2002oct18. Nut mail IV.
Dude:
I have no wish to impede your anti-nut movement. Already, your membership and the raw brainpower behind it are daunting. But I would ask you to reconsider the use of nuts in non-dessert food items. Chicken w/ cashews? The ground peanuts in the dipping sauce of a Vietnamese spring roll? The many uses of the pine-nut in Italian dishes? Perhaps these stray from your original “no hard things in soft things” doctorine, as my examples are more in the spirit of “nuts as a component item of a recipe,” which, maybe, is fine with you. Maybe you can clarify, if the horse isn’t dead yet. If it is, well, save us from becoming a third rate Chowhound. Please.
-- MrBrent
ANTI-NUT FORCES MASS AROUND BORDER OF MRBRENT
To clarify: exceptions are made on a case-by-case basis, but are rare. The Vietnamese dipping sauce I am familiar with is pretty much liquid peanuts, I don’t recall this ground peanut sauce. East coast thing? Ground peanuts remind me of the ground nuts applied to the side of cakes (see Manifesto bullet point #2) – it’s as if the cook wants to “sneak nuts by” the patron by changing the physical composition of said nuts. That theoretical cook can go to hell. Pine-nuts in Italian dishes are little collectible tears arranged at the side of my plate after I’ve eaten.