I was wondering if anyone knew how to cook chestnuts..I have never tried
them before and thought the sound of roasted chestnuts sounded very
festive..lol. and thought i would give it a shot..
Thanks in advance and Merry Christmas to everyone!!
MJ

MJ wrote:

> I was wondering if anyone knew how to cook chestnuts..I have never
> tried them before and thought the sound of roasted chestnuts
> sounded very festive..lol. and thought i would give it a shot..

Prepare to be disappointed. The closest thing I would
compare them to are potatoes, except denser and
harder. The chestnut industry should thank Mel Tormé
for selling tons of the darn things to people, most of
whom will never buy them again.

http://www.povonline.com/cols/COL245.htm

MJ wrote:

> I was wondering if anyone knew how to cook chestnuts..I have never
> tried them before and thought the sound of roasted chestnuts
> sounded very festive..lol. and thought i would give it a shot..

Prepare to be disappointed. The closest thing I would
compare them to are potatoes, except denser and
harder. The chestnut industry should thank Mel Tormé
for selling tons of the darn things to people, most of
whom will never buy them again.

http://www.povonline.com/cols/COL245.htm

> Prepare to be disappointed. The closest thing I would
> compare them to are potatoes, except denser and
> harder. The chestnut industry should thank Mel Tormé
> for selling tons of the darn things to people, most of
> whom will never buy them again.

I have no idea what this means, as my family has been roasting chestnuts in
the oven since before I was born (37 years) with great results.


1) Preheat your oven to 400 degrees
2) Cut an "X" into each chestnut. Go deep enough to cut the outside shell
and just through the "paper" underneath.
3) Put the chestnuts on a cookie sheet and roast in the oven for 30-40
minutes (look to see the X start to peel back from the chestnut.
4) Let them cool for about 10 minutes, then peel and eat while still warm.



"Mark Thorson" > wrote in message
...
> MJ wrote:
>
> > I was wondering if anyone knew how to cook chestnuts..I have never
> > tried them before and thought the sound of roasted chestnuts
> > sounded very festive..lol. and thought i would give it a shot..
>
> Prepare to be disappointed. The closest thing I would
> compare them to are potatoes, except denser and
> harder. The chestnut industry should thank Mel Tormé
> for selling tons of the darn things to people, most of
> whom will never buy them again.
>
> http://www.povonline.com/cols/COL245.htm
>
>
>
>

I have to agree with Mark on this. I found a recipe a few years ago that
sounded great. It was parboiled brussels sprouts and peeled, roasted
chestnuts browned in bacon drippings, then topped with crisp bacon.

After working for over 30 minutes to peel the damned things and stabbing
myself under the fingernail with a piece of shell, we decided the chestnuts
didn't add enough to the dish to make it worth our while.

Never again will I peel a chestnut.

"Ray" > wrote in message
nk.net...
>> Prepare to be disappointed. The closest thing I would
>> compare them to are potatoes, except denser and
>> harder. The chestnut industry should thank Mel Tormé
>> for selling tons of the darn things to people, most of
>> whom will never buy them again.
>
> I have no idea what this means, as my family has been roasting chestnuts
> in
> the oven since before I was born (37 years) with great results.
>
>
> 1) Preheat your oven to 400 degrees
> 2) Cut an "X" into each chestnut. Go deep enough to cut the outside shell
> and just through the "paper" underneath.
> 3) Put the chestnuts on a cookie sheet and roast in the oven for 30-40
> minutes (look to see the X start to peel back from the chestnut.
> 4) Let them cool for about 10 minutes, then peel and eat while still
> warm.
>
>
>
> "Mark Thorson" > wrote in message
> ...
>> MJ wrote:
>>
>> > I was wondering if anyone knew how to cook chestnuts..I have never
>> > tried them before and thought the sound of roasted chestnuts
>> > sounded very festive..lol. and thought i would give it a shot..
>>
>> Prepare to be disappointed. The closest thing I would
>> compare them to are potatoes, except denser and
>> harder. The chestnut industry should thank Mel Tormé
>> for selling tons of the darn things to people, most of
>> whom will never buy them again.
>>
>> http://www.povonline.com/cols/COL245.htm
>>
>>
>>
>>
>
>

>"texpat"
>
>After working for over 30 minutes to peel the damned things and stabbing
>myself under the fingernail with a piece of shell, we decided the chestnuts
>didn't add enough to the dish to make it worth our while.
>
>Never again will I peel a chestnut.

