[HN Gopher] Why pine nuts are expensive [video]
___________________________________________________________________
Why pine nuts are expensive [video]
Author : DocFeind
Score : 116 points
Date : 2021-11-01 14:07 UTC (8 hours ago)
(HTM) web link (www.youtube.com)
(TXT) w3m dump (www.youtube.com)
| JoeAltmaier wrote:
| Expensive? When my wife wants some, she goes out in grandma's
| back yard (New Mexico) and shakes some pinecones. All it costs
| is, getting your hands a bit sappy.
| Zancarius wrote:
| Sadly, we've lost most of our pinyons in this part of NM due to
| drought! There are quite a few saplings coming back, however.
|
| I feel like "a bit sappy" is something of an understatement--
| they're REALLY sappy trees! But, hey, nothing a little
| isopropyl can't fix!
| CameronNemo wrote:
| You also have to shell them! Any tips on how to do that?
| JoeAltmaier wrote:
| I'll ask
| georgewsinger wrote:
| How have drones not solved this problem yet?
| spoonjim wrote:
| Monkeys would be massively cheaper than drones.
| Koffiepoeder wrote:
| Flying with drones through a tree can be incredibly difficult.
| Secondly, someone steering a drone will probably not have the
| same yields as someone climbing. In consequence, this would
| require the whole drone process to be fully automated. A fully
| autonomous drone flying through trees recognizing the correct
| cones and managing to harvest them is even harder. Add the
| short battery life and I fear the economics simply don't work
| out.
| pietrovismara wrote:
| I remember as a child I would often go with my parents to gather
| pine seeds as we have many pines where I grew up. There were
| really a lot to be found in the right periods, literally on the
| streets.
|
| Nowadays for some reason they're almost impossible to find, not
| sure if this happens because everyone realized how valuable they
| are and is rushing to gather them.
| tgsovlerkhgsel wrote:
| Here's the summary of the article, which is also all the text
| content of the "article", straight from the page to save you a
| click: * Shelled pine nuts can cost $117 per
| kilogram. * The majority of pine nuts we buy come from
| natural forests. * Harvesting pine nuts is extremely
| dangerous, and labor is expensive.
| t0mbstone wrote:
| Thank you!
| LargoLasskhyfv wrote:
| That's just the caption for the video which plays for about 7
| minutes and is actually watchable if you're interested in the
| steps they need from people climbing into trees, collecting
| cones up there, and all the steps between that, and arriving
| where you can buy them packaged.
| giantg2 wrote:
| Looks like a good application for a drone with shears...
| jonah-archive wrote:
| You can harvest your own (Pinus monophylla) pine nuts in Great
| Basin National Park:
| https://www.nps.gov/grba/planyourvisit/pinenutgathering.htm -- I
| highly recommend it, it's a great park and you'll really get a
| sense for the labor involved (and some pine nuts). If you're in
| the Bay Area the drive out across Route 50 (the Loneliest Road In
| America) is beautiful as well.
| zachruss92 wrote:
| I've been really enjoying this kind of content that Business
| Insider has been putting out. I've been watching their content on
| YouTube about why things are so expensive and about businesses
| that have been around for hundreds of years ("Still Standing").
| Highly recommend y'all check out their content.
|
| https://www.youtube.com/user/businessinsider/videos
| bitxbitxbitcoin wrote:
| Everyone should try harvesting a pine nut from a local pine. They
| all have them they just might not be of a size worth the effort.
| It is a good learning experience though!
|
| In summer, pick up fallen green pine cones. Wait til they start
| opening up. Start at the bottom and relish every one you manage
| to free.
| magneticnorth wrote:
| Do you know if other conifers have edible & tasty seeds in the
| cones, or is it only pines?
| Hayarotle wrote:
| The seeds(known as pinhao) from Araucaria angustifolia are
| edible and tasty too, they're larger than pinoli and a common
| winter delicacy in the southern states of Brazil
|
| I wonder if there are others
| munificent wrote:
| I have a side dish recipe I love for cooking pearl couscous that
| uses pine nuts toasted in butter. The last time I made it, I
| bought too more pine nuts than I needed for the recipe. I just
| went and fried them all up in butter. Then I took the leftovers,
| added some salt, and ate them like a snack.
