The previous "Pistachio" question reminded me of something I've been
wondering for quite some time, but haven't yet researched. If an
"answerer" is found for the former question, could you also answer how
one would go about preparing black walnuts for eating (that is, if I
can manage to get one to ripen without a squirrel's interference)? (They
are also GREAT for dyeing! The walnut skins, that is.)