Yeah, it's so much easier to pop the tab on a beer.

There are many varieties of chestnut.

You obviously accquired some crappy OLD chestnuts. In the US the best ones are
available during a very short window, from Thanksgiving until about now. Some
of the best of the best are imported from Italy. They are about twice as large
as the common varieties and are very easy to remove from their skins.... just
don't save them or they will dry and become crappy like those you're already
experienced... they need to be properly stored (very cold and moist), not for
weeks in a sack at the stupidmarket.

http://www.chestnutsonline.com/index.shtml


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"texpat"
>
>After working for over 30 minutes to peel the damned things and stabbing
>myself under the fingernail with a piece of shell, we decided the chestnuts
>didn't add enough to the dish to make it worth our while.
>
>Never again will I peel a chestnut.

Yeah, it's so much easier to pop the tab on a beer.

There are many varieties of chestnut.

You obviously accquired some crappy OLD chestnuts. In the US the best ones are
available during a very short window, from Thanksgiving until about now. Some
of the best of the best are imported from Italy. They are about twice as large
as the common varieties and are very easy to remove from their skins.... just
don't save them or they will dry and become crappy like those you're already
experienced... they need to be properly stored (very cold and moist), not for
weeks in a sack at the stupidmarket.

http://www.chestnutsonline.com/index.shtml


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Trader Joes sells pre-roasted frozen chestnuts that are great. Much
easier and very yummy.

PENMART01 wrote:
>> "texpat"
>>
>> After working for over 30 minutes to peel the damned things and
>> stabbing myself under the fingernail with a piece of shell, we
>> decided the chestnuts didn't add enough to the dish to make it worth
>> our while.
>>
>> Never again will I peel a chestnut.
>
> Yeah, it's so much easier to pop the tab on a beer.
>
> There are many varieties of chestnut.
(snippage)
>
Sheldon
> ````````````

Apparently they were peeled without being roasted first. Granted, chestnuts
resemble 'water chestnuts' somewhat in texture but if properly roasted are
not hard to peel when the X cut in the bottom peels away and sure won't stab
a person.

Jill

PENMART01 wrote:
>> "texpat"
>>
>> After working for over 30 minutes to peel the damned things and
>> stabbing myself under the fingernail with a piece of shell, we
>> decided the chestnuts didn't add enough to the dish to make it worth
>> our while.
>>
>> Never again will I peel a chestnut.
>
> Yeah, it's so much easier to pop the tab on a beer.
>
> There are many varieties of chestnut.
(snippage)
>
Sheldon
> ````````````

Apparently they were peeled without being roasted first. Granted, chestnuts
resemble 'water chestnuts' somewhat in texture but if properly roasted are
not hard to peel when the X cut in the bottom peels away and sure won't stab
a person.

Jill

I'm apparently in the minority. I like roasted chestnuts, and they key
is to peel them warm. If you peel before roasting, they dry out. If you
wait till after they cool off, they are a royal PITA. They peel very
easy when they are fresh out of the oven. They seem to roast better
with a light coat of oil. I have no idea why, but it seems to help.
Some of them dry and get hard. I discard those. They soft roasted ones
are a treat when warm. I also put them in stuffings and such.

I don't like them when they cool off. They are starchy, and like
potatoes, are better warm. They are a bit sweet, so the potato
comparison is a bit off the mark. I don't recall the exact cooking time
at the moment, but it is something like 20-30 minutes at 300-350. Most
recipes say to cut a small "X" in the flat side. Use a sharp knife, and
be careful as the shell is fairly tough. Sharp knives cut food, dull
knives cut you. The cut "X" serves two purposes : The first is to
prevent the chestnuts from popping and making a mess. The second is to
make them easier to peel after cooking. Do not make a giant cut, or the
chestnuts will dry out too much.

Dean G.

