Spitzmaus wrote:
> Puester wrote:
>
>
>>They are much more pleasant to eat when they are skinned.
>>
>>It's not that much work. Dump them in a pot of boiling water for a few
>>minutes until the skin comes off of one easily. Drain, place in cold
>>water to stop the cooking. Drain well, pinch to slip the skins off.
>>
>>gloria p
>
>
> And I think just the opposite: skinned almonds taste "processed" to me, too
> bland, not enough character. When I make almond meal, I leave the skins on,
> although as Melba's Jammin' said, it does impact the look of the finished
> product. But I love the fuller, nuttier taste.
>
> Spitz


Each to his own taste. Almonds with the skin on have a strange flavor
and mouthfeel to me, bitter and papery. Chestnuts, too.

gloria p