|
| My God, I have never had a more decadent, hedonistic snack in my
| life. They are like eating angel's tears. If they weren't so
| expensive, I'd eat my weight in them.
| Maxburn wrote:
| Man this site is toxic, full page cover "lets talk about your
| adblocker", meanwhile a video with sound is playing in the
| background and you can't do anything about it. Seriously, what do
| they expect people to do? I know I hit the close tab in record
| time.
| LargoLasskhyfv wrote:
| Didn't happen whith hosts-based AB. Also no autoplay. Had to
| explicitely click on the play button in the middle of the still
| frame.
|
| Besides that it looked like about 3 pages of empty white space,
| which I scrolled through to find the missing article.
| LeoPanthera wrote:
| I've been having a very good experience using Safari with "Stop
| auto-play" turned on, and the AdGuard extension installed.
|
| You can enable search ads, self-promotion, and other non-
| obtrusive advertising in the "Other" category, but it continues
| to successfully block the nasty ads, including the anti-
| adblocker popups.
|
| Recommended.
| LordAtlas wrote:
| You'll find it easier to just watch the video on YouTube:
| https://www.youtube.com/watch?v=k88Cu5SoABg
| dang wrote:
| Changed above from https://www.businessinsider.com/why-pine-
| nuts-are-so-expensi.... Thanks!
| junon wrote:
| Complaining about website layouts and design is against HN
| guidelines.
| CamperBob2 wrote:
| Why? Because the people responsible for the abusive website
| might see the complaints and be offended?
| Maxburn wrote:
| Personally I'd prefer a warning about sites that pull the
| things like what this one does. I see that people are
| already warning about PDF files, some other similar warning
| about autoplay that can't be easily stopped would be nice
| for office environments.
|
| I didn't know it was against guidelines. Often I'll come to
| the comments to see things like links to web archive to get
| a better or working link to contents. Comments are helpful,
| don't know why such a thing would be against guidelines.
|
| Edit; a number of other comments are listed here about
| blockers etc etc. Maybe it would make more sense to not
| post sites that pull stuff like this at all?
| krazerlasers wrote:
| >Please don't complain about website formatting...
|
| >They're too common to be interesting.
|
| >Exception: when the author is present. Then friendly
| feedback might be helpful.
| m0llusk wrote:
| This is an important issue that goes beyond layout and
| design. When active elements of a web site generate extreme
| distractions or lock up the browser or even the entire
| computer then not only is that site largely unusable with the
| content being unreadable but it also impacts any other use or
| application of the computer. This is a serious problem which
| has been growing worse over time with the bulking up of web
| content and proliferation of trackers and aggressive
| promotions.
|
| It makes sense that many resort to ad and script blockers of
| various sorts, but it is also pretty clear that this has led
| to escalation and competition. Instead of being confident
| that powerful machines and blockers can solve this we need to
| find some way of taming the problem that ordinary people with
| ordinary browsers and configurations and machines can use to
| navigate the web and access content while retaining basic
| control of their attention, their browser, and their machines
| that they own.
| horsawlarway wrote:
| Ublock Origin kills the popover and the auto-play video, but
| the site also appears to be blank outside of the first
| paragraph of the article.
|
| I also closed the tab immediately.
| LeoPanthera wrote:
| There is only one paragraph. The page is a just a holder for
| the video.
| OneLeggedCat wrote:
| Firefox Tracking Protection blocked most everything on the
| page all by itself, even the content.
| hinkley wrote:
| I'm just using Firefox, no add-ons, no pihole, and I only get
| one paragraph.
| vl wrote:
| They are not even remotely as expensive in Russia, most common
| sold variety is shelled, of course. Also, nobody climbs trees to
| collect them, they use huge mallet to strike tree trunk wearing
| protective head gear and then collect pine cones from the ground.
