Butter?
Growing up it seemed that it was easier to find small packages of the dyed ones and your fingers would be stained red after eating a couple. Fortunately they seem to have gone out of style.
Blimey! Never seen pistachios like that.
And yes, I forgot about the butter - about 4oz of it, I think. Candied citroën? I think that’s probably the same as the candied mixed peel. Certainly no other candied fruits, other than the glacé cherries …
Dacquoise fun. I’ve run out of zest, dough…it’s as sift my stirring knead of ingredients is savarin itself from the reality of the actual phyllo of the larder. So I am battered, and must fold. You da bombe.
Good Lord, how I hated those dyed jobbies. It was one of the most pointless things I knew of back in the day, and it seems that only the US market saw them so far as I know. Once I got my fingers stained I never ate pistachios out-of-hand again until we finally got the undyed ones, and that took a long time, let me tell you. There are a number of theories as to why the red dye: of the three most credible to me, one is that a Syrian did so to distinguish his product and for some unfathomable reason the practice caught on; another is that earlier harvesting and processing techniques left blemishes on the shells and so the dye was to hide these and make the product more attractive to the US market (but everyone hated the dye! So much for telling us what we’re supposed to like); and third, that there is a traditional Turkish method of processing that leaves the shells naturally pink, and since those particular Turkish pistachios were generally regarded as the most top-shelf, producers of lesser product tried to compete by dyeing lesser grades that used different and less labor-intensive processing methods. I think the reality is probably in there betwixt, somewhere.
There was also a fairly ridiculous and ignorant urban myth here in the States that said that pistachio consumption in Turkey was illegal, and so the red dye was to stain the fingers and so mark those Turks that would eat them.
That myth is not something I have ever heard. Prior to the Iranian revolution most of the US pistachios came from Iran and Turkey, oddly enough Israel likely still imports pistachios indirectly from Iran via Turkey.
And now you have. It was probably destined to not travel far, silly as it was. I have heard people pull some of the most amazingly foolish stuff out of their backsides just because they have an overriding need to appear knowledgeable, although they really know nothing - God forbid they should admit it - and couldn’t keep their mouths shut. That’s how these things start.
And did you also know that blanched almonds are in fact called that because they originated in Tennessee? There’s not many people know that.
Oh. I thought that you had to horrify them.
Well can’t say as I have ever heard it, but truth be told pistachios will burst into flame, if you have too many of course.
This could account for the nasty things a load of 'em will do in my gut. It’s…not pretty.
No, that’s seeds. You have to horrify seeds.
I’ve made Horrified Rice. Like that?
Nah. It’s like scarifying them. Only more frightening.
PS Is what you said like Excited Rice?
I have no idea at this point. It’s hard for me to envision something so staid as rice getting enthusiastic over anything. No, Horrified Rice is like Glorified Rice, only far more challenging and far less Lutheran.
So this wasn’t tracing Marlon Brando’s movies. Thought that was what heart of darkness was about, secret ingredient for rice being whispered at the end. Seems he and Tennessee had something to do with a Blanch nut on a streetcar too.
Ah. I’ve never heard of Glorified Rice. Good Grief! The things you learn around here! I thought you meant like this:
Pistachios are seeds. Only nuts believe otherwise. Stella!
On the subject of Glorified Rice, which we’ve never seen or heard tell of before, I am here turning the controls over to SO:
“That’s not glorified. That’s Humiliated Rice.”
She’s a woman who tells it as she sees it.
Think of it as midwestern Kheer.
One could only hope.
With some of these dishes you have to pilaf the layers for the main ingredient to biryani resemblance to itself. Who knows where some of these overwrought ideas arroz from?