Armed Polite Society
Main Forums => The Mess Hall => Topic started by: charby on December 22, 2017, 10:53:28 AM
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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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https://www.youtube.com/watch?v=tIO4ZhJ-PJ0&list=RDtIO4ZhJ-PJ0&index=1 (https://www.youtube.com/watch?v=tIO4ZhJ-PJ0&list=RDtIO4ZhJ-PJ0&index=1)
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My wife makes an awesome lamb and roasted chestnut stew.
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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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My wife makes an awesome lamb and roasted chestnut stew.
Recipe, please!
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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.