| [deleted]
| aliswe wrote:
| Ah, the chalghoza as it is called in Pakistan (mostly imported
| from Afghanistan).
|
| The word comes from the persian words chehel = 40 (iirc) and
| ghoza = seed pod.
| kleton wrote:
| China just started importing a bunch of pine nuts from
| Afghanistan. https://www.aa.com.tr/en/asia-pacific/china-
| gets-1st-shipmen...
| pengaru wrote:
| Somewhat off-topic, but I'd really like to know the real reason I
| can't buy Turpentine in CA.
|
| The petrochemicals they allow are more toxic than a pine tree
| distillate you can probably drink.
|
| It's created a situation where there's basically no food-safe
| thinners sold on the shelves of my local CA hardware stores.
| Never in my life would I have imagined the turpentine I handled
| in childhood would one day be difficult to access contraband...
|
| I ended up buying a can out of state to thin some pure tung oil
| for finishing a food surface. Boggles the mind.
| ironmagma wrote:
| Can the safety regimen really not be improved here? It seems like
| just having a harness would help.
| Mountain_Skies wrote:
| I had to develop a taste for walnut pesto. Pine nuts make better
| pesto but not so much better that they're worth the extra cost.
| schnevets wrote:
| It isn't a one-to-one substitute, but Sunflower Pesto can also
| be delicious on some dishes.
| Xcelerate wrote:
| I once had some pistachio pesto on a pizza. I wasn't sure what
| to expect, but it ended up being delicious.
| andy_ppp wrote:
| Cashews, brazil nuts or even almonds are all fine so long as
| you quickly toast them first they taste awesome.
| darkwater wrote:
| No they are not, I belong to the Pesto Striking force and you
| can definitely tell the difference. :)
|
| On the other hand there are smaller, cheaper pine nuts coming
| from China available here in Europe that are pretty OK for
| the job. But I'm bit worried by how they are collected, labor
| wise.
| AdamN wrote:
| I generally don't buy any food from China - simply don't
| trust the health regulations. Seaweed I get from Japan or
| US, pine nuts - anywhere but China. Of course I'm sure I'm
| getting quite a bit from China when I'm in restaurants but
| imho it's not a binary thing - just try to reduce risk.
| andy_ppp wrote:
| I didn't say they don't taste different, just as good. One
| of the best (and Italian) chefs in the world uses bread not
| nuts so I think the swapping for different nuts isn't the
| end of the world. Massimo Bottura:
| https://www.youtube.com/watch?v=adyRuV2eJlM
| tomcam wrote:
| You two have opened up my eyes. These actually sound better
| than pine nuts to me
| huhtenberg wrote:
| Pistachio pesto is also a very good option.
| analog31 wrote:
| Came here to make same comment. My family grows basil every
| summer and our pesto consumption would bankrupt us if we used
| pine nuts.
| bicx wrote:
| Sounds like a job for trained squirrels.
| klyrs wrote:
| Sounds tricky. I'm imagining an orchard with a false floor:
| when the squirrels bury the nuts, they fall through to a
| conveyor belt.
| jjgreen wrote:
| Now you can add "squirrel trolling" to your resume, sweet.
| yissp wrote:
| Yeah, Oompa Loompas wouldn't be able to get the whole nut out
| without breaking it.
| disqard wrote:
| Did anyone else find that website's ads and non-content placement
| to be utter garbage?
| sam0x17 wrote:
| Side note: I've had a recipe that calls for pine nuts for a
| while, and have had to use walnuts because no grocery store
| within 30 miles carries them.
| joe_the_user wrote:
| Here in the mountain areas of California, we actually have quite
| a few wild and domesticated-gone-wild nut and fruit trees around.
|
| There's the gray, one of the few pines who's nuts are edible,
| there's black walnut and ordinary walnut and the Chestnut as well
| as wild/feral plums, apples and pears. I have found just one
| unopened, fallen gray-pine cone so far and extracting the nuts is
| labor intensive indeed (to get the nuts, put pine cones in a
| burlap bag and hit is against a wall many time but then you have
| a bunch of nuts that require considerable cracking ).
