04-06-19 21:11 JIM WELLER wrote to ED VANCE about Corn On The Cob
Howdy! Jim,

@MSGID: <5CA99245.119176.cooking@capitolcityonline.net>

Quoting Ed Vance to All <=-

We fix Corn On The Cob like this:
Husk the Corn
Blanch
put them in the freezer

I lot of people posted some alternatives but I think they missed
the point. Their methods were all for fresh not frozen corn.

I appreciate seeing the other ideas about roasting Corn Ears.

It has been ages since I've seen Corn wrapped in Foil tucked in a
Log Fire (or Fireplace or on a BBQ Grill).

-snip-

I guess it's too cold in Lithuania to grow corn. My word search came
up with this though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Acorn Coffee
Categories: Beverages, Lithuanian
Yield: 4 servings

-snip-

A Oak Tree grew in a neighbors front yard when I was 8 or 9 Y.O. child.

I cracked a Acorn and put it in my mouth to see what it tasted like.

Best that I can recall, I didn't make a regular habit of doing that.
I probably didn't like the taste of a Raw Acorn... (Can't remember).

When it comes to making Coffee some people will experiment with whatever
they can find growing where they live to see if they like the beverage
that results from adding it to Boiling Water.

When I was a Teenager, one kid liked to put a Coffee Bean in his mouth
and sucked on it.
I tried doing that for a while back then.

... I once took a cab to a drive-in movie. The movie cost me $195.

OUCH!, but I swiped Your Tagline, Thanks!

One night I was talking (on Ham Radio) to someone who was at a Drive-In
Movie theater.

After about Ten Minutes of chatting with him, he told me an Employee came
by his car and asked him not to use the radio while the movie was being
shown.



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A Oak Tree grew in a neighbors front yard when I was 8 or 9 Y.O. child.

I cracked a Acorn and put it in my mouth to see what it tasted like.

Best that I can recall, I didn't make a regular habit of doing that.
I probably didn't like the taste of a Raw Acorn... (Can't remember).

I think they are poisonous to humans. That said, I think I may have also
tried one once as a kid! :O

Mike

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Hello Mike,

07 Apr 19 14:31 at you wrote to ED VANCE:

I think they are poisonous to humans. That said, I think I may have
also tried one once as a kid! :O

Untreated raw acorns have a lot of tannic acid in them, making them taste bitter and are toxic if eaten in large quantities to both humans and dogs.

Yum yum. :D

(Didn't mean to make acorn-y joke there.)

Later,
Sean

... Knowledge is power. - Sir Francis Bacon
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Hello Mike,

On (07 Apr 19) Mike Powell wrote to ED VANCE...

I cracked a Acorn and put it in my mouth to see what it tasted

like.

Best that I can recall, I didn't make a regular habit of doing that.
I probably didn't like the taste of a Raw Acorn... (Can't remember).

I think they are poisonous to humans. That said, I think I may have
also tried one once as a kid! :O

They are poisonous unless they are treated to remove the tannins. We
just got an oak seedling which I planted. When I looked up information
on it, it said this, but did not say how to go about removing the
tannins so I did another web search and found that boiling the acorns
with water changes until there is no brown color left when changing the
water is one way. Another way is to soak them in water in which baking
soda has been dissolved (1 TB / Liter water) for 12-15 hours. A third
way is to put them in a bag and put them in a steam of flowing water for
a few days, again until no brown is left when checking. This is from
the wikiHow web site. https://www.wikihow.com/Use-Acorns-for-Food

Regards,

Stephen
Professional Point in DOSBox running on Linux.

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On 04-07-19 14:31, Mike Powell <=-
spoke to Ed Vance about Acorns-Re: Corn On The Co <=-

A Oak Tree grew in a neighbors front yard when I was 8 or 9 Y.O. child.

I cracked a Acorn and put it in my mouth to see what it tasted like.

Best that I can recall, I didn't make a regular habit of doing that.
I probably didn't like the taste of a Raw Acorn... (Can't remember).

I think they are poisonous to humans. That said, I think I may have
also tried one once as a kid! :O

They are regularly eat by pigs to fatten them up. They can be made into
flour for a variety of uses. From what I just read on WIKI, the only
problem is the amount of tannin in them cannot be processed well by all
animals (and perhaps humans). That can be overcome by leeching out the
tannin in water.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Renjna's Dal Soup
Categories: Soup, Indian, Appetizer, Vegetarian
Yield: 8 servings

2 c Masoor dal (red lentils)
Water to cover
2 ts Turmeric
1 ts Salt
4 tb Canola oil
6 Cloves garlic
4 Jalapeno peppers
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear. Place the dal in a
soup pot and add water to cover by about 2 inches. Add the turmeric
and 1 teaspoon of salt and bring to a boil. Reduce heat and simmer
for about 30 minutes, until the dal is soft and beginning to fall
apart. Add more water if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic, coarsely chop the
jalapenos (remove the seeds if you don't want the dal to be very
hot). Add the garlic and jalapenos to the oil, along with the cumin
seeds, garam masala and salt. Saute for a few minutes, until the
garlic begins to brown. Add this mixture to the dal. Mix well (you
may need to add a little dal to the frying pan and pour this back
into the pot to get all the spices out of the pan). Simmer for
another 20 minutes or so to blend all the flavors well. Adjust salt,
if desired.

Top with chopped cilantro for garnish if desired. Serve hot, with
bread as a light main course, or incorporate into a full Indian
dinner.

Recipe by Renjna, Posted by Hilde Motte.
From: Mark Satterly Date: 04-03
International Cooking Ä

MMMMM




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They are poisonous unless they are treated to remove the tannins. We
just got an oak seedling which I planted. When I looked up information
on it, it said this, but did not say how to go about removing the
tannins so I did another web search and found that boiling the acorns
with water changes until there is no brown color left when changing the
water is one way. Another way is to soak them in water in which baking
soda has been dissolved (1 TB / Liter water) for 12-15 hours. A third
way is to put them in a bag and put them in a steam of flowing water for
a few days, again until no brown is left when checking. This is from
the wikiHow web site. https://www.wikihow.com/Use-Acorns-for-Food

In the UP of Michigan, some of the inland waterways have a red tint to them which is caused by all of the tannins leached from the soil (which leaches
it from the roots of the trees in the area). Taquamanon Falls, and one of
the lakes in Pictured Rocks, are two that I know of. The falls, in
particular, has a very deep-red/deep-brown tint to it. Also, if you are ever out on Lake Superior viewing the cliffs at Pictured Rocks, tannins are one
of the things that color them (along with the copper and other minerals).

So, I am not surprised that removal involves waiting until their is no more brown left. :)

Mike

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