Just registered to the website. i am from scotland (UK).
Happy thanksgiving to all.
i am planning to cook chesnut stuffing and i have one question. When do i peel the chesnut, before or after cooking then. i am always in doubt about this.
also, forgive me if i sound silly, as i am french.
where i come from we have two words for chesnuts : "chataignes" and "marrons", however i am not sure is there is a distinction in english. its only one word.
basically, the former one is smalll and a bit flat (this is what i can buy in my local supermarket) and the latter is big and round (somehow i cannot find them where i live, or maybe i do not apply the right english term).
Anyway, imput about this would be awesome.
thanks in advance.