Reg wrote:
> redirr wrote:
>
>> I've searched the web and don't see too many great solutions for this
>> problem -- when I cook chestnuts, they're invariably difficult to
>> peel. People say they're easy to peel when hot, but 1) it ain't
>> true for me, and 2) what if I want to serve it at a party, where
>> they need to be peelable 10 minutes after cooking?
>>
> Make a big X on the flat side of them before roasting. If your
> incisions are big enough they'll peel easily.
>
Yep, that's the answer I've always heard. You need a sharp knife to cut the
big X in the bottom. Be careful!

I wish I could find decent chestnuts; they just aren't the thing in
Tennessee. The last time we found some they were really pitiful; hardly
anything to them at all.

Jill