On food and cooking the science and lore of the kitchen ( PDFDrive ) 969

fruits are fermented in vats of water to soften and remove the pulp, and the seeds are washed, dried, and roasted or boiled, either inshell or shelled The kernel has a distinctive but mild flavor Hazelnuts Hazelnuts come from a few of the 15 species of mainly bushy trees in the northern-hemisphere genus Corylus Corylus avellana and C maxima are native to temperate Eurasia and were widely exploited in prehistoric times for their nuts and rapidly produced shoots, which were used as walking sticks and a surface for marshy ground A much taller tree, C colurna, accounts for much of the production in the Black Sea region of Turkey Another term for the nut is “filbert,” which in the United Kingdom is applied to the more elongated varieties, and which may come from St Philibert’s Day in late August, when hazelnuts begin to ripen The late Roman cookbook of Apicius called for hazelnuts in sauces for birds, boar, and mullet; they’re an alternative to almonds in Spanish picada and romesco sauces, and an ingredient in the spicy Egyptian spread called dukka and the Italian liqueur frangelico Hazelnuts remain especially popular in Europe, where Turkey, Italy, and Spain are the main producers In the United States, nearly all hazelnuts are produced in Oregon Coconut “Gelatin” In addition to products from the seed itself, the coconut palm offers several other distinctive food materials One of the more unusual is nata de coco, or “coconut gelatin,” a moist, translucent mass of cellulose produced by a vinegar bacterium (Acetobacter xylinum) on the surface of fermenting coconut water It has little flavor of its own and a uniquely crunchy texture In the Philippines it’s washed of its vinegary home, flavored, packed in ... Europe, where Turkey, Italy, and Spain are the main producers In the United States, nearly all hazelnuts are produced in Oregon Coconut “Gelatin” In addition to products from the seed itself, the coconut palm offers... other distinctive food materials One of the more unusual is nata de coco, or “coconut gelatin,” a moist, translucent mass of cellulose produced by a vinegar bacterium (Acetobacter xylinum) on. .. sauces for birds, boar, and mullet; they’re an alternative to almonds in Spanish picada and romesco sauces, and an ingredient in the spicy Egyptian spread called dukka and the Italian liqueur frangelico