I’ve been shucking (dehusking) bunya nuts. Going to try roasting some today. Yesterday’s were boiled which is the most common method being easier to shell (still difficult) and most versatile. I tell you what, they must the be ultimate in slow food. Bunya Trees have a bumper crop every three years apparently. Last year the one’s I tried had no kernel inside and were a complete waste of time. Once the cones fall you need to separate the segments and remove the nut from the outer husk minding you don’t get spiked (I have a hole in one finger where a spike found a hole in my glove.) You need gardening gloves for protection and a pair of pliers to peel off the husk. Then you cook them, boiling for half an hour up to two and a half hours depending on which site you read. Then with a strong sharp knife you make a slit in the shell which has hopefully softened by the boiling, minding you don’t slice your fingers, and extract the kernel. You can then chop, grind into a meal, slice or whatever suits your recipe.

Roasting over an open fire is also considered tasty. I’m going to try them in my cast iron pot as they can explode if your not careful.

The aborigines usually roasted them, or buried them in mud for 3 months then dug them up again to eat or ground into a flour for baking. Keeping them in mud (or the fridge in a sealed container) for a few months apparently produces a sweeter nut, as the starches turn in sugar I suppose. I’m going to try this too, in the fridge, not mud.

oh yeah, you can wait until they sprout and eat them then, or plant the seeds and in about six months dig up the the tuber that has grown from the root radical and eat that. Really quite an amazing and versatile nut!

bluegreen said:

oh yeah, you can wait until they sprout and eat them then, or plant the seeds and in about six months dig up the the tuber that has grown from the root radical and eat that. Really quite an amazing and versatile nut!

Love it!

I know someone on another forum that swears by bunya nut pesto.

I haven’t eaten one since I was a kid. We only ever boiled them and I don’t really remember much except that the texture reminded me of a jacket spud and I must have liked them because I ate enough.

Bubba Louie said:

I know someone on another forum that swears by bunya nut pesto.

I haven’t eaten one since I was a kid. We only ever boiled them and I don’t really remember much except that the texture reminded me of a jacket spud and I must have liked them because I ate enough.

It is probably fantastic stuff but pine nuts are easier to prepare and make great pesto too.

roughbarked said:

Bubba Louie said:

I know someone on another forum that swears by bunya nut pesto.

I haven’t eaten one since I was a kid. We only ever boiled them and I don’t really remember much except that the texture reminded me of a jacket spud and I must have liked them because I ate enough.

It is probably fantastic stuff but pine nuts are easier to prepare and make great pesto too.

I love pine nuts but I don’t have a free source!

I made some bunya nut shortbread biscuits today using a hazelnut shortbread recipe I like and substituted the boiled bunya nut ground into a meal in place of the hazelnut meal. It made a lovely light and crunchy shortbread but there was no distinct flavour of bunya nut. Still very yummy though and I really liked the texture. I have some of the raw nuts in my cast iron pot in the oven atm so will let you know how they go when they are done.

Apart from having walnuts coming out my ears. (not literally)
I also work for an almond orchardist. The wash shed where he washes tractors is chokka full of newly harvested almonds at present. Free nut sources..

roughbarked said:

Apart from having walnuts coming out my ears. (not literally)
I also work for an almond orchardist. The wash shed where he washes tractors is chokka full of newly harvested almonds at present. Free nut sources..

awesome!

bluegreen said:

I’ve been shucking (dehusking) bunya nuts. Going to try roasting some today. Yesterday’s were boiled which is the most common method being easier to shell (still difficult) and most versatile. I tell you what, they must the be ultimate in slow food. Bunya Trees have a bumper crop every three years apparently. Last year the one’s I tried had no kernel inside and were a complete waste of time. Once the cones fall you need to separate the segments and remove the nut from the outer husk minding you don’t get spiked (I have a hole in one finger where a spike found a hole in my glove.) You need gardening gloves for protection and a pair of pliers to peel off the husk. Then you cook them, boiling for half an hour up to two and a half hours depending on which site you read. Then with a strong sharp knife you make a slit in the shell which has hopefully softened by the boiling, minding you don’t slice your fingers, and extract the kernel. You can then chop, grind into a meal, slice or whatever suits your recipe.

