#1  
Old 02-28-2008, 05:10 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Toasted Almond (update)

Just another thought for anyone trying these from an earlier appetizer post:

I just lightly coated with olive oil and tossed about a half hour before toastinig.

Give them a toss as they're toasting. They will definately be sizzling when they're ready. Might be splitting open a bit too. Definately start with a hot dish where they can spread out and they'll whisper to you when they're ready.

Pick a darker one that's toasting, let it cool for a few seconds and then taste it (earlier than later) so you don't over do them or you may have to throw away the whole batch as they turn (burn) easily.

...but they're tasty!
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  #2  
Old 03-17-2008, 01:32 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Toasted Almond (update)

Just tried this with the rosemary leaves and a bit of salt.....
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Toasted Almond (update)-imgp0315.jpg   Toasted Almond (update)-imgp0327.jpg   Toasted Almond (update)-imgp0331.jpg  
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