I still have not done this, but maybe this autumn. My time has been freed up tremendously, so, probably this will happen.
--- On Wed, 10/24/07, Dan Glover <[EMAIL PROTECTED]> wrote: > From: Dan Glover <[EMAIL PROTECTED]> > Subject: Re: [MD] is-ness > To: [EMAIL PROTECTED] > Date: Wednesday, October 24, 2007, 12:51 PM > > Date: Wed, 24 Oct 2007 09:06:30 -0700 > > From: [EMAIL PROTECTED] > > To: [EMAIL PROTECTED] > > Subject: Re: [MD] is-ness > > > >> [SA] > >> What do you add to the flour for this bread? > >> Just water and then bake? Interesting. > > > > > >> [Ron] > >> I'm going to have to ask my mom, I think she > may > >> have > >> A recipe or two. > > PREPARATION OF GROUND ACORN MEAL > > Pick up several cupfuls of acorns. All kinds of oaks have > edible acorns. Some have more tannin than others, but > leaching will remove the tannin from all of them. Shell the > acorns with a nutcracker, a hammer, or a rock. > > Grind them. If you are in the woods, smash them, a few at a > time on a hard boulder with a smaller stone, Native American > style. Do this until all the acorns are ground into a > crumbly paste. If you are at home, it's faster and > easier to use your mom's blender. Put the shelled acorns > in the blender, fill it up with water, and grind at high > speed for a minute or two. You will get a thick, > cream-colored goo. It looks yummy, but tastes terrible. > > Leach (wash) them. Line a big sieve with a dish towel and > pour in the ground acorns. Hold the sieve under a faucet and > slowly pour water through, stirring with one hand, for about > five minutes. A lot of creamy stuff will come out. This is > the tannin. When the water runs clear, stop and taste a > little. When the meal is not bitter, you have washed it > enough. > > Or, in camp, tie the meal up in a towel and swish it in > several bucketfuls of clean drinking water, until it passes > the taste test. > > Squeeze out as much water as you can, with your hands. Use > the ground acorn mash right away, because it turns dark when > it is left around. Or store in plastic for freezing if you > want to make the bread and pancakes later. > > ACORN BREAD > > 2 cups acorn flour > 2 cups cattail or whole wheat flour > 3 teaspoons baking powder > 1/3 cup honey or maple syrup > 1 (free range) egg > 1/2 cup soy milk > 3 tablespoons olive oil > Beat together and fashion into loaf. Grease pan with lard. > Bake for 30 minutes or until done at 400 degrees > > ACORN PANCAKES > > Break an (free range) egg into a bowl. Add: > 1 teaspoon olive oil > 1 teaspoon of honey or maple syrup > 1/2 cup of ground and leached acorns > 1/2 cup of corn meal > 1/2 cup of whole wheat flour > 2 teaspoons of double action baking powder > 1/2 teaspoon of sea salt > 1/2 cup of soy milk > > Beat all together. If the batter is too thick to pour, thin > it with soy milk. Pour pancakes into a hot, lard greased > griddle and cook slowly until brown on both sides. > > > > > > > > > > > > Moq_Discuss mailing list > Listinfo, Unsubscribing etc. > http://lists.moqtalk.org/listinfo.cgi/moq_discuss-moqtalk.org > Archives: > http://lists.moqtalk.org/pipermail/moq_discuss-moqtalk.org/ > http://moq.org.uk/pipermail/moq_discuss_archive/ Moq_Discuss mailing list Listinfo, Unsubscribing etc. http://lists.moqtalk.org/listinfo.cgi/moq_discuss-moqtalk.org Archives: http://lists.moqtalk.org/pipermail/moq_discuss-moqtalk.org/ http://moq.org.uk/pipermail/moq_discuss_archive/
