[MD] is-ness

[Heather Perella]

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 <daneglover at hotmail.com> wrote:

> From: Dan Glover <daneglover at hotmail.com>
> Subject: Re: [MD] is-ness
> To: moq_discuss at moqtalk.org
> Date: Wednesday, October 24, 2007, 12:51 PM
> > Date: Wed, 24 Oct 2007 09:06:30 -0700
> > From: spiritualadirondack at yahoo.com
> > To: moq_discuss at moqtalk.org
> > 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. 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
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