> [SA previously]
> What's happening
> with the autumn leaves your way? I know your a
> little further north than I.
> How long does one need to boil acorns until
> their ready to eat? Is it until the pungent taste
goes
> away? Do you have to roast them?
> [Ron]
> The edges of the woods are bright yellow and orange
> Its green center serving as a backdrop for change.
> Nuts fall, mornings cool, busy squirrels.
Here, orange leaves are deepening to a
yellowish-brown-orange (an ever darker shade of
orange) on some trees. Others have dashes of red on
the outer limbs, and still others are mostly red with
hints of green. Yellow is much more abundant, but
green is still the most abundant, but yellow is on the
verge of taking over.
[Ron]
> Red oak acorns need to be leached of tannin
> Tannin is used in
> tanning hides and makes
> A home treatment for rashes, poison ivy, poison oak.
> I boil them for 3-6 min and change pots 2-3 times
> Throwing them into already boiling water releases
> The tannin more quickly, if they soak in cold
> Water then brought to a boil it tends to lock in
> the tannin.
hmmm, this is interesting. I'm going to try
this. How this happens? How anybody is able to know
this is possible? It's similar to my wonderments of
yesterday. How in the world does a heavy vehicle stay
on a wet, rained upon road on the curves where these
very small areas of rubber meet the pavement? Rubber
is amazingly strong in friction. I pictured myself
sliding off the road yesterday in the rain on the
turns, but the tires could hold the vehicle on the
road, with all that inertia, and mass pushing the
vehicle straight. It's risky. Eating acorns... that
would have been a risky endeavor to get the right
combination of cooking time and tannins out.
Sometimes when I walk and have much time in the woods,
'things' just come to me. I realize 'things' about
the woods. I learn on my own with the woods teaching
me. I imagine that when people had the time to
interact with the woods on a daily basis, more and
more 'things' would just come to them.
[Ron]
> I roast them for flavor and to dry them quickly to
> Stick in a bag.
> White oaks (oaks with rounded leaves, reds are
> pointed)
> Are sweet out of the shell.
> Acorns can be ground into flour and an unleavened
> bread
> Can be Made.
What do you add to the flour for this bread?
Just water and then bake? Interesting.
woods,
SA
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