I tend toward the seed-/nut-loving end of the spectrum. When browsing the mix of offerings at a local market, I opted for something new-to-me, and brought home “Egyptian Small Melon Seeds.” Oh boy! New snack!
Delicious, delicious, delicious. Unfortunately, they’re also hard as rocks. A fear-for-your-teeth hardness. I don’t like my snacks coupled with abject terror over thousands in dental bills. But the taste of the ones I managed to carefully masticate was sooo good. Time to experiment.
Beat a little in a mortar and pestle to crack them up? Not much luck. Hmmm...food processor! A little whirr, maybe get some sort of funky seed butter result? No dice - the melon seeds simply whirred around completely intact. At this point, without much to lose and feeling a little devil-may-care, I tried dumping in a little oil to possibly slurry things up a bit, maybe crack the dang things. Nope. I did succeed in producing some quite pronounced scratching of the FP bowl for my efforts; I was determined, and whirred my little heart out. Result was a bowlful of stubbornly intact oily seeds. Complete Fail. I drew the line at stomping out to the shed for the maul.
So what gives? Have I done something stupid and assumed that these seeds don’t need to be hulled first? Looking at them (size, seed coat structure), it doesn’t seem practical (or even doable, at least for me). They were merchandised with all the other nuts and seeds that were ready to go for out-of-hand eating (pepitas, shelled pistachios, shelled sunflower seeds, etc.), so I may have made the leap and imagined that the melon seeds were similarly a ready-to-eat item, as the melon seeds were roasted and salted. But then, I might well be an idiot along the lines of “Huh? You need to SHELL the walnuts before putting them in cookies?” Or did I get a lousy batch? Perhaps they should be not quite as hard as pebbles?
Does anybody use these? How? Are they always impenetrable? Educate me? What’s the secret?
They’re just so delicious.