sf wrote on Sun, 03 Jun 2007 22:29:32 -0700:

??>> Finding fresh water chestnuts is no sweat here in Boston.
??>> There are lots of Asian superstores. They're quite
??>> delicious! Maybe I should try to follow some sort of
??>> caramel popcorn recipe to make the coating....I'm just not
??>> sure whether to try and cook the water chestnuts a little
??>> first. They are OK raw, but could probably stand a little
??>> cooking.

s> I've ignored this thread up to now because I've never heard
s> of caramelized water chestnuts and had nothing to
s> contribute, but I have a couple of questions...

s> Wouldn't the heat of the hot caramel affect the water
s> chestnuts in as if they were being cooked? Are they baked
s> in the oven after they are coated - like we do with caramel
s> popcorn? All that heat should cook them enough, if they
s> need cooking at all.

Speaking for myself, once I had tasted fresh water chestnuts, I
could never bring myself to use the canned variety except in
"dire emergency" :-) I think fresh water chestnuts do need some
cooking but not a lot if they are to keep their slight
sweetness. There is a very quick stir-fry of asparagus and water
chestnuts that is particularly good even if I am not sure it is
Chinese. The asparagus is cooked (blanched) for a few minutes to
allow the short stir-fry.

Incidentally, I don't eat bacon but every recipe for caramelized
water chestnuts that I have come across involves wrapping them
in bacon.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not