I'm apparently in the minority. I like roasted chestnuts, and they key
is to peel them warm. If you peel before roasting, they dry out. If you
wait till after they cool off, they are a royal PITA. They peel very
easy when they are fresh out of the oven. They seem to roast better
with a light coat of oil. I have no idea why, but it seems to help.
Some of them dry and get hard. I discard those. They soft roasted ones
are a treat when warm. I also put them in stuffings and such.

I don't like them when they cool off. They are starchy, and like
potatoes, are better warm. They are a bit sweet, so the potato
comparison is a bit off the mark. I don't recall the exact cooking time
at the moment, but it is something like 20-30 minutes at 300-350. Most
recipes say to cut a small "X" in the flat side. Use a sharp knife, and
be careful as the shell is fairly tough. Sharp knives cut food, dull
knives cut you. The cut "X" serves two purposes : The first is to
prevent the chestnuts from popping and making a mess. The second is to
make them easier to peel after cooking. Do not make a giant cut, or the
chestnuts will dry out too much.

Dean G.

> "jmcquown"
>
>PENMART01 wrote:
>>> "texpat"
>>>
>>> After working for over 30 minutes to peel the damned things and
>>> stabbing myself under the fingernail with a piece of shell, we
>>> decided the chestnuts didn't add enough to the dish to make it worth
>>> our while.
>>>
>>> Never again will I peel a chestnut.
>>
>> Yeah, it's so much easier to pop the tab on a beer.
>>
>> There are many varieties of chestnut.
>(snippage)
>
>Apparently they were peeled without being roasted first.

You should not assume any such thing... it's more involved to peel raw
chestnuts.

>Granted, chestnuts
>resemble 'water chestnuts' somewhat in texture but if properly roasted are
>not hard to peel when the X cut in the bottom peels away and sure won't stab
>a person.

The X should be cut on teh flat *side*, not the bottom.

The web site I posted (which you snipped - for whatever low IQ Bitch reason)
explained all that and a lot more. duh


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

I didn't cut the "X" and none of mine popped when I roasted them in the
oven.

I think chestnuts are overrated, too.

Karen

THE CHESTNUT HAS LONG PLAYED an important part in the Mediterranean diet:
Homer mentions them, and Pliny even says which kinds were grown in Southern
Italy. With time their cultivation spread throughout the peninsula, because
they were one of the few food crops that could be grown on steep mountain
slopes, and also one of the few crops that could be expected to provide
sustenance through the long winter months:

By the middle ages were the staple food of the peasants in large parts of
Italy, from Piemonte to Lazio and on down. In some areas, for example
Tuscany's Lunigiana and Lucchesia, much of the economy revolved around the
crop, which people gathered in the fall and worked long into the winter to
sort, process, package and sell. Then, come spring, it was time to tend the
chestnut groves again.

It was backbreaking work, so it's also small wonder that with improving
economic conditions the majority of Italy's chestnut farmers sought out
other jobs.

For those who remained this has provided a bonanza - chestnuts are tasty and
nutritious (indeed, the aristocracy never disdained them they way they did
some other staples of the poor), and now that it's a seller's market prices
have soared. Though a chestnut connoisseur will be able to point out a
half-dozen or more varieties of chestnut, what's sold in Italian markets
comes in two shades: castagne, which are generally small (an inch or so high
and often fairly flat sided) and marroni, which are voluptuously rounded,
firm, and larger - up to an inch and a half high, and with a wondrously
distended front.

In selecting chestnuts (and this is especially true if you live where they
are imported), trust your eyes. Their skins should have a healthy glow, and
a beautiful brown shine. If they look dim or mottled they may have mold -
pass them by. They should also be firm and feel solid, with no air between
the skin and the underlying flesh - wizened nuts may be old. Finally, the
skins should be blemish free. In particular, look for pinholes, which likely
mean worms.

Once you have your chestnuts you have to decide what to do with them. One of
the easiest and tastiest options is to roast them. Some country households
had terracotta colanders they'd fill with chestnuts and settle into the
coals, while others used lidded iron pans with holes cut into them, mounted
on long handles (a popcorn popper lined with tinfoil that has holes punched
through it would be a good substitute). If you lack a fireplace and cannot
find a chestnut roasting pan (they're sold by a number of mail order
outfits) I suggest you purchase a cheap, thin steel skillet (non-stick
surfaces are not necessary here) and punch about a dozen holes into the
bottom with a thick nail. Before roasting your chestnuts make a cut into the
round side of each to keep it from exploding.

