I've searched the web and don't see too many great solutions for this
problem -- when I cook chestnuts, they're invariably difficult to peel.
People say they're easy to peel when hot, but 1) it ain't true for me,
and 2) what if I want to serve it at a party, where they need to be
peelable 10 minutes after cooking?

Basically, I'm lookinng for a solution that would work for roasting
chestnuts that we can sit around and enjoy for a half hour or an hour.
I know it can be done because my first exposure to chestnuts was in
Taiwan, where they have these roadside vendors with big woks full of
gravel or something ... and they would constantly stir these things.
You buy a bag, and walk around with them for half a day, just squeezing
them to pop them open. The peels always came off super easy.

Any ideas?
Thanks!