Originally posted by PhlabibitPhlab, have you tried both recipes?
I wonder if the boil softens the husk... Think I'll give that a go also.
We can compare.
P-
I did the salt water and then cooking in olive oil (method #1). They do taste very different from the dry cooking with salt method (method #2).
Method #1 observations:
*The husks are softer and not so woody.
*Some got cooked to very crispy, others were not cooked very well at all. Big variation in doneness even though I stirred several times.
*They taste more like french fries, I think due to the oil on them.
Method #2 observations:
*These ones tasted more salty, probably because of shaking the salt on as opposed to dissolving in water.
*They are more woody and slightly hard to get down sometimes.
*Cooking was more even throughout the batch.
1 edit
Originally posted by mlpriorI did the boil batch, but I don't do Olive Oil. I don't much care for it, and my wife HATES it.
Phlab, have you tried both recipes?
I did the salt water and then cooking in olive oil (method #1). They do taste very different from the dry cooking with salt method (method #2).
Method #1 observations:
*The husks are softer and not so woody.
*Some got cooked to very crispy, others were not cooked very well at all. Big variation in doneness even t ...[text shortened]... ore woody and slightly hard to get down sometimes.
*Cooking was more even throughout the batch.
I used paper towel to spread vegetable oil.
I also shook some extra salt on the batch before placing them in the oven, my wife said "you can't have too much salt".
I took them out and tossed them and spread them and got uneven cooking also. Perhaps some were more wet than others?
They were great!
My wife and I noticed we had to brush our teeth 2 or 3 times to get all the shells out of our mouths.
If I do them again, I'd cook them 4 or so minutes less.
I still have a quarter cup to share with friends this evening at Guitar night.
I'll try and get a picture up for ya.
P-
Originally posted by PhlabibitI made a batch a few days ago. Best I've had so far. I dried the pumpkin seeds in the oven @300. Then, I took them out mixed them in a bowl with a little melted butter, then spread them out on the pan and sprinkled them with a mixture of salt, ground cloves and ground ginger...continue baking @300 till crispy.
You're kidding, right?
You eat them, this ain't Sunflower or bird-seed!
I'm making some TONIGHT after finding this thread just now.
P-
(I also like Seitse's bacon salt suggestion.)
Originally posted by rbmorrisWho doesn't like bacon salt?!
I made a batch a few days ago. Best I've had so far. I dried the pumpkin seeds in the oven @300. Then, I took them out mixed them in a bowl with a little melted butter, then spread them out on the pan and sprinkled them with a mixture of salt, ground cloves and ground ginger...continue baking @300 till crispy.
(I also like Seitse's bacon salt suggestion.)
Not too sure I'd be wild about ginger and clove... but I can't say I tried it either.
P-
Originally posted by mlpriorDon't know where in USA you are, but if in the southwest try a Fiesta Mart. They have pumpkin seeds hulled. also have them candied. Really good both ways. Also, if you have an Arab/Middleastern store they have watermelon seeds. Not hulled but already toasted. Pretty nice and also tastyand inexpensive. You are right about these foods being very healthy.
I just love those things! I can't even stop myself from eating those toasty and salty little guys.
I'm sure they must be good for you also!
🙂
They tend to be slightly scratchy on the way out though.
Originally posted by mlpriorTry the scientific approach. Eat sunflower seeds with the husks, if the roughness factor increases in direct proportion to the harness factor of the husks... 😞
I thought you could eat the husks?!
Maybe I should just chew them more like Zeeb says!
🙂
