In article >,
Puester > wrote:

> 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.

This was my job as a kid. It takes a _LOT_ of almonds to make
baqlawa. It is so worth it to pay the extra dollar or two a pound to
buy them skinned already.

Regards,
Ranee (who remembers how her fingers would get rubbed raw from all
that pinching)

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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