{"id":542,"date":"2008-11-26T19:16:12","date_gmt":"2008-11-27T01:16:12","guid":{"rendered":"http:\/\/bogott.net\/unspecified\/2008\/11\/26\/chestnuts\/"},"modified":"2008-11-26T19:16:12","modified_gmt":"2008-11-27T01:16:12","slug":"chestnuts","status":"publish","type":"post","link":"https:\/\/bogott.net\/unspecified\/?p=542","title":{"rendered":"Chestnuts"},"content":{"rendered":"

\"chestnuts\"<\/a><\/p>\n

I’m bringing brussels sprouts to thanksgiving.\u00a0 For some reason I know as a rule of thumb that “chestnuts pair with brussels sprouts” so I decided to peel a few handfuls to add to the vegetables.<\/p>\n

Cookbooks and online guides say to pierce, slash, or score the nuts before roasting.\u00a0 I never do this because I like listening to them explode in the oven.\u00a0 But today I’m hoping to keep the meats intact, so I’m going to do this the right way.<\/p>\n

\"piercedchestnut.jpg\"<\/a><\/p>\n

After a few of those, it was clearly only a matter of time until I wound up slicing open my hand, so I switched to a sawing approach.<\/p>\n

\"vicegrip\"<\/a><\/p>\n

Tedious!\u00a0 But, 10 or so minutes of this, and the pan was ready for roasting.<\/p>\n

\"SlashedNut\"<\/a><\/p>\n

15 minutes of baking, followed by a good 90 minutes of peeling produced this, about a pint of finished product:<\/p>\n

\"yield\"<\/a><\/p>\n

Whenever I eat (or try to eat) chestnuts I think about the dark-age southern Europeans who ate nothing else.\u00a0 I can’t decide if this is an idyllic image or a horrifying one.\u00a0 On the one hand, you have people living off the land, eating the fruit of trees planted by the Romans 1000 years earlier — no tilling, no weeding, just chasing the occasional pig out of the grove.\u00a0 It’s a pretty beautiful image.\u00a0 But their thumbnails must have been so sore!<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m bringing brussels sprouts to thanksgiving.\u00a0 For some reason I know as a rule of thumb that “chestnuts pair with brussels sprouts” so I decided to peel a few handfuls to add to the vegetables. Cookbooks and online guides say … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-542","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/posts\/542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=542"}],"version-history":[{"count":0,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=\/wp\/v2\/posts\/542\/revisions"}],"wp:attachment":[{"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bogott.net\/unspecified\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}