tag:blogger.com,1999:blog-3400219905863730154.post7858478995869887524..comments2023-10-22T01:22:40.529+11:00Comments on The Natural History and Antiquities of Lalor: The Victorious Almondo!Alexis, Baron von Harlothttp://www.blogger.com/profile/04675225579658733004noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3400219905863730154.post-24191497168096633062015-02-08T15:59:49.412+11:002015-02-08T15:59:49.412+11:00Update: it took about 8 hours at around 35ºC to dr...Update: it took about 8 hours at around 35ºC to dry out the shells. The nuts inside the shells at this point are <i>just</i> brittle, but still far less brittle than a roasted almond is.Alexis, Baron von Harlothttps://www.blogger.com/profile/04675225579658733004noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-18832414303274583342015-02-04T07:37:17.509+11:002015-02-04T07:37:17.509+11:00Thanks, Bek! The cockatoo's persistence is pre...Thanks, Bek! The cockatoo's persistence is pretty darn impressive.<br /><br />So, I've been doing the nuts at the 35ºC-41ºC setting (because, as the dehydrator booklet helpfully points out, nuts & seeds with high oil content tend to go rancid if dried at hotter temperatures). I suspect there'll be a bit of variation in time depending on how dry the nut was to start with. I did them for 2 hours last night, then turned off the dehydrator when I went to bed; doing another couple of hours this morning, then I'll leave for work. Will comment back here when they're done.Alexis, Baron von Harlothttps://www.blogger.com/profile/04675225579658733004noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-63845121177135496122015-02-04T07:33:41.212+11:002015-02-04T07:33:41.212+11:00Of course you're right, EC. I'm predicting...Of course you're right, EC. I'm predicting toasted almonds on porridge, toasted almonds on chickpea surprise, gateau de almond, almond & blackberry crumble, any combination of Kate's sergestions, and then, all of a sudden and far too soon, "where did all the almonds go?"Alexis, Baron von Harlothttps://www.blogger.com/profile/04675225579658733004noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-47149025955494602712015-02-04T07:20:33.537+11:002015-02-04T07:20:33.537+11:00Nice work nets! Though I do give the cockatoo poin...Nice work nets! Though I do give the cockatoo points for effort.<br />Enjoy your almond glut. I'd be interested to hear how long they needed in the dehydrator.Bekhttps://www.blogger.com/profile/02225621037420851059noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-15214685853288904272015-02-04T06:42:54.406+11:002015-02-04T06:42:54.406+11:00Fresh almonds lasting eight months? Queue hysteri...Fresh almonds lasting eight months? Queue hysterical laughter.Elephant's Childhttps://www.blogger.com/profile/06650565833097914052noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-31007295679508850692015-02-03T22:05:08.775+11:002015-02-03T22:05:08.775+11:00Marchpane.
Marchpane.<br /><br /><br />Katehttps://www.blogger.com/profile/10908021959152599224noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-15550294436234255662015-02-03T22:00:33.404+11:002015-02-03T22:00:33.404+11:00Oh. Good point about sugarbeets. That somewhat rui...Oh. Good point about sugarbeets. That somewhat ruins my stalling technique.Alexis, Baron von Harlothttps://www.blogger.com/profile/04675225579658733004noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-36515843217370331542015-02-03T21:57:36.781+11:002015-02-03T21:57:36.781+11:00I am sure you could manage beet sugar in the inter...I am sure you could manage beet sugar in the interim. Am waiting quite eagerly, Baron.Katehttps://www.blogger.com/profile/10908021959152599224noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-28637735453445792822015-02-03T21:54:32.854+11:002015-02-03T21:54:32.854+11:00Ha ha! Still working on my sugar-cane growing tech...Ha ha! Still working on my sugar-cane growing technique, but as soon as that's mastered there'll be Vienna almonds for all.Alexis, Baron von Harlothttps://www.blogger.com/profile/04675225579658733004noreply@blogger.comtag:blogger.com,1999:blog-3400219905863730154.post-85774765430387878282015-02-03T21:49:50.223+11:002015-02-03T21:49:50.223+11:00So when will your fans be treated to your own, no ...So when will your fans be treated to your own, no doubt patented, sugared almonds?? Or Vienna Almonds? Want. Katehttps://www.blogger.com/profile/10908021959152599224noreply@blogger.com