Big Johns PFI has fresh chestnuts from Oregon.http://www.bigjohnspfiseattle.com/Big and plump.If you have a good method to roast, boil or both please post.For me it's not the husk that's a problem, it's the inner skin.Ideas?
I slit the shells, roast them, and when cool enough to handle pick off the shells and inner skins.
BTW, I found the shelled and skinned chestnuts dry well in my climate: I've just reconstituted the ones from last winter for a cream of chestnut soup.
Soak in lukewarm water for 30 minutes.
Score the flat side.
After roasting, place them in paper bag for 30 minutes.
Peel while still warm.
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