Roasting over an open fire is also considered tasty. I’m going to try them in my cast iron pot as they can explode if your not careful.

The aborigines usually roasted them, or buried them in mud for 3 months then dug them up again to eat or ground into a flour for baking. Keeping them in mud (or the fridge in a sealed container) for a few months apparently produces a sweeter nut, as the starches turn in sugar I suppose. I’m going to try this too, in the fridge, not mud.

The bunya nut queen she is. lol.

roughbarked said:

Bubba Louie said:

I know someone on another forum that swears by bunya nut pesto.

I haven’t eaten one since I was a kid. We only ever boiled them and I don’t really remember much except that the texture reminded me of a jacket spud and I must have liked them because I ate enough.

It is probably fantastic stuff but pine nuts are easier to prepare and make great pesto too.

C’mon RB. Where’s your hunter gatherer instinct? You buy pine nuts over the counter. Can’t do that with bunyas.

roasted ones are nicer to eat as they are than boiled ones, but harder to shell. Needed the secateurs! I reckon they would be even nicer over a campfire as the shell would partly burn off and they would get a smokey taste.

roughbarked said:

Apart from having walnuts coming out my ears. (not literally)
I also work for an almond orchardist. The wash shed where he washes tractors is chokka full of newly harvested almonds at present. Free nut sources..

Pesto with almonds. Pesto with walnuts. You’re all making my mouth water.

pomolo said:

roughbarked said:

Bubba Louie said:

I know someone on another forum that swears by bunya nut pesto.

I haven’t eaten one since I was a kid. We only ever boiled them and I don’t really remember much except that the texture reminded me of a jacket spud and I must have liked them because I ate enough.

It is probably fantastic stuff but pine nuts are easier to prepare and make great pesto too.

C’mon RB. Where’s your hunter gatherer instinct? You buy pine nuts over the counter. Can’t do that with bunyas.

You can get hit on the head by them though. They are serious business. Also out of my climatic zone. Need another half an acre for a couple of trees anyway if I lived long enough. Maybe if I move to a place where there are mature trees.

roughbarked said:

pomolo said:

roughbarked said:

It is probably fantastic stuff but pine nuts are easier to prepare and make great pesto too.

C’mon RB. Where’s your hunter gatherer instinct? You buy pine nuts over the counter. Can’t do that with bunyas.

You can get hit on the head by them though. They are serious business. Also out of my climatic zone. Need another half an acre for a couple of trees anyway if I lived long enough. Maybe if I move to a place where there are mature trees.

they make quite a noise when they come down too – crack! crash, crash, crash. BANG!

they make quite a noise when they come down too – crack! crash, crash, crash. BANG!

I knew some who had a tree near their pool, so you can add a big splash to the list.

the dried branches-leaves are really good fire starters :)

trichome said:

the dried branches-leaves are really good fire starters :)

I was told that the other day too. The resin in them perhaps?

bluegreen said:

trichome said:

the dried branches-leaves are really good fire starters :)

I was told that the other day too. The resin in them perhaps?

i think so, they do certainly go snap, crackle, pop with a match :)

trichome said:

the dried branches-leaves are really good fire starters :)

That would be true of most dried leaves and branches.

trichome said:

bluegreen said:

trichome said:

the dried branches-leaves are really good fire starters :)

I was told that the other day too. The resin in them perhaps?

i think so, they do certainly go snap, crackle, pop with a match :)

That’s where the problem lies. It is OK in a closed firebox but a bit dangerous and smoky in an open fire. I use dry wattle twigs for a nice smooth smokeless start to a fire. Use a green wattle branch to hold the billy with.

roughbarked said:

trichome said:

the dried branches-leaves are really good fire starters :)

That would be true of most dried leaves and branches.

in particular the bunya leaves, i have used them, geez youd get a fire going in the wet with them i reckon :)

trichome said:

roughbarked said:

trichome said:

the dried branches-leaves are really good fire starters :)

That would be true of most dried leaves and branches.

in particular the bunya leaves, i have used them, geez youd get a fire going in the wet with them i reckon :)

most of the plants that loosely are grouped in common parlance as pines, are great kindling. They have drawbacks in that they spit and fart and smoke a lot but they do burn readily. Ask the residents of Canberra.

