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From: redbob@mips.UUCP (Robert Knox)
Newsgroups: net.cooks
Subject: Re: water chestnuts
Message-ID: <169@mips.UUCP>
Date: Mon, 19-Aug-85 11:34:21 EDT
Article-I.D.: mips.169
Posted: Mon Aug 19 11:34:21 1985
Date-Received: Sat, 24-Aug-85 01:43:47 EDT
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Organization: MIPS Computer Systems, Mountain View, CA
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> 
> I bought two cans of water chestnuts recently, (the first time I ever
> . . .
> chestnuts, like I'm supposed to hop off to a Chinese grocery and buy
> them fresh (then what?). . .
> 
> Karen

*** REPLACE THIS LINE WITH WHAT MESSAGE? ***

I haven't been able to stomach canned water chestnuts since I had fresh ones
a few years ago in Washington, DC.   They taste totally different when
fresh: sorta like a cross between jicama and coconut.  They look like 
little gladiolus bulbs (but don't eat the gladiolus bulbs (they are probably 
poisonous (I like parenthesis (this is almost like lisp)))).  I have eaten 
in *many* Chinese restaurants, and have never been served fresh ones, 
so if you don't prepare them yourself, you will probably never know the 
joys of Fresh Water Chestnuts (of FWC).

They can be hard to locate, but Chinese markets sometimes carry them.  
Normally, however, San Francisco's Chinatown is the only place to find 
them consistently (in the Bay area, at least).  I suggest getting to 
the markets up on Stockton Street before noon to get the best selection.  
Sometimes you have to go to two or three stores before you find one that
has a decent selection.  Once, I couldn't find a single shop that had
any good ones, but I forget what season it was.

They are usually stored in wooden boxes about a foot square.  When selecting
the chestnuts, it is best to squeeze each one.  You are looking for firm
ones that are rather smooth on the surface.  The fewer the nooks and
crannies, the easier they will be to peel.  If it has tubers starting 
to grow, don't take it, as these tend to have a less-delicate flavor.
(When you squeeze them, start out gently.  There few things more disgusting
than having your thumb completely covered with rotten tuber.)  The SOP
in Chinatown (having watched many Chinese ladies sort through them)
is to start picking through them, tossing the rejected chestnuts
into the far corner of the box.  When you have found all you want,
relevel the box for the next person to pick through.

The biggest problem with fresh water chestnuts (once you locate them) is 
peeling them.  The best way I've found is to use a sharp paring knife 
or a potato peeler.  (The potato peeler is faster but causes more waste.)  
Rinse the chestnut thoroughly in cold running water and rip the "crown" 
off the top of it.  This is just some dried leaf-like material, similar 
to the top of an onion.  Hold onto it tightly while peeling, as they have 
a tendency to split into pieces if too much pressure is applied unevenly.

						    Enjoy,

						^G^G Red Bob