|
| Black walnut meat is very tasty (more like pine nuts than
| standard walnuts imo). And the tree spew out a whole lot of nuts.
| The only problem? The meat seems to be exactly as hard as the
| shells and the shells don't seem to every naturally open. Perhaps
| if you smash the things and used some centrifuge you could usable
| meat in quantity. Chestnuts are easy though, I collect enough for
| a modest snack each time I go through town lately.
|
| Wild food is cool but there's a reason human domesticate and
| breed plants.
| Broken_Hippo wrote:
| My grandmother had black walnut trees.
|
| She used to collect the green walnuts and put them on trays to
| dry out: The "trays" were wood frames with small chicken wire
| bottoms (sturdy plus air flow). They seemed large, but I was a
| child. And then, she'd wait until they dry out.
|
| When the fruit dries out, it is much easier to remove. It gets
| brittle and comes off. It will, however, stain everything dark.
| Wear gloves (they used leather), wear old clothes, and it might
| help to be outside. She generally got help with this.
|
| Underneath, there was just the regular walnut shell, and it can
| be opened with nutcracker tools.
|
| Sidenote: As a child, I hated these walnuts because I thought
| they were yucky. It actually made me swear off walnuts
| completely for some years because I didn't realize they were a
| different variety.
| gremloni wrote:
| This information on black walnut is harmful. The fruits contain
| a toxic substance called jugalone which cannot be consumed.
| Every notice a black walnut tree and notice how there are no
| other plants in a circle around the trunk? That's because of
| the jugalone.
|
| Have you consumed any without any side effects because that's
| interesting considering the number of black walnut trees I have
| on my property.
|
| EDIT: I'm finding conflicting information online so I'm not
| sure. Apparently jugalone is poisonous to humans but I'm also
| seeing lots of black walnut recipes.
| xenadu02 wrote:
| Juglone is toxic to most plant species but AFAIK it is
| harmless to mammals.
| gremloni wrote:
| Horses get sick a lot from eating black walnuts.
| LeifCarrotson wrote:
| The husk on the outside of the walnut contains most of
| the jugalone. That's the green-to-black part on the
| outside of the fruit. If you've bought whole walnuts
| (dry, brown, wrinkly), but never seen them in the wild,
| you've never seen this part.
|
| The horses and pigs get sick because they only eat the
| husk, they can't crack the shell to get at the nutritious
| part.
|
| The meat inside of the shell is safe.
|
| Reference:
|
| https://extension.illinois.edu/blogs/extensions-greatest-
| hit...
| joe_the_user wrote:
| Do you have any references for this?
|
| Black Walnut produce more jugalone than other walnuts but
| "Most members of the Walnut family (Juglandaceae) produce a
| chemical called "juglone" (5 hydroxy-alphanapthoquinone)
| which occurs naturally in all parts of these plants." [1]
|
| I have no reference to juglone as being toxic humans despite
| many references to its toxicity to other plants.
|
| I personally haven't consumed much 'cause they're a hassle to
| prepare but other comment to my post was from a person who
| with no apparent effects. And I've eaten lots of commercial
| walnuts, which supposedly also contain jugalone
|
| And, there's toxicity to horses from juglone and to dog
| something else from but nothing related to humans mentioned
| here or anywhere I can find.
|
| http://www.omafra.gov.on.ca/english/crops/facts/info_walnut_.
| ..
| prpl wrote:
| I grew up in New Mexico eating (unshelled) and occasionally
| collecting pinon seeds (pine nuts) though I didn't realize they
| were all the same until much later because the taste was so
| different. You can still buy the unshelled version without paying
| too much, but it is a lot of work to break the shells.
| AStrangeMorrow wrote:
| Similar situation here. When I was younger, there was plenty of
| these specific pine trees close to a local cinema (back in
| France). We wouldn't go often, but before / after the movie we
| would pick the shelled nuts off the ground and crack them open.
