Mine is pecans (and my sister).
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Almonds
Good with a cooking brandy that I add to some things
Good with a cooking brandy that I add to some things
I love pecans, but nothing beats walnuts in things like warm banana bread or homemade brownies.
Me on a beach
quote:Originally posted by wineismylife:
Me on a beach
nut , not nuts
unless you were lying on yer side.
Pecans and Walnuts are both good.
Depending what you're cooking, I'd add
Macadamia nuts (chopped or slivered)
Pistachios (chopped)
Depending what you're cooking, I'd add
Macadamia nuts (chopped or slivered)
Pistachios (chopped)
quote:Originally posted by Primordialsoup:
Mine is pecans (and my sister).
You like baking your nut of a sister?!?
Odd...I agree with your nut choice though. I love pecans, close second would be the hazelnut.
Walnuts have a very bitter finish for me and I'm usually not too much of a fan. The only thing I think of with Brazil nuts is the suspected size of my wife's bladder...
My wife does the baking in or home. There was a restaurant in NYC owned by Wayne Nish, owner of March, that made a flourless walnut tart dessert that was outrageously fine. The restaurant, La Colomb d'Or, was on East 26th Street. I was very sorry to see it close.
Pecans ... on the strength of the second-greatest dessert ever, Pecan Pie! 
As much as I like pecans, I have to go with walnuts. Brownies, chocolate chip cookies, bran muffins, carrot cake, banana bread, etc...
quote:Originally posted by Rob_Sutherland:quote:Originally posted by Primordialsoup:
Mine is pecans (and my sister).
You like baking your nut of a sister?!?
Rob, you should have gotten that pecan for baking and my sister as the baker, though your Freudian analysis would be troubling.
Hazelnut nothing come close ...
Call me crazy but not a fan of nuts in baking. Enjoy them quite a bit by themselves, but not in baked goods.
quote:Originally posted by Vino Bevo:
Call me crazy but not a fan of nuts in baking. Enjoy them quite a bit by themselves, but not in baked goods.
You're nuts.
quote:Originally posted by Vino Bevo:
Call me crazy but not a fan of nuts in baking. Enjoy them quite a bit by themselves, but not in baked goods.
I'm the same, no nuts in my baked goods please. I do like some nuts alone for snacking though.
quote:Originally posted by Brashley:quote:Originally posted by Vino Bevo:
Call me crazy but not a fan of nuts in baking. Enjoy them quite a bit by themselves, but not in baked goods.
You're nuts.
I knew that was coming...
I like walnuts in banana bread and muffins.
Macadamia nuts followed by pecans and almonds.
Yesterday I used ground pumpkin seeds and hazelnuts along with cocoa nibs in a banana bread loaf. Very tasty as of this morning's breakfast.
Pecans, followed by hazlenuts. I love the texture of pecans - not too overly hard, and develop a lovely buttery flavor when toasted. Hazlenuts I specifically like FOR the crunch...and flavor, of course.
Hazelnuts
Walnuts, without a doubt. As I am sure many on this forum do, I keep a variety of nuts to cook with on hand, including hazelnuts, pecans, pine nuts , sliced, slivered and whole almonds...currently out of pistachio. After baking a carrot cake yesterday (and remembering this thread), for flavor and versatility, I seem to end up reaching for walnuts.
quote:Originally posted by Jabe11:
...currently out of pistachio.
One of my very favorite
Pecans, walnuts and hazelnut.
I'm with the Pecans and Hazelnut crew. Pecans for fairly regular baking in a wide array of applications (pancakes; muffins; pies). I rely on Hazelnuts for more specific applications - gelato; butters and nutella-esque spreads
For baking I prefer something that stays crunchy, so while I like pecans, they're way down the list for baking purposes. Macadamia nuts, Brazil nuts, walnuts, almonds and hazelnuts would be my choices long before pecans and pistachios and pine nuts, although I actually like all of them. Peanuts too, although I guess they're not really nuts.
If you're grinding them to a powder however, for some kind of cake or for a pastry filling, it makes less difference and I'd use any of them.
If you're grinding them to a powder however, for some kind of cake or for a pastry filling, it makes less difference and I'd use any of them.
I keep walnuts and pecans in the pantry, I've always got a jar of unsalted dry roasted peanuts, and currently have a bag of macadamias in there too. If I need almonds for a recipe, I usually have a jar of lightly salted mixed nuts next to my TV chair and I can always fish some out of there.
My favourite nut is antep pistachio. You have to try this taste. Wnderfull.
I really like the taste of cashew nuts and almonds. These are my favourites to add to my baking goodies.
Cashews are great snacking nuts and I never think about adding them to baked dishes either. They often find their way into my Asian cooking, but not in baking. I wonder how crunchy they stay after they have been baked as some nuts lose some of their crunch. What types of baking pans do you use to bake nuts?