[Sca-cooks] How do you reconstitute dried chestnuts?
lilinah at earthlink.net
Fri Nov 16 23:28:27 PST 2007
I bought a bottle of peeled cooked chestnuts (imported IIRC) for the
Ottoman feast. The Berkeley Bowl had them in the same aisle as flour
and sugar and other baking necessities. These were just pure
chestnuts, no sugar added, and they tasted pretty fresh when i
sampled one before adding them to the bulghur. They were next to the
cans of French chestnut puree (white with brown and green details).
So, perhaps on the baking goods aisle? Near the packaged nuts and/or
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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