Roasted Chestnuts: Slit each chesnut with a sharp knife. Any cut through the skin and into the meat will do. Add about 2 tbs oil to a skillet with the chestnuts and cover. Roast chestnuts over med-high heat, shaking occasionally the way you would for popcorn. Sometimes you might hear one "pop". After about 10-15 min. remove and check if they are done. Either peel and eat one to test or probe one with the tip of a sharp paring knife. It should have a tender, mealy consistency. When they're done roasting sprinkle with salt and try not to burn your fingers peeling and eating them!

Note: We noticed there are some chestnuts afflicted with a little borer. We tried to sort these out, but if you see some with a little precision hole in the shell, he's inside.