oldcoot
Senior Cook
Often I read or hear someone refer to a flavor as "nutty". I find that rather confusing. As one who mnches on a wide variety of nuts: cashes, pecans, walnuts, hazelnuts, brazil nuts, peanuts, almonds, hickory, black walnuts, coconuts, lichi, macadamia, chestnuts, doughnuts ......all of which have definitely different flavors, I am at a loss as to which one the terms refers.
Folks have said my BW's pie crust has a ntty flavor - her crusts are delicious, but darned if they remind me of any nut.
Evan some wine expert on the tube recently referred to aq nut-like undertone in a wine.. Well, O.K. - if you can have "oak" and "acid" and "vanilla", etc, ad nauseum, in wine, I guess nutt is fine. I guess!
Anyway, does anyone else find this confusing, or am I nuts?
[Awright, I already know the answer! Thanks a lot!!!]
Folks have said my BW's pie crust has a ntty flavor - her crusts are delicious, but darned if they remind me of any nut.
Evan some wine expert on the tube recently referred to aq nut-like undertone in a wine.. Well, O.K. - if you can have "oak" and "acid" and "vanilla", etc, ad nauseum, in wine, I guess nutt is fine. I guess!
Anyway, does anyone else find this confusing, or am I nuts?
[Awright, I already know the answer! Thanks a lot!!!]