On Nov 6, 4:30*pm, Sheldon > wrote:
> On Nov 6, 7:03 pm, Mark Thorson > wrote:
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> > amandaF wrote:
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> > > Roasted Almong is $7.99 per lb. Raw is $3.99 per lb.
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> > > I am heavily dependent on it as snack (I mix it with dried
> > > cranberrey). I want to roast thme the easiet way possible. A grocery
> > > store clerk told me to soak the raw ones in amino acid for half an
> > > hour and bake at 400 degree. I forgot for how long.
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> > > Is there any simpler or better way than soaking in liquid amino? I
> > > wouldn't want to soak in soy sauce.
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> > I don't soak at all. I roast almonds, cashews, and hazelnuts
> > in my George Foreman rotisserie. The full-size version comes
> > with a cylindrical basket which works great for that. They
> > come out with a very even roast, which you probably won't get
> > on a baking sheet in an oven.
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> I use my Wearever air popcorn popper to toast nuts... only does like a
> half cup at a time but only takes like a minute.

I looked for it online. Saw on eBay only. Don't want to bid. Where
elae can I find that brand?
Have you ever roasted peanuts with it? What if I sprinkle a little
oil (to peanuts) before toadting? Wold it damage the unit?
BTW, do you think I'd also be able to toast things like a little Daal
peas (yellow split peas), Lima beans. Both soaked in water first. If I
can toast these peanuts, dalla pas, and lima beans (split half ones. I
can use them in Burmese style ginger or pickled tea leaf salad.

My sister-in-law just got back from oversea and brought me some
pickled tea leaves salad stuff but I am afraid to eat it - afraid of
the oil used in those roasetd peas - especially since my throat is
irritated and I feel I am coming down with something.

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