| I got surprised to see how expensive these are the first time I
| found them in a shop given that, as kids, we would just pick
| these off the ground.
| willyt wrote:
| Just a little aside. Your comment confused me a bit because
| 'shelled' in this context means the shells have already been
| removed from the nuts not that they are things in thier
| shells. As in 'I'm shelling these nuts, but I've shelled
| those ones already'. It can also be used in the other sense,
| but usually only when describing the properties of the shell
| e.g 'a hard-shelled crab'. Apologies in advance if you didn't
| want the pedantic nut police!
| CameronNemo wrote:
| Have any good tips for cracking? I have some local pine trees
| with large, tasty nuts. But it is such a hassle to separate the
| nut's meat from the shell.
|
| Right now I am just using a hammer and the cement pavement to
| break the thick shells individually without smooshing the meat.
| I have _heard_ of a technique where you do not care about
| smooshing the meat, you just crush the whole nut, shell and
| all, and place all the nuts in liquid. The shells supposedly
| float while the meat sinks. I have never tried that though.
|
| I am open to any suggestions to make my foraging more
| efficient.
| iudqnolq wrote:
| My grandfather would crack walnuts in a large vise. It's not
| the right tool but it gives you much finer control and
| reproducibility than a hammer.
| arminiusreturns wrote:
| I learned from the local Nde how to gather, (traditionally a
| female activity while the males hunted) and what they do is
| do a light cracking of many nuts at once on a mill stone
| usually after toasting, more in a long pull across the
| surface than a smash, then toss the pile around letting the
| wind or manual blowing to get rid of the husks. Of course in
| hurry just use your teeth.
| mytailorisrich wrote:
| My experience is you need to find the right amount of force
| in order to crack the shell without smashing it.
|
| As a child I found that the right tool helped: too big a rock
| and everything is smashed, too small and it's not cracked at
| all, but you can find the right one that nicely crack the
| shell by taping it on the nut.
| prpl wrote:
| yes - we had a specific hammer that worked pretty reliably
| where the potential energy from a light swing was close to
| perfect. You could use the hammer end of a splitting wedge
| too, but you had to be a bit lighter on the touch. Of
| course, the smaller nuts were always harder to crack.
| prpl wrote:
| That sort of depends - it is fairly traditional to roast in-
| shell (which makes the shell more brittle) and use
| rocks/hammer/teeth.
|
| This guy has a de-sheller/crusher, if you want to see:
| https://www.youtube.com/watch?v=S_Si67R1BjY
|
| I would probably try to sort/bin by size (shake through
| progressively larger holes/screens, might need to fabricate
| something), then run it through the crusher, then again
| screen
|
| To expand a bit more, probably dual steel plates with fixed
| spacers (based on bin size) in a hydraulic press would be
| best. Roasting/dehydrating/waiting makes the shells brittle
| and would make that process easier probably.
| heliophobicdude wrote:
| Same here! My family and I would pick some from the forest
| floors where we could. Very tricky to find.
| Animats wrote:
| Tolo News, out of Kabul, reports that there's a glut of pine nuts
| in Afghanistan, but no way of getting them out of the country.[1]
| Opportunity there for someone.
|
| [1] https://tolonews.com/index.php/business-175138
| trhway wrote:
| they should just mix-in some poppy into it and it will
| magically find its way out of the country :) Seriously though i
| wonder whether any interaction with Taliban - they are
| government there, so say paying any custom fee, etc. would thus
| become a material interaction with an officially designated
| terrorist group - would make one a criminal in the most of the
| world.
|
| >* Harvesting pine nuts is extremely dangerous, and labor is
| expensive.
|
| 30+ years ago working summer construction jobs in Siberia we'd
| go into the forest to gather the nuts - i mean you'd climb up
| the pine tree to the very very top where most of the pines
| cones are, and the top of the pine is swaying in the wind, and
| there is around you like a beautiful sea of the pine tops
| moving like a kind of sea waves.
