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I don't salt mine, but I saute them in a Stainless Steel pan over medium high heat and stir them or toss them frequently for about 5 minutes until they are browned.


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Your assumptions and "hierarchy" are incorrect. "Seed" is the most basic term, the other terms are characterizations of seeds. However, the use of any given term in a culinary settings may have little to do with the term's strict botanical definition. For culinary purposes there are no definite rules for which things are called nuts, pits, beans, grains, ...


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I made a cracker. It will crack a ice cream pail full in under a minute. No sorting, no sizing. I have a video, but I'm not sure how to upload it yet.


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I have to admit that I have never heard of boiling shelled peanuts, but apparently it's not uncommon. From ZimboKitchen.com : Quick Instructions Get your main ingredient ready – 400 g shelled peanuts. Run them quickly through some water to remove dust and other particles. Put your peanuts in a medium size pot and add your first 1 ltr of ...



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