Short-cut approach usually produces poor result. Knowing that I TRIED the method of cooking gingko nuts in a microwave oven (you can find lots of information on this subject on line – Japanese language, including video), because I have so many gingko nuts to cook in the next 2 to 3 weeks or so. It DID work! See the photos. Crack the gingko nuts (just make a crack; you do not need to peel the shell); put them into a small brown envelop (can I use white envelop? can...
Read MoreSalt roasting ginko nuts and Matsutake preparation
Before salt roasting gingko nuts you need to crack the hard shell and remove the top half or bottom half of it. Put the partially shelled gingko nuts in a heated skillet with some sea salt and cook, shaking the pot until they start to smell fragrant, about 4 minutes. The inside nuts turn to beautiful bright green color. Break the remaining shell, remove the thin brown skin which covers the nuts (when the gingko nuts are hot, it is easy to do this operation) and enjoy with a...
Read MoreMushroom forager and gingko nuts forager
Last week I received an e-mail notice from mushroom forager, Linda and Michael, of HoneyhollowFarm (upstate NY) that they are coming to their regular spot on Wednesday at Union Square Farmer’s Market with Matsutake mushrooms. I was cooking for a dinner for 7 on that evening, so in the morning of 28th I rushed to their stand and purchased Matsutake mushroom and the others called sweet tooth. On that day Buzz was also in the mood of being a forager in the city (for the...
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