There was a product that used to be on the helf of at least one supermarket in Australia, in the firelighting section. It was called fatwood. It grows in America I believe. better than any fire starter.

Just that supermarkets in Australia don’t stock it as a rule.

I have been learning more, like Bunya Nuts boiled for 1/2 an hour are harder to shell but produce a finer meal than nuts that have been boiled for one hour. These are easier to shell but the higher moisture content (I assume) means that they don’t process as fine.

bluegreen said:

I have been learning more, like Bunya Nuts boiled for 1/2 an hour are harder to shell but produce a finer meal than nuts that have been boiled for one hour. These are easier to shell but the higher moisture content (I assume) means that they don’t process as fine.

Cooking is a learned science.

roughbarked said:

bluegreen said:

I have been learning more, like Bunya Nuts boiled for 1/2 an hour are harder to shell but produce a finer meal than nuts that have been boiled for one hour. These are easier to shell but the higher moisture content (I assume) means that they don’t process as fine.

Cooking is a learned science.

indeed

bluegreen said:

roughbarked said:

bluegreen said:

I have been learning more, like Bunya Nuts boiled for 1/2 an hour are harder to shell but produce a finer meal than nuts that have been boiled for one hour. These are easier to shell but the higher moisture content (I assume) means that they don’t process as fine.

Cooking is a learned science.

indeed

Not much more to say then than, get on with it, woman. ;)

bluegreen said:

I have been learning more, like Bunya Nuts boiled for 1/2 an hour are harder to shell but produce a finer meal than nuts that have been boiled for one hour. These are easier to shell but the higher moisture content (I assume) means that they don’t process as fine.

That’s fair enough. Well cooked ones are very floury.

I tried making a cake with bunya nuts as an ingredient. It tasted nice but sunk as all the cakes I have tried making in this oven have done. The chooks seemed to enjoy it though.

bluegreen said:

I tried making a cake with bunya nuts as an ingredient. It tasted nice but sunk as all the cakes I have tried making in this oven have done. The chooks seemed to enjoy it though.

is it the oven, the bunya nuts or do all your cakes sink ? :)

trichome said:

bluegreen said:

I tried making a cake with bunya nuts as an ingredient. It tasted nice but sunk as all the cakes I have tried making in this oven have done. The chooks seemed to enjoy it though.

is it the oven, the bunya nuts or do all your cakes sink ? :)

she’s trying to blame the oven.. it isn’t the Bunya nuts.

trichome said:

bluegreen said:

I tried making a cake with bunya nuts as an ingredient. It tasted nice but sunk as all the cakes I have tried making in this oven have done. The chooks seemed to enjoy it though.

is it the oven, the bunya nuts or do all your cakes sink ? :)

all my cakes sink :(
I’m still trying to figure out what the reason is. I can make biscuits and scones fine but when I make a cake it comes out looking good and testing cooked but then collapses as it cools. My previous oven was electric fan forced and I had no problems, but the oven here is gas and I just can’t seem to get cakes to work.

bluegreen said:

trichome said:

bluegreen said:

I tried making a cake with bunya nuts as an ingredient. It tasted nice but sunk as all the cakes I have tried making in this oven have done. The chooks seemed to enjoy it though.

is it the oven, the bunya nuts or do all your cakes sink ? :)

all my cakes sink :(
I’m still trying to figure out what the reason is. I can make biscuits and scones fine but when I make a cake it comes out looking good and testing cooked but then collapses as it cools. My previous oven was electric fan forced and I had no problems, but the oven here is gas and I just can’t seem to get cakes to work.

Not enough heat.. gas is a ‘lower’ and more moist heat. Electric oven are hotter and drier. bump the oven temp up to 190-200 C and see how you go.

Happy Potter said:

bluegreen said:

trichome said:

is it the oven, the bunya nuts or do all your cakes sink ? :)

all my cakes sink :(
I’m still trying to figure out what the reason is. I can make biscuits and scones fine but when I make a cake it comes out looking good and testing cooked but then collapses as it cools. My previous oven was electric fan forced and I had no problems, but the oven here is gas and I just can’t seem to get cakes to work.

