I find it astonishing that no one has quoted Abby from NCIS:
Abby: “Oxycontin is twice as addictive as heroin. It’s more addictive than pistachios. (Gibbs and McGee stare at her) Well, have you ever eaten just one pistachio?”
I know I havent!
They’re green.
They’re just salty enough to make you want more.
When I lick out that little (salty) bit of skin out of the shell, I feel like I just ate the worm.
They come undyed now so the next day you’re not advertising to the whole world what you were doing last night, unlke Cheetos, which still do.
I have several cases of Iranian pistachios here, an aquaintaince working in Iran sent them. Middle Eastern/Central Asian fruits and nuts are the best fruits and nuts, must be something about the arid climate.
However I don’t really like them as much as I like cashews. The red “inner” skin is kind of tart and rough on the palette. I usually have a few before it starts to bother me and I stop.
Try these. They’re very nice. As are most of the other nut offerings on that site. I love nuts.
And am one I think.
Even for The Dope this is a good analogy. Here I’d been surrounded by pistachio church keys the whole time and never knew it. Plus, now I’m wondering if I need to start saving my spent pistachio shells for reloading. I could make them hot!
Big knife, small knife, pistachio shell, file, can opener…
My mother makes a pistachio dessert that she got out of a magazine c. 1973 that is out of this world. It is green. It’s basically pudding and cool whip but god is it good. My family requires her to make it at least once a year to serve on some holiday or other family-gathering occasion, although now one of my sisters has taken up the Pistachio Dessert Mantle and has made it a couple times.
Basically you layer the pudding and cool whip, possibly with cream cheese, over a butter-flour crumb crust shot through with almonds. (Why not pistachios? Presumably because this was 1973.) I’ll go look for the recipe. Maybe it can be updated it to conform to 2012 food snob standards. 
Well, that was easy.
PISTACHIO PUDDING DESSERT
1 stick butter
1 c. flour
1 c. chopped nuts
FILLING:
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
2 pkgs. instant pudding
3 c. milk
Mix butter, flour, and nuts; press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Mix powdered sugar, cream cheese, and Cool Whip; spread on cooled crust. Beat together pudding mix and milk until thickened. Spread on cream cheese layer and top with a layer of Cool Whip and chopped nuts. Refrigerate.
Twice-baked Pistachios
Let pistachio sit in sunlight for two minutes.
Carefully remove pistachio nut from shell.
Mash pistachio.
Add itty bitty bit of cheese, bacon and sour cream.
Mix well, form into tiny blob and put back into shell.
Bake at 125F for 30 seconds, let cool and enjoy.
This receipe can be doubled, tripled, etc.
I only have one bad thing to say about pistachios. Those little devils are so addicting that I often end up with very sore fingers after cracking so many of them open. I’ve actually given myself open sores from it, and didn’t realize the pain until after I was done eating them… no other food has ever gotten me to HURT MYSELF over eating it before.
I may go wild and quadruple it.
I don’t think I ever had a recipe for anything I made. It was just “follow the basic ice cream recipe and throw extra stuff in it.”
Just make the vanilla recipe, grind up some pistachios and bananas to whatever consistency you want, and throw in before you churn it.
No. Just don’t be a jerk about it. You’ve been here for several months now and I’m sure you have a general idea of how to express a dissenting view politely.
Wait a minute, I think I see what’s happened here. Which part were you eating, the flavorful nutty center or the hard, brown brittle outer shell?
This really works! I just tried it and it worked beautifully. Pistachios really are the food of the gods.
That’s what I was going to mention, except I like to scrape out that little husk with my front teeth.
Another recipe idea using pistachios-- if you make pesto, use pistachios instead of pine nuts. Delicious!
I made a small batch of parsley pistachio pesto last year and it was so good I ate it all before it even made it to the freezer. So this year I planted 5x as much parsley.
My favorite: Greek yogurt (plain) drizzled with honey and sprinkled liberally with pistachios.
The pliers on the SAK also work well, as does a Leatherman, heck, you get one of the big heavy ones, and you can use Percussive Maintenance (band name!) to open them (I.E. smash the little buggers open, this is especially satisfying to the “Inner Caveman” (yet another band name, I’m on a roll here…)
Or a third way, a pair of the Sog multi-tool pliers that have those leverage-enhancing gears on the handles, pistachio vs. “compound Leverage”? CL wins!
Oh what the heck, I may just go all the way and try a crazy experiment…
Take my 20 gauge reloading press, and load up a 20 gauge shell with a light propellant load, the wad, some in the shell pistachios, crimp it down, and fire it at a hard, flat surface…
It combines some of my favorite things, firearms, explosives, and food 
…
Take video, please
Just no accidents please. Killed by high velocity pistachios is not cool.