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Old 09-26-2011, 08:16 PM   #11
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See Nikki, what'd I say? Salt and bake at a low temp
They'll come out just fine.
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Old 09-26-2011, 08:26 PM   #12
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To take this to another level, I was at this burrito place in Maine, and they served a " pumpkin seed pesto Quesadilla" which was crazy good. I never would have thought of making a pesto out of pumpkin seeds, and it worked so well with the beans, cheese ....
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Old 09-26-2011, 08:33 PM   #13
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Okay--my problem with pumpkin seeds is the white hull. I want the center...I did see in one of my seed catalogs there is a type of pumpkin that doesn't produce seeds with the hull. I am going to order some of those for next year.
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Old 09-26-2011, 08:36 PM   #14
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Sunflower seeds that one eats come from confection sunflower plants. The solid black sunflower seeds are oil seeds. They tend to be smaller. Most farmers plant oil seeds (I once worked for a seed factory that specialized in sunflower seeds and lived next door to a place that roasted sunflowers--learned more about sunflowers than I ever thought I needed to know). To get the salt fine, you can grind it in a coffee or spice grinder.

Many a friend quit smoking eating sunflower seeds.
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Old 09-26-2011, 08:37 PM   #15
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Quote:
Originally Posted by larry_stewart View Post
To take this to another level, I was at this burrito place in Maine, and they served a " pumpkin seed pesto Quesadilla" which was crazy good. I never would have thought of making a pesto out of pumpkin seeds, and it worked so well with the beans, cheese ....
I can almost taste that. It does sound good.
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Old 09-26-2011, 08:45 PM   #16
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Originally Posted by pacanis View Post
I can almost taste that. It does sound good.
It was excellent. The pumpkin seeds were roughly ground up, and added not only texture but that subtle baked/fired/burnt flavor. I tried recreating at home with little success.
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Old 09-26-2011, 08:46 PM   #17
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I always roasted the seeds after carving Jack O Lanterns. In the oven, lightly salted.

Mexico uses a lot of pepitas, sometimes in moles.
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Old 09-26-2011, 08:55 PM   #18
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Pepitas are the inside of the hull--and a pain to shell. I believe there is a tool that helps, but I thought I'd go with the hull-less pumpkin strain next year.
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Old 09-26-2011, 08:58 PM   #19
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You can buy them shell-less in Mexico. Hmmmm. May have to bring some back next time we go down. And I totally forgot about the ethnic store sections here.

Will have to check out your seedless variety, CW!
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Old 09-27-2011, 11:45 AM   #20
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... So you fry yours??
Well, not really, use clean pan or griddle. So it basicaly just heats up on the surface of the pan. As somebody sugested you can use oven. Kind of the same thing.
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