Puester said:Julie Bove said:"timbrel" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:I am planning a dinner party and chose a salad recipe for a first
course that I have never made before. The recipe is a beet salad and
calls for pecans. I just bought a large bag of cashews in error. I
would like to use these instead of the pecans. Its a beet salad. I am
not at home where I could taste the cashews to decide for myself. I
will not have a chance to do the salad as a test so I'm looking for
opinions on the chance of the cashews, chopped, being a good pairing
with the roast beets in a salad.Quoted message said:Quoted message said:thanks, bliss
Quoted message said:I wouldn't! I've done pecans or walnuts in beet salad. I don't think the
cashews would be a good pairing.I think the texture of the cashews would improve greatly if they were
lightly toasted or sauteed before use in a salad. They are quite soft
and a crisper texture would improve the combination.
Cashews are already roasted when you buy them - they'd be poisonous
otherwise - cashews don't become crisp from further roasting/toasting,
they will eventually burn. Cashews go well as a garnish with spicy
Chinese food but I've never seen them used to garnish other coosines.
I know there are recipes calling for nuts on beet salad (I've tried a
few) but they just are not a taste enhancement, perhaps visual is all.
Sheldon
Sheldon