>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]