Mid Autumn this time of year chestnuts appear in the shops and admit I do not mind a feast or two of chestnuts. More so those roasted on a open fire.
Before roasting chestnuts they have to be sliced so as to let the built up steam escape, otherwise they will burst violently with a bang.
My SAK was handy this time so was pressed into service.
Popped the chestnuts into a cast iron dutch oven with a little splash of water.
Lit the fire with the same charred sawdust tinder/kindling spill as demonstrated in my last flint and steel fire thread. Just sprinkled some fresh sawdust along with crumbled fungus as before.
The final simple meal along with home grown tomato and cucumber.
Before roasting chestnuts they have to be sliced so as to let the built up steam escape, otherwise they will burst violently with a bang.
My SAK was handy this time so was pressed into service.
Popped the chestnuts into a cast iron dutch oven with a little splash of water.
Lit the fire with the same charred sawdust tinder/kindling spill as demonstrated in my last flint and steel fire thread. Just sprinkled some fresh sawdust along with crumbled fungus as before.
The final simple meal along with home grown tomato and cucumber.
