Sean Dennis wrote to Mike Powell <=-

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
have taste bitter and are toxic if eaten in large quantities to
both humans and dogs.

Anything in too large a quantity can be toxic. Tannic acid is bitter -
which should serve as a warning to any with functioning taste buds.

Acorns are useful for a number of things - growing oak trees, feeding
our cousines - the pigs, tanning hides into leather, grinding for use
as traction material in slick weather, etc.

Yum yum. :D

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

You didn't. Bv)=

... Knowledge is power. - Sir Francis Bacon

If you know it about the right people. -- Dave Drum

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

Title: Acorn Spaetzle
Categories: Five, Pasta, Dairy
Yield: 4 Servings

1/2 c Acorn or chestnut flour
1 1/2 c Regular or whole wheat flour
1 ts Kosher salt
2 lg Eggs
1/4 c Milk

Whisk together the two flours and salt in a large bowl.
Whisk the milk and eggs together in another bowl. Pour
the wet ingredients into the flour and mix well with a
fork until you get a sticky batter.

Cover and let this sit on the counter for at least 30
minutes, to allow the flours to hydrate.

Bring a large pot of salty water to a boil. Using a
spaetzle maker, a coarse grater, colander or other device
with large holes, drop the spaetzle dough into the water
in little bits. Boil for 2-3 minutes after they all rise
to the surface.

If you are eating them now, they’re ready. To hold for up
to a day or so, plunge the spaetzle into a large bowl of
ice water to stop the cooking. Drain and toss with a
little oil, then set out on a sheet pan for up to a few
hours, or in a covered container for a day or two.

Author: Hank Shaw

RECIPE FROM: https://honest-food.net

Uncle Dirty Dave's Archives

MMMMM

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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).

There are a lot of different oak tree species around the world. The
American White Oak has tasty acorns but Red Oak acorns are loaded
with bitter tannins which have to be leached out first to make them
edible. Acorns often have worms in them but the long soak in water
to leach tannins takes care of them. They wiggle out of the nuts,
drown and float to the surface where they can be skimmed off.

In the past Native Indians would soak sacks of red acorns in running
steams for days. An urban forager I know used the tank above
her toilet and the nuts got a bath of fresh water every time she
flushed. Once the water stopped coming out dark brown and looking
like cold tea the nuts were ready for drying and then roasting or
grinding into flour. The process goes faster if you use several
changes of boiling water in stead of cold water.

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

Title: Acorn Flour
Categories: Native, Breads, Info, Nuts
Yield: 1 Info File

1 Text file

Although a few white oaks have acorns sweet enough to be eaten raw
or roasted, most oaks have extremely bitter acorns. Happily, the
bitterness is due to an abundance of tannin which is readily
soluble in water. Whole kernels, stripped of their shells and
boiled in repeated changes of water until the water no longer
turns brown, can be roasted and eaten as nuts or dipped in sugar
syrup and eaten as candy. Dried and crushed acorns can be placed
in porous bags and put through same boiling process to remove the
tannin. They can then be redried, ground into meal, and used to
make excellent breads and muffins. Rich in protein and fat.

Lee Peterson, Field Guide to Edible Wild Plants

From: Neysa Dormish Date: 16 Jan 97 National
Cooking Echo Ä

MMMMM

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

Title: Acorn Bread
Categories: Native, Quickbreads, Nuts, Dairy
Yield: 1 Loaf

1 c Acorn meal
1 c Flour
2 tb Baking powder
1/2 ts Salt
3 tb Sugar
1 Egg, beaten
1 c Milk
3 tb Oil

Sift together, acorn meal, white flour, baking powder, salt and
sugar. In separate bowl, mix together egg, milk, and oil. Combine
dry ingredients and liquid ingredients. Stir just enough to moisten
dry ingredients. Pour into a greased pan and bake at 400F. for 30
minutes.

Native Indian Wild Game, Fish and Wild Foods Cookbook

From: Bobby Queen Date: 08 Sep 99

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Cheers

Jim


... All I get is chicken feed, I dream of working for peanuts.

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Quoting Mike Powell to Ed Vance <=-

I think they are poisonous to humans.

