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Ginko Nuts

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I really like eating this. Anybody got some recipes. I know if you eat too much it can drug you out. Makes you feel really relaxed.

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  1. I went to a place years ago that put them in a casserole with mushrooms and that dried bean curd skin. I didn't eat it but i bet it was good, or at least you wouldn't feel like complaining if it wasn't. Also saw them in a recipe for a chicken-based pho, but it didn't include very many of them.

    1 Reply
    1. re: ghbrooklyn

      Oh I know that dish. They serve that at Danny Ng on Pell Street.

    2. The only time I've had them was in congee - yum.

      1. You often see them embedded in japanese steamed savory custards. I can eat only a few before the taste starts getting on my nerves, but they're pleasant toasted in a dry skillet (after you've peeled them down to their greenish centers) and dusted with salt.

        3 Replies
        1. re: F Schubert

          I like them toased. Do you have the recipe? I always screw it up.

          1. re: designerboy01

            I used to have a big tree in my backyard (which attracted old Asian ladies from miles around to gather the fallen nuts the morning after a windy night). Assuming you're gathering the nuts yourself from off the ground, first you have to remove all traces of the smelly fruit that surrounds the nut. The flesh of the fruit can be irritating to the skin, so wear rubber gloves as you squeeze out the nut from within the soft fruit, and then rinse off the nut well. Dry the nut (which at this stage looks like a closed pistachio) on the counter or in a low oven. Then crack the nut's thin shell to reveal the yellowish center, which is still partially wrapped in a thin papery skin. Toast the nuts a few handfuls at a time in a dry skillet. The skin will release from the nuts and practically float away as you toss them around in the skillet. I periodically bring the toasting nuts over to the sink and blow across them so that the skins fall into the sink instead of all over the kitchen. The nuts will gradually become a beautiful transluscent green, and will brown a little in spots. They're pleasant to eat at this point, sprinkled with a little salt.

            I have no idea if this is a traditional way of eating them. Probably this method is not as efficient as it could be, but that's how I've done it. It's smelly and difficult work for a final product that tastes more interesting than delicious. Good luck.

            1. re: F Schubert

              I know a tree grows in a Brooklyn, but does a Ginkgo tree grow in Manhattan? I appreciate the advice, though.
              I usually just buy them in the store all dried. But its nice to know that and maybe one day I'll have a Ginkgo tree when I move to the burbs. II had them at a Japanese restaurant and they served them with the shell broken around the shorter circumfrence. Just curious how they did that in an easy way. I like the taste of them.

        2. My favorite yakitori place in LA would put 6-8 on a bamboo skewer and roast them on the grill, a little salt at the end and they were done.

          1 Reply
          1. re: Scrapironchef

            That is a good idea too. Thanks!

          2. there are tons of ginkho trees all over nyc, but I know The Clinton Hill-Fort Greene are has many planted along the streets. They are a popular planting for cities because they grow quickly, can survive a wide range of temperatures, and are immune to most pests and diseases. If you ever walk under a tree in the late summer or fall and become suddenly naseous, in all likelyhood it is the horrid stench of the ginkho fruit rotting in the heat. My sister calls them by a name I don't think I should post.
            And I have seen them being collected by old ladies.