Jim Leff was the lucky recipient of some Aegina pistachios from Greece. “They’re tiny, pointy, and intense … unbelievably rich and unctuous,” he says. “My first thought was that they’d somehow had lard added to them. They’re redolent of pork chops.”

Actually adding lard to the pistachios would be extremely unlikely, says BobB, given how proud the Greeks are of their pistachios, especially the Aegina variety. Jim Leff doesn’t really think it’s likely, either, but adds: “What I’m tasting in my mouth does not match what I know in my brain.”

Board Links: Aegina Pistachios: Lardy???

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