Comments on: Nutty observations

By: Loke

Loke — Mon, 14 Jul 2008 23:57:51 +0000

Yep—I’m sure the price is going to be a factor for many people. I live in Hawaii and the price is still high.

By: rai

rai — Sun, 13 Jul 2008 05:39:04 +0000

i looooove macadamia nuts. my guess the reason they aren’t called for much is ‘cause they are ridiculously expensive usually. on par with pine nuts. at least here in the midwest.

By: poacher

poacher — Wed, 25 Jun 2008 12:13:52 +0000

The raw food use macadamia nuts and brazil nuts (cashews too) to make “cheeze” (which kind of has the texture of cream cheese mixed with hummus).

You can also do one with macadamia nuts, nutritional yeast, and red peppers. This gets dehydrated and then becomes Kraft Macaroni and Cheese powder flavored (uncanny valley style, yo).

By: Lore

Lore — Sun, 22 Jun 2008 20:37:46 +0000

One of the BEST RECIPES EVER was a chocolate cabernet tart in a macadamia crust. From Chocolatier magazine in the mid 90s. MMMmmmmmm… The only downside: I fed it to a friend prone to migraines, and only then did we realize that nuts, red wine, and chocolate will each help bring one on, let alone all three ingredients in concert. Now I call it Migraine Tart. Still good though.

By: Laurel

Laurel — Fri, 20 Jun 2008 18:04:50 +0000

The raw food use macadamia nuts and brazil nuts (cashews too) to make “cheeze” (which kind of has the texture of cream cheese mixed with hummus).

By: heather

heather — Fri, 20 Jun 2008 14:23:34 +0000

“It’s like the bacon of fruit.”

aaaaand now i know what my next embroidery project will be! thx, mamster! (wanders off to google-images limes…)