See? I lied. Here's another post before 2015!
Because these are really, really good and you have to try them. It's even worth the worn spot on my index finger that I got from about half an hour of scoring "x"s on the chestnuts with a somewhat dull kitchen knife...
I'm sure that it is entirely possible to slow roast them at 200 or 250 for a long while and use a more delicate, non-dairy oil like coconut or one of the hardier nut oils...
http://www.epicurious.com/recipes/food/views/Dan-Romans-Buttery-Roasted-Chestnuts-in-Foil-51135080
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