AsSalaamo Alaikum!
First of all, I wanna thank Allah (swt), my family and friends for supporting me through this. Secondly, I wanna thank @Lusi who recommended that Pakistan style Water chestnuts can be replicated here in the U.S. I didn’t believe her :snooty: Actually, yes I did. 
I was afraid of screwing up (refer to previous instance of attempting Le Cordon Bleu), so I never got around to it.
Alas! It was destined to happen. So on a breezy, post-snow Sunday, I embarked upon a supermarket. Walking past the chestnuts, I had to come back. I stood there looking, and thinking. There was this certain feeling about the entire encounter, as if the almost suppressed voice inside me was reminding me of the recipe and recommendation that @Lusi provided. It was a lightbulb moment, and I brought home a good quantity of chestnuts for experiment-sake; having no hopes of edible results. How wrong I was!
So, recalling the details, although very vaguely. I put a few of them in a boiling pot, boiled them for about 15-20 minutes after having made cuts on their shells.
When they had boiled for a recommended time, I de-shelled them. They looked skeptical because I had not yet consumed any, so I couldn’t say with any amount of certainty if they tasted the same as their kin from Pakistan. So, I found a voluteer to try them. It was a success when I heard the words “These taste like Water Chestnuts…”. I still recall that emotional moment, oh so much joy arriveth when effort payeth off.
So, I just wanna share with you all, boil Chestnuts if you long for the Pakistani winter treat while long way away from there.
Again, special thanks go to Lusi for recommending this.
If you have any thing to share, please be generous. You may add seasalt, but hold the laughter for PMs
PS: There was no smoke, and smoke detector did not go off, so that’s just a bonus on top of success.
Its’ the western version of the Pakistani variety. In texture, and flavor anyways.