I'm late with this yearly post reminder, but Don't forget the nuts!
All that is true about fresh roasted coffee applies to nuts ---- only more
so. After 6 to 24 hrs the decline is noticeable. HG/DB technique is
comparable to coffee. Start with smaller batches to learn preferences.
Roast to taste. Best as soon as they cool. Favorites:
Hazelnuts: roast til skins fly off like chaff. (messy) Golden brown.
After some cooling, smush around in a mesh strainer to slough off more of
the skins (some remains). IMO, hazelnuts from Oregon are best.
Almonds: roast till they start to snap and when most develop cracks. I
like to add some Splenda-sweetened syrup and a little salt during the
roast. Also like a darker roast----almost to the "burnt" almond degree.
Blanched slivered almonds. I buy 3lb bags from CaliforniaFlavors.com.
(also for hazelnuts). Golden to taste. Sprinkle on everything: cereals /
oatmeal, cottage/ricotta cheese, cooked and raw veggies, endless uses.
Pecans. challenging to roast just right, but fantastic when you hit it.
also try with a touch of syrup and salt.
Heat + Beans
all the rest is commentary