Pistachios and cholestorol

On Mar 9, 9:47?pm, "Ed Pawlowski" wrote:

I'll give you that. My problem with them is that while I LOVE the
ones that are green-white inside, the ones that are even slightly
brown taste icky, and with some rare batches you get 90% good ones,
usually it's 50% or less.

--Bryan
 
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