The finest nuts and snack foods from around the world |
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Interesting FactsThis is a collection of new worldwide insight into the history and use of nuts and seeds from growers and processors. You can find out all kinds of things about how they are grown and used. Do you have a favorite story or information item that you'd like to share? Just drop us a note. We'll be happy to add it to the fact page.
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message from: Richard Cosky rcosky@columbus.rr.com
----- Original Message ----- From:
To:
Subject: freshly roasted nuts
As a self proclaimed cashew connoisseur I have to say thank you for producing an extraordinary product. When I was in Fortaleza, Brazil this year I fell in love with the fresh giant cashews and I didn't think I was ever going to find that specific taste again in the US, then I found your company. Your 160's Brazilian cashews are equal to and better than the Fortaleza roasted cashews - great job. Anyone that has eaten that "XXXX" the grocery stores sell needs to try your products.
Thanks for a great product. You have captured a grateful long term customer.
Richard
Reply to Richard:
We have been roasting all inds of nuts since 1952. Herman Schwarz owned the firm from 1952 until 1979. I have owned the firm since 1980 and am the second owner.
Over the many years we have perfeected the proper way to basket roast cashews to perfection. It is a special way of roasting and it gives an unusual flavor to the roasted nuts. While I do not expect to convert the world, tthousands of people have grown extremely fond of this special way of roasting nuts. If we were in the coffee industry, we would be considered a gourmet roasting firm. Our industry does not have gourmet nut roasting plants. Anyway, thank you for the wonderful comments. Please tell your friends so they can enjoy the same fine products.
By the way, I was in Fortaleza January of 2002 visiting cashew plants and I really loved the city.
Warmest regards, Gene Cohen
Interesting Tip of the day want to know more about |
Our favorite recipes Apple Raisin 2/3 cup chopped almonds Spread butter evenly over bottom of 9-1/2" glass pie plate. Sprinkle chopped almonds evenly over bottom and arrange raisins in a ring close to the rim. Make three lines of raisins across plate bottom arranged in a wheel-spoke pattern. Using the back of a spoon, press the raisins and nuts gently down into the butter coating. Spring 2/3 cup of brown sugar evenly and press evenly into place with the bowl (back) of the spoon. Put the pie pastry over the raisin-nut-sugar base and press against pan leaving 1/2: overhanging. Fill with sliced apples. Combine 1/2 cup brown sugar, flour, salt; sprinkle the mixture over the sliced apples. Dust the top with nutmeg or cinnamon. Turn the pastry edge up and flute the rim. Prick pastry with fork. Bake in preheated 350 degree oven for 10 minutes. Brush the top of the pie with diluted egg yoke. Continue baking for 40 to 45 minutes. Test apples with fork; when soft, remove. As soon as the sugar syrup in the bottom of the pie plate stops bubbling, place a large serving plate over pie and carefully invert pie and plate with the design intact. . |
Little known facts Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process. |
Half a century of fun The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane, Washington. Over the years The Nut Factory has grown into a large snack food manufacturer. We ship over 400 product every day to businesses everywhere throughout the United States. |
Other interesting web sites The Food-Recipe Magazine |
Nut and Snack Commodity Market Here is a wonderful Nut Crop information site. This site is loaded with walnut facts. |
