We never cut them. We roasted them in a metal pan on top of the kitchen, not the oven. That’s the old way! You don’t need any of that! Roast them on the burners!
My grandmother would actually peel them and boil them in water with abit of anis. I remember helping her peel them, the work was worth it, they were delicious.
Galicia stole my heart several years ago and I have been trying to get back ever since to live out the rest of my life. I love the countryside and settled on Azura. I watched how to make chestnuts on Sweet Village. Crush them, roll in butter and fresh dough for amazing bread. Enjoy. Send more videos on Galicia. Glad I found both of you. Maybe we will be neighbors in the future. Ciao,
Jane, don't eat the worm! I would suggest to roast them a little more. Almost a little bit burned. After that you put them into a basket and cover them with some newspaper to keep them warm. Have a seat and a Mencia wine. Enjoy.
Hi from Orense. I'm Manuela. They test better if yoy roast them on a "tixola" a sirt of pan with holes in the botton. You roast on a fire and move them so that the chesnuts wil be roast on al their side. I 'm Spaniard, but I like listen to you to see your point of view and improve my English.
Hola Manuela. We loved the ones from the street vendor. He cooked his as you describe. We learned a lot from our failure…I think we’ll do better next time.
3 ปีที่แล้ว +4
Hi Jane..., I'm from Extremadura and we also have this same custom. I've just saw your video and I think you overcook those chestnuts. When you overcook them they will be dry and hard to eat. As other people said in the comments you must cook them in a pan on the fire, that's the better way. But when I want to eat some chestnuts quickly, I usually cook them in the microwave. It's not the same but they're fine for me. For doing that you should cut the chestnuts in the same way and put them in the microwave for 30-60 seconds, or maybe more. The time will depend on the power you have selected or the microwave itself or in dryness of the chestnuts. Therefore, you should try different durations in the microwave. And you should open one chestnut at a time and eat it, and then another, so they stay warm and flavored longer while you eat them.
Hola Juanjo. Thanks for the tips! I definitely think next time we will skip the oven and try the open flame. Also, great advice about only opening one at a time. It's interesting that you think we over cooked them, I was thinking we needed to cook them longer. Next season we will try some different things and see if we can learn what works best. OR maybe we will just keep visiting the vendor in Santiago!
I agree with Juanjo, probably the ones that you cocked were a bit over cocked so they became dry and hard to eat. It is quite tricky to get them right, you have to be checking them constantly. Even when you buy in to the vendor that has a lot of experience cooking them, not all are well done, many are hard to eat and others are not suitable for eat but when you try the good ones, you cannot stop eaten them 😂 Nice that you were patient and gave them a second chance. Thanks very much for being so honest, humble and truly respectful showing our traditions! Looking for to watch more adventures of you. We learn about ourselves through your eyes, thank you 🙏.
... And so are many of the customs and manners depicted as unique and distict, and not only in Galicia... They just don't travel enough within Spain. I suggest you to disregard most comments about exclusiveness and specificity among spanish regions. We've formed a unity well before the Middle ages under Rome and the Goths. This fever for singularity is relatively new and increasingly enhanced by the local goverments in their own interest. All the best 4 u & your Crew
Roasted chestnuts are great. Those from street vendors are usually good, and in fact some of the best I've had I bought from a street vendor in Germany, they're common there too. I think you didn't roast the chestnuts, you baked them. Use a frying pan over a strong fire.
Hola Alejandro! It's true, the vendor's chestnuts were delicious. I think after a few more tries we will be better at it...I agree, we baked them, and not long enough, either. Not nearly as good. Also, I'm not a very good cook, so maybe that's part of it! LOL
Jane, cuando decimos condado de Sussex la mayoría sabemos que estamos en England. Por contra, cuando decimos Galicia hay que nombrar España. Necesitamos que este viejo país europeo del Estado español sea conoicido por si mismo. Galicia posee autogobierno como Comunidad Autónoma, idioma propio, geografía diferenciada del resto de España, cultura ancestral consevada, filosofía autóctona sobre la vida y la muerte, y lealtad con los otros pueblos hermanos de España. Gracias, y un saludo desde Santiago de Compostela, capital de Galicia y ciudad universal, patrimonio de la humanidad.