Not enough heat.. gas is a ‘lower’ and more moist heat. Electric oven are hotter and drier. bump the oven temp up to 190-200 C and see how you go.

OK. I had a independent thermometer and to get that to 180^o^ I had to have the oven on 200^o^. Are you suggesting that I turn it up even higher so that the thermometer reads 190-200^o^?

Um…I cook pretty much everything at 200…..(I have an electric oven) I get lovely mountaintop cakes with crevasses in them, but the taste is fine.

:)

bluegreen said:

Happy Potter said:

bluegreen said:

all my cakes sink :(
I’m still trying to figure out what the reason is. I can make biscuits and scones fine but when I make a cake it comes out looking good and testing cooked but then collapses as it cools. My previous oven was electric fan forced and I had no problems, but the oven here is gas and I just can’t seem to get cakes to work.

Not enough heat.. gas is a ‘lower’ and more moist heat. Electric oven are hotter and drier. bump the oven temp up to 190-200 C and see how you go.

OK. I had a independent thermometer and to get that to 180^o^ I had to have the oven on 200^o^. Are you suggesting that I turn it up even higher so that the thermometer reads 190-200^o^?

No, just to what the thermometer reads. Experiment with the moisture in the cake mix too, less milk or water if they’re in the ingredient list, and one less egg perhaps..maybe use buttermilk instead of milk. Old flour will lose it’s gluten properties too so try fresh flour.. just thinking what I’d do.

buffy said:

Um…I cook pretty much everything at 200…..(I have an electric oven) I get lovely mountaintop cakes with crevasses in them, but the taste is fine.

:)

Baking paper over the cake batter will stop crevasses from forming, but needs 5 mins more cooking time. More moist cake too.

Happy Potter said:

bluegreen said:

trichome said:

is it the oven, the bunya nuts or do all your cakes sink ? :)

all my cakes sink :(
I’m still trying to figure out what the reason is. I can make biscuits and scones fine but when I make a cake it comes out looking good and testing cooked but then collapses as it cools. My previous oven was electric fan forced and I had no problems, but the oven here is gas and I just can’t seem to get cakes to work.

Not enough heat.. gas is a ‘lower’ and more moist heat. Electric oven are hotter and drier. bump the oven temp up to 190-200 C and see how you go.

I’d try the high heat (like HP sys) for the first 15 or 20minutes and then reduce it till it’s done. It could well take some practice to get it right.

the cooked and shelled kernals

bluegreen said:

the cooked and shelled kernals

Actually they look yum. Brings back all sorts of memories.

Aha! I was on the verge of asking for a picture BG, thanks. they do look interesting.

I added some halved bunya nuts to a casserole yesterday (Osso Bucco) and they went very well. They are principally protein and carbohydrate with little oil so make a good addition to extend your protein, or use as the main protein in a vegetarian meal. The starchy but firm nature lends itself to the moist cooking as it takes up the flavour and moisture of the sauces without falling apart. I am having some in a curry tonight and think they will be equally nice in that as well.

bluegreen said:

I added some halved bunya nuts to a casserole yesterday (Osso Bucco) and they went very well. They are principally protein and carbohydrate with little oil so make a good addition to extend your protein, or use as the main protein in a vegetarian meal. The starchy but firm nature lends itself to the moist cooking as it takes up the flavour and moisture of the sauces without falling apart. I am having some in a curry tonight and think they will be equally nice in that as well.

You’re sure giving those nuts a test run. Good on you BG.

pomolo said:

bluegreen said:

I added some halved bunya nuts to a casserole yesterday (Osso Bucco) and they went very well. They are principally protein and carbohydrate with little oil so make a good addition to extend your protein, or use as the main protein in a vegetarian meal. The starchy but firm nature lends itself to the moist cooking as it takes up the flavour and moisture of the sauces without falling apart. I am having some in a curry tonight and think they will be equally nice in that as well.

You’re sure giving those nuts a test run. Good on you BG.

I sure would love the experience and the nuts.

