On a whim we bought chestnuts for the "season". We soaked them (an idea from another website) to make the shells a little softer. Then we scored them with a Dremmel tool...a "must". We cooked them for the 25 minutes. We put them in a brown paper bag to keep the humidity in (another website suggestion) and then prepared according to the recipe. We tried small plates with different combinations...1. salt and cinnamon (two thumbs down) 2. sugar and cinnamon (two thumbs way down...too plain) 3. sugar, salt and cinnamon (yuck) 4. cinnamon and honey (something wrong there too) 5. cinnamon, honey and salt (yuck) 6. lots of garlic salt (too garlicky...yuck) and 7. a hint of garlic salt (probably the best...but, can only eat a little of it and then it is too much). We also tried them plain and noticed they did have a little flavor...we just don't know what that flavor would be best in...probably a side ingredient rather than the main ingredient. I guess we would have starved to death 1000 years ago when it was a staple, but luckily we have a refrigerator. I think I would try a soup or stuffing next time...IF there is a next time.
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On a whim we bought chestnuts for the "season". We soaked them (an idea from another website)...