Asadas suelen producir un poco de gases en la tripa. Así que Jane. Te recomiendo después de comer castañas asadas tomar un vasito de leche por encima. O sea después de comer las castañas. La leche neutraliza los gases y así evitas tener molestias a la hora de digerirlas.😉
Se comen las castañas, crudas, asadas a la barbacoa , horno o hervidas, siempre hacerlas un corte para que se cuezan. O en una sartén vieja se asan y mejor con agujeros
I usually use a pan. Never done them in the oven. However, you guys should definitely have done them on the Bilbaina I saw in your kitchen Edit: read a la brasa
I wonder if roasting them on an open fire would improve the taste and texture. You two are not selling them very well. As I wrote that, I saw that you did try out some expertly cooked chestnuts. Wise decision.
You should go and see what locals do and then try to copa them. The y make a lintel cut on the chestnuts and then puf them on a hot flat pan o ver a grill... it is Medel some curiosity and unprejudicial view to enjoy the experience.
Si, there is much to learn. Sometimes I wish we had come here when we were younger, but we are doing our best to fill our old brains up with all the new beautiful flavors and experiences of Galicia, the most magical place we have ever been.
Autrefois en France dans le sud ouest, on appelais les chataignes "le pain des pauvres" , on en faisait de la farine avec pour faire du pain. les gens n'avaient pas d'argent pour de la farine de blé. Maintenant cette farine de chataigne est tres recherchée pour refaire des recettes d'"autrefois!
Ils ont fait pareil ici ! Et il y a une abondance de châtaigniers, y compris dans notre jardin, où ils font chaque année un énorme gâchis que nous devons nettoyer.
He vuelto a ver vuestro vídeo y son castañas de indias o castañas locas, son tóxicas pero no mortales. Su árbol es el castaño de indias o falso castaño (aesculus hippocastanum) . El castaño de verdad es el castanea sativa y sus castañas van en fundas con tres castañas
@@javiermartinez5542 , Hola Javier la variedad que tu dices no es la que Jane recoge en su jardin( Castanea Sativa) , a la que tu te refieres es otra cuyo encapsulado es menos picudo, y no es de la variedad de castaña de indias , un saludo. Jane puedes comer todas las castañas que quieras de ese arbol tranquilamente 😀
Loved at 9:22 when Jane asked Jones what he thought. Jones just looked over his shoulder at the camera and said nothing. LOL. Love your energy
My mother roasted a great chestnut. They are wonderful! The best!
Felicidades por trasmitirnos tanta harmonía, belleza y respeto. ¡¡Me encanta veros tan felices!!
Saludos.
We never cut them. We roasted them in a metal pan on top of the kitchen, not the oven. That’s the old way! You don’t need any of that! Roast them on the burners!
My grandmother would actually peel them and boil them in water with abit of anis. I remember helping her peel them, the work was worth it, they were delicious.
Galicia stole my heart several years ago and I have been trying to get back ever since to live out the rest of my life. I love the countryside and settled on Azura. I watched how to make chestnuts on Sweet Village. Crush them, roll in butter and fresh dough for amazing bread. Enjoy. Send more videos on Galicia. Glad I found both of you. Maybe we will be neighbors in the future. Ciao,
Please reach out when you come back! That recipe sounds amazing. It's almost chestnut season again, we'll have to try it!
Jane, don't eat the worm! I would suggest to roast them a little more. Almost a little bit burned. After that you put them into a basket and cover them with some newspaper to keep them warm. Have a seat and a Mencia wine. Enjoy.
It's almost chestnut time again. There are so many on the trees! We'll try your advice. Gracias! xo
Gracias a vosotros!!!
