I am a pistachio head. I love them any which way — salty, sweet, in cream, as gelate or ice cream, in cakes, as pesto… in short, I haven’t met a pistachioanything that I didn’t like.
This thread is to honor the greatest nut in existence, where you can share whatever pistachio-related products, recipes, or stories you may have.
I’ll start off with a few things…and might as well make it the (in)famous Dubai chocolate:
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
4
We went for lunch to a Pakistani place yesterday. They also sell sweets for takeaway. They made me up a small selection of the various ones, including pistachio. I’d like to show you a photo - but they were the first ones eaten.
We go to Tenerife every January. There are a number of ice cream stalls round the resort. All do pistachio - some better than others but all good. Mrs H prefers rum & raisin flavour, or Malaga.
I have purchased a couple of jars of pistachio paste/cream - still haven’t used them. I want to use pistachios in cookies and cakes…maybe with some of the paste/cream. I have a long weekend coming up…
4 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
6
The pastry case at Middle East Market here has five or six pistachio pastries. I guess pistachio is more common in Persian cooking than in others that make baklava-ish pastries, where walnuts are the usual.
I didn’t see you had started this thread devoted to the pistachio and I posted this link on the what are you baking thread. Reposting here specifically to highlight the pistachio tiramisu recipe, which looks stunning.
I bought this from a company in Montreal; made in France. Not much pistachio flavor, which is the general feedback on Amazon on pistachio paste. Better to make it yourself.
Seen today at a department store. Much as I love Lindor, we tried these last year (I think), and weren’t all that impressed. Needs pistachio pieces to make it perfect.
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BarneyGrubble
(Fan of Beethoven and Latina singers)
13
I have found as well that when I make pistachio shortbread I need pistachio pieces on top. Otherwise it’s nothing special even though there are ground pistachios in the cookie.
I got them two years ago when Lindt had a huge sale and I bought a lot of different flavors for Christmas chocolate gift bags for coworkers (along with other chocolates from countries around the world). I agree - they were OK, but not pistachioey enough.
The last neighborhood in NYC that I lived in was heavily Greek, so the baklava, etc., was the standard heavily sweetened, lots of walnuts variety. Then came the Turkish and North African bakeries, and I could finally get my sweets with more pistachio and less sugar syrup.
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