(no subject)
So Dave and I were in Publix this past Monday evening doing the grocery shopping we were supposed to get done on Sunday but were too lazy to actually go out and do. Dolphins weren't playing, we have no excuse.
Well, while perusing the veggie isles I spotted...chestnuts!!!!!!!!!!!!!!!!!!!!!!!!!! When I spent December of 2005 in England with Katy, her brother, Spike, made us chestnuts. He roasted them on their fire pot.
Now, I live in Florida and have no call for a fire pot, but after asking Mr. Google about my predicament I discovered we could use a BBQ. *That* I have!
So here's what you do when you live in Florida and want to roast chestnuts on an open fire in a fit of Christmas cheer.
Lay your chestnuts on a good solid surface and get a knife. A BIG knife. Ok, really a normal paring knife will do, but hey, I'm me, I like big knives and the danger they bring with them.
You have to cut "X's" into these little suckers. I came to read that if you *didn't* cut "X's" into these miniature sized time bombs, the pressure from the steam the heat creates could make them explode. Now if you're like me and the first thought after hearing this was "Cool!!!"...here's the downer. They are not guaranteed to explode *over* the heat source. Which, come on now...would be kinda cool assuming you were a good distance away, had on safety goggles and paramedics waiting in the wings. Oh no no, these little charmers could wait to explode until you're holding them. A very major un-cool. Slice those stinkers open!
Ah, onto the slicing. See...chestnuts generally have a flat-(ish) bottom and would appear to stay still while you slice them. That would be a nooooo. They slip. They slide and they are by and large...scary. Their outer shell is tough but slightly rubbery, so attempts at an easy slice open are deterred. See all my "X's"? Check out the next photo to see how I made them.
Lay your huge knife's blade against the shell and tap the back with your hand to get the knife started enough that the nut will stick to it. Raise your knife up and bring it down on the board with about the force you would when hammering in a small nail into semi soft wood. You like that comparison don't you? Nice and clear. Before I figured out this tactic there was much gasping, cursing and fear for fingers.
You want the blade to go about *this far* in. Your first attempt will probably go straight through the nut. That's ok. There isn't anything wrong with that. You can join my support group when your done.
Once you have all your shells marked, I always find it's nice to do inventory. Yup, still have all 5 fingers. Whew.
Lay your nuts scored face down. There are face up because they are already cooked. Use a high enough heat to bring your grill up to 425 - 450 F.
Use nice BBQ tongs to lift these hot mamas off the grill and into a stylish asian inspired bowl. If you don't have a stylish asian inspired bowl don't feel bad. Not everyone can you know. Just use the best bowl you have. You can also enlist the help of a husband to do the tong lifting while you commence with the photographing. Or you can try to maneuver both. You are better than I if you manage that and don't drop the nut...or the camera.
Look at them sitting all nice and cozy.
Then, once things a cooled slightly go ahead and peel back the shell. My husband has a potential career as a hand model no?
Danny was over. He enjoyed the end result...but um...he was slightly mocking. Whatever Danny, I'm not the one with girlish handwriting hovering over my head!!
And enjoy!!
Dave hijacked my photo!
Mmm mmm good!
Um ya...so apparently the heat in the back of the grill is a teensy bit higher then the front. I'm afraid these guys didn't make it.
Well, while perusing the veggie isles I spotted...chestnuts!!!!!!!!!!!!!!!!!!!!!!!!!! When I spent December of 2005 in England with Katy, her brother, Spike, made us chestnuts. He roasted them on their fire pot.
Now, I live in Florida and have no call for a fire pot, but after asking Mr. Google about my predicament I discovered we could use a BBQ. *That* I have!
So here's what you do when you live in Florida and want to roast chestnuts on an open fire in a fit of Christmas cheer.
Lay your chestnuts on a good solid surface and get a knife. A BIG knife. Ok, really a normal paring knife will do, but hey, I'm me, I like big knives and the danger they bring with them.
You have to cut "X's" into these little suckers. I came to read that if you *didn't* cut "X's" into these miniature sized time bombs, the pressure from the steam the heat creates could make them explode. Now if you're like me and the first thought after hearing this was "Cool!!!"...here's the downer. They are not guaranteed to explode *over* the heat source. Which, come on now...would be kinda cool assuming you were a good distance away, had on safety goggles and paramedics waiting in the wings. Oh no no, these little charmers could wait to explode until you're holding them. A very major un-cool. Slice those stinkers open!
Ah, onto the slicing. See...chestnuts generally have a flat-(ish) bottom and would appear to stay still while you slice them. That would be a nooooo. They slip. They slide and they are by and large...scary. Their outer shell is tough but slightly rubbery, so attempts at an easy slice open are deterred. See all my "X's"? Check out the next photo to see how I made them.
Lay your huge knife's blade against the shell and tap the back with your hand to get the knife started enough that the nut will stick to it. Raise your knife up and bring it down on the board with about the force you would when hammering in a small nail into semi soft wood. You like that comparison don't you? Nice and clear. Before I figured out this tactic there was much gasping, cursing and fear for fingers.
You want the blade to go about *this far* in. Your first attempt will probably go straight through the nut. That's ok. There isn't anything wrong with that. You can join my support group when your done.
Once you have all your shells marked, I always find it's nice to do inventory. Yup, still have all 5 fingers. Whew.
Lay your nuts scored face down. There are face up because they are already cooked. Use a high enough heat to bring your grill up to 425 - 450 F.
Use nice BBQ tongs to lift these hot mamas off the grill and into a stylish asian inspired bowl. If you don't have a stylish asian inspired bowl don't feel bad. Not everyone can you know. Just use the best bowl you have. You can also enlist the help of a husband to do the tong lifting while you commence with the photographing. Or you can try to maneuver both. You are better than I if you manage that and don't drop the nut...or the camera.
Look at them sitting all nice and cozy.
Then, once things a cooled slightly go ahead and peel back the shell. My husband has a potential career as a hand model no?
Danny was over. He enjoyed the end result...but um...he was slightly mocking. Whatever Danny, I'm not the one with girlish handwriting hovering over my head!!
And enjoy!!
Dave hijacked my photo!
Mmm mmm good!
Um ya...so apparently the heat in the back of the grill is a teensy bit higher then the front. I'm afraid these guys didn't make it.