Not if you soak therm long enough to get rid of the excess tannins.
They were a major staple for some indian tribes in the past.

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

Title: Acorn Muffins
Categories: Quickbreads, Nuts, Dairy, Muffins
Yield: 12 Muffins

1 c Acorn Meal
1 c Whole Wheat Pastry Flour
1 c Cake Flour
4 ts Baking Powder
3/4 ts Salt
1/4 c Butter, softened
3/4 c Honey
1 c Milk
2 lg Eggs

Sift all dry ingredients together. Sift again and set aside. Cream
butter and honey well. Mix eggs and milk in with the creamed butter
and honey mixture. Pour wet ingredients into dry ingredients and stir
just until moistened. Spoon into prepared muffin tins about 3/4 full.
Bake in preheated 400 degree oven for 20 minutes or until done.

From Elaine Poncelet

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

Title: Acorn-Corn Bread
Categories: Nuts, Native, Dairy, Quickbreads
Yield: 1 Pan

1/2 c Acorn meal
1/2 c Cornmeal
2 tb Flour
2 ts Baking powder
1/2 ts Salt
1 Egg
1 tb Maple syrup
1 tb Cooking oil
1/2 c Milk

Mix together the dry ingredients. In a separate bowl beat egg, and
add the liquid ingredients. Combine with a few swift strokes. Pour
batter into a small square greased pan and bake at 425 for 20 min
or until firm to the touch. Serve hot with butter.

From: Edible Wild Fruits and Nuts of Canada
Published by the National Museums of Canada
Posted by: Jim Weller

MMMMM

Cheers

Jim


... Simmering meats until tender is as old as human history itself.

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JIM WELLER 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).

There are a lot of different oak tree species around the world. The American White Oak has tasty acorns but Red Oak acorns are loaded
with bitter tannins which have to be leached out first to make them edible. Acorns often have worms in them but the long soak in water
to leach tannins takes care of them. They wiggle out of the nuts,
drown and float to the surface where they can be skimmed off.

In the past Native Indians would soak sacks of red acorns in running steams for days. An urban forager I know used the tank above
her toilet and the nuts got a bath of fresh water every time she
flushed. Once the water stopped coming out dark brown and looking
like cold tea the nuts were ready for drying and then roasting or
grinding into flour. The process goes faster if you use several
changes of boiling water in stead of cold water.

Or you can let the squirrels eat them and then process the squirrel
meat - and eat that. Much more tasty.

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

Title: Stuffed Squirrel Armagh Style
Categories: Game, Breads, Stuffing, Fruits, Poultry
Yield: 2 Servings

1 Squirrel
2 oz Flour *
2 c Breadcrumbs *
2 lg Cooking apples
1 ts Thyme
1 ts Salt
1 lg Egg
2 oz Butter
Well-seasoned chicken stock
1 lg Onion
2 ts Parsley
1 ts Sugar
1 oz Butter
Pepper

Wash and dry squirrel. Chop onions and fry gently in 2
oz of the butter. Peel apples and chop; add to onions
and fry until soft. Mix onions, apple and butter with
all other stuffing ingredients, and brown quickly in
remaining butter.

Place squirrel in a casserole, stuff, surround with
excess stuffing, add well-seasoned stock, and cook for
1 3/4 hours, or until tender, at 350°F/175°C.

* Be really ironic and use bread made with acorns for
the stuffing. -- UDD

From: http://www.justgamerecipes.com

Uncle Dirty Dave's Archives

MMMMM

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04-09-19 21:29 JIM WELLER wrote to ED VANCE about Acorns
Howdy! Jim,

@MSGID: <5CAD86AB.119255.cooking@capitolcityonline.net>

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).

There are a lot of different oak tree species around the world. The American White Oak has tasty acorns but Red Oak acorns are loaded
with bitter tannins which have to be leached out first to make them edible. Acorns often have worms in them but the long soak in water
to leach tannins takes care of them. They wiggle out of the nuts,
drown and float to the surface where they can be skimmed off.

Thank You for explaining how Acorns can be used to make Coffee, Bread
or eaten raw.

Now I'm One Thing closer to being a Mister Know-It-All!


... "It Shouldn't Be This Hard" - Leo Notenboom
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