Re: No more toast?

On 11/21/2024 11:17 PM, The Nomad wrote:
> On Thu, 21 Nov 2024 22:00:07 -0000 (UTC), candycanearter07
> <[email protected]> wrote:
> 
>> Alan B <[email protected]> wrote at 07:53 this
>> Thursday (GMT):
>>> candycanearter07 <[email protected]>
>>> wrote:
>>>> Julian Macassey <[email protected]> wrote at 22:08 this Wednesday
>>>> (GMT):
>>>>> On Wed, 20 Nov 2024 18:20:08 -0000 (UTC), candycanearter07
>>>>> <[email protected]> wrote:
>>>>>> Bob Henson <[email protected]> wrote at 09:09 this Friday
>>>>>> (GMT):
>>>>>>>
>>>>>>> A recommended (by me, anyway) alternative bread, baguette in shape
>>>>>>> only,
>>>>>>> is the hefty walnut bread made in Saint-Antonin-Noble-Val that I
>>>>>>> had for lunch with some lethally ripe, unpasteurised goats cheese
>>>>>>> from the local market.
>>>>>>
>>>>>>
>>>>>> Wow, how do they make walnuts soft?
>>>>>
>>>>> In the Dordogne an area that grows a lot of walnuts,
>>>>> walnut bread is de rigueur. You break the walnuts into little pieces
>>>>> and fold them into the dough.
>>>>
>>>>
>>>> Ohh, so it just has walnut flakes. For some reason, I thought the
>>>> whole thing was made from walnuts.
>>>
>>> Are you thinking of pickled walnuts?
>>>
>>> <https://en.wikipedia.org/wiki/Pickled_walnuts>
>>
>>
>> Is that a thing??
> 
> Yes,
> 
> I remember them from when I were yung
> 
> Avpx
> 

Good lord, that picture.
And I thought century eggs looked a bit daring...