tag:blogger.com,1999:blog-28039611.post4141061190585559531..comments2024-03-20T04:57:57.431-04:00Comments on Tiny Banquet Committee: walnuts x 3Tiny Banquet Committeehttp://www.blogger.com/profile/05653793395835337703noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-28039611.post-31367081034231594892010-08-28T00:53:31.488-04:002010-08-28T00:53:31.488-04:00Looks great! Makes me hungry just looking at it.Looks great! Makes me hungry just looking at it.Monicahttp://www.melaminedinnerwaresets.comnoreply@blogger.comtag:blogger.com,1999:blog-28039611.post-40559343769551512672010-03-01T23:49:18.437-05:002010-03-01T23:49:18.437-05:00Hmm, nocino! I think the stuff I was buying from B...Hmm, nocino! I think the stuff I was buying from Balducci's was pretty cheap and I'd be surprised if they were using any sort of alcohol in it, but it's definitely worth trying. The cream and wine version did make me happy but it was more like a different dish than a variation on a familiar theme.<br /><br />I grind my cloves in a clove-scented and clove-clouded coffee grinder. I use the same one for all my spice-grinding and so far I haven't noticed that my cumin tastes like cloves or vice versa, but I don't ever leave the spices in there after they're ground and I wash it OCD-style.Tiny Banquet Committeehttps://www.blogger.com/profile/05653793395835337703noreply@blogger.comtag:blogger.com,1999:blog-28039611.post-19365789034200043312010-03-01T23:33:03.594-05:002010-03-01T23:33:03.594-05:00I've found that pureeing nuts is a process wit...I've found that pureeing nuts is a process with a lot of hidden variables. I suspect that adding a small functional slug of sugar and alcohol in some form (I might try high-proof nocino or even that sherry you have down the page) would significantly change the texture and also pull out aspects of the nut's flavor in ways I won't pretend to predict here. If the gentle cream and wine route isn't making you maximally happy, and I can imagine how it wouldn't, that might be an avenue to peer down.<br /><br />I don't reject the thought of adding bread too -- reminiscent of ajoblanco. Of course, if I were the one on the nutsauce quest, who knows what else I mightn't cheat with. Chestnut flour?<br /><br />What do you grind your cloves in that doesn't become all clove-scented and clove-clouded?<br /><br />And thanks for the tip -- I'll watch out for hippie farmers with purple-streaked skin.Paul A.noreply@blogger.com