idk i am just here

*runs my hands through the bin like it's one of those polished rock displays in a museum gift shop*

And here's the cutter, as requested:

They're helping.

Works like so:

Absolutely easy peasey. Like a dream. It does struggle a little with the occasional flat-on-both-sides chestnut. But with this I cut a whole bunch of chestnuts quickly and, even better, safely. I'm thrilled. Also it wasn't expensive.

Percy was intrigued by the clicking as the oven heated up

The method of cooking chestnuts that I've used with good results is as follows:

Cut an x into the rounded side of each chestnut.

Put the nuts into a pan of cold water.

Bring the water up to a boil, and as soon as it boils, remove the chestnuts and spread them cut side up on a baking pan.

Cook at 425F for 15-20 minutes.

Then all you have to do is let them cool a few minutes until you can handle them, and you should be able to peel both the shell and the annoying inner membrane easily. Don't wait till they're entirely cold, though. I think they peel easier warm.

Out of the oven:

Alas, a bunch of these were wormy, so I only got a bowlful of good ones, but,

ever-jovial barnaby

the great archibald

shrewd percival

timid constantine