Happy Potter said:

bluegreen said:

trichome said:

is it the oven, the bunya nuts or do all your cakes sink ? :)

all my cakes sink :(
I’m still trying to figure out what the reason is. I can make biscuits and scones fine but when I make a cake it comes out looking good and testing cooked but then collapses as it cools. My previous oven was electric fan forced and I had no problems, but the oven here is gas and I just can’t seem to get cakes to work.

Not enough heat.. gas is a ‘lower’ and more moist heat. Electric oven are hotter and drier. bump the oven temp up to 190-200 C and see how you go.

I’m with HP. I have a gas oven and always add 10-20 degrees onto whatever temp the recipe says. I prefer gas, cos I’m a tea addict and you can always make a cuppa if you have a power cut if your stove is gas. :) Also, everything gets hot almost instantaneously, no waiting for the electric to reach whatever temp you want.

If anyone has any tips to make scones that are not like rock cakes though, I’m all ears, LOL!

Happy Potter said:

bluegreen said:

Happy Potter said:

Not enough heat.. gas is a ‘lower’ and more moist heat. Electric oven are hotter and drier. bump the oven temp up to 190-200 C and see how you go.

OK. I had a independent thermometer and to get that to 180^o^ I had to have the oven on 200^o^. Are you suggesting that I turn it up even higher so that the thermometer reads 190-200^o^?

No, just to what the thermometer reads. Experiment with the moisture in the cake mix too, less milk or water if they’re in the ingredient list, and one less egg perhaps..maybe use buttermilk instead of milk. Old flour will lose it’s gluten properties too so try fresh flour.. just thinking what I’d do.

Also don’t forget that recipes are based on the smallest store bought eggs (55-60 grams), not big healthy hefty home grown ones. I found that I have to choose the smallest eggs when baking or making pancakes, or throw a little extra other stuff into the mix to make up for the size of the eggs.

Can you find a recipe for scones with buttermilk in it? Our local tea and coffee shop lady used to use a buttermilk scone recipe.

buffy said:

Can you find a recipe for scones with buttermilk in it? Our local tea and coffee shop lady used to use a buttermilk scone recipe.

If I could find anywhere that sold buttermilk in Perth, I could look up recipes on the net. There must be somewhere here where you can buy buttermilk but buggered if I can find any.

>>If I could find anywhere that sold buttermilk in Perth, I could look up recipes on the net. There must be somewhere here where you can buy buttermilk but buggered if I can find any.<<

Have a very careful look in the supermarket. I’ve bought it at Safeway/Woolies. I can’t now remember quite what it was with, and it wasn’t easy to find. If I think of it this afternoon when I’m in town, I’ll have a look and see what they shelve it next to (if they have any at the moment)

buffy said:

>>If I could find anywhere that sold buttermilk in Perth, I could look up recipes on the net. There must be somewhere here where you can buy buttermilk but buggered if I can find any.<<

Have a very careful look in the supermarket. I’ve bought it at Safeway/Woolies. I can’t now remember quite what it was with, and it wasn’t easy to find. If I think of it this afternoon when I’m in town, I’ll have a look and see what they shelve it next to (if they have any at the moment)

It is hard to find, it’s usually near the flavoured milks..but if you can’t find it, substitute with one teaspoon of lemon juice into a cup of milk and let it sit for a few minutes.

hortfurball said:

buffy said:

Can you find a recipe for scones with buttermilk in it? Our local tea and coffee shop lady used to use a buttermilk scone recipe.

If I could find anywhere that sold buttermilk in Perth, I could look up recipes on the net. There must be somewhere here where you can buy buttermilk but buggered if I can find any.

I’m pretty sure my local IGA has it (Maylands).

hortfurball said:

buffy said:

Can you find a recipe for scones with buttermilk in it? Our local tea and coffee shop lady used to use a buttermilk scone recipe.

If I could find anywhere that sold buttermilk in Perth, I could look up recipes on the net. There must be somewhere here where you can buy buttermilk but buggered if I can find any.

In cartons in the milk section of the supermarket.