Put the chestnuts into the roaster, sprinkle them lightly with water, and
cook them over brisk heat for 10-20 minutes (depending upon their size),
shaking them frequently to keep them from burning.

When they're done the skins will have pulled back from the nuts, and the
nutmeats will be firm but fork-tender - charred spots indicate insufficient
shaking.

Sprinkle them with a few drops of red wine (if you want), wrap them in an
old cloth, squeeze them until they crackle, and let them sit in a warm place
for five minutes. Peel back the cloth and enjoy! Few things are more
pleasant that sitting around a fire with friends while eating roasted
chestnuts and sipping a light wine such as Vino Novello or Beaujolais
Nouveau (its French equivalent).

Don't have a roasting pan and don't want to sacrifice a regular pan, or
don't have a gas stove? You can also roast chestnuts in the oven: Preheat
your oven to 425 F (210 C), and make cuts in the round sides of the nuts.

Arrange the chestnuts either on an oven rack or on a cookie sheet and roast
them until the skins have pulled back from the cuts and the nutmeats have
softened (exactly how long will depend upon the chestnuts, but at least
15-20 minutes. Wrap them as above and let them sit in a warm place briefly,
and then enjoy them.

Enjoy
Chef R. W. Miller
Marriott Resorts & Hotels
"MJ" > wrote in message
.. .
> I was wondering if anyone knew how to cook chestnuts..I have never tried
> them before and thought the sound of roasted chestnuts sounded very
> festive..lol. and thought i would give it a shot..
> Thanks in advance and Merry Christmas to everyone!!
> MJ
>
>

Word for word, no attribution:
http://italianfood.about.com/library/rec/blr0282.htm



Chef R. W. Miller wrote:
> THE CHESTNUT HAS LONG PLAYED an important part in the Mediterranean
> diet: Homer mentions them, and Pliny even says which kinds were grown
> in Southern Italy. With time their cultivation spread throughout the
> peninsula, because they were one of the few food crops that could be
> grown on steep mountain slopes, and also one of the few crops that
> could be expected to provide sustenance through the long winter months:
>
> By the middle ages were the staple food of the peasants in large parts
> of Italy, from Piemonte to Lazio and on down. In some areas, for
> example Tuscany's Lunigiana and Lucchesia, much of the economy
> revolved around the crop, which people gathered in the fall and worked
> long into the winter to sort, process, package and sell. Then, come
> spring, it was time to tend the chestnut groves again.
>
> It was backbreaking work, so it's also small wonder that with improving
> economic conditions the majority of Italy's chestnut farmers sought out
> other jobs.
>
> For those who remained this has provided a bonanza - chestnuts are
> tasty and nutritious (indeed, the aristocracy never disdained them
> they way they did some other staples of the poor), and now that it's a
> seller's market prices have soared. Though a chestnut connoisseur will
> be able to point out a half-dozen or more varieties of chestnut,
> what's sold in Italian markets comes in two shades: castagne, which
> are generally small (an inch or so high and often fairly flat sided)
> and marroni, which are voluptuously rounded, firm, and larger - up to
> an inch and a half high, and with a wondrously distended front.
>
> In selecting chestnuts (and this is especially true if you live where
> they are imported), trust your eyes. Their skins should have a healthy
> glow, and a beautiful brown shine. If they look dim or mottled they
> may have mold - pass them by. They should also be firm and feel solid,
> with no air between the skin and the underlying flesh - wizened nuts
> may be old. Finally, the skins should be blemish free. In particular,
> look for pinholes, which likely mean worms.
>
> Once you have your chestnuts you have to decide what to do with them.
> One of the easiest and tastiest options is to roast them. Some country
> households had terracotta colanders they'd fill with chestnuts and
> settle into the coals, while others used lidded iron pans with holes
> cut into them, mounted on long handles (a popcorn popper lined with
> tinfoil that has holes punched through it would be a good substitute).
> If you lack a fireplace and cannot find a chestnut roasting pan
> (they're sold by a number of mail order outfits) I suggest you
> purchase a cheap, thin steel skillet (non-stick surfaces are not
> necessary here) and punch about a dozen holes into the bottom with a
> thick nail. Before roasting your chestnuts make a cut into the round
> side of each to keep it from exploding.
>
> Put the chestnuts into the roaster, sprinkle them lightly with water,
> and cook them over brisk heat for 10-20 minutes (depending upon their
> size), shaking them frequently to keep them from burning.
>
> When they're done the skins will have pulled back from the nuts, and
> the nutmeats will be firm but fork-tender - charred spots indicate
> insufficient shaking.
>
> Sprinkle them with a few drops of red wine (if you want), wrap them in
> an old cloth, squeeze them until they crackle, and let them sit in a
> warm place for five minutes. Peel back the cloth and enjoy! Few things
> are more pleasant that sitting around a fire with friends while eating
> roasted chestnuts and sipping a light wine such as Vino Novello or
> Beaujolais Nouveau (its French equivalent).
>
> Don't have a roasting pan and don't want to sacrifice a regular pan, or
> don't have a gas stove? You can also roast chestnuts in the oven:
> Preheat your oven to 425 F (210 C), and make cuts in the round sides
> of the nuts.
>
> Arrange the chestnuts either on an oven rack or on a cookie sheet and
> roast them until the skins have pulled back from the cuts and the
> nutmeats have softened (exactly how long will depend upon the
> chestnuts, but at least 15-20 minutes. Wrap them as above and let them
> sit in a warm place briefly, and then enjoy them.
>
> Enjoy
> Chef R. W. Miller
> Marriott Resorts & Hotels
> "MJ" > wrote in message
> .. .
>> I was wondering if anyone knew how to cook chestnuts..I have never
>> tried them before and thought the sound of roasted chestnuts sounded
>> very festive..lol. and thought i would give it a shot..
>> Thanks in advance and Merry Christmas to everyone!!
>> MJ

