You guys honestly do paid videos so well - they never feel like hard advertisement, and they’re always so entertaining and informative and I always learn something new watching them. Love this video! ❤
You’d hope so given how many videos recently are paid…. Either that or a massive ad for an overpriced event in the middle. They’ve gone painfully commercial.
A persian dish called "fesenjan" is also based on a good quality walnuts. It can be prepared with small cubes of chicken or minced beef meatballs in a sauce made of onions, choped or grounded walnut and pomegranete malases. It can be served in a sweet style (with sugar) or sour as a main dish with rice. I hope you try and enjoy it
I have made veggie fesenjan and I can tell you, no matter how long you cook the stew, the walnuts never lose their texture. So before you start, decide what texture you want ie. fine or coars.
Now this is the Sorted Food I came on board for (and, as always, Barry - obviously)... No fancy out-of-my-price-range London restaurants, no over-priced kitchen gadgets, no poncy ingredients - Just honest appreciation of foodstuffs and how they can be incorporated into everyday cooking. Great work, Boys!
Yeah, it's wild to think of how much things have changed (for better and worse as with all things) with Sorted since the start. Like, I still think about/expect the old studio whenever I see a new Sorted video has been posted only to go "... Wait, they haven't been in that studio for like... A decade." The Pre-Beard Jamie Days. Also, I kinda miss Fridgecam. And Ovencam.
@@pjstrachman9003 Thx! It’s fast and easy: in a deep skillet or dutch oven, sauté mushrooms, walnuts and garlic with rosemary, adding veg broth if needed. Add frozen peas and carrots, drained chickpeas and lentils, more broth, salt, pepper, any seasonings you like - as well as tamari, Worcestershire or liquid aminos. Top with mashed potatoes, bake at 375 F for 30 min and broil for a few to get the top crunchy and brown. And heats up great for leftovers!
I love this video. It's got the same banter and light-heartedness that was there 10 years ago. Also Jamie looks sooo dazed at 15:10 that dessert has got to be amazing
Here in Texas, we use pecans in place of walnuts. They are native trees. When I was a kid in SE Texas, we never paid for pecans, I could gather a bucket full of them on a 30 minute walk around the neighborhood. Pecan tress grown here in North Texas, but not in the same abundance.
My best friend is highly anaphylactic for all nuts and cross contaminates , she is also airborne allergic for peanuts, i cook for her regularly and would love to see you prepare a meal for someone with her level of allergy showing how hard it is especially considering that when going out she can basically only eat in MacDonald's and Weatherspoon's as they are the only "restaurants" that control their own supply chain.
I grew up spending time In Clear Lake California on my grandparents walnut orchard. I helped with the harvest every year using a tractor and a rope too shake the trees and then we would all work to gather them. I loved this episode and it brought back so many fond memories. Thanks for this!
walnuts are so good for you - especially the brain! it’s also used for one of my favourite dessert dish in cantonese cuisine - walnut dessert soup 合桃糊. (there are many variations of a similar style dessert, eg sesame, cashews)
There is a native California walnut also. It is often used as rootstock for grafting the commercial walnuts. The native walnut is edible but smaller and with a harder shell.
Wow, you guys were within a half hours drive of where I live! I hope the locals were kind and you got to enjoy some more northern California food fare.
I love the format of incorporating bite size clips of the trip within the video. In the past on one of these I'm sorry to say i would skip to the food part back in the studio to avoid 10 mins of watching someone talk about sustainable farming 😜 The perfect way to do it!
As a vegan, nuts are used a lot in dishes, walnuts don’t feature a lot. But this of time they get used more for Christmassy dishes. Got to be honest, I don’t use them that much when cooking either. So this’ll be interesting
I can vouch for the chopped walnut used in the lasagne/tacos they mentioned, I've used it in vegan dishes and it's really good. You can taste the walnut so it wouldn't convince anyone who didn't like the flavour, but if you do it's great!
@@Nurr0, any guidance you can provide for making the walnut taco mince? (I have a dear friend who is vegan and I want to broaden what I can serve her when she visits …. plus, I’m reducing my meat intake.)
Nice to see you guys visiting my old stomping ground! Sacramento is a strange melting pot of a city, sometimes good sometimes not so much. I hope you had a great time on your visit!
I love these videos where you can do a deep dive into the origin of a specific ingredient, I remember the episodes you did with BASF, and those were also awesome!
There are walnut trees all over Europe as well. For example, there are several in the town I grew up in as public trees in southern Germany. You can just pick them up from the street.
Something we do with walnuts in Slovenia is to use them to flavour moonshine. We use green unripe walnuts, add sugar and homemade moonshine over them and leave it to soak, like you would when making flavoured gins.
12:41 Jamie, when my family makes Stuffed Portobello Mushrooms, we ALWAYS top it off with crushed walnuts. The inside has a slice of tomato, then saute'd Onions/Garlic/Spinach mixed with soft cheese (I make my own, but the best store-bought is Ricotta) and top with crushed Walnuts.
