Chestnuts are a little tough to find here in Utah. Sometimes they are in the produce section of the grocery store, but oftentimes, you have to go to a specialty store or market (i.e. an Italian market) to stock up. Many (most? All? I have no idea) are imported. I went to Tony Caputo’s (remember Caputo’s?)…
Random tips about chestnuts:
– According to my calculations, you burn as many calories peeling chestnuts as you do eating.
– A large number of the chestnuts will have black parts. Eat around them (at least, that’s what we do!). You won’t die. About once every season you open one and it puffs with green mold. That means you won! Congratulations! This is exciting. It’s kind of like winning the wishbone pull on Thanksgiving:) Oh, but don’t eat these. They are not good. Not. Good.
-Really, chestnuts are a gamble, and some batches are better than others! Don’t be surprised if 20% aren’t edible (sad, but true)- this is why you burn as many calories peeling as you do eating:)
– Beware of flying shell pieces. They are like shrapnel.
– Stop when the tip of your thumb (like, under your nail) feels like it’s going to bleed. That means you’ve peeled and eat eaten a serving size (again, my very scientific calculations).