Chestnuts

Okay, so we all know you're supposed to be roasting chestnuts over an open fire at this time of year, but how many people have even had a roasted chestnut?  I've been taking an informal survey of my friends here in LA, and the answer seems to be... not too many.

Part of the reason for this may be the devastation of the American chestnut tree population in the early twentieth century.  Basically, all our edible chestnuts are imported from Europe these days.

But maybe also... chestnuts just aren't that awesome?  I don't know, I feel like one trial is too soon to pass judgment, but this was a lot of work for a not-too-amazing taste sensation.

You must score Xs in them, then roast them, then cool them, then peel the skins off.

And in the end, what do you have?  An object that tastes like a cross between a sweet but very dry piece of pumpkin and a walnut, and looks like something from a freaky Salvador Dali film.

Also, they can be furry; see the top image for details.

But... I'm going to give chestnuts the benefit of the doubt.  Apparently, you can do crazy things with chestnuts, like put them in Vegan Dad's scalloped potatoes.  And put them in cookies.

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Random extra brunchy stuff:

fried collards with onion, garlic, tamari, lemon, and sesame seeds;  

tofu scramble; 

Trader Joe's sprouted rye bread toasted with Earth Balance