Roasted chestnuts

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Thomas Cizauskas has added a photo to the pool:

Just-roasted chestnuts and a just-picked chrysanthemum blossom...somewhat fancifully displayed.

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Roasted Chestnuts

PROCEDURE
1) Wash chestnuts, discarding any damaged or cracked ones.

2) Submerge in a bowl of clean water for 30 minutes to soften the outer shell.

3) Remove from the water. For each, cut the outer hard shell and just into the thin inner skin, scoring a long 'X' into the top (rounded) side of each chestnut.

4) Again, soak the chestnuts, now scored, in a bowl of clean water but for 2 hours, or better yet, overnight.

5) Arrange chestnuts on a baking sheet, with the cut sides facing up.

6) Roast, uncovered, in an oven at 400 °F (204 °C) for 20-40 minutes. After 20 minutes, begin to check often for doneness (when the shell has become slightly pliable). Do not burn!

7) Remove from oven; cover with a slightly damp tea towel; let cool for 10 minutes, making the shell even more pliable.

8) Peel when still slightly warm. Press on both ends of the shell until the chestnut pops out. Use a knife if necessary. Remove the cooked chestnut from both the outer shell and inner husk. (See: here.)

9) Enjoy immediately...or store in the refrigerator for up to 3 days or in the freezer for up to 3 months. (Uncooked chestnuts will, of course, keep for longer.)

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▶ Photo by YFGF.
▶ For a larger image, type 'L' (without the quotation marks).
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▶ Camera: Olympus OM-D E-M10 II.
— Lens: Lumix G 20/F1.7 II.
— Edit: Photoshop Elements 15, Nik Collection (2016).
▶ Commercial use requires explicit permission, as per Creative Commons.

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/cizauskas/53455602545/in/pool-74921284@N00