349577 Fri Dec 08 22:36:51 -0800 2006 3 27 General Chowhounding Topics 0 2083263 Due to this morning's deep freeze, I noticed an abundant dropping of the vomitous-smelling ginkgo-nut pods (hundreds per tree) that remained through what's been a very mild Northeastern autumn. Since, it is said, they possess significant ancient folk-medicinal powers, I would suspect they'll be gone in no time - scooped up by ancient Chinese ladies roaming around the neighborhoods. It's just the "nut" inside the stinking outer-coat that's boiled and used in dim sum amongst other things. Anybody with good recipes? Fri Dec 08 22:36:52 -0800 2006 11109 Mike R. 1 2083658 I like them boiled in congee. Actually, that's the only use for them I know... Sat Dec 09 01:09:21 -0800 2006 2083263 10681 piccola 2 2083667 This isn't really a use, but I always find them (sometimes half-a-dozen) in the bottom of a bowl of almond tea (the kind covered with a pastry shell) that we usually enjoy at our dim sum brunch. Sat Dec 09 01:13:13 -0800 2006 2083658 14014 liu 1 2083771 This isn't a recipe, but they are often used in chawan mushi, the Japanese steamed savory custard. Sat Dec 09 01:56:36 -0800 2006 2083263 13950 chowmeow