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Thread: Chestnuts - Picking Good from Bad Ones

  1. #1
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    Chestnuts - Picking Good from Bad Ones

    Hello All,

    Are cooked Chestnuts meant to be either hard or soft?

    I bought some pre-packaged chestnuts last year for the first time and they were soft and damp. I had never had chestnuts before so I did not know whether the presumably cooked "nut" was meant to be either hard or soft?

    I bought the chestnuts during a connecting flight stay over and since I did not want to risk getting sick, I threw away the chestnuts away. I suppose being in Queensland I associate Macadamia nuts with hard = good; and soft = bad.

    Kind regards
    Lionel

  2. #2
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    Best way is to roast them over a fire. But you need to cut a slit in the outer shell or they will explode . Great eating. Try stopping at one. I think yours may be raw.

  3. #3
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    An international chess tournament is being held in a swank hotel in New York. However, due to a conflicting convention the tables have been set up in the lobby.

    Everyone who is anyone in the world of chess is there. After a grueling 4 hours of chess, there is still no winner.

    In the lobby, the players get into a big argument about who is the brightest, the fastest, and the best chess player. The argument gets loud, each player claiming that he or she is the greatest chess player of all time.

    Someone comments, “If there’s one thing I can’t stand, it’s chess nuts boasting in an open foyer.”

  4. #4
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    Quote Originally Posted by theelms66 View Post
    Best way is to roast them over a fire. But you need to cut a slit in the outer shell or they will explode . Great eating. Try stopping at one. I think yours may be raw.
    Hello The Elms,

    Thanks for the reply,

    So when they are roasted - is the nut kernel meant to be hard or soft?

    Kind regards
    Lionel

  5. #5
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    Soft.

  6. #6
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    Hello All,

    I bought some from Coles and cooked them in the oven. I looked up some instructions on the internet. The taste was sort of like baked potato with a degree of creaminess.

    Kind regards
    Lionel

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