They're quite hard work, aren't they? Just got a copy of 'Food for Free' which describes roasting, grinding and re-roasting to make flour, and reading through the description on the blog it all sounds massively laborious. Makes me feel much as I do when I read about how to make grains safe to eat with sprouting, fermenting etc: it's so much simpler not to eat them at all.
Now chestnuts, on the other hand... oh, how I wish I could find a tree round here.
That's a fascinating blog, though - thanks for the link.