Saturday, November 26, 2011

Thanksgiving Article on Chestnuts in NY Times

Last year on Thanksgiving, the New York Times had an oped piece on the surprising role eels played in early Thanksgivings, and in American diets in general. This year, there's a wide-ranging piece on chestnuts, which among other things explains why my store-bought chestnuts didn't keep well in the cupboard. Lacking the fat content that helps preserve nuts like walnuts and peanuts, chestnuts need to be kept refrigerated, the article says. Cooking them after they had sat for a week in the kitchen cupboard, I found that the leathery inner skin had become inseparable from the meat.

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