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ped
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by ped » Sun Dec 14, 2014 17:44
Have never tried making Mortadella before so could you advise, would I use salted or unsalted Pistachios?
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ped
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by ped » Sun Dec 14, 2014 19:21
Could wash them anyway (if salted is the cheaper option?) but just wondered if there was any particular need for either option. Thanks guys
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lrdeer
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by lrdeer » Mon Dec 15, 2014 01:50
This is my Venison Mortadella I made recently, I used unsalted Pistachios.
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Cabonaia
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by Cabonaia » Mon Dec 15, 2014 06:07
Irdeer that mortadella looks great. I've always used salted pistachios in mine, but I don't think it makes much difference which you use.
Cheers,
Jeff
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markjass
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by markjass » Mon Dec 15, 2014 06:14
Wow that looks great Mortadella. I use roasted unsalted pistachios that way I do not end up with to salty a Mortadella. A few peppercorns and coriander seeds go in mine as well.
Do no harm. Margerine is the biggest food crime
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ped
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by ped » Mon Dec 15, 2014 12:11
Good to hear different methods and rationales.