>P.S. I have been soaking chestnuts for 24 hours before eating
> them, but o not really find them any different than when unsoaked. I
> was hoping they would be tastier, and that it would be a lot easier to
> peel off the shell, but no such luck. Any takes on this would be
> appreciated.
If you can get any of the hybrid (I think they are a cross of
the Chinese & American) chestnuts, these are great raw, tasty
with no bitterness & soft enough to be chewy. I know they grow
fine in S. New England, with none of the blight problems of the
American.
--Doug Schwartz
[log in to unmask]