>What flavors "produce a sting upon the back of the tongue? I shouldn't think it would be a flavor so much as a reaction. If you've ever eaten a really strong swiss or a very sharp cheddar then I think you'd probably have an idea what Khaavren was describing. Notice that he attributes this feeling to the cheese and not to the bread itself. >When you grind peanuts too much, you get peanut butter. >"rednuts that have been ground to a powder" Does anyone >know of a way to grind peanuts into a powder or know of >a nut that would grind to a powder? It's the oil in the peanuts (and most other nuts) that causes it to become "nut butter". For rednuts to be ground to a powder they would have to essentially be fat-free. As far as I know, most Terran nuts store fat as part of their reason for existence (i.e., an energy source for a seedling). I suppose a rednut could be something like an acorn, or it might be some part of a rednut plant that isn't actually involved in the growing of new plants. More of a "stone" than what we think of as a nut. Do soynuts contain oil? Maybe it's something like soy... A quick search of the web produced this info from alt.food.fat-free FAQ at http://timinvermont.com/fitness/faq12.htm#58: ----- 5.8. Fat content of nuts Sad to say, but nuts are very high in fat. Most nuts get between 60 and 95%CFF. The ONLY exceptions are gingko nuts (13%CFF) and chestnuts (8%CFF). ----- It's past the season now, but you could probably find some chestnuts around if you tried. I'd imagine that grinding them in something like a pepper grinder would produce the desired effect. Scott Schultz scott at cjhunter.com