Hi all,
I agree about the good smells and the questionable texture....but a
couple of years ago, we took a Christmas-time river cruise in the south
of France (the Rhone) and were introduced to "Creme de Marron"
(Chestnut Cream) and Chestnut liqueur. The Creme de Marron looks a bit
like apple butter but tastes like nutty-creamy-sweet heaven on toast or
croissants. I found some here at home (the U.S.) in a shop which
carries imported food items. The chestnut liqueur is from Tournon and
is a wonderful after dinner drink. I only have a bit left and I'm
afraid it may not be exported, so looks like I'll have to take another
trip to Tournon!
Vicki in Maryland where we are busily preparing for our Fall Lace Day
this Saturday
-----Original Message-----
From: Lynn Carpenter <[email protected]>
To: [email protected]
Sent: Thu, Oct 22, 2009 4:26 pm
Subject: Re: [lace-chat] Chestnut adventure
"Jane Viking Swanson" <[email protected]> wrote:
>Hi All, DH got a bunch of edible chestnuts a couple weeks ago. THe
spiny
>pods opened up to reveal the brown nuts. Then he broke some open and
has
>been eating the raw ones and giving me some.
(snip)
>I ate some of the roasted ones and I still don't like them very much.
They
>are so mealy in texture. DH is still eating them. I do like the
delicate
>flavor but I had expected something crunchy.
Hi, Jane & all,
Some chestnut research has been done near me using Chinese hybrid
chestnuts. When we first moved to our house, we found trees on the
farm
next door and got some of the nuts to plant. Our nuts are now small
trees
that have just started to bear in the last year or two. Time flies!
I have to agree on the texture. The farm down the road that is
producing
them now had a charcoal grill and was roasting them when the closest
little
town had a mini-festival after Thanksgiving. They smell good, but the
texture is like garbanzo beans.
Lynn Carpenter in SW Michigan, USA
http://lost-arts.blogspot.com/
Ravelry ID: alwen
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