I forgot to look…..distracted by giving termination cheque to staff member leaving and talking about what he is doing next. But I see others have given you some ideas.

buffy said:

>>If I could find anywhere that sold buttermilk in Perth, I could look up recipes on the net. There must be somewhere here where you can buy buttermilk but buggered if I can find any.<<

Have a very careful look in the supermarket. I’ve bought it at Safeway/Woolies. I can’t now remember quite what it was with, and it wasn’t easy to find. If I think of it this afternoon when I’m in town, I’ll have a look and see what they shelve it next to (if they have any at the moment)

Thanks, I’ll try again.

buffy said:

I forgot to look…..distracted by giving termination cheque to staff member leaving and talking about what he is doing next. But I see others have given you some ideas.

Yes, ta ladies :)

had finely chopped bunya nuts in the stuffing of a roast chook today.

bluegreen said:

had finely chopped bunya nuts in the stuffing of a roast chook today.

They should go well in that.

pomolo said:

bluegreen said:

had finely chopped bunya nuts in the stuffing of a roast chook today.

They should go well in that.

they did :)

Had some sliced in a stir fry last night. Another thumbs up. I am holding out on the soup. I made some pumpkin soup with some tomatoes and ground bunya nut but the pumpkin was mild and the tomatoes and bunya flavours strong so the pumpkin got lost in there when it was supposed to be the dominant flavour. It occurred to me though that if I put some grated cheese in it before serving that might give it the right balance. Will try that when I get some out the freezer next. I took some to the Seed Savers group yesterday (just plain boiled) and got some interesting conversation over them as many, like me until now, had not tried them or even heard of them before.

I seem to be suffering from “Pine Mouth”. This is a persistent bitter taste in my mouth after eating, no matter what it is. Some Google-ing has found that this is a symptom of eating certain types of pine nuts, especially ones from China. Bunya nuts weren’t specifically mentioned but then they don’t have widespread usage. The bitterness can last up to a week after eating the nuts so I am going to hold off and see if it goes away, then try some again and see if it comes back. Not everybody gets this reaction but if you find that you do from something with pine nuts in it, check to see if they came from China. Or better yet, check the packet before you buy. If it is the Bunya Nuts then I might not be able to take advantage of this free food after all :(

bluegreen said:

I seem to be suffering from “Pine Mouth”. This is a persistent bitter taste in my mouth after eating, no matter what it is. Some Google-ing has found that this is a symptom of eating certain types of pine nuts, especially ones from China. Bunya nuts weren’t specifically mentioned but then they don’t have widespread usage. The bitterness can last up to a week after eating the nuts so I am going to hold off and see if it goes away, then try some again and see if it comes back. Not everybody gets this reaction but if you find that you do from something with pine nuts in it, check to see if they came from China. Or better yet, check the packet before you buy. If it is the Bunya Nuts then I might not be able to take advantage of this free food after all :(

I have also had regular pine nuts recently so they are also under suspicion.

bluegreen said:

bluegreen said:

I seem to be suffering from “Pine Mouth”. This is a persistent bitter taste in my mouth after eating, no matter what it is. Some Google-ing has found that this is a symptom of eating certain types of pine nuts, especially ones from China. Bunya nuts weren’t specifically mentioned but then they don’t have widespread usage. The bitterness can last up to a week after eating the nuts so I am going to hold off and see if it goes away, then try some again and see if it comes back. Not everybody gets this reaction but if you find that you do from something with pine nuts in it, check to see if they came from China. Or better yet, check the packet before you buy. If it is the Bunya Nuts then I might not be able to take advantage of this free food after all :(

I have also had regular pine nuts recently so they are also under suspicion.

Oh, that sounds weird. I hope it goes away. I’ve not bought pine nuts as they are too exxy.

At the orchard meeting this morning the parks bloke was asking if anyone want’s some bunya nuts. They had cherry pickers up knocking the nuts off the park trees down and have a couple trees worth. I put my hand up and I’m going to get an email later about where to collect.

Happy Potter said:

Oh, that sounds weird. I hope it goes away.

me too. tastes YUCK!

bluegreen said:

Happy Potter said:

Oh, that sounds weird. I hope it goes away.

me too. tastes YUCK!

