roasted chestnuts in the egg and other preparations

mad max beyond eggdome

all,[p]just finished roasting chestnuts in the egg to be used in tomorrow's stuffing. . .set up the egg with pizza stone over inverted plate setter at 435 degrees dome temp with a small chunk of hickory. . .carved little crosses in each chestnut (my wife's advice so they wouldn't explode), and laid them directly on the pizza stone for 25 minutes. ..they opened up nicely, and now that they've cooled, we're peeling them. . .the meat is tender and delicious with just a hint of smoke. . .they will be delicious in the stuffing on the egg tommorrow. . .

DTM

mad max beyond eggdome,
Where did you get the chestnuts? I am facinated by the true american chestnut. It was the climax species of the eastern hardwood forests. Thanks.
Dan

djm5x9

DTM:[p]We used to harvest them from Chinese chestnut trees planted fourty years ago. More recently, I find them available in many grocery stores as a seasonal item. By the way, X's on chestnuts before you roast them is a good thing!
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mad max beyond eggdome

DTM,
they had a big bin of fresh ones at my local safeway (northern virginia), right by the bins of walnuts, pecans, etc. .. .bagged em up by the pound. . .

Unknown

mad max beyond eggdome,[p]Just roasted some the other day - found recipes that stated anywhere from 5 or 10 minutes up to 25 minutes as stated by mad max - so I had to experiment.[p]At 5 or 10 minutes, they are crunchy like a cashew.
At 20 plus minutes, they get soft.[p]I like crunchy and warm.[p]The 'X' is a must to keep it from exploding, and the 'X' looks real pretty as it peels back from the nut a bit when cooked - kinda flower like.[p]Enjoy - peterN