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Looking for Sweetened Chestnut Puree in bottle/can

Looking for Sweetened Chestnut Puree in bottle/can
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  • Looking for Sweetened Chestnut Puree in bottle/can

    Post #1 - November 2nd, 2005, 3:26 pm
    Post #1 - November 2nd, 2005, 3:26 pm Post #1 - November 2nd, 2005, 3:26 pm
    I saw a recipe for a Chestnut Souffle with Lavender-Chocolate Sauce in Delicious Living magazine while I was at Whole Foods for lunch. Afterwards I combed up and down the aisles at Whole Foods trying to find this ingredient to no avail...anyone know of possible stores that may carry this?

    Thanks in advance!
  • Post #2 - November 2nd, 2005, 8:32 pm
    Post #2 - November 2nd, 2005, 8:32 pm Post #2 - November 2nd, 2005, 8:32 pm
    try fox & obel
    CONNOISSEUR, n. A specialist who knows everything about something and nothing about anything else.
    -Ambrose Bierce, The Devil's Dictionary

    www.cakeandcommerce.com
  • Post #3 - November 7th, 2005, 6:25 pm
    Post #3 - November 7th, 2005, 6:25 pm Post #3 - November 7th, 2005, 6:25 pm
    Treasure Island (at least the store at 2121 North Clybourn) has sweetened chestnut puree in two sizes of can.

    17.5 ounce (weight) $8.99
    8.75 ounce $6.99

    This stuff is pretty dense so a fluid ounce of it weighs more than an ounce. Isn't using the same term for a unit of volume and a unit of weight lovely?
  • Post #4 - November 7th, 2005, 6:32 pm
    Post #4 - November 7th, 2005, 6:32 pm Post #4 - November 7th, 2005, 6:32 pm
    ekreider wrote:This stuff is pretty dense so a fluid ounce of it weighs more than an ounce. Isn't using the same term for a unit of volume and a unit of weight lovely?


    Let me tell you, my canadian wife has a very well developed rant about fluid/dry ounces.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #5 - November 7th, 2005, 9:03 pm
    Post #5 - November 7th, 2005, 9:03 pm Post #5 - November 7th, 2005, 9:03 pm
    Hi,

    Some years ago, Culinary Historians had Madeline Bullwinkel, a cooking teacher from Hinsdale, demonstrate a CHESTNUT PAVÉ WITH CHOCOLATE GANACHE. Unfortunately I cannot link to it, though the recipe is on Culinary Historians website.

    If nobody told you there were chestnuts in this cake, you would not likely guess its' presence. It was a very impressive cake.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #6 - November 7th, 2005, 9:31 pm
    Post #6 - November 7th, 2005, 9:31 pm Post #6 - November 7th, 2005, 9:31 pm
    Here's the link to the recipe..
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #7 - November 7th, 2005, 9:49 pm
    Post #7 - November 7th, 2005, 9:49 pm Post #7 - November 7th, 2005, 9:49 pm
    Ed,

    Thanks for the education. I guess I should have right-clicked for properties then taken the url. On my browser it was not coming up on the address bar, though it did via properties.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #8 - December 21st, 2021, 8:49 am
    Post #8 - December 21st, 2021, 8:49 am Post #8 - December 21st, 2021, 8:49 am
    My source failed me and I need a can like today! Is there a store in Chicago that stocks it? I’m not sure where to start!
  • Post #9 - December 21st, 2021, 10:26 am
    Post #9 - December 21st, 2021, 10:26 am Post #9 - December 21st, 2021, 10:26 am
    It may be easier to make it yourself instead of endlessly searching:
    Chestnut Puree Recipe
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #10 - December 21st, 2021, 11:13 am
    Post #10 - December 21st, 2021, 11:13 am Post #10 - December 21st, 2021, 11:13 am
    Cathy2 wrote:It may be easier to make it yourself instead of endlessly searching:
    Chestnut Puree Recipe


    Doh - why didn't I think of that! Jarred chestnuts seem fairly easy to find and the recipes look easy. The Martha Stewart one is unsweetened but Nigella Lawson (and others) have recipes that just say to add sugar and vanilla at the end. Easy enough.
  • Post #11 - December 21st, 2021, 12:36 pm
    Post #11 - December 21st, 2021, 12:36 pm Post #11 - December 21st, 2021, 12:36 pm
    I think Jewel has Italian chestnuts on sale for $4.99/lb.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #12 - December 21st, 2021, 2:06 pm
    Post #12 - December 21st, 2021, 2:06 pm Post #12 - December 21st, 2021, 2:06 pm
    chicagojim,

    Just spotted it at Woodman’s in Buffalo Grove. Roland brand.
    If you aren't tasting, you aren't cooking.
  • Post #13 - December 21st, 2021, 6:46 pm
    Post #13 - December 21st, 2021, 6:46 pm Post #13 - December 21st, 2021, 6:46 pm
    The Korean markets will also have roasted, peeled chestnuts, generally in aseptic pouches. I've found the flavor and quality to be very good.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #14 - December 22nd, 2021, 3:02 pm
    Post #14 - December 22nd, 2021, 3:02 pm Post #14 - December 22nd, 2021, 3:02 pm
    Evil Ronnie wrote:chicagojim,

    Just spotted it at Woodman’s in Buffalo Grove. Roland brand.


    Thanks for the report. Good to know,
  • Post #15 - December 22nd, 2021, 3:04 pm
    Post #15 - December 22nd, 2021, 3:04 pm Post #15 - December 22nd, 2021, 3:04 pm
    JoelF wrote:The Korean markets will also have roasted, peeled chestnuts, generally in aseptic pouches. I've found the flavor and quality to be very good.


    This is a good tip. We also thought about Fresh Farms, but finding anything specific in that store is a bit of a stab in the dark.
  • Post #16 - December 29th, 2021, 5:16 pm
    Post #16 - December 29th, 2021, 5:16 pm Post #16 - December 29th, 2021, 5:16 pm
    Really not on-topic but this thread reminded me.

    I had never eaten chestnuts. Over Thanksgiving, we were in London visiting my daughter and we were walking in Hampsted Heath when we happened upon a gentleman fresh roasting chestnuts. Had to try them. Totally underwhelmed.
  • Post #17 - December 30th, 2021, 8:58 am
    Post #17 - December 30th, 2021, 8:58 am Post #17 - December 30th, 2021, 8:58 am
    lougord99 wrote:Really not on-topic but this thread reminded me.

    I had never eaten chestnuts. Over Thanksgiving, we were in London visiting my daughter and we were walking in Hampsted Heath when we happened upon a gentleman fresh roasting chestnuts. Had to try them. Totally underwhelmed.

    I don't know if it happened this year, but you could have just gone to Lake Forest over the holiday season to be underwhelmed. In the Market Square area, they had a chestnut roaster walking the streets.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #18 - December 30th, 2021, 11:39 am
    Post #18 - December 30th, 2021, 11:39 am Post #18 - December 30th, 2021, 11:39 am
    The best thing about chestnuts is when they manage to escape the roaster and explode in all directions, causing temporary mayhem and panic. That's the only exciting or notable thing about them, imo.

    =R=
    Same planet, different world
  • Post #19 - December 30th, 2021, 5:28 pm
    Post #19 - December 30th, 2021, 5:28 pm Post #19 - December 30th, 2021, 5:28 pm
    ronnie_suburban wrote:The best thing about chestnuts is when they manage to escape the roaster and explode in all directions, causing temporary mayhem and panic. That's the only exciting or notable thing about them, imo.

    =R=

    Hey Ronnie,
    I actually like the freshly roasted chestnuts, which Mitsuwa once offered. Perhaps they still do? But if you enjoy sweets, give the French candied chestnuts a try. They’re sweet and creamy. Treasure Island ( RIP) always had them around Christmas. Wondering if Sunset brings them in. Amazon has many options.
    Happy New Year to all!
    If you aren't tasting, you aren't cooking.
  • Post #20 - December 30th, 2021, 6:01 pm
    Post #20 - December 30th, 2021, 6:01 pm Post #20 - December 30th, 2021, 6:01 pm
    Evil Ronnie wrote:
    ronnie_suburban wrote:The best thing about chestnuts is when they manage to escape the roaster and explode in all directions, causing temporary mayhem and panic. That's the only exciting or notable thing about them, imo.

    =R=

    Hey Ronnie,
    I actually like the freshly roasted chestnuts, which Mitsuwa once offered. Perhaps they still do? But if you enjoy sweets, give the French candied chestnuts a try. They’re sweet and creamy. Treasure Island ( RIP) always had them around Christmas. Wondering if Sunset brings them in. Amazon has many options.
    Happy New Year to all!

    Okay. If offered them again, I won't refuse them. And maybe the person doing the roasting will be better than the last guy was! :lol:

    Happy New Year! :)

    =R=
    Same planet, different world
  • Post #21 - December 30th, 2021, 8:39 pm
    Post #21 - December 30th, 2021, 8:39 pm Post #21 - December 30th, 2021, 8:39 pm
    The problem is that they're basically bland and mealy. Roasting should bring out some sugars, but not a lot unless they're roasted low and slow. I'd probably prefer some salt.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

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