13:50 this is awesome! I like making a meatless, mushroom and spinach based lasagna every other month or so and have been wanting to ask for any tips to give me a more interesting texture experience. This just might be the trick I’ve been looking for!
What we in the States call English walnuts may be native to Persia as you said, but there are Black walnuts native to North America, and every one of those trees you visited haws grafted onto Black walnut root stock! If you look at the trunks of the trees, you can see how the bark changes from a darker more grooved bark to a lighter and smoother one. Also, what you were saying about the root system being about the same volume of the top of the trees, **is true for all trees**
Walnuts is one of my favourite nuts, just behind cashew nuts. Love cracking them open coming up to chrimbo. I love how informative these programs are 👍👍👍
I like walnuts and I tend to use them for Christmas cooking. Because of my Ukrainian heritage, every Christmas Eve, my family has kutya which is a dish with boiled wheat, honey, poppy seeds, and fresh cracked walnuts. It's usually my job to crack the nuts because the dish and my name are similar. I also put the nuts in Christmas baking. I think walnuts and apple go together well so I like to pair them in fillings. Also my last name rhymes with walnut so autocorrect has changed it to walnut many times.
I have been using black walnuts instead of pecans to make black walnut pies, at least twice as rich as traditional pecan pies. Hazelnuts work well that way too.
I grew up in Louisiana and we had a pecan orchard and a small Black Walnut orchard. My Dad graphed a black walnut tree limb with one of our pecan saplings and created a smaller tree that bore smaller pecans with a unique flavor. The nuts were small but meatie as in the shell is very full. 💋🧚🏻♀️❤️🇺🇸
My mom made "Fruit cocktail cookies. It was a bready spice cookie with drained, canned fruit cocktail ( in America it peach pear, pineapple, green grape) and then 2 cups finely minced walnuts, clove nutmeg and cinnamon.. mind blowing. A hearty cookie with tea, but an amazing dessert used in ice cream sandwiches. Not too sweet, but savory and nutty.
Besides eating it very regularly in Kurdistan, especially for breakfast, we store the shells throughout the year and it dries out. Makes for an excellent fire starter.
Thank you so much for the educational and entertaining video! Please can you do more videos of behind the scenes of ingredients/ dishes like a farm to table learning experience. I love traveling with you. Please can you do another traveling to a different country and eating recommendations and taking part in recommended activities.
I used to go harvest black walnuts with my great grandmother. We used to drive a car over the walnuts to get the husk off. Then, put the walnuts in a hole in her porch to hammer them open. Thanks for the memories. P.S. the husks make your fingers black. It will wear off.
You guys missed one of the best dishes with walnuts out there - Georgian/Armenian dish called Satsivi. One of the most iconic dishes of the region, as pretty much every family have it on the New Year table, as well many times throughout the year
I've had that particular walnut oil; it's great, but it will go off fairly quickly if you don't keep it cool. edit: Ah; they addressed that later in the video, sorta. Cool!
Seeing those walnuts growing was surreal. Black walnuts are common around here, so I'm used to seeing them grow, but the husks don't crack like the Persian walnuts do, so those just looked wrong. (And Mike, you're not the only one who thinks they look like chestnuts. I had to bite my tongue once to avoid correcting some people who had "corrected" their child who identified a tree as being a walnut, they said it was a chestnut.)
Muhammara is probably the best middle eastern dip. Humus, baba ganoush or labneh can't even compare. Muhammara is on it's own level. Also walnut jam (made from unripened walnuts) is fantastic.
If the farmers set up their walnuts in a polycultured, savanna system, they would greatly increase overall edible biomass, while using about the same amount of water. It would also add resilience and overall profitability...
Since going vegetarian, the nicest spaghetti bolognaise I've made was using ground roasted walnuts and mushrooms with a can of tomatoes! Add some soy sauce and balsamic plus oregano over the top. So good
I am from the Czech Republic, and it has been an absolute shocker that you did not know how the wallnuts look like on trees. Here it is a staple ingredient mainly in Christmas sweets.
A side note. As a lifelong sailor. I have done my fair share for laying down no skid on sailboat decks. The best one by far, the most cost effective, has been ground walnut shells in the gel coat paints.
My favourite kind of veggie burger had walnuts and mushrooms as a main ingredient! They were delicious and I'm still devastated that they don't sell them in my country anymore.
We had a walnut tree in our garden where I grew up. Been wondering for a long time why there are only walnuts from California in the supermarket but couldn't find any local ones🥺
question! when i buy walnuts, in the dry nuts aisle or with the baking supplies, how do i know how old they are? should i be putting them directly in the freezer when I get home? or am i already too late?????? you gave me just enough info to STOP buying walnuts all together...which i don't think was the point. FOLLOW up video needed for sure
That is interesting that you did not know a lot about walnuts. In poland where i’m from it is very common, and i used to grow up close to many walnut trees 😅 i have a memory of me and other children in my kindergarden eating walnuts from our kindergardens garden 😅 walnuts (in my opinion) taste the best fresh without the bitter skin (you can peel it of when they are realy fresh)
