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Author Topic: Chestnuts  (Read 2383 times)

charby

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Chestnuts
« on: December 22, 2017, 10:53:28 AM »
Roasted up a 1/3 pound last night, so tasty.

Make sure you cut the hulls or they go pop.

450 oven for about 12 minutes, remove and wrap in a towel in a bowl to keep them warm. Peal and eat.

Such a good buttery nutty sweet flavor.

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RoadKingLarry

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Re: Chestnuts
« Reply #1 on: December 22, 2017, 08:13:41 PM »
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Kingcreek

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Re: Chestnuts
« Reply #2 on: December 24, 2017, 09:08:09 PM »
My wife makes an awesome lamb and roasted chestnut stew.
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What we have here is failure to communicate.

T.O.M.

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Re: Chestnuts
« Reply #3 on: December 25, 2017, 10:52:20 PM »
SIL (the British one, not the trailer park queen) makes a dish with sage sausage and chestnuts.  Delish.  She has a tool, like pliers that cuts an X into the raw chestnut so that it won't pop, and it's also fairly easy to peel after roasting.  Good stuff.
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K Frame

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Re: Chestnuts
« Reply #4 on: December 26, 2017, 07:14:55 AM »
Quote from: Kingcreek on December 24, 2017, 09:08:09 PM
My wife makes an awesome lamb and roasted chestnut stew.


Recipe, please!
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Kingcreek

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Re: Chestnuts
« Reply #5 on: December 26, 2017, 09:44:54 PM »
Quote from: Mike Irwin on December 26, 2017, 07:14:55 AM

Recipe, please!
I would have to ask her to retrieve it. She has archived hundreds of recipes and keeps meticulous records with her comments and variations on everything she has ever cooked.
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What we have here is failure to communicate.
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