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March 10, 2006
Tonight I indulged in a new favorite activity. Squirting almonds!!
Yes, people, peeling blanched almonds should be referred to as squirting in reflection of the endlessly entertaining and satisfying occupation that it is. I am glad that I do not have small children to steal this pleasure from me.
You see, if you dump whole, unpeeled almonds in boiling water for just a moment - a minute at most - their skins get all loose and wrinkly, like two-hour-bath fingers but more so, and these skins sag around their wet, smooth little bodies. You squeeze the almond with its soggy pillow of water between your fingers and, tada! Squirted almond, just like the watermelon seed shot through your greasy nine-year-old fingers towards your cousin at the barbecue. Except this time, that seed's left its dress behind.
It should be tedious, peeling all these almonds. It wouldn't cost me much more just to buy the almond meal I need for a flourless cake tomorrow night. I'm saving three dollars, tops. But when someone suggests that I take the convenient road I just sort of stammer and hem and make myself look like a tightwad with too much time on her hands.
Because the truth is I like to sit down in front of a movie for an hour and squirt almonds into a bowl. Really. Try it. You'll see.
Posted by Faith at 10 March 2006
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this sounds like so much fun! now, if only i liked nuts....
what do you do with the almonds after you've *ahem* squirted them??
Posted by: ann at March 18, 2006 05:16 PM
Hi Ann! I actually blanch and peel almonds to grind into almond meal. I used these for another one of those clementine cakes. I actually made two cakes and the leftovers stayed wonderful and moist in the fridge all week!
Posted by: faith at March 20, 2006 11:03 AM
well somehow you've made that sound kind of fun, and now I wish I had whole almonds in my cupboard instead of the almond meal.. tomorrow, the squirting will begin ;)
Posted by: michele at March 20, 2006 12:37 PM
I too find great satisfaction in the decortication of almonds--also favas and chickpeas. Pistachios are hard work, though.
Posted by: the chocolate lady at July 18, 2006 08:13 PM
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