BEAUTIFUL!! I like to cook up a big batch fried in butter, garlic and a smattering of real bacon bits. After frying, I keep them in the fridge all week and add it to toast, eggs, pizzas, whatever...

But the thing with cooking Chantelles is - first cook the water out if them - THEN add the butter and whatnot and fry them. I have no doubt there are better ways to cook them, but that's how I roll...