[NAFEX] nafex Digest, Vol 44, Issue 30; Unusual Flavored Acorn

hector black hblack1925 at fastmail.fm
Thu Sep 21 08:27:51 EDT 2006


Sorry about that.  It is Q. acutissima from China, I think, that we used. 
Hector Black

----- Original Message ----- 
From: "Bob Melvin" <hasnah8 at yahoo.com>
To: <nafex at lists.ibiblio.org>
Cc: <rfmelvin at ncsu.edu>; "Bob Melvin" <hasnah8 at yahoo.com>
Sent: Wednesday, September 20, 2006 8:25 PM
Subject: Re: [NAFEX] nafex Digest, Vol 44, Issue 30; Unusual Flavored Acorn


> Hi,
>
>     Regarding a reply to "Unusual Flavored Acorn".
>
>     The message from "hector black" contains a possible error:
> "...leaching of the Turkey oak (Q acutissima)...."
>
>     Turkey oak and Quercus acutissima are different species.
>
> --"Bob Melvin" <hasnah8 at yahoo.com>, <rfmelvin at ncsu.edu>
> Ph. 919-215-2814
>
>
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>> Today's Topics:
>>
>>    1. Re: Unusual Flavored Acorn (Bassem Samaan)
>>    2. Re: Unusual Flavored Acorn (Naomi)
>>
>>
>>
> ----------------------------------------------------------------------
>>
>> Message: 1
>> Date: Wed, 20 Sep 2006 08:33:46 -0500
>> From: "Bassem Samaan" <bassem at gardener.com>
>> Subject: Re: [NAFEX] Unusual Flavored Acorn
>> To: "North American Fruit Explorers" <nafex at lists.ibiblio.org>
>> Message-ID: <20060920133346.A328A1CE304 at ws1-6.us4.outblaze.com>
>> Content-Type: text/plain; charset="iso-8859-1"
>>
>> I'm growing an unusual oak that looks more like a holly than oak.
>> It's
>> Quercus Coccifera, I collected the Acorns from the mountains of
>> Lebanon.
>> The Acorns are very large, tasting somewhat like Chestnuts when
>> roasted.
>> I'm growing the seedlings in pots currently, I will test them out in
>> my
>> area by next year once they get a bit larger.
>>
>> Bass in Zone 6, Pa
>>
>>   ----- Original Message -----
>>   From: "hector black"
>>   To: "North American Fruit Explorers"
>>   Subject: Re: [NAFEX] Unusual Flavored Acorn
>>   Date: Tue, 19 Sep 2006 16:14:40 -0500
>>
>>
>>   We've found leaching of the Turkey oak (Q acutissima) to be fairly
>>   easy.
>>   Quarter, peel, put in blender with water to cover. When no large
>>   pieces
>>   remain, put in bowl or bucket with as much water as possible and
>> pour
>>   the
>>   water off for two or three days whenever you think of it - well,
>>   every 4-5
>>   hours or so. We dried ours on our basement wood furnace, but an
>> oven
>>   would
>>   work. Very tasty. Hector Black, zone 6, middle TN
>>
>>   ----- Original Message -----
>>   From: "Geoffrey Tolle"
>>   To: ; "North American Fruit Explorers"
>>
>>   Sent: Wednesday, December 31, 1969 7:13 PM
>>   Subject: [NAFEX] Unusual Flavored Acorn
>>
>>
>>   > Folks,
>>   >
>>   > I'm not as serious about acorns as I'd like to be (I've never
>> been
>>   > able to leach them properly) but I still try them on occasion.
>>   Today I
>>   > found a unique acorn, in my experience. Although it was a medium
>>   > astringency acorn it had a very strong vanilla-ish flavor to it
>>   that
>>   > stayed in my mouth slightly longer than the tannic acid. Has
>> anyone
>>   else
>>   > experienced unusual tasting acorns like this before?
>>   >
>>   > I'll try several other acorns from this tree, if I can to confirm
>>   > that it is tree-wide. Too bad about the astringency. It would be
>>   > interesting to see if this vanilla-ish flavor leaches out with
>> the
>>   > tannic acid.
>>   >
>>   >
>>   > Geoffrey Tolle
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>> ------------------------------
>>
>> Message: 2
>> Date: Wed, 20 Sep 2006 07:39:43 -0600
>> From: "Naomi" <dragon-star at cableone.net>
>> Subject: Re: [NAFEX] Unusual Flavored Acorn
>> To: "'North American Fruit Explorers'" <nafex at lists.ibiblio.org>
>> Message-ID: <1158759586_9770 at S1.cableone.net>
>> Content-Type: text/plain; charset="us-ascii"
>>
>> Is that without blanching?
>> Naomi
>>
>>   _____
>>
>> From: nafex-bounces at lists.ibiblio.org
>> [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Bassem Samaan
>> Sent: Wednesday, September 20, 2006 7:34 AM
>> To: North American Fruit Explorers
>> Subject: Re: [NAFEX] Unusual Flavored Acorn
>>
>>
>>
>> I'm growing an unusual oak that looks more like a holly than oak.
>> It's
>> Quercus Coccifera, I collected the Acorns from the mountains of
>> Lebanon. The
>> Acorns are very large, tasting somewhat like Chestnuts when roasted.
>> I'm
>> growing the seedlings in pots currently, I will test them out in my
>> area by
>> next year once they get a bit larger.
>>
>> Bass in Zone 6, Pa
>>
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