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Looking for Sweetend Chestnut Puree in bottle/can

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

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