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post #11 of 16 (permalink) Old 12-29-2006, 10:25 AM Thread Starter
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I've traded thousands of tonnes of bitter almonds over the years and made a pretty penny in the process-I won't have bad word said against them! ;-)
Recipients probably have no intenstinal parasites.
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post #12 of 16 (permalink) Old 12-29-2006, 10:38 AM
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When I was kid, my parents had a part-time gardener called George. Old George was a simple and kindly fellow whose main occupation was a sewer worker for the GLC (Greater London Council, long since abolished).
He had a little garden of his own and during the summer he would often proudly bring samples of his produce.
One year, he brought a substantial quantity of tomatoes. They were exceptional eating and when my mother complimented him on them he returned the following day with about a further 30lbs.
Knowing that he only had a small yard, my mum assumed he had brought his entire crop. When she commented that he was being too generous, he volunteered that they were not from his garden at all, but that he obtained them from his place of work, where some of the sewage sludge that by-passed the treatment complex was spread along the banks of the sewer. He couldn't work out who had secretly planted so many seeds. I still eat tomatoes, by the way.
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post #13 of 16 (permalink) Old 12-29-2006, 10:47 AM
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Recipients probably have no intenstinal parasites.

In their raw state, but blanched (blanching removes much of the bitterness) they are added 5-15% to most continental Marzipan, Frangipan and Parsipan recipes. This has become necessary since the bulk of global commercially used almonds are from Cailifornia whose main varieties are almost tasteless.
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post #14 of 16 (permalink) Old 12-29-2006, 11:38 AM Thread Starter
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Originally Posted by deathrattle
In their raw state, but blanched (blanching removes much of the bitterness) they are added 5-15% to most continental Marzipan, Frangipan and Parsipan recipes. This has become necessary since the bulk of global commercially used almonds are from Cailifornia whose main varieties are almost tasteless.
Blanching. Hmmm. I'm betting HCl to lighten the color (and colour) which removes cyanates, also usually dark bluish-black to purplish. This would also remove the cause of bitterness--excess sodium cyanide.

How's that for an unadulterated guess?

B
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post #15 of 16 (permalink) Old 12-29-2006, 12:56 PM
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Blanching. Hmmm. I'm betting HCl to lighten the color (and colour) which removes cyanates, also usually dark bluish-black to purplish. This would also remove the cause of bitterness--excess sodium cyanide.

How's that for an unadulterated guess?

B
Good guess but no cigar! In fact the term 'blanching' just means removing the brown skin to leave the white kernel exposed. This is generally achieved with just hot water/steam to cause loosening and then the nuts are passed between rubberised rollers rotating at slightly different speeds to squeeze off the skin. Some processors traditionally added a lttle sodium hyrdoxide, but with increasing concern over chemical residues, this has been virtually phased out for almonds.
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post #16 of 16 (permalink) Old 12-29-2006, 01:50 PM Thread Starter
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Good guess but no cigar! In fact the term 'blanching' just means removing the brown skin to leave the white kernel exposed. This is generally achieved with just hot water/steam to cause loosening and then the nuts are passed between rubberised rollers rotating at slightly different speeds to squeeze off the skin. Some processors traditionally added a lttle sodium hyrdoxide, but with increasing concern over chemical residues, this has been virtually phased out for almonds.
Nuts!
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