Chestnuts roasting..............

Just cut an x in them and put on top of the stove them. Turn over and when the peel opens up try one. Remember to curse a lot when you burn off your fingerprints. At home we stick them in the oven at 400 or so till done. Some batches peel better than others. Also quality goes down fast so don't wait for Christmas to buy them. Be safe.
Ed

Where are you all getting Chestnuts? Are they imported Chinese Chestnuts? There is a program under way to reintroduce a hybridized version of the American Chestnut. Think they've got it to 1:64 ratio of Chinese to American and are now testing those for blight resistance. See the American Chestnut Foundation website for more information.

Do they still sell these in NYC from stands in the winter? I haven't been to the city since the days of Mayor Koch but I still remember the yummy chestnuts that made me feel like I was back in a Dickens novel.

They do still sell them. I was there with the kids a few weeks ago and they were asking what the guy was selling. I bought them a bag and they licked their fingers.
I cooked some on the top of the stove last year the kids had fun, I cut the X in the top and the kids placed them on the stove, maybe 10 minutes and they used tongs to take them off. We did only a few at a time and that kept the kids entertained.

pgmr said:

Where are you all getting Chestnuts? Are they imported Chinese Chestnuts? There is a program under way to reintroduce a hybridized version of the American Chestnut. Think they've got it to 1:64 ratio of Chinese to American and are now testing those for blight resistance. See the American Chestnut Foundation website for more information.

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FYI - Chinese Chestnuts grow rather well in the US. Take a hike through a local cemetery and see if you can find one. I have found a few here and there and have harvested nuts before. Spiny buggers so we just squash them with our boots and put the nuts in a sack. Not that I am against a hybrid at all....

Well I bought 2 pounds chestnuts and had no luck cooking them. I cut an X on them, cooked them for around 20 minuetes, checked them, still soft and mushy. I cooked them up to 50 minuetes, still not done????? Stove top, 400 degrees. Taste like dried potatoes, I guess the squirrels are getting them.

Well I bought 2 pounds chestnuts and had no luck cooking them. I cut an X on them, cooked them for around 20 minuetes, checked them, still soft and mushy. I cooked them up to 50 minuetes, still not done????? Stove top, 400 degrees. Taste like dried potatoes, I guess the squirrels are getting them.

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I think thats what they're supposed to taste like, I cant stand the damn things, we have trees all over the place and my mother always roasts some on Christmas Eve.

Years ago I bought a chestnut "cooker" to use in my stove. It was essentially a pan with holes drilled in it and a very long handle. You put it onto the coals and with luck you would end up with some delicious chestnuts. I say with luck, because mine would almost always burn. I gotta try to find a pic. I tossed it when I moved from that house.

I found a pic, its the thing hanging on the wall between that big toy thing and the stove. When i used it right they were fantastic, and the house smelled great.

Rick said:

I found a pic, its the thing hanging on the wall between that big toy thing and the stove. When i used it right they were fantastic, and the house smelled great.

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Around here we buy them imported from Italy, the best. next is Portugal. They should be a little soft when done. not hard like most nuts. You will either love them or hate them. If you try buying them now you may find them moldy after you cook and peel. You can also freeze them after cooked and peeled. Never have tried our native or Chinese hybrids. Some people peel them and just boil them. taste different. Be safe and happy holidays.
Ed

rustynut said:

hey Rick,
that looks just like a metal scoop that i have for cleaning out ice fishing holes ?

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Hmm, it was made out of copper with a wrought iron handle. I don't remember where I got it, but I'm, certain it was for chestnuts.

Rick said:

I found a pic, its the thing hanging on the wall between that big toy thing and the stove. When i used it right they were fantastic, and the house smelled great.

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Can't tell for sure, but that thing looks like a popcorn popper. Does it have a top and bottom? Talk about delicions popcorn! No oil needed, just put the corn in the container and shake, shake, shake about 6 to 8 inches over a bed of hot coals. Popcorn like the settlers did it! Might be just as good for chestnuts, don't know!

rustynut said:

ok, finally got around to cooking some of these. Put them stovetop in
a tent of foil. Cut the X and left them for about 15 minutes. Sure smelled good.
Now to the point of being moldy. Did have quite a few that were moldy.
When is the actual season for these ?
and
Saw someone post about freezing ? Would it be good to buy these
when they are in season and freeze them ?
rn

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We usually buy them soon as the are on sale, usually before Thanksgiving. Buy a pound, cook them and if they peel nice and are not moldy go right back and by more. If you wait a new shipment could be different. 4A's are a nice size. My in-laws cook and freeze 50lbs or more to have during the year. They are a pain to peel but worth it if you like them. Be safe.
Ed

Texas boy said:

Rick said:

I found a pic, its the thing hanging on the wall between that big toy thing and the stove. When i used it right they were fantastic, and the house smelled great.

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Can't tell for sure, but that thing looks like a popcorn popper. Does it have a top and bottom?

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No top, just a flat pan area. I used to make a nice mound of coals then put two splits on either side to slide the pan on, and to keep the ash out of the pan. I did a quick search and they are still for sale under the name "chestnut roaster".