer but the trick is keeping the damp towel or paper towel damp.
I love "bombom de nozes". It's a desert here in Brasil, its like a white brigadeiro with powdered walnut and covered with dark chocolate. Its the only way i eat walnut 😊
It's often described as roasted red pepper dip, but try muhammara, from Lebanon. I think that the bitterness of walnuts are a key part of the flavor, and I just love it.
It was in my Dips episode that recently came out!
I'm so glad you're trying foods you don't like! I'm still a very picky person and I often don't even look at foods just because I think they won't be good but your amazing attitude has convinced me to try appreciating the foods I don't eat! (love your vids ❤)
I love that you are determined to keep trying all food in hopes of understanding why people love it and to learn to enjoy it yourself. I've always heard you should try foods at least 3 times: first time your brain is just trying to determine if it's going to kill you, second time it's just figuring out the flavors and textures, and not until the third try does it have enough info to even start figuring out if you are enjoying it. I think this is a pretty good rule, but also think if all these tries fail, you should wait a few years and try once again. Someone who has a broader experience with different flavor profiles and textures can probably trust their instinct when they try something once and don't like it, but I think (unless they found it gaggingly horrible) in a decade or so they should try again. I'm not convinced I will ever love eggs, but I raise chickens and keep trying different ways every year in hopes someday I will be a convert lol
Beryl, I love your videos. I've never commented on one before. But, I have the exact same feelings for walnuts ( and, I don't need convincing). Still watched this one till the end. That's how much I love your videos.
Yeaaaa that smooth texture of the Walnut Paste (核桃糊) is so satisfying! There's also a peanut version, a sesame paste, a version using Chinese almonds... And since they end up different colours, you can serve them together in the same bowl and they look great.
It is the walnut episode! I love them. Proud of you for being open minded! Glad you tried fesenjan. ❤
Green walnuts (not dried) are delicious if you can get them but, if you can't, then soaking walnuts overnight makes them taste amazing. I put them in my tea to warm them through. Delicious.
I got one for you from Karnataka, India
It is called congress peanuts. But I adapted
It for walnuts
In a mixing bowl add
Chick Pea Flour - 2 tbsp heaped
Rice Flour - 1 tbsp - heaped
Chilli powder - 1 1/2 tsp
Cumin powder - 1/4 tsp
Salt - 3/4 tsp
Pinch of asafetida powder (optional)
Add just enough water to make a paste (not runny)
Add 1 1/2 cups chopped walnuts and
Mix well to coat
In a wide bottomed glass (or any microwave-proof)
bowl heat 4 Tbsp coconut oil in Microwave oven
for 4 mins.
Add the peanuts prepared above and mix well with
The oil and nuke it microwave for 2 minutes, 2 minutes
And 2 1/2 minutes. Mixing well in between. Let it rest for 5 minutes.
You can eat it as a snack.
That Fesenjan made my mouth water! Chopped walnuts also work well in bread and buns, and go especially well with almond flour-mixes
They are high in allergenes, though
Pomegranate molasses is SO yummy. Definitely trying that salad.
When I had walnuts while living in Mexico I didn't like how they were a bit bitter. I was told to peel off the skin and it wouldn't be a problem. They taste fine without the skin. Walnuts always remind me of the book "Like Water for Chocolate" . Strange and fantastic story about love and each chapter has a recipe including one that uses walnuts in a chicken dish. And they peel the walnuts in that dish. The story takes place in Mexico. You might like it. I liked the recipes but at the time I couldn't try the recipes due to the fact that I was poor. But they sounded so good. If I'm going to eat walnuts I have to peel them. But I prefer pecans. Especially the hard shelled ones. So much tastier than the paper shell pecans. The hard shell pecans have a little more oil in the nuts which gives them more flavor.
Agree. Fresh walnuts are easy to peel (you know, the brains). Later when they have been stored they dry out and it is very difficult to peel but the bitterness is much less pronounced. Perhaps you can soak them like almonds. After taking the skin off the almond it is completely different taste. They taste like hazelnuts. Brill!
Walnuts are one of my favorite nuts, even when they are raw and by themselves. I also really like liver and cantaloupe. I've never tried bitter gourd, however. I've also never tried pomegranate molasses but really want to.
I would LOVE an instant pot episode. I want to get one!
So excited about the new recipes! I should have already told you, though, that buying and using unshelled walnuts is preferable to shelled. It's quite easily to learn to dislike walnuts, when they are usually sold shelled, in a little plastic bag, which is also when they tend to go rancid, quicker than other nuts. Luckily, they tend to remain fresh if stored unshelled.
SO happy to see you try walnut paste/pudding!! It's a huge part of my childhood too. :P
In Syria we use walnuts in a lot of dishes especially meze type dishes and I really recommend trying Syrian muhammara (red pepper and walnut dip) i think it has a lot of other components that you would really enjoy!
my favorite way to eat it personally is to dip cucumbers in it. ❤️
Love you Beryl! And love Pan Pals!
