So I subscribe to my uncle Tom's approach with pistachios: "you need the shell to slow you down." But when I was at costco recently I saw a large bag of shelled pistachios next to the in-shell, and they were around the same price, so it seems like a really good value and convenience. So how are they made? Are they shelled and then roasted, or roasted in shell and then shelled? Does any of this effect flavor? Inquiring minds want to know.