It turns out this was not too far off the mark, walnut oil, like many light vegetable oils does go rancid and sadly many of the walnuts that I have tried previously have been imported from California and of unknown vintage.
The local shop has Tasmanian walnuts and I thought I would try them as a way of increasing my intake of omega-3.
Wow - really really different.
These are bigger and sweeter than the import with a nice level of traditional walnutty bitterness but none of the rancid oil notes. We did a blind taste test between the Tasmanian and Californian walnuts to see if it was a parochial bias, but there was a clear difference for everyone who tried them - the 'fresh is best' rule holds true.
They also go really really well with coffee - not a pairing I would have considered but since the walnuts are on my desk at work I've been eating them when I have my morning plunger.
Every so often you'll get a nut just a bit sweeter than some of the others and hit a hint of maple flavour that makes me think of pecans. Keep an eye out for the Tassie nuts, they are superb.
Oh please do keep blogging Grendel - you don't need to indulge in any of the 'other' whilst trying the coffee (I can honestly say that I have vistied many an establishment because 'Grendel told me so'!)
ReplyDeleteI now ask people what the food tastes like!! Interesting the responses you get - but please don't stop blogging - what the hell would I read with my morning coffee????
I think the blogging will safely continue - I've just gotten out of the habit of visiting cafes!
ReplyDelete