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Chestnuts
Topic Started: Sep 30 2014, 02:54 PM (183 Views)
campy
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Handyman Extraordinaire
It's that time of year.

I enjoy one feed. They are expensive this year. The ones I got were from the U.S.

I will have to rate them against the ones from Italy.

There must be a secret to peeling or selecting them.

Some peel without the inner skin and some don't. These were roasted in the oven
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angora
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WWS Book Club Coordinator
Chestnut dressing is well known in England. My mil used to make it occasionally.

Conkers was also a great game in England. John talks about it fondly. Men are crazy.
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Dana
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WWS Hummingbird Guru & Wildlife photographer extrordinaire
angora
Oct 1 2014, 01:47 AM
I think I remember vendors selling roasted chestnuts on the street corners in Toronto when I was young. Does anyone else remember this?
I'm sure that about 50 yrs ago I bought some on St Clair Ave, near where I lived, Little Italy then . I still love them but hate the peeling of the inner skin. No matter how I have done them, according to youtube guides, they do not come clean easily so I only have a few when they are in season now.
Once I did find some in a small Chinese store. A package of nuts already shelled and completely clean. Delicious! Their sweetness reminds me a lot of sweet potatoes.

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campy
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Handyman Extraordinaire
I am going to experiment.

Freeze them first. Then roast them.

Boil them first. Then roast them.

I know if if put them in a towel and squeeze them after roasting they are easier to peel but that pesky inner skin has me baffled.
It must have something to do with freshness and moisture content.
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agate
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I remember trying them many years ago, where I have forgotten, and did not really like them.
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campy
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Handyman Extraordinaire
They are a once a year thing and best with a sip of red wine with each chestnut.
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Trotsky
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Big City Boy
I have tried the presumably roasted, shelled and package chestnuts...ready to eat.
They were repulsive. BEYOND repulsive.
Edited by Trotsky, Oct 3 2014, 07:09 AM.
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