[NAFEX] Edible Acorns
jmichaelnave at yahoo.com
Thu Sep 13 21:56:22 EDT 2007
I like trying to find better tasting acorns (and other
unusual edibles) but in fairness to the chestnut
"fanatics", even after you go through all of the work
you have to do to make an acorn edible, the chestnut
still tastes much better. It's hard to get thrilled
about acorns when the oak tree's big brother produces
--- Donna &/or Kieran <holycow at cookeville.com> wrote:
> I don't know how edible "sweet" acorns really are,
> most of the so-called sweetest species are just easy
> to leach the tannins from. Our state naturalist
> told me about a meeting of the American Chestnut
> Foundation that took place in the SW corner of VA,
> Abingdon. He'd spent years tasting acorns, and much
> to his surprise had found an a oak on the premises
> that had acorns that could be eaten as is. The
> chestnut fanatics weren't interested. He told me
> about it, I stopped and saw the tree on a trip,
> wrong time of year for acorns. Lucky has a graft
> from it.
> Overall though, it's easy to get the tannins out
> of the white oak group, and the results are very
> tasty. They can be collected in quantity in good
> years, and are very quick and easy to shell using
> vice grips. Run them in a blender with plenty of
> water and pour off the water. Repeat till the water
> is no longer white. Take care to let the slurry
> settle each time, as the solids are the important
> part. Don't even think of pouring them into a
> sieve, I tried that once and lost most of the
> nutmeats down the drain. Pour the slurry into a
> bowl big enough to add other ingredients, let it
> settle and pour off however much water you can. I
> used to make bread, it was terrific, but now I'm on
> a gluten free diet, that's out of the question. I
> once used acorns to make cookies, they were really
> good too. I think next time I'll make some kind of
> quick bread or muffins.
> I wish that someone was working with the black
> oak group. I have picked up acorns and nibbled
> them, once the bitter taste has faded, they taste
> very buttery. Unfortunately, the bitterness in that
> group is oil soluble, so it is dissolved in the very
> oil that makes them desirable. I'm sure they can be
> ground and mixed with clay to bind the tannins and
> would be quite nutritious that way, but I don't know
> that it would appeal to modern tastes. Anyone know
> any chemical techniques that might bind or remove
> the tannins? Guess I should ask my son, give him
> something to think about. Donna >
> nafex mailing list
> nafex at lists.ibiblio.org
> Reproduction of list messages or archives is not
> This includes distribution on other email lists or
> reproduction on web sites.
> Permission to reproduce is NEVER granted, so don't
> claim you have permission!
> **YOU MUST BE SUBSCRIBED TO POST!**
> Posts from email addresses that are not subscribed
> are discarded.
> No exceptions.
> To subscribe or unsubscribe, go to the bottom of
> this page (also can be used to change other email
> File attachments are NOT stripped by this list.
> TAKE STEPS TO PROTECT YOURSELF FROM COMPUTER
> Please do not send binary files.
> Use plain text ONLY in emails!
> NAFEX web site: http://www.nafex.org/
Luggage? GPS? Comic books?
Check out fitting gifts for grads at Yahoo! Search
More information about the nafex