So many so knowledgable about so many things!! As always you have made my life easier as I didn't know about the peeling! O.k. I am now armed and ready and will give you a full chestnut report when I return!!!<BR>T minus 3 days!! I might explode!!! <BR>

Joe,<BR>Prior to roasting, take a sharp paring knife & make an "x" in the skin. After roasting, when they're cool enough to touch (but still warm), hold the chestnut between your thumb & middle finger, & make the motion like you're snapping your fingers. The skin should come off easily then.<BR><BR>Best & delicious wishes,<BR>BC