Gracias a ti, Benjamin. Nos vemos pronto!
Great videos
Thank you, Julian! More on the way.
Sometimes I went outside to purchase, when I was in Santiago...
Hi from Orense. I'm Manuela. They test better if yoy roast them on a "tixola" a sirt of pan with holes in the botton. You roast on a fire and move them so that the chesnuts wil be roast on al their side. I 'm Spaniard, but I like listen to you to see your point of view and improve my English.
Hola Manuela. We loved the ones from the street vendor. He cooked his as you describe. We learned a lot from our failure…I think we’ll do better next time.
Hi Jane..., I'm from Extremadura and we also have this same custom. I've just saw your video and I think you overcook those chestnuts. When you overcook them they will be dry and hard to eat.
As other people said in the comments you must cook them in a pan on the fire, that's the better way.
But when I want to eat some chestnuts quickly, I usually cook them in the microwave. It's not the same but they're fine for me. For doing that you should cut the chestnuts in the same way and put them in the microwave for 30-60 seconds, or maybe more. The time will depend on the power you have selected or the microwave itself or in dryness of the chestnuts. Therefore, you should try different durations in the microwave. And you should open one chestnut at a time and eat it, and then another, so they stay warm and flavored longer while you eat them.
Hola Juanjo. Thanks for the tips! I definitely think next time we will skip the oven and try the open flame. Also, great advice about only opening one at a time. It's interesting that you think we over cooked them, I was thinking we needed to cook them longer. Next season we will try some different things and see if we can learn what works best. OR maybe we will just keep visiting the vendor in Santiago!
I agree with Juanjo, probably the ones that you cocked were a bit over cocked so they became dry and hard to eat. It is quite tricky to get them right, you have to be checking them constantly. Even when you buy in to the vendor that has a lot of experience cooking them, not all are well done, many are hard to eat and others are not suitable for eat but when you try the good ones, you cannot stop eaten them 😂
Nice that you were patient and gave them a second chance.
Thanks very much for being so honest, humble and truly respectful showing our traditions!
Looking for to watch more adventures of you. We learn about ourselves through your eyes, thank you 🙏.
... And so are many of the customs and manners depicted as unique and distict, and not only in Galicia... They just don't travel enough within Spain. I suggest you to disregard most comments about exclusiveness and specificity among spanish regions. We've formed a unity well before the Middle ages under Rome and the Goths.
This fever for singularity is relatively new and increasingly enhanced by the local goverments in their own interest.
All the best 4 u & your Crew
Hello Jane and Jones, have you tried chestnut soup? Thoroughly recommend it. ATB
Lo hacemos muy parecido en asturias. De hecho muchos rasgos culturales los compartimos
Condujimos por Asturias el verano anterior a la pandemia. ¡Fue tan hermoso! Regresaremos seguro.
Gallegos y asturianos primos hermanos. Es un dicho muy conocido. Soy gallega y he visitado Asturias un par de veces, es verdaderamente te preciosa.
@@maras.a.9019 Gracies
Yummy yummy 😋 My dad used to buy me some chestnuts in Santiago after my visit to the dentist when I was a little girl😂
A beautiful memory! Thank you for sharing it, Pilar. xo
on fait griller les chataignes a la poele aussi quand il fait froid pour les festivités , à noel etc. avec du vin chaud!
Mmm, ça a l'air merveilleux !
Roasted chestnuts are great. Those from street vendors are usually good, and in fact some of the best I've had I bought from a street vendor in Germany, they're common there too.
I think you didn't roast the chestnuts, you baked them. Use a frying pan over a strong fire.