wrote in news:1103560880.366386.119190
@z14g2000cwz.googlegroups.com:

> I'm apparently in the minority. I like roasted chestnuts, and they key
> is to peel them warm. If you peel before roasting, they dry out. If you
> wait till after they cool off, they are a royal PITA.

I concur I love them so much that the minor inconvenience of peeling
them is worth it, but the way I do it is to score the shells, roast them in
the oven, turn it down very low, and then remove/eat them a handful at a
time, to keep the rest warm. I eat them more as a snack than as a meal,
and dip each one in butter.

Dammit, now I'm craving them, and their season is months away in this part
of the world :P~~

K
--
nil illegitimi carborundum

BOB wrote:
> Word for word, no attribution:
> http://italianfood.about.com/library/rec/blr0282.htm
>
Seems to be a trend with this "chef", eh?

Jill
>
>
> Chef R. W. Miller wrote:
>> THE CHESTNUT HAS LONG PLAYED an important part in the Mediterranean
>> diet: Homer mentions them, and Pliny even says which kinds were grown
>> in Southern Italy. With time their cultivation spread throughout the
>> peninsula, because they were one of the few food crops that could be
>> grown on steep mountain slopes, and also one of the few crops that
>> could be expected to provide sustenance through the long winter
>> months:
>>
>> By the middle ages were the staple food of the peasants in large
>> parts of Italy, from Piemonte to Lazio and on down. In some areas,
>> for example Tuscany's Lunigiana and Lucchesia, much of the economy
>> revolved around the crop, which people gathered in the fall and
>> worked long into the winter to sort, process, package and sell.
>> Then, come spring, it was time to tend the chestnut groves again.
>>
>> It was backbreaking work, so it's also small wonder that with
>> improving economic conditions the majority of Italy's chestnut
>> farmers sought out other jobs.
>>
>> For those who remained this has provided a bonanza - chestnuts are
>> tasty and nutritious (indeed, the aristocracy never disdained them
>> they way they did some other staples of the poor), and now that it's
>> a seller's market prices have soared. Though a chestnut connoisseur
>> will be able to point out a half-dozen or more varieties of chestnut,
>> what's sold in Italian markets comes in two shades: castagne, which
>> are generally small (an inch or so high and often fairly flat sided)
>> and marroni, which are voluptuously rounded, firm, and larger - up to
>> an inch and a half high, and with a wondrously distended front.
>>
>> In selecting chestnuts (and this is especially true if you live where
>> they are imported), trust your eyes. Their skins should have a
>> healthy glow, and a beautiful brown shine. If they look dim or
>> mottled they may have mold - pass them by. They should also be firm
>> and feel solid, with no air between the skin and the underlying
>> flesh - wizened nuts may be old. Finally, the skins should be
>> blemish free. In particular, look for pinholes, which likely mean
>> worms.
>>
>> Once you have your chestnuts you have to decide what to do with them.
>> One of the easiest and tastiest options is to roast them. Some
>> country households had terracotta colanders they'd fill with
>> chestnuts and settle into the coals, while others used lidded iron
>> pans with holes cut into them, mounted on long handles (a popcorn
