I spent today doing more slides and graphics for the university data engineering course, for data visualisation.
Tonight I tried cooking some of the bunya nuts I collected yesterday. First job was to get them out of the tough shells. I boiled some nuts for half an hour, after which the shell was just soft enough to slice in half with a sharp knife.
It wasn’t easy though, and I had to be very careful with the knife. Once halved, I could flex the shell and squeeze the nut halves out.
Tasting one, it’s very much like a cross between chestnut and pine nut. Firmer and not as sweet as a chestnut, but starchy like one. I stir fried them i a wok with green beans, onion, carrot, garlic, ginger, chilli, and soy sauce.
And served over brown rice.
It was very good!
New content today: