Recently I purchased some dried chestnuts at my favorite Asian store, and
cooked them up. They taste WONDERFUL, much better than fresh chestnuts.
They have a rich, "meaty" flavor. Somehow, the drying process intensifies
their flavor, much as it does for mushrooms. I tried them cooked in a sweet
and sour style, and was very happy. I also searched the 'net and came up
with lots of recipes - most of them with oil or fat, so I'll have to
improvise. This posting is just to alert all of my fatfree friends to a new
taste sensation: dried chestnuts.
Incidentally, there is also a dried annatto powder that can be used and has
no fat in it. It can be obtained in Mexican markets.
Some time ago, back in my SAD days, I purchased a product in my local
health food store called Buckos. It was a buckwheat pancake mix that
involved just mixing with water and frying in a dry nonstick pan. It was
wonderful! I miss those little Buckos. Unfortunately, that health food
store went out of business, and I haven't been able to find them again.
Does anyone know who makes that product? Oh, to eat Buckos again!
Love from Mara van der Pas in Santa Cruz (marav@xxxxxxxxxx)
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