Comments on: Chestnuts Roasting (on Hot Ball Bearings)???

By: Auau

Auau — Mon, 11 Jan 2010 03:47:02 +0000

Well, I heard that this nut tastes better but I haven’t taste this yet ‘coz it’s very dare but I have a plant and dont’ know how to cook this kind of nut, so please kindly give me that idea on how to cook it.

By: aileen salinas

aileen salinas — Fri, 19 Dec 2008 03:00:31 +0000

pls post a recipe over kastanyas..

By: kasseopeia

kasseopeia — Thu, 18 Dec 2008 15:38:38 +0000

Lots of elderly women selling chestnuts(roasted on charcoals) and boiled corn in the subway stations here in Seoul. I have never liked chestnuts(since to me they taste like camote and camote is not one of the things I like to put in my mouth) but I took a chance with these last week at Gangbeon and they tasted better than the ones in Manila. Or maybe it was just the novelty.

Anna, I’m also going back to the Pinas on Saturday. I’ve had enough of the negative temps here… huhuhu…

By: MarketFan

MarketFan — Thu, 18 Dec 2008 13:19:20 +0000

yup, at the foot of the Spanish Steps is where I first saw chestnuts still with the furry cover much like rambutan…before that I thought they were “bald”…chestnuts soaked in syrup with cognac was one of the more unique gifts circulating a few Christmases ago

By: anna banana

anna banana — Thu, 18 Dec 2008 03:06:54 +0000

Thanks, sister for the tip!
Will do that when I get another free sack of chestnuts haha!

I saw some ajimas (older women) in the subway selling these chestnut openers a few days back. Kinda interesting how easy it looks. They were opening uncooked castanas so fast while chatting with each other! Kinda interesting how easy it was to use. Almost got tempted to buy one!

Off-topic: Hey erbie. I have no idea who you are, haha. Anyhoo Enjoy the holidays people! Will go home to Pinas tomorrow for my first tropical christmas in years. Can’t wait!

By: Quillene Petite

Quillene Petite — Wed, 17 Dec 2008 06:43:33 +0000

My late dad loved chestnuts. We used to laugh at him because of this habit of his to shake each nut he picks up. If the nut inside the shell shakes, that’s the ones he picks up.

When asked why he would say that it would be easier to peel and he was sure that once opened, he would get a whole nut out of the shell. Now that he is gone, we honor him in this way now whenever Christmas season rolls around.

By: erbie

erbie — Wed, 17 Dec 2008 04:20:51 +0000

Kastanyas…hehe.il be happy to receive two kilos as a christmas gift.hehe.happy to see anna banana is here.i hope she is who i think she is..Merry Christmas everyone…

By: kurzhaar

kurzhaar — Tue, 16 Dec 2008 18:49:10 +0000

I’ve adored chestnuts all my life! I often roast halved brussels sprouts together with chestnuts as a side dish to roast duck or goose (or simply to devour on their own). I love marrons glaces! And chestnut pies! I have occasionally had Japanese sweets incorporating chestnuts–I especially love the little pastry-enclosed mochi sweets that have a whole chestnut in the centre!

A friend of mine who is even more of a chestnut addict than I am has a gadget that had a spring-loaded x-shaped blade that punches an X into the shell. I tried it and it certainly was easier than using a knife.

By: sister

sister — Tue, 16 Dec 2008 17:50:39 +0000

anna banana- next time you have raw chestnuts try this: It’s very easy to roast them. Take a sharp small knife and make a 1 ” slit on the skin only- place the chestnut on a board , hold with thumb and forefinger, place on a cookie sheet or half sheet with 1″ sides. Sprinkle with a little water only. Place on the floor of the 400 F preheated oven for 10-12 min. When they gape open they are done. If you do not slit them they will explode violently and the mess will be unbelievable. Chinese chestnuts do not have to be slit because they are looser inside the shell and have room to expand. There are curved chestnut knives available, to go with the fishpan, grape scissors, chestnut pan, etc.

By: anna banana

anna banana — Tue, 16 Dec 2008 03:21:52 +0000

I received a sackful of uncooked chestnuts a couple of months ago. Didn’t know what to do with it haha so I gave it to a friend who had the time to experiment with them.
While plain chestnuts are not really something I crave (as me and my brother call the roasted ones expensive camote!), I tasted a marron icecream and a marron flavored yoghurt here in Seoul, and they were so yummy! I think chestnut works with a creamy, milky base.

My recent fixation is a seasonal marron/chestnut flavored doughnut from Donut Plant–it evokes the spirit of the holidays– sweet, snowy, and fleeting.