I’d say next time you eat the bunya nuts leave the pine nuts well away and see…

Happy Potter said:

bluegreen said:

Happy Potter said:

Oh, that sounds weird. I hope it goes away.

me too. tastes YUCK!

yep, a process of elimination. have to wait until the taste has gone away first.

I’d say next time you eat the bunya nuts leave the pine nuts well away and see…

bluegreen said:

Happy Potter said:

bluegreen said:

me too. tastes YUCK!

yep, a process of elimination. have to wait until the taste has gone away first.

I’d say next time you eat the bunya nuts leave the pine nuts well away and see…

Well you don’t want that taste back so wait a good while! I’ve been searching and cannot find any reference to bunya nuts causing pine mouth. Technically they’re not a nut, so my money would be on the pine nuts you ate.

Happy Potter said:

bluegreen said:

Happy Potter said:

yep, a process of elimination. have to wait until the taste has gone away first.

I’d say next time you eat the bunya nuts leave the pine nuts well away and see…

Well you don’t want that taste back so wait a good while! I’ve been searching and cannot find any reference to bunya nuts causing pine mouth. Technically they’re not a nut, so my money would be on the pine nuts you ate.

technically pine nuts are not a nut either :)

but I get your drift.

bluegreen said:

Happy Potter said:

bluegreen said:

Well you don’t want that taste back so wait a good while! I’ve been searching and cannot find any reference to bunya nuts causing pine mouth. Technically they’re not a nut, so my money would be on the pine nuts you ate.

technically pine nuts are not a nut either :)

but I get your drift.

:) Technically i’m supposed to be starting tea, but I’m playing with chicks :)

Happy Potter said:

bluegreen said:

Happy Potter said:

Well you don’t want that taste back so wait a good while! I’ve been searching and cannot find any reference to bunya nuts causing pine mouth. Technically they’re not a nut, so my money would be on the pine nuts you ate.

technically pine nuts are not a nut either :)

but I get your drift.

:) Technically i’m supposed to be starting tea, but I’m playing with chicks :)

lol!

bluegreen said:

I seem to be suffering from “Pine Mouth”. This is a persistent bitter taste in my mouth after eating, no matter what it is. Some Google-ing has found that this is a symptom of eating certain types of pine nuts, especially ones from China. Bunya nuts weren’t specifically mentioned but then they don’t have widespread usage. The bitterness can last up to a week after eating the nuts so I am going to hold off and see if it goes away, then try some again and see if it comes back. Not everybody gets this reaction but if you find that you do from something with pine nuts in it, check to see if they came from China. Or better yet, check the packet before you buy. If it is the Bunya Nuts then I might not be able to take advantage of this free food after all :(

That’s a bit of a bugger BG. Must admit I have never eaten enough of them to test my reaction out.

bluegreen said:

Had some sliced in a stir fry last night. Another thumbs up. I am holding out on the soup. I made some pumpkin soup with some tomatoes and ground bunya nut but the pumpkin was mild and the tomatoes and bunya flavours strong so the pumpkin got lost in there when it was supposed to be the dominant flavour. It occurred to me though that if I put some grated cheese in it before serving that might give it the right balance. Will try that when I get some out the freezer next. I took some to the Seed Savers group yesterday (just plain boiled) and got some interesting conversation over them as many, like me until now, had not tried them or even heard of them before.

Try a little nutmeg or a pinch of curry powder, you may find it brings the pumpkin flavour out a bit, if you haven’t already finished the soup by now.

I have here a bunya pinecone which I collected in early February, just for interest. It was quite green, but now is brown and quite shrivelled. Some of the segments are falling out and I noticed that they are so lightweight, they must be hollow. Would this mean that the rest of them probably are too?

Speedy said:

I have here a bunya pinecone which I collected in early February, just for interest. It was quite green, but now is brown and quite shrivelled. Some of the segments are falling out and I noticed that they are so lightweight, they must be hollow. Would this mean that the rest of them probably are too?

the only way to really tell is to open them up, but if they are hollow then the chance is that the rest of them are too. Ones I collected last year were hollow.

added ground bunya nut to a pancake mix today. Was very nice, so was the mushroom and garlic sauce and chopped parsley I ate it with :)