[Sca-cooks] How do you reconstitute dried chestnuts?

V A phoenissa at gmail.com
Wed Nov 21 12:43:06 PST 2007

I'm coming to this thread a little late, but:

Huette, if Monrovia/Pasadena is local for you, you should *definitely*
check out Nicole's Gourmet Foods in South Pasadena.... which is where
my mom always stocked up on frozen peeled chestnuts before TJs started
carrying them. ;-)  Nicole also carries a tremendous (in quality more
than quantity) selection of cheeses and chocolates, baking goods, sea
salts, oils and vinegars (including verjus) and many other goodies.
She started her business doing wholesale imports for restaurants, so
she has plenty of interesting and delicious things.  *Awesome* place.


Happy shopping!

(grew up in Pasadena, and heading down there tonight for the holiday...!)

On Nov 15, 2007 6:38 PM, Huette von Ahrens <ahrenshav at yahoo.com> wrote:
> I did check them out.  Our local store [San Gabriel] didn't have any and they didn't offer to see
> if other stores did.  I also checked Whole Foods.  So I drove to the Somis Nut House and bought
> their dried chestnuts.  Since I have them and know that I have to boil them/soak them over night,
> I will do so Tuesday night, so they will be perfect for Thursday.  Thank you for letting me know.
> I will check TJ's again at some of the other stores [Monrovia and Pasadena] and have some in the
> freezer for future use.
> Huette

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