>> popper lined with tinfoil that has holes punched through it would be
>> a good substitute). If you lack a fireplace and cannot find a
>> chestnut roasting pan (they're sold by a number of mail order
>> outfits) I suggest you purchase a cheap, thin steel skillet
>> (non-stick surfaces are not necessary here) and punch about a dozen
>> holes into the bottom with a thick nail. Before roasting your
>> chestnuts make a cut into the round side of each to keep it from
>> exploding.
>>
>> Put the chestnuts into the roaster, sprinkle them lightly with water,
>> and cook them over brisk heat for 10-20 minutes (depending upon their
>> size), shaking them frequently to keep them from burning.
>>
>> When they're done the skins will have pulled back from the nuts, and
>> the nutmeats will be firm but fork-tender - charred spots indicate
>> insufficient shaking.
>>
>> Sprinkle them with a few drops of red wine (if you want), wrap them
>> in an old cloth, squeeze them until they crackle, and let them sit
>> in a warm place for five minutes. Peel back the cloth and enjoy! Few
>> things are more pleasant that sitting around a fire with friends
>> while eating roasted chestnuts and sipping a light wine such as Vino
>> Novello or Beaujolais Nouveau (its French equivalent).
>>
>> Don't have a roasting pan and don't want to sacrifice a regular pan,
>> or don't have a gas stove? You can also roast chestnuts in the oven:
>> Preheat your oven to 425 F (210 C), and make cuts in the round sides
>> of the nuts.
>>
>> Arrange the chestnuts either on an oven rack or on a cookie sheet and
>> roast them until the skins have pulled back from the cuts and the
>> nutmeats have softened (exactly how long will depend upon the
>> chestnuts, but at least 15-20 minutes. Wrap them as above and let
>> them sit in a warm place briefly, and then enjoy them.
>>
>> Enjoy
>> Chef R. W. Miller
>> Marriott Resorts & Hotels
>> "MJ" > wrote in message
>> .. .
>>> I was wondering if anyone knew how to cook chestnuts..I have never
>>> tried them before and thought the sound of roasted chestnuts sounded
>>> very festive..lol. and thought i would give it a shot..
>>> Thanks in advance and Merry Christmas to everyone!!
>>> MJ

jmcquown wrote:
> BOB wrote:
>> Word for word, no attribution:
>> http://italianfood.about.com/library/rec/blr0282.htm
>>
> Seems to be a trend with this "chef", eh?
>
> Jill

I wonder if he represents himself as well to his employer, "Marriott
Resorts & Hotels"

BOB
>>
>>
>> Chef R. W. Miller wrote:
>>> THE CHESTNUT HAS LONG PLAYED an important part in the Mediterranean




>>> Chef R. W. Miller
>>> Marriott Resorts & Hotels

well..i made them..and i was really dissapointed..they were so dry and
tasteless..might try one more time given the fact that it could of beem the
nuts..maybe it was a bad batch..they were kind of airy before i cut the x in
them?
" BOB" > wrote in message
.. .
> jmcquown wrote:
> > BOB wrote:
> >> Word for word, no attribution:
> >> http://italianfood.about.com/library/rec/blr0282.htm
> >>
> > Seems to be a trend with this "chef", eh?
> >
> > Jill
>
> I wonder if he represents himself as well to his employer, "Marriott
> Resorts & Hotels"
>
> BOB
> >>
> >>
> >> Chef R. W. Miller wrote:
> >>> THE CHESTNUT HAS LONG PLAYED an important part in the Mediterranean
>
>
>
>
> >>> Chef R. W. Miller
> >>> Marriott Resorts & Hotels
>
>

