----- Original Message -----
From: "Heather Perella"
<[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Saturday, August 16, 2008 11:47 AM
Subject: Re: [MD] is-ness
>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.
>>
>>
>>
>>
>>
