[Sca-cooks] 15th C. Ottoman Bulghur w/Chestnuts
Olwen the Odd
olwentheodd at hotmail.com
Fri Sep 21 13:30:38 PDT 2007
> >>Chestnuts - Again, i know you and i are working blind, pretty much,
>but i'm asking for non-Ottoman food experiences... I could just stir
>roasted and peeled chestnuts into the cooked bulghur. But i figure
>the chestnuts would be more tender if i simmer them in broth after
>peeling them, then stir them into the bulghur. (i may be able to get
>packs of peeled chestnuts which will save wear and blistering on my
>fingers) Any opinions?<<
>Chesnuts do not stay fresh for very long once they are peeled, so I would
>be careful with pre-peeled ones.
>When roasting your own, if you throw a kitchen towel soaked in ice-water
>over them the minute they come out of the oven then, when they have cooled
>and you go tto peel them, ?the shell and that nasty little skin inside come
>right off. No blisters.
Actually, I buy cooked, peeled chestnuts by the bag at local oriental
markets for .99 cents a bag.
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