|
| Locals though would just get a chainsaw and fall the pine trees
| and gather the pine cones that way.
| Synaesthesia wrote:
| Well sure the US should relax it's sanctions and at least allow
| them to sell their goods
| bArray wrote:
| The Pinenut 01S on the other hand is quite well priced [1] at
| just $2 each [2]!
|
| [1] https://www.pine64.org/pinenut/
|
| [2] https://pine64.com/product/pinenut-model01s-wifi-
| ble5-module...
| deepsun wrote:
| This not nuts-to-nuts comparison. How much would 1kg of them
| cost?
| Semaphor wrote:
| 1 kg would be 500 (at a stated weight of 0.002 kg), so $995
| rizky05 wrote:
| But will it taste the same?
| atmikev wrote:
| Well each male tree only has two of them and you have to wait
| until puberty for them to be ripe. So ya, they're gonna be
| expensive.
| jillesvangurp wrote:
| I buy a bag of 50grams for about 2-3 euros in my local
| supermarket. 40-60 Euros/kg. Lets call it about 70$/kg. Of course
| a whole kilo would be quite a lot. 50grams is a good amount if
| you are making pesto, which I do a lot because I grow lots of
| Basil on my balcony
| derbOac wrote:
| Once I developed pine mouth
| (https://www.foodauthority.nsw.gov.au/about-
| us/science/food-r...). It was was one of the weirdest experiences
| I've ever had; I thought I had stumbled on some strange genetic
| metabolic disorder that was starting to manifest before I
| eventually figured out what it was. Basically, everything with
| carbohydrates started tasting super metallic and bitter, a little
| like soap or something, and it lasted for days.
|
| At first I thought it was all pine nuts. Eventually, after being
| in a study, and with more attention and study of it, people
| figured out it's linked to certain reactions some people have to
| certain species of pine trees in Asia.
|
| So then I started becoming picky about where the pine nuts come
| from, and discovered the US was a major producer of pine nuts up
| through WWII. I started buying pine nuts from local producers,
| from which I learned a fair amount about them, that there's
| different varieties of different size and oil content, with
| different taste profiles, oil content, and shelf-life.
|
| I love pine nuts and am happy in theory to buy them from
| whereever, but it did open my eyes a bit to possibilities that
| aren't really being realized. It seems like the US market is
| drying up due to lack of demand and/or competition, but it would
| be interesting to see local producers thrive, with an emphasize
| on varietal quality, sort of like apples etc.
| schwartzworld wrote:
| I got called out by the chef at the restaurant I was working
| at.
|
| "It's so weird, my mouth just tastes metallic all the time no
| matter what I eat."
|
| "Been stealing pine nuts from the line?"
|
| "Yup."
| Wistar wrote:
| Pine mouth and Chinese/Asia-sourced vs.
| Italian/Mediterranean-sourced pine nuts.
|
| https://www.britbuyer.co.uk/chinese-vs-italian-pine-nuts/
|
| Also Australia's NSW Food Authority's post about pine mouth:
|
| https://www.foodauthority.nsw.gov.au/about-
| us/science/food-r...
| neither_color wrote:
| This seems like a good way to reinforce a keto diet. If these
| pine nuts don't have any other side effect besides makings
| carbs taste bad this looks like a new health supplement idea!
| lizknope wrote:
| I had the same thing happen about 10 years ago after buying a
| bag of pine nuts and eating them all in 3 hours. The strange
| metallic taste from everything had me worried until I read
| about it on the internet. It lasted about 3 days and went away.
| I still eat pine nuts in pesto and probably some other sauces
| but I never eat a lot by eating them directly from a bag.
| tkahnoski wrote:
| Ditto. Mine was most noticeable with the taste coffee. I
| probably cleaned/rinsed the coffee machine three or four times
| in an effort to improve what was otherwise something I couldn't
| control.
|
| After about a week of playing Dr. Google finally discovered
| pine mouth and realizing the home made pesto from last week had
| pine nuts in it.