Awww thank you!!!!
I highly recommend if you can find red English walnuts, especially local farm grown! They are richer, sweeter, and way less bitter. I used to shy away from walnuts until having local ones and especially red walnuts!
Hi, Beryl. I have so many comments on this video! But I have to start my day very shortly, so let me quickly just say that I loved the way you looked adoringly at Leah while she tried the dessert soup.
It's obvious she is not just an employee but also a treasure in your life. 20:10
Pesto: I still prefer pine nuts over walnuts for pesto, but walnuts are fine in pesto in a pinch...though last time I didn't have pine nuts, I used macademia nuts in my pesto and it was my favorite pesto thus far :)
A friend gave me a recipe for "rice nut loaf" about 30+ years ago; it's still in our recipe rotation: onion, celery, garlic, roux, thyme, broth, worchestershire sauce or soy sauce, brown rice, walnuts, eggs, parsley, italian bread crumbs: it's 1:1 rice to walnuts as the main ingredients...I don't like walnuts either, but I really like rice nut loaf.
Also thank you for the how to store fresh herbs PSA lol!
I’m from HK, and the walnut paste is one of the classic and best old school dessert or “tong shui” which literally translates to sugar water. I would suggest to add a bit more water to thin it out and it would feel even smoother. There are different versions of this dessert for example with black sesame, chinese almond, even cashew. I would think of it as the OG Chinese version of nut milks😂😂😂 so happy it convinced you to enjoy walnuts ❤
I love walnuts and those recipes look amazing! I am glad you got to enjoy walnuts more.
Cranberry walnut cookies' use a sugar cookie recipe as the base, delicious 😋
Fesenjan/Fesenjoon is one of my favorite dishes. It changes depending on region of Iran either sweeter or sourer and I prefer the more sour versions.
My friend,and I had Fesenjoon in a fairly new NYC restaurant,and we didn’t enjoyed it,it seemed so sweet,and really that’s all we could taste,we tried another beef type stew as well that we also didn’t like,we were disappointed.Both my friend,and I are adventurous eaters,so it’s most unusual for both of us not to like the dishes,but it was the sweetness that was a problem for us.You say in your comment that the sweet,or sour aspects of the dish vary depending on where in Iran it’s made,I would love to try a more sour version of it.😊
@JanetBrown-px2jn There are many, many variations of fesenjan, but it shouldn't really be very sweet at all.
Liked this video before I watched it because I’m so grateful this came out
Also, also, very good luck on your PBS series, you deserve every success coming on from this wonderful, humane, sweet, caring and you know humorous and genuine, and you know, unique (as far as I know) show; the UN of cookery shows! That's some acheivement already. Good luck and bon appetit x
oh my gosh THANK YOU! A new episode just came out I hope you like it!
As a Texan and a Southerner, I really like pecans much more than walnuts. But I agree that the skin of both are where the bitterness lies. Also wondering how you feel about black walnuts ? To me they're a completely different taste. My aunt used to make a Middle-Eastern black walnut cookie at Christmas called Ka'ak. There are apparently many different recipes for this, but my aunt's was basically a shortbread cookie with black walnut pieces mixed in, dusted in powered sugar. Here in Texas we have a pecan shortbread cookie that's very similar called "Mexican Wedding Cakes".
Boiling the walnuts removes tannic acid and actually makes them more nutritious. You can also soak them overnight for the same results. If you hate the bitterness of walnuts, you can do this step before adding them to any recipe, although they will contain water from soaking unless you toast them first.
You should try Polish walnut and honey cake (orzechowiec/miodownik). It is a traditional layer cake made for Christmas in many Polish regions and contains honey, walnuts, custard and caramel🥰💛
The sweet walnut soup is sooooo tasty. I usually order this at hong kong dessert cafes with mochi rice cake balls. Its silky and chewy and good for the brain. If you like mochi, I recommend adding them to your next batch.
I'm glad you found some recipes that you enjoy walnuts in. Walnuts are good for you so it's nice that you can enjoy eating foods that contain them. Also, I really enjoy watching Pan Pals.❤
That walnut paste dessert looks very intriguing, and I happen to have all the ingredients! Thanks Beryl, I'll follow up about how I found it
Nice! I would like to try that last dish-the walnut soup. I’m glad you found something you liked. I do like walnuts, I don’t think of them as bitter, but they’re definitely earthy, similar to how mushrooms and espresso are earthy(and both I also like). I enjoy walnuts in green salads especially in a salad with apple, pear, or pomegranate; I sometimes add walnuts to couscous or quinoa dishes; and I especially love walnuts in dessert like brownies, oatmeal cookies, and chocolate chip cookies. Also, Italian cuisine has a lot of walnut recipes to enjoy, such as pumpkin ravioli with brown butter and walnuts, and Dolci di Noci (Italian walnut cookies with only 3 ingredients).