ROASTING CHESTNUTS

[powderman]

I forgot how long and at what temp in the ove. I think The time was 25 min, but can't remember the temp. I remember cutting an X to keep them from blowing up, but thats about it. No nuts here this year, but I still want to know. POWDERMAN. 

[Mikey]

powderman:  I know you can cook one dozen at a time in a microwave for 1 minute, max.  After that they begin smokin' and burst into flame if you aren't careful and it stinks up the house somethin' fierce............I know (lolol).  I think the oven temp is 325 and they go for about 30 minutes but I'm not eggs-actly certain of that. 

There is a chestnut growers forum at www.chestnutsonline.com and they have a forum on cooking, I believe.  There is also a place called Delmarvelous Chestnuts and they have recipies I believe.  HTH.  Mikey.

[powderman]

MIKEY. Thanks, I've been nuking them pretty regular, a doz tonight. A friend gave me some. Only a small crop this year due to the severe drought we are experiencing. Very few round ones, most are flat on one side and look like about 1/2 a nut. Some are about flat and only 1/4 thick. Do you know the difference between a chestnut and a buckeye??? I don't. POWDERMAN. 

[Mikey]

powderman:  'Buckeyes' are Horse Chestnuts, at least in Ohio the Buckeye State, I believe.  There are a number of different varieties of Chestnut, the Oak Chestnut and Horse Chestnut are not edible, I believe.  The American Chestnut, the edible one, mostly died off between 1900 and 1904.  There is some resurgence of the American Chestnut but it remains subject to blight.  Some hybridization with European or Chinese varieties has been attempted.  The most prevalent chestnuts are the Chinese varieties either grown in the US or imported.  Most of what you would find in the market around holiday time is the Chinese Chestnut.

The nuts you describe sound just exactly like Chinese Chestnuts, flat on one side and rounded on the other, dark brown and delicious.  The size on some may be due to the drought conditions.