Hola Alejandro! It's true, the vendor's chestnuts were delicious. I think after a few more tries we will be better at it...I agree, we baked them, and not long enough, either. Not nearly as good. Also, I'm not a very good cook, so maybe that's part of it! LOL
awww feels like i'm hanging out in your kitchen!! miss you guys
We miss you too!!!! Can't wait for you to come visit. xoxo
Jane, cuando decimos condado de Sussex la mayoría sabemos que estamos en England. Por contra, cuando decimos Galicia hay que nombrar España. Necesitamos que este viejo país europeo del Estado español sea conoicido por si mismo. Galicia posee autogobierno como Comunidad Autónoma, idioma propio, geografía diferenciada del resto de España, cultura ancestral consevada, filosofía autóctona sobre la vida y la muerte, y lealtad con los otros pueblos hermanos de España. Gracias, y un saludo desde Santiago de Compostela, capital de Galicia y ciudad universal, patrimonio de la humanidad.
Gracias, Plácido. Cada día tratamos de aprender más sobre este hermoso y complejo lugar.
Magosto time
Asadas suelen producir un poco de gases en la tripa. Así que Jane. Te recomiendo después de comer castañas asadas tomar un vasito de leche por encima. O sea después de comer las castañas. La leche neutraliza los gases y así evitas tener molestias a la hora de digerirlas.😉
¡Ay, muy interesante! Gracias por el consejo útil.
Se comen las castañas, crudas, asadas a la barbacoa , horno o hervidas, siempre hacerlas un corte para que se cuezan.
O en una sartén vieja se asan y mejor con agujeros
I usually use a pan. Never done them in the oven. However, you guys should definitely have done them on the Bilbaina I saw in your kitchen
Edit: read a la brasa
I wonder if roasting them on an open fire would improve the taste and texture. You two are not selling them very well. As I wrote that, I saw that you did try out some expertly cooked chestnuts. Wise decision.
The ones that were roasted properly were delicious! Maybe next year we’ll try again.
You should go and see what locals do and then try to copa them. The y make a lintel cut on the chestnuts and then puf them on a hot flat pan o ver a grill... it is Medel some curiosity and unprejudicial view to enjoy the experience.
Si, there is much to learn. Sometimes I wish we had come here when we were younger, but we are doing our best to fill our old brains up with all the new beautiful flavors and experiences of Galicia, the most magical place we have ever been.
Autrefois en France dans le sud ouest, on appelais les chataignes "le pain des pauvres" , on en faisait de la farine avec pour faire du pain. les gens n'avaient pas d'argent pour de la farine de blé. Maintenant cette farine de chataigne est tres recherchée pour refaire des recettes d'"autrefois!
Ils ont fait pareil ici ! Et il y a une abondance de châtaigniers, y compris dans notre jardin, où ils font chaque année un énorme gâchis que nous devons nettoyer.
Las castañas que recogen del suelo se llaman "castañas locas" y son tóxicas
Los que están en nuestro jardín se han comido durante generaciones por las personas que han vivido aquí; todavía no hay muertos. jajaja
He vuelto a ver vuestro vídeo y son castañas de indias o castañas locas, son tóxicas pero no mortales. Su árbol es el castaño de indias o falso castaño (aesculus hippocastanum) . El castaño de verdad es el castanea sativa y sus castañas van en fundas con tres castañas
@@javiermartinez5542 , Hola Javier la variedad que tu dices no es la que Jane recoge en su jardin( Castanea Sativa) , a la que tu te refieres es otra cuyo encapsulado es menos picudo, y no es de la variedad de castaña de indias , un saludo. Jane puedes comer todas las castañas que quieras de ese arbol tranquilamente 😀
Las castañas. Se suelen asar,cocer. También se usan para hacer tartas e incluso se le pueden añadir al caldo. 😉
Creo que son moi nutritivos.
@@JaneinSpain Pois sí. Ademáis as castanas teñen un sabor maís ben neutro. Tanto serven pra facer :pratos doces como salgados.😉👍Un saudo Jane.👋
Se suelen asar con brasas. Es lo típico.👍
Sí, creo que es mejor así.
Esas castañas están secas, necesitáis hacerlas al horno de leña o cocerlas con anís y sal
¡Lo haremos así este otoño! Gracias.
Castanas quén as pillara. Sonche moi boas.🌰👍