Got my chestnuts!

Nancy Young said:

I tried to order them from this place I saw on FoodTV,
of course they are wiped out for the season due to being
on FoodTV. Darn. Well, they do still have their dried
chestnuts which you rehydrate the way you would beans,
I will be making chocolate chestnut truffes very soon, this
week.

Can you attempt to describe the texture and taste of chestnuts? I've
seen them at the store, but I've never tasted them.

Quoted message said:

This afternoon it's Damsel's mexican wedding cakes.
Thanks sweetie.

Thank my grandmother! It's a very old recipe. Enjoy them!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

Can you attempt to describe the texture and taste of chestnuts? I've
seen them at the store, but I've never tasted them.

I think you have set me an impossible task. They are chewy
and buttery, maybe? and they taste like Christmas in New York.
A good thing. I love them very much, but maybe you wouldn't.

nancy

Quoted message said:

Can you attempt to describe the texture and taste of chestnuts? I've
seen them at the store, but I've never tasted them.

If shelled, and boiled or incorportated in a dish - starchy, a bit like firm
baked potato; sweet, slightly nutty. If roasted in their shells, same but
chewier, and if roasted over a fire, with added kind of chargrill flavour.

That's the best I can do...
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

Nancy Young said:

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

Can you attempt to describe the texture and taste of chestnuts? I've
seen them at the store, but I've never tasted them.

I think you have set me an impossible task. They are chewy
and buttery, maybe? and they taste like Christmas in New York.
A good thing. I love them very much, but maybe you wouldn't.

nancy

This will get me ...'The Look'... But what the...

You've always had large chestnuts...Bada Bink!

Nancy Young said:

I tried to order them from this place I saw on FoodTV,
of course they are wiped out for the season due to being
on FoodTV. Darn. Well, they do still have their dried
chestnuts which you rehydrate the way you would beans,
I will be making chocolate chestnut truffes very soon, this
week.

Was that Delmarvelous Chestnuts?

I guess I posted about fresh chestnuts a month ago, and I got mine from a
grower in California (who also sold out). My sister, who lives in Delaware,
mentioned the Delmarvelous Chestnut farm after I told her about chestnuts,
and she said they were sold out as a result of FoodTV. When I was visiting
her two weeks ago, by chance that episode with Delmarvelous Chestnuts
happened to be on FoodTV again (I don't have cable myself).

I kind of stumbled onto chestnuts myself, oblivious to the news. Looks like
I'll have to pay attention next year when the season arrives again so I
don't miss out. I really loved the ones I had this year.

How do rehydrated chestnuts compare to fresh? Or haven't you had fresh?

I found roasting over a fire to be better than oven roasting, and over a
wood fire to be better than over a gas stove burner.

By chance while perusing an old photo album yesterday, I came across a photo
of my older brother roasting chestnuts in the fireplace in our house in
northern NJ, outside NYC. The photo was taken sometime in the early 1970s.

--
( #wff_ng_7# at #verizon# period #net# )

"wff_ng_7" <[email hidden]> wrote

Quoted message said:

Was that Delmarvelous Chestnuts?

I guess I posted about fresh chestnuts a month ago, and I got mine from a
grower in California (who also sold out). My sister, who lives in
Delaware, mentioned the Delmarvelous Chestnut farm after I told her about
chestnuts, and she said they were sold out as a result of FoodTV. When I
was visiting her two weeks ago, by chance that episode with Delmarvelous
Chestnuts happened to be on FoodTV again (I don't have cable myself).

Heh, isn't that funny, yes it was Delmarvelous.

Quoted message said:

How do rehydrated chestnuts compare to fresh? Or haven't you had fresh?

Oh, yes, I've had fresh many times. I haven't tried the dehydrated
ones yet, they only arrived today. I'm not sure they would be
suitable for eating out of hand like the roasted ones. I'll post when
I find out, when I'm ready to make the truffles.

Quoted message said:

I found roasting over a fire to be better than oven roasting, and over a
wood fire to be better than over a gas stove burner.

So you've made them a lot of times. I've only made them in the
oven.

Quoted message said:

By chance while perusing an old photo album yesterday, I came across a
photo of my older brother roasting chestnuts in the fireplace in our house
in northern NJ, outside NYC. The photo was taken sometime in the early
1970s.

What a coincidence. Nice memory.

nancy

Mr Libido Incognito said:

Nancy Young said:

"Damsel wrote

Quoted message said:

Can you attempt to describe the texture and taste of chestnuts? I've
seen them at the store, but I've never tasted them.

I think you have set me an impossible task. They are chewy
and buttery, maybe? and they taste like Christmas in New York.
A good thing. I love them very much, but maybe you wouldn't.

This will get me ...'The Look'... But what the...

You've always had large chestnuts...Bada Bink!

Took you all day...? You're snail slow, and none too smooth.

I value my life so I didn't utter a woid... but I've been fixated on
"chewy and buttery" and "taste like Christmas in New York" since nine
o'clock this moning. 😉

Cream Caramels Recipe

Truly and totally delicious!!! Just use real butter in this recipe.
It's not worth the 1 hr. it takes to cook if your going to ruin it with
Margarine.

2 cups Sugar
2 cups Cream
1 cup Butter (Only use real butter)
1 3/4 c. corn syrup (I used White)
1 t. Vanilla

Mix sugar, butter, syrup and 1 cup cream in fairly large saucepan.
Bring to boil and while still boiling, add slowly the remaining cup of
cream (This is called slacking back the batch... I'm not sure exactly
why it's so important to do this... but it never worked if I tried to
do it any other way, plus it would almost overflow the pan.)

Continue boiling until mixture forms firm ball in cold water. (I'd
cook until a soft ball, depending on the use my caramel would be put
to.. folks loved it softer) Remove from stove, add vanilla, and pour
into pans to set. Cut and wrap in waxed paper (if cooked to firm)
---

Sheldon

Damsel in dis Dress said:

Can you attempt to describe the texture and taste of chestnuts? I've
seen them at the store, but I've never tasted them.

When roasted and eaten plain, they are moist and mealy at the same
time.... now that I think of it, the texture reminds me of garbanzo
beans. I guess you either love them or hate them and I'm in the BLECH
column. I don't like Hazelnuts or brazilnuts either.

sf
<who has tried chestnuts in many forms at least ONCE from roasted to
pureed and as an ingredient of a recipe>