North American Fruit Explorers mailing list at ibiblio

["hector black" <hblack1925@fastmail.fm>]

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" <Gtolle0709@wowway.com>
To: <ForageAhead@yahoogroups.com>; "North American Fruit Explorers" 
<nafex@lists.ibiblio.org>
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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