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" <[email hidden]>
Newsgroups: rec.food.cooking
Sent: Sunday, December 19, 2004 7:07 PM
Subject: Re: roasted chestnuts
Quoted message said:Quoted message said:"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.