North American Fruit Explorers mailing list at ibiblio

[Bob Melvin <hasnah8@yahoo.com>]

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@yahoo.com>, <rfmelvin@ncsu.edu>
Ph. 919-215-2814


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>    1. Re: Unusual Flavored Acorn (Bassem Samaan)
>    2. Re: Unusual Flavored Acorn (Naomi)
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----------------------------------------------------------------------
> 
> Message: 1
> Date: Wed, 20 Sep 2006 08:33:46 -0500
> From: "Bassem Samaan" <bassem@gardener.com>
> Subject: Re: [NAFEX] Unusual Flavored Acorn
> To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
> Message-ID: <20060920133346.A328A1CE304@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@cableone.net>
> Subject: Re: [NAFEX] Unusual Flavored Acorn
> To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
> Message-ID: <1158759586_9770@S1.cableone.net>
> Content-Type: text/plain; charset="us-ascii"
> 
> Is that without blanching?
> Naomi
> 
>   _____  
> 
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@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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