On 20 Dec 2004 08:41:20 -0800, wrote:

> I'm apparently in the minority. I like roasted chestnuts, and they key
> is to peel them warm. If you peel before roasting, they dry out. If you
> wait till after they cool off, they are a royal PITA. They peel very
> easy when they are fresh out of the oven. They seem to roast better
> with a light coat of oil. I have no idea why, but it seems to help.
> Some of them dry and get hard. I discard those. They soft roasted ones
> are a treat when warm. I also put them in stuffings and such.
>
> I don't like them when they cool off. They are starchy, and like
> potatoes, are better warm. They are a bit sweet, so the potato
> comparison is a bit off the mark. I don't recall the exact cooking time
> at the moment, but it is something like 20-30 minutes at 300-350. Most
> recipes say to cut a small "X" in the flat side. Use a sharp knife, and
> be careful as the shell is fairly tough. Sharp knives cut food, dull
> knives cut you. The cut "X" serves two purposes : The first is to
> prevent the chestnuts from popping and making a mess. The second is to
> make them easier to peel after cooking. Do not make a giant cut, or the
> chestnuts will dry out too much.


I was served some lovely ones, still warm from the cook's microwave. He said
he pricked them first, cooked a short time. We peeled them as we ate them.


Skinny

Ray,
I agree with you. I'm 50 and remember when I was a kid...my parents
cutting the "x" in the chestnut...just following the instructions you
already mentioned. The chestnuts peeled very easily.

I think the problem is that the other posters just weren't doing it
correctly.

There were times my folks also took a large cofee can and fashioned a
smoker and actually roasted the chestnuts in the fireplace. OMG they
were good!





On Sun, 19 Dec 2004 23:41:29 GMT, "Ray" >
wrote:

>> Prepare to be disappointed. The closest thing I would
>> compare them to are potatoes, except denser and
>> harder. The chestnut industry should thank Mel Tormé
>> for selling tons of the darn things to people, most of
>> whom will never buy them again.
>
>I have no idea what this means, as my family has been roasting chestnuts in
>the oven since before I was born (37 years) with great results.
>
>
>1) Preheat your oven to 400 degrees
>2) Cut an "X" into each chestnut. Go deep enough to cut the outside shell
>and just through the "paper" underneath.
>3) Put the chestnuts on a cookie sheet and roast in the oven for 30-40
>minutes (look to see the X start to peel back from the chestnut.
>4) Let them cool for about 10 minutes, then peel and eat while still warm.
>
>
>

I'll bet you're right about this, Sheldon. I remember when I looked for
them, I had to ask the produce man for them. He went in the back and brought
some out - they weren't on display. For all I know, they could have been
back there since the previous Thanksgiving.

Pat
----- Original Message -----
From: "PENMART01" >
Newsgroups: rec.food.cooking
Sent: Sunday, December 19, 2004 7:07 PM
Subject: roasted chestnuts


> >"texpat"
>>
>>After working for over 30 minutes to peel the damned things and stabbing
>>myself under the fingernail with a piece of shell, we decided the
>>chestnuts
>>didn't add enough to the dish to make it worth our while.
>>
>>Never again will I peel a chestnut.
>
> Yeah, it's so much easier to pop the tab on a beer.
>
> There are many varieties of chestnut.
>
> You obviously accquired some crappy OLD chestnuts. In the US the best
> ones are
> available during a very short window, from Thanksgiving until about now.
> Some
> of the best of the best are imported from Italy. They are about twice as
> large
> as the common varieties and are very easy to remove from their skins....
> just
> don't save them or they will dry and become crappy like those you're
> already
> experienced... they need to be properly stored (very cold and moist), not
> for
> weeks in a sack at the stupidmarket.
>
> http://www.chestnutsonline.com/index.shtml
>

put a small slit in them and place in frying pan aand slowly let them
roast or
boil them and then roast them

enjoy
hth
peter