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

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  • From: Bob Melvin <hasnah8@yahoo.com>
  • To: nafex@lists.ibiblio.org
  • Cc: rfmelvin@ncsu.edu, Bob Melvin <hasnah8@yahoo.com>
  • Subject: Re: [NAFEX] nafex Digest, Vol 44, Issue 30; Unusual Flavored Acorn
  • Date: Wed, 20 Sep 2006 18:25:40 -0700 (PDT)

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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> nafex mailing list
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=== message truncated ===


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