Comments on: Pork and Chestnut Goulash

By: Elisa

Elisa — Mon, 02 Apr 2007 20:01:15 +0000

Sometimes the chesnut sellers outside of chinese markets have these incredibly useful plastic peelers (that look sort of like a guitar pick with a little serrated lip) that somehow manage to take the skins with the shells (at least when they are still warm).

By: Danielle

Danielle — Fri, 30 Mar 2007 11:32:35 +0000

lance – What an interesting technique! I’ll try it out next time. Thanks!

deinin – Your tradition sure sounds fun, if painful.

Brilynn – I’ve never actually made chestnut puree. We’ve always bought it in cans.

Freya – I so appreciate the moral support with the cheating!

Ellie – Ooh, chestnut and honey mash sounds just lovely.

Yvo – I want to go to Turkey someday, oh yes.

By: Yvo

Yvo — Thu, 29 Mar 2007 16:00:56 +0000

Mmm, yummy. In Turkey, every block had at least one cart selling roasted chestnuts. They smelled good but the sight of the guys peeling them, not so appetizing. :) I can almost smell this…

By: Food Bites - March 23 - Thought for Food

Food Bites - March 23 - Thought for Food — Wed, 28 Mar 2007 01:30:21 +0000

[...] Pork and Chestnut Goulash – a unique twist on a classic [...]

By: Ellie

Ellie — Mon, 26 Mar 2007 00:20:55 +0000

I absolutely adore chestnuts and grew up on roast chestnut and honey mash :D I usually peel mine with a knife to save the fingernails though! Once ours come back into season, I’ll have to give this a try as it looks deliciously thick and hearty!

By: Freya

Freya — Sun, 25 Mar 2007 15:07:22 +0000

Love the addition of the chestnuts. Think I’d cheat and use vacuum packed ones! Goulash is one of my favourite suppers!

By: Brilynn

Brilynn — Fri, 23 Mar 2007 14:54:19 +0000

A couple months ago I wanted to make my own chestnut puree and make a cake with it. I’ve never actually had chestnut puree before, I just decided I wanted to make it because I thought it sounded good. My the time I got around to actually starting to make this cake, my chestnuts had gone bad, so I bought some more and the same thing happened. Then I gave up. But I still think that it might happen at some point. It would probably be more likely if I had some of those vacuumed packed chestnuts…

By: deinin

deinin — Thu, 22 Mar 2007 21:16:09 +0000

Oh, I know just how you feel about peeling chestnuts! My family usually pigs out once or twice ever late autumn by roasting a huge lot of chestnuts and eating them with butter and salt. That’s the whole meal. Yum. But then the next day my fingers are in such pain.

Over here, I found vacuum-packed chestnuts once, used them in a fabulous stew, and then never saw any ever again. Agh! Maybe it’s time to look again, because that goulash is making my mouth water…

By: lance

lance — Thu, 22 Mar 2007 21:14:09 +0000

I stopped eating those lovely roasted chestnut because of the peeling of the shell. Couple days ago, a friend bought some and watched me crazily peeling the shell. She then showed me her “whole intacted piece”!!!! What!!!! How did you do that!!!! She bites the flat part gently and works her way circular till both upper and lower jaws reaches the points (ends)and the shells breaks right in half and she pulls out the chestnut whole. Amazing. I tried it and it worked. After she left it still worked but the chestnut would break in half with the shell. Still got to work on my technique. Try it. I hope that works for you.