295875 Sun Jan 25 13:08:01 -0800 2004 10 27 General Chowhounding Topics 0 1627816 I've seen a lot of interesting recipes lately that depend on some sort of nut for character - like shaved broccoli with pecans, that sort of thing. I hate nuts of every variety (strange, I know), and won't cook with them. Any suggestions for other things I might substitute to add a crunchy element? I've thought of sesame seeds, which work well but are so small. Could I fry up little bits of bread and then use them in a dish without them losing their crunch? Any ideas? Sun Jan 25 13:08:01 -0800 2004 0 Jill 1 1627837 Pine nuts? (Some people think of them as nuts, some as seeds) Sunflower seeds? If you make homemade croutons, let them "dry" on a baking rack, either after frying in a frying pan or drying in a low oven. Sun Jan 25 14:44:21 -0800 2004 1627816 0 EMDB 1 1627846 If you have an Indian grocery nearby, look for crunchy chick pea noodles, used in snacks called chaat. They could be used as a crunchy substitute for toasted nuts. Sun Jan 25 16:35:28 -0800 2004 1627816 0 ciaolette 1 1627849 Try baking slivered garlic to a golden crunch, then sprinkle over whatever at the last minute. Sliver an entire head (or several) of garlic, then bake at 300 on a non-stick cookie sheet (or regular cookie sheet lined with parchment or Silpat) tossing occasionally until the garlic is golden brown and crisp. Sun Jan 25 17:23:07 -0800 2004 1627816 0 GG Mora 2 1627885 how would you store these garlic treats? Sounds yummy, but curious if they would store as 'dry stuff' in the cupboard or 'wet stuff' in the fridge. Mon Jan 26 10:35:35 -0800 2004 1627849 0 drdawn 3 1627892 Store them in an air-tight container. Don't think fridge/not fridge matters. Frankly, it's not an issue I've ever had to deal with. They're so good, there are never leftovers. Mon Jan 26 11:21:12 -0800 2004 1627885 0 GG Mora 1 1627889 Everything's better with bacon. Or bread crumbs. Mon Jan 26 10:54:50 -0800 2004 1627816 0 Tom Meg 1 1627946 I have a friend who's avoiding carbs, and she uses fried pork rinds in all sorts of ways. She made a sauteed spinach dish and sprinkled crushed pork rind on top. Very good! She uses them as "breading" too. Mon Jan 26 17:30:48 -0800 2004 1627816 0 Pat Hammond 1 1627967 What about those deep-fried onion, shallot and garlic pieces that you can buy in huge plastic jars in Asian grocery stores(they're mostly used atop Vietnamese food) and sprinkle at will, for a no-effort substitute? Mon Jan 26 20:58:28 -0800 2004 1627816 0 galleygirl 1 1628045 I am fond of "soy-nuts" -- soybeans roasted or fried to a crunch. They are sold in many groceries -- Trader Joe's carries them. Also corn-nuts (in the store near potato chips) Tue Jan 27 14:18:06 -0800 2004 1627816 0 Joel Teller 2 1628079 Try roasted chick peas. Drain a can of chick peas and rinse w water. Dry over a flame in a hot pan on the stove. Sprinkle w your favorite spice. (I use salt). Roast on a cookie sheet in a 350 oven for 45 -55 minutes. Tue Jan 27 16:58:59 -0800 2004 1628045 0 Shaebones