What are these nuts?
westmichiganflorafau
2 years ago
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ken_adrian Adrian MI cold Z5
2 years agoRelated Discussions
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Comments (2)ggoyeneche, you got me in the right ballpark - it was M10 X 1.25. Important thing was realizing it was metric not SAE. Sorry, didn't get a moment to log back in and thank you last week....See MoreWhat kind of nuts are there?
Comments (4)I had thought that they might be hickories also, but they have three "wings" on the husks instead of four, they don't have the pointed tips I'm used to seeing on hickories, and the leaves are alternate instead of opposite. I got some pics today of the leaves and a husk with the nuts inside, here's the links. nuts and husks http://www.flickr.com/photos/97078984@N00/5063464250/ my son tried a tiny piece of one nut last night and said they're yellowish nuts with a thin inner shell and very bitter leaves http://www.flickr.com/photos/97078984@N00/5062840869/ I tried to show the very fine tooths on the leaves. they're kinda sharp, if you run them along the inside of your forearm you'll definitely notice and might even scrape yourself if you rub hard enough. The tree itself has a twisty bushy spreading habit, but it's growing next to my azaleas along and through a chain link fence so that may have influenced it. The bark is smooth and grey but the tree is only two or so years old. Because the leaves are so leathery and glossy, and the teeth are not at all noticeable unless you're very up close I actually thought it was one of the azaleas until it produced nuts this year. I remember some pink flowers in that area this year, but I'm horrible. This house came with a ton of landscaping planted with no rhyme or reason so if it's healthy, isn't in my way and I can't eat it I pretty much ignore it. As a consequence I don't really know if it was this bush or the azalea next to it....See MoreWhat kinds of nuts are these?
Comments (17)Definitely NOT shagbark - the smaller ones are pignut - C.glabra; larger one might be mockernut, C.tomentosa - but may just be a larger pignut. The non-dehiscent husk is a giveaway. Sorry, Dax, but you're off your rocker. Shagbark hickory nuts are THE BEST! Great flavor, heavy production in 'on' years. Tougher to crack than pecans, but some better selections have relatively thin shells, and yield mostly intact halves/quarters. I've never bothered much with pignut hickories, as the shell tends to be thick and internal shell structure usually precludes obtaining much more than tiny little nutmeat fragments - but there have been a few 'improved' pignut and mockernut selections that have been discovered through the years - but they still take a distant backseat to even an average shagbark or shellbark hickory. I will say, however, that mockernut has a very good flavor - fairly strong, approaching that of black walnut, though a bit sweeter, and more appealing, IMO....See Morenut milk
Comments (6)Thanks for the replies. Both of you confirmed what I thought would be the answer. I will try freezing small batches and see how it does. Pecan milk is simple to make. I based it on internet recipes for almond milk, which indicate a 1:4 ratio of nuts to water, but I find it too watery. Maybe it's the difference between pecans and almonds, or maybe it's just me, but I increase the ratio of nuts for a fuller flavor. Some recipes indicate soaking the nuts a few hours or overnight, some say it isn't necessary. I tried it both ways and find it tastes better and sweeter if the nuts are soaked in water overnight. Recipe: Pecan Milk 2 cups pecans (I measure them prior to soaking, not after). Soak them overnight, then drain and rinse. Put the soaked, drained, rinsed pecans in the blender and add 4-5 cups of water, plus flavorings as desired. I add honey or agave nectar to taste, nutmeg & vanilla. Blend until frothy and creamy white. My blender isn't very big, so I have to do this in two batches. I strain the mixture by suspending a nut milk bag (or jelly bag) over the mouth of a 1/2 gallon ball jar and pour the mixture in. Use the back of a spoon to keep the mixture flowing through, when mostly strained, the bag can be squeezed to get all the liquid out. You can let this drain in the refrigerator overnight if you wish. There isn't much flavor left in the residue in the bag after straining and squeezing, but I have read it can be dehydrated and used as nut flour. Haven't tried that yet. It isn't necessary to sweeten or spice the milk...but that is the way we like it. I was spending $3.69 per half-gallon of the Very Vanilla Soy milk that my husband likes. Now I'm making only pecan milk and saving the money. We really like it, but I wouldn't do this if I had to buy the pecans, as they are too expensive. I'm lucky to have a lot of pecan trees that had a really good production this year. I have not tried pecan milk (unflavored) in cooking recipes yet, but I will try it soon. Jill...See Moretsugajunkie z5 SE WI ♱
2 years agolast modified: 2 years agofig_insanity Z7b E TN
2 years agolast modified: 2 years agotsugajunkie z5 SE WI ♱
2 years agofig_insanity Z7b E TN
2 years agotsugajunkie z5 SE WI ♱
2 years agofig_insanity Z7b E TN
2 years agolast modified: 2 years agowestmichiganflorafau
2 years agowestmichiganflorafau
2 years agofig_insanity Z7b E TN
2 years agotsugajunkie z5 SE WI ♱
2 years agoarbordave (SE MI)
2 years agofig_insanity Z7b E TN
2 years agoken_adrian Adrian MI cold Z5
2 years agowestmichiganflorafau
2 years ago
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