Roast them for 20 minutes in a hot oven, but drill a hole through the
skin if you don't want an explosion.

They are the most over-rated nuts around. Not a patch on roasted
Spanish chestnuts.

Think of them as a tasteless source of nutrition - like potatoes or
dumplings.

Richard


On Fri, 14 Feb 2003 17:55:35 GMT, John Savage
wrote:

The other day while strolling around some Sydney suburbs I came across
a couple of bunya nuts on the footpath. Well, I guess they were bunya
nuts: larger than a human head, with a pineapple texture, and something
resembling yellow pus oozing out of cracks due to the heavy impact with
the concrete footpath after a 25 foot drop. (Just think of the size of
any compensation claim if one were to hit a pedestrian!)

Anyway, I'd like to learn the right way to roast a bunya nut. Anyone?