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09-26-2011, 11:38 AM
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#1
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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Pumpkin Seeds
Didn't know quite where to ask this question..
But Does anybody have a certain way to prepare pumpkin seeds?
If you haven't had them you're really missing a treat.
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09-26-2011, 03:30 PM
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#2
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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What do you mean "prepare"?
I just throw them onto the hot pan and crisp them up. If I feel like I sprinkle the with some sweet water to add sweetness. You can do the same thing with salt.
__________________
You are what you eat.
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09-26-2011, 03:47 PM
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#3
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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Quote:
Originally Posted by CharlieD
What do you mean "prepare"?
I just throw them onto the hot pan and crisp them up. If I feel like I sprinkle the with some sweet water to add sweetness. You can do the same thing with salt.
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Meaning how do you cook them..lolol.
I've only done them twice and both times I roasted them but it wasn't the same. So you fry yours??
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09-26-2011, 03:55 PM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Sprinkle with salt and oven on low temp to dry, but I've been known to simply toss them into my locker in my school daze and let them dry on their own. It's been a while.
If I were to have a suddden craving for seeds today I'd go buy a packet of already seeded sunflower seeds.
__________________
Give us this day our daily bacon.
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09-26-2011, 03:59 PM
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#5
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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Quote:
Originally Posted by pacanis
Sprinkle with salt and oven on low temp to dry, but I've been known to simply toss them into my locker in my school daze and let them dry on their own. It's been a while.
If I were to have a suddden craving for seeds today I'd go buy a packet of already seeded sunflower seeds.
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Sunflower seeds aren't the same. Everybody I know that eats sunflower seeds seem to be obsessed with them. I don't get it....  .
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09-26-2011, 04:06 PM
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#6
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Honey Badger
Join Date: Dec 2008
Posts: 2,656
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Quote:
Originally Posted by jusnikki
Didn't know quite where to ask this question..
But Does anybody have a certain way to prepare pumpkin seeds?
If you haven't had them you're really missing a treat.
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Don't know how I managed it. Ok, I do know. Pure laziness  I have pumpkin plants growing in one of my flower borders. See what happens when the bottom drops out?
I left a few seeds out all winter, they sprouted on their own. Doubt I'll get anything past the flower stage. But we'll see.
Here's a link It's for dehydrating the seeds. I don't think it would hurt if you baked them in the oven at a low temp. They are pretty tasty. Seasonings can vary.
http://www.discusscooking.com/forums...pes-63316.html
Have fun! :)
Munky.
__________________
If your with me that's great. If not. Get out of my way.
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09-26-2011, 04:19 PM
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#7
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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Quote:
Originally Posted by Chef Munky
Don't know how I managed it. Ok, I do know. Pure laziness  I have pumpkin plants growing in one of my flower borders. See what happens when the bottom drops out?
I left a few seeds out all winter, they sprouted on their own. Doubt I'll get anything past the flower stage. But we'll see.
Here's a link It's for dehydrating the seeds. I don't think it would hurt if you baked them in the oven at a low temp. They are pretty tasty. Seasonings can vary.
http://www.discusscooking.com/forums...pes-63316.html
Have fun! :)
Munky.
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Thanks for posting the link..
But I don't have a dehydrator. Although I'd love one for fruit. But I simply don't have a spot in my kitchen for another appliance or gadget...  . My sister that has passed on had one. When you walked in her kitchen you could smell the fruit she was drying out...
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09-26-2011, 04:27 PM
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#8
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Honey Badger
Join Date: Dec 2008
Posts: 2,656
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Quote:
Originally Posted by jusnikki
Thanks for posting the link..
But I don't have a dehydrator. Although I'd love one for fruit. But I simply don't have a spot in my kitchen for another appliance or gadget...  . My sister that has passed on had one. When you walked in her kitchen you could smell the fruit she was drying out...
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Your welcome.
The seeds don't necessarily have to be dehydrated. That link has a recipe for seasoning the seeds or nuts before they are baked, dehydrated.
Munky.
__________________
If your with me that's great. If not. Get out of my way.
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09-26-2011, 04:29 PM
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#9
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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Quote:
Originally Posted by Chef Munky
Your welcome.
The seeds don't necessarily have to be dehydrated. That link has a recipe for seasoning the seeds or nuts before they are baked, dehydrated.
Munky.
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Oh ok, thanks again...
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09-26-2011, 07:05 PM
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#10
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
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I usually rinse and clean the seeds. while still damp, i lightly salt. the salt kinda dissolves on the wet seeds. Then I spread them ( single layer) on a baking sheet and bake at a low temp ( about 300 + or - ). Occasionally I use a spatula to keep them from sticking to the bottom, spread them out a little, and allow the moisture to evaporate. Got to watch them carefully, because if left unattended at the wrong time, they can burn quickly. ( somtimes Ill spray them with pam too, which speeds up the process, but also gives you a shorter window for them to burn.
larry
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09-26-2011, 07:16 PM
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#11
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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See Nikki, what'd I say? Salt and bake at a low temp 
They'll come out just fine.
__________________
Give us this day our daily bacon.
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09-26-2011, 07:26 PM
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#12
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
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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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09-26-2011, 07:33 PM
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#13
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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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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09-26-2011, 07:36 PM
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#14
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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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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09-26-2011, 07:37 PM
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#15
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Quote:
Originally Posted by larry_stewart
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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I can almost taste that. It does sound good.
__________________
Give us this day our daily bacon.
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09-26-2011, 07:45 PM
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#16
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,964
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Quote:
Originally Posted by pacanis
I can almost taste that. It does sound good.
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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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09-26-2011, 07:46 PM
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#17
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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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.
__________________
She who dies with the most toys, wins.
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09-26-2011, 07:55 PM
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#18
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
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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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09-26-2011, 07:58 PM
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#19
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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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!
__________________
She who dies with the most toys, wins.
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09-27-2011, 10:45 AM
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#20
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Quote:
Originally Posted by jusnikki
... So you fry yours??
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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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