What’s the deal with walnuts anyways?
Why is it they taste so very different de-shelled than when you do it yourself?
Is it that extra effort key to the tastiness?
Or is the walnut shell actually some kind of flavour vaccum-chamber?Without which, the once-crunchy innards wither and become bland.
Dear walnuts, tell me your secrets!
Wow. This entire entry must be 100% lifted from a Seinfeld episode.