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Old 11-25-2010, 06:27 AM   #1
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Chestnut - advice needed

hello,

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.


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Old 11-25-2010, 07:09 AM   #2
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Slit shells on flat side. Par boil for 5 minutes. Peel off shell and skin.
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Old 11-25-2010, 07:17 AM   #3
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Thanks, i will try that.

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Old 11-25-2010, 07:21 AM   #4
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In addition to stuffing, they can be used to make a tasty chocolate cake.
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Old 11-25-2010, 07:42 AM   #5
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Quote:
Originally Posted by justplainbill View Post
In addition to stuffing, they can be used to make a tasty chocolate cake.
what about with apple pie ?
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Old 11-25-2010, 08:01 AM   #6
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Not to my knowledge. Chestnuts are pretty dry and starchy. The chocolate adds a creamy smoothness.
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Old 11-25-2010, 11:30 AM   #7
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Photo the big ones(Italian imports) are just arriving in the shops now.
Mont Blanc is my fav chesnut pud.
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