I especially appreciate the research you put in here; otherwise how would I have known there was an Inventory of Chesnut Research and Germplasm? Lovely. (Maronnier or chesnut trees I think line the banks of the Thames in parts of London (I remember seeing them? with spiky fruit?) and it's something I recall on a lot of creperie menus - like Nutella - you'd order in France in the fall too - and roasted chesnuts is the smell I associate with NYC near Xmas - that used to be a thing, anyway, carts of hot chesnuts near Rockefeller Center and tourist areas at night - tho maybe not so much now.)
There's a Bon Maman chestnut spread you can get. I brought some back from France in 2016 and eventually threw it away because it was fine but not so good I had to devour it. I wonder if that's what goes on the crepes.
I've never eaten a roasted chestnut. Was it a chestnut tree that featured in THE OVERSTORY? I forget. I've been seeing articles about the tradition of bringing the cows down from the mountains -- the cows dressed up as well as the people. Can you shed light on that?
Ahhh they're so good! I don't think we get them in Berlin quite on the same level, but they're common at the fall and Christmas markets. I tried buying and oven-roasting or boiling them in the USA many times to various levels of success. Nothing beats the ones you get on the pan here. I believe the method is just slicing them and then roasting them on the pan with a low fire underneath.
Definitely. I think they discussed that there are edible chestnuts for people and inedible, which are for pigs. I believe they also explained that the French and the French Swiss have different words, Chaitaigne here, marron in France, with marron being the inedible ones here. That said the teacher explained it to us in French and it was really confusing, and the more I read up on it, the more confusing it gets.
According to this https://www.madaboutmacarons.com/chestnuts-chataignes/. "It can be confusing hearing the word, marron in French as the 'marronier' is the horse chestnut/conker tree but its inedible fruit is known as the marron d'Inde. The Marron generally refers to the edible sweet chestnut fruit from the Chataîgnier."
I especially appreciate the research you put in here; otherwise how would I have known there was an Inventory of Chesnut Research and Germplasm? Lovely. (Maronnier or chesnut trees I think line the banks of the Thames in parts of London (I remember seeing them? with spiky fruit?) and it's something I recall on a lot of creperie menus - like Nutella - you'd order in France in the fall too - and roasted chesnuts is the smell I associate with NYC near Xmas - that used to be a thing, anyway, carts of hot chesnuts near Rockefeller Center and tourist areas at night - tho maybe not so much now.)
There's a Bon Maman chestnut spread you can get. I brought some back from France in 2016 and eventually threw it away because it was fine but not so good I had to devour it. I wonder if that's what goes on the crepes.
Oh, btw, I have a lovely recipe for a cookie stuffed with chestnut paste. Haven't made it in a long time; maybe I should try it again.
I've never eaten a roasted chestnut. Was it a chestnut tree that featured in THE OVERSTORY? I forget. I've been seeing articles about the tradition of bringing the cows down from the mountains -- the cows dressed up as well as the people. Can you shed light on that?
Ahhh they're so good! I don't think we get them in Berlin quite on the same level, but they're common at the fall and Christmas markets. I tried buying and oven-roasting or boiling them in the USA many times to various levels of success. Nothing beats the ones you get on the pan here. I believe the method is just slicing them and then roasting them on the pan with a low fire underneath.
They are nuts about them in Suisse Romande as well. My five-year-old had an entire unit devoted to them in her 1P class.
I am very curious about the chestnut curriculum! Was trying them part of the unit?
Definitely. I think they discussed that there are edible chestnuts for people and inedible, which are for pigs. I believe they also explained that the French and the French Swiss have different words, Chaitaigne here, marron in France, with marron being the inedible ones here. That said the teacher explained it to us in French and it was really confusing, and the more I read up on it, the more confusing it gets.
According to this https://www.madaboutmacarons.com/chestnuts-chataignes/. "It can be confusing hearing the word, marron in French as the 'marronier' is the horse chestnut/conker tree but its inedible fruit is known as the marron d'Inde. The Marron generally refers to the edible sweet chestnut fruit from the Chataîgnier."
In conclusion, I have no idea.