[Sca-cooks] Southern California Chestnut resource?

[Huette von Ahrens]

Why sugar free?  I can understand if the recipe
doesn't have any sugar in it at all, but if it does
and the paste does, then just eliminate the sugar from
the recipe and let the sugar in the paste provide the
sweetness.

Huette

--- Maggie MacDonald <maggie5 at home.com> wrote:
> At 05:47 PM 6/19/01 -0700,lilinah at earthlink.net said
> something like:
>
> >French. French. French.
> >
> >Chestnut paste is used in the making of a dessert
> called a Mont
> >Blanc. There's a brand in a can - white with brown
> chestnuts and
> >green leaves on it - i think it's Clement Faugier.
> Look in the
> >gourmet aisle of a good supermarket or in a gourmet
> shop. Shouldn't
> >be that hard to find...
> >
> >There's a picture of a can on the website in the
> other messages in
> >this thread. But i have found it in my local
> Safeway on the gourmet
> >aisle... well, i used to. Now i only set foot in
> the place to buy ice
> >before events these days. Can't take the canned
> advertisements they
> >pipe through the store constantly.
> >
> >Anahita
> >BTW, where in SoCal are you?
>
> I'm in Chula Vista, south of San Diego. We don't
> have Safeway here anymore.
> I forget if they turned into Vons, Ralph's, or ...
> what....
>
> The chestnut stuff that the cook needs has to be
> sugar free, so the
> packaged pastes won't work in this particular case.
>
> Again, lets just pray that Magnus' nerves hold out.
> *eek*
>
> Regards,
> Maggie MacD.
>
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=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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