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Amazing Chinese chestnuts, bland American chestnuts, Japanese chestnuts & European chestnuts

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Amazing Chinese chestnuts, bland American chestnuts, Japanese chestnuts & European chestnuts

rworange | May 13, 2007 05:23 PM

The only thing I like about chestnuts roasting on an open fire is the romance in the song ... the holidays are here ... Jack Frost's nipping at my nose.

Ok, roasting they smell good, but I don't ever remember finishing a bag .. maybe eating three or four at the most. There isn't much flavor there. The chestnut is the equivalent of the yucca to me ... a bland and boring starch. It's that darn song that has me buying chestnuts.

Well, thank you Irving Berlin ... otherwise I never would have bought a bag of Chinese chestnuts today and ... WOW ... I'm nuts about them.

These are tiny... little larger than a hazelnut ... and sweet, smoky wonderfulness. Put in the microwave to reheat the a heady aroma perfumed the kitchen. I actually prefer them room temperature where there are more flavor nuances ... but either way ... good.

So ... now I'm interested in other varietes of chestnuts. What's good?

Unfortuantely I don't know the specirfic variety of Chinese chestnut I chowed on. The sign also said kastanaya, but that turned out to be Tagalog for chestnut. There's a Filipino population in the area.

Here's a few articles about chestnut varieties:
http://www.ricecrc.org/reader/2990
http://www.nzcc.org.nz/factsheet.html

Interesting article on Italian Ticino Chestnuts
http://editore.slowfood.com/editore/r...

Volcano Roccamonfina chestnut
http://tasteofsorrento.sorrentoinfo.c...

Lots of chestnut links
http://www.answers.com/topic/chestnut

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