Re: No more toast?

Ben Newsam <[email protected]> wrote at 08:45 this Sunday (GMT):
> 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??
>
> Pickled walnuts are a wonderful thing. Consume with slices of cold
> roast beef. Unripe walnuts with their shells still soft and encased in
> the outer fruit are pickled. Normally, the outer casing of a walnut
> will stain the skin brown, but pickled walnuts go entirely black. My
> parents had a big walnut tree, and the year they sold that house, the
> tree produced a huge crop, which my mother pickled. My ex threw my jar
> out without opening it "because it had gone black".


Good to know
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