| kevinmchugh wrote:
| Coffee frequently reveals anosmia/parosmia/the end of either.
| Doesn't surprise me that it would have a similar interaction
| with pinemouth. It's a strong flavor, early in the day, every
| day. Since I learned anosmia is common with covid I've paid
| extra attention to how my morning caffeine tastes.
| dml2135 wrote:
| Oh this is interesting -- since having Covid in January,
| coffee is one of the things that still smells the most off
| to me.
| erie wrote:
| Some people could be craving coffee because of iron
| deficiency yet coffee contains natural compounds called
| tannins that can prevent your body from absorbing iron.
| samstave wrote:
| >> Once I developed pine mouth
|
| This is HN. I though you developed an app called "pine mouth"
| squarefoot wrote:
| And the Pinenut is also a product.
|
| https://www.pine64.org/pinenut/
| reeddavid wrote:
| When I found pine nuts for only $16/lb at Trader Joe's, I
| thought I'd hit the jackpot. I made pesto, and even snacked on
| the pine nuts while I cooked.
|
| Then I had a terrible, 2-week long experience with 'pine
| mouth'.
|
| Everything tasted awful: coffee, muffins, cereal, meat,
| vegetables - even water tasted bitter. And during the first few
| days, before I realized what was happening, I threw away tons
| of perfectly safe food that I thought had spoiled.
|
| I never found out how common pine mouth was, but I was really
| upset that the risk wasn't better communicated.
| climb_stealth wrote:
| Oh wow, I think I ran into this once as well. It was such a
| strange experience. In my case my Shinramyun instant noodles
| started tasting metallic and soapy for a few days. I thought
| there was soap on the cutlery or something and couldn't work it
| out.
|
| I'm so glad you mentioned this as it explains a lot.
| germinalphrase wrote:
| Same journey here. I thought I was developing a neurological
| [edit: problem] or something.
|
| It was unpleasant enough that I often substitute walnuts.
| JasonFruit wrote:
| I refuse to see "neurological" made into a noun; not on my
| watch! But don't feel bad; "adjective" was originally an
| adjective as well.
| germinalphrase wrote:
| Edited to save your neurologicals.
| JasonFruit wrote:
| Thanks. You did me a solid.
| catskul2 wrote:
| I see what you did there.
| wizzwizz4 wrote:
| I saw your do.
| burning_hamster wrote:
| The fact that your username is germinalphrase makes this
| exchange so much better.
| Wistar wrote:
| Eponysterical.
| UncleOxidant wrote:
| I had pine mouth about 20 years ago. I switched over to using
| walnuts in my pesto after that. But something in that video got
| me wondering: The guy talks about how they let the cones
| ferment for a couple of weeks before they extract the nuts -
| but then later on says something about not letting them ferment
| too long. I wonder if this is an Asian method of processing the
| cones that isn't done in other areas of the world and if the
| fermentation goes on too long will the nuts be effected and
| give one pine mouth?
| egberts1 wrote:
| so about $10 for each 50lbs worth of selected pine cones.
|
| and a single worker can get about 936 lbs per day. or $187/day
| worth per worker.
|
| whew. US migrants make more than that.
| alisonkisk wrote:
| How much do US migrants make?
| jihadjihad wrote:
| On-topic, pine cones are really interesting! They are the female
| reproductive organs of the tree. The male cones produce pollen,
| which gets captured by the female cone and fertilized into seeds
| (pine nuts). The scales on the female cone open up slightly for
| pollination, remain closed for fertilization, then open up again
| once the seed is fully formed and ready to be released.
|
| Off-topic, but I'm in a meeting so I watched the video with the
| "Automated Captions" turned on. I didn't realize that the
| captions will actually _overlay on top of_ the subtitles when
| Chinese is being spoken--it results in some, eh, interesting
| sentences:
|
| "Dr. She, the one you need to do that kitchen."
|
| "Long time. Your cakehole, who is Jonathan Joseph?"
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