Glossary C
Chäshörnli refer to irregularly formed Cheese dumplings served with fried onions.
Chäshörnliis one of the specilaties of the Canton Appenzeller of Switzerland which is most famous for their cheeses, especially the Appenzeller cheese.
Châtaigne d'Eau is the French for "Water chestnut ", the
fruit or corn of a type of a water grass or sedge. Water chestnuts are mostly used in Thai and Chinese cookery to add crunch as they retain their crunchiness and shape even when cooked. In other South East Asian nations, it is said that they are also used to make desserts and drinks Water chestnuts are available fresh or canned and can be eaten raw or cooked.
Châtaigne is pronounced "shah-tah-nyuh".
In the Philippines, water chestnut is also used as an ingredient in some dishes, and are only available in cans in groceries and supermarkets, as far as I know. I always have a stock at home and eat it straight from the can as snack.
I have never eaten any food with waterchestnut while vacationing in Thailand, but I think Chinese dim sum available in the Philiipines has also grounded/minced water chestnuts in some of them.
Châtaigne de Mer the French word which literally translated "chestnut of the sea" actually refers to sea urchin in Southern France. Its exterior part if thorny, and has to be opened like mussels or oyster to see the edible part which is the orange colored meat or roe inside the thorny shell. It is a must to eat Châtaigne de Mer while alive and fresh from the sea.
Châtaigne is pronounced "shah-tah-nyuh".
In my mother's home province (Marinduque) in the Philippines which is basically a small island in Luzon surrounded by the sea, sea urchins are rampant, especially during low tides, but I have never seen anyone pick them or fish them for eating. People pick up seashells, but never this thorny sea urchin. Now I am wondering if the locals ever eat them. On my next vacation, perhaps, I can ask the old people if ever they have these sea urchins as food.
châtaigne de mer
Sea urchins, with thanks to Carballeira, a Galician restaurant in Barcelona
Latin: Paracentrotus lividus
Gender: f
Language: French
Ethnicity: French
Most frequent country: France
Most frequent region: Southern France
Better known as: oursin
See places: French food and cuisine
Châtaignes is the French for "sweet chestnuts" made into various desserts (Marron Glace) and even to an alcohol or aperitif called Crème de Châtaigne. Châtaignes grow abundantly in Lot Valley and Ardèche in Rhones Alpes Region of France.
Châtaigne the singular form of Châtaignes is pronounced "shah-tah-nyuh".
In the Philippines, my home country, cooked sweet, roasted chestnuts are one of the best treat for Christmas. I remember when I was a little girl, I can only eat roasted chestnuts during Christmas time. My siblings love them, too. Roasted chestnuts always remind me of my childhood and my late father who never failed to bring home roasted chestnut for our Media Noche (Christmas eve meal) no matter how very, very expensive they are.
Here in Germany, during winter time, I only have to go to Hauptbahnhof (the main train station) of my city and there is a small stand in front of it selling freshly roasted and hot "Marrons". I never miss that opportunity, eating them one by one makes me feel I am home
châtaigne
Sweet chestnuts growing abundantly in the Aveyron
Pronounced: shah-TAH-nyuh
Latin: Castanea sativa
Gender: f
Language: French
Ethnicity: French
Most frequent country: France
See places: French food and cuisine