I've heard that, but I've never had good luck with them...don't know if I've just screwed them up, or if I just don't care for them.
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I've heard that, but I've never had good luck with them...don't know if I've just screwed them up, or if I just don't care for them.
Thinking about it, it's probably the former...I never really had them growing up, so I don't know what they're supposed to be like, as far as texture, hardness...so when I've tried it, I'm probably pulling them out too early.
If work has taught you nothing else, at least it shoild have taught you that some calves are naturally bigger than others.
Not if you're in Hawaii. It was the weirdest thing watching people split pumpkin seeds. I told them you just eat the thing whole. They argued and said it was like a sunflower seed.
Weird! I brine them overnight, then shake them with parsley & garlic, then heavily butter a cookie sheet & spread them out. Roast at 325 for around 45 minutes. Stir them every five to ten minutes. I like them to maintain a little chewiness, so I rarely make it all the way to 45 minutes. The way I cook them they need to be refrigerated...
But geeze, if you take the "shell" off...there's nothing left to eat. Lot of work for very little reward.
That's what I told them. I couldn't figure out what they were even really eating after they did all that work.
I think we did 400 degrees doe 25 minutes? But I like mine crunchy, not chewy.
Would've been so much better if it had been my caulk, like I recommended years ago.
If you cook it at a higher temp, turn them frequently or they will scorch. I don't recommend higher temp with butter; keep the temp lower & cook longer. Some of my family like to do them in a cast iron skillet on top of the stove, but that's only if you like them chewy.
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