Serious Eats - seriouseats.com

Thanks everyone. Jazzinx that's how I always felt, in Sydney (where I'm from) never having access to them, and now I'm living in Holland, they are a good price (4E a kilo) and I want to do something with them!

I think I'll roast them and try them in a soup!

Eggs + mushrooms = goodness.

That sounds wonderful - can't wait to try it! Thanks for posting.

Wow, this is such a wonderful recipe. I love these 'simple' sauces where the flavours absolutely shine, and it's a perfect example of Mario Batali and how to sauce the pasta - so it just sticks to the spaghetti. The flour slurry is such a great idea, I thought it might make it floury but it really helped the sauce coat the pasta. I'll be trying that with other sauces. Thanks so much for posting - I have The Silver Spoon but have been guilty of flicking through it more than actually using it!

If you have a heavy duty slingshot, they make great ammo!

I so envy you. Winter here in FL lasts about two weeks and that's the size window we have to get "wintery" foods. Chestnuts and cranberries disappear faster than biscuits at a church luncheon. I try to freeze crans but chestnuts are only eaten when they're fresh here - which is usually around holiday time - if I'm lucky enough to find them.

When I do them at holiday time, I use the technique taught to me by the mother of a friend years ago.

Cut a deep cross in each chestnut and if you happen to cut some in half in the process, no big deal.

Soak chestnuts in water overnight. (I do this in a ziplock bag.)

Drain chestnuts.

In a deep saute pan, melt a couple of tablespoons of unsalted butter. Saute the raw chestnuts a few minutes, making sure they are coated in the butter. Add about 1 cup of drinking water, cover and simmer about 15 minutes, making sure to add water if it becomes absorbed by the chestnuts. You want to complete the procedure with a few tablespoons of water left in the pan.

Remove chestnuts from the pan and sprinkle them with salt. The shells will be more supple and the papery skin should peel right off (most) of the nuts. I used to roast them but got so frustrated when the papery skin clung to the nutmeat because the skin is so bitter. Not a problem with this technique.

Wow...it feels good to even talk about something I do during Christmas!! :D

Have you ever grabbed the handle of a hot cast iron skillet? These hot handle holders by Lodge are great reminders and prevent burns. I often put my skillets in the oven and then return to stovetop. I don't use it as a pot holder - only a reminder. I also cover the handle when I'm cooking stovetop, because they get hot there, too.

As soon as I pull out the skillet, I pull out the handle cover so I won't forget.
http://www.amazon.com/Lodge-2-Piece-Handle-multi-color-Peppers/dp/B0009J3PAO/ref=sr_1_10?ie=UTF8&s=home-garden&qid=1203717446&sr=1-10

OK, I made it and it was great! All gone, no left overs.

Chewy owes his/her mother an apology along with "Housewifes" everywhere. Maybe you should pay attention to Batali when he talks about Italian cooking. Those little "mamas" and "grandmas" he's so fond of and credits with the true Italian cooking are...housewives. Ayngelina, as soon as you can, invest is a small bottle of sherry. It really does make a difference and you'll be surprised at how many recipes you can try or enhance with just a little. Question: If you don't like Bourdain's cooking why would you buy one of his books? That would be like buying a RR cookbook and using it as a doorstop.