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nafex - Re: [NAFEX] Unusual Flavored Acorn

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  • From: "hector black" <hblack1925@fastmail.fm>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • 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" <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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