I was walking along and an Acorn landed near my feet. I looked arround for the Squirrel that threw it so maybe I could get him to throw more at me. The Acorns are falling
and it is time to collect them and make Acorn Frying Pan Bread, and other stuff from Acorns. Acorns are rich in Protein and also help keep the house warm while leaching them.
I collect the Red Oak Acorns because they are larger then the sweeter White Oak Acorns and I do not mind the extra leaching time as a result. Leaching is boiling the Acorns and changing the water until most of the Tannin is removed from the Acorns.
I put an empty PLASTIC CONTAINER about size that Ice Cream comes in on floor near my feet and crack acorns over it so they fall into bowl if bad and toss shells into it. I then put Acorn meats in a 2 cup meassuring cup to top edge on the table until measuring cup is full..
To LEACH ACORNS ~
EQUIPMENT NEEDED ~
2 POTS FULL OF WATER, COOKIE SHEET, COFFEE GRINDER, FLAT SPAGHETTI STRAINER, GLASS MEASURING CUP, BUTTER KNIFE, TV SET, LARGE FRYING PAN, 2 FLIPPER TURNERS, AND OF COURSE A STOVE TO COOK THE ACORNS ON UNLESS YOU ARE CAMPING. THEN YOU CAN COOK IT OVER A FIRE IN A FRYING PAN, OR ROLL THE ACORN BREAD AND WRAP IT ARROUND A STICK AND HOLD IT OVER A FIRE TURNING TILL DONE EVENLY. DO NOT USE PINE WOOD AS IT CONTAINS PINE TAR WHICH IS DANGEROIUS.
PUT A POT ON YOUR STOVE THAT WILL HOLD 6 CUPS WATER. ON BACK BURNER PUT A POT THAT WILL HOLD 2 TO 3 TIMES AS MUCH WATER. MORE MIGHT MAKE IT TOO HEAVY TO LIFT TO POUR BOILING WATER FROM BACK TO FRONT POT..
FIND TV MOVIE OR SHOW AND BRING WATER TO BOIL BEFORE IT BEGINS. AVOID PAID COMMERCIALS, AND PBS SHOWS AS YOU ARE USING COMMERCIALS AS A TIMER.
PUT 2 TO 3 CUPS ACORN NUT MEATS INTO THE BOILING WATER. WHEN THE COMMERCIAL COMES ON EVERY 15 MINUITES TURN WATER ON IN SINK AND USEING A FLAT STRAINER POUR WATER INTO SINK. SHAKE PAN WITH ACORNS A FEW TIMES AND PUT ON STOVE. FILL POT FROM HOT WATER IN LARGE POT BEHIND IT. FILL WITH MORE HOT WATER AND PUT BACK ON BACK BURNER. EVERY TIME A C0MMERCIAL COMES ON CHANGE THE WATER. REMEBER ACORNS CONTAIN TANNIC ACID WHICH IS WHAT YOU ARE BOILING OFF AND DRAINING AND IT WILL STAIN PORCELOON SO RUN WATER IN SINK WHEN POURING IT OFF. IF YOU FORGET PLUG SINK WHEN DONE LEACHING PUT SOME BLEACH AND HOT WATER TO FILL SINK AND LEAVE TILL STAEIN IS GONE.
STRAIN~POUR ACORN WATER INTO SINK EVERY TIME COMMERCIAL COMES ON TV MOVIE OR SHOW. PAID COMMERCIAL SHOWS AND PBS CAN MAKE TIMEING CONFUSING AS THEY DO NOT HAVE COMMERCIALS EVERY 15 MINUTES.
PUT GLASS MEASURING CUP IN SINK. POUR ACORN WATER INTO MEASURING CUP WHEN YOU POUR IT OFF ACORNS. WHEN YOU CAN START SEEING MEASURING NUMBERS THROUGH ACORN WATER ON OTHER SIDE POUR SOME ACORN WATER IN A CUP AND TASTE. IF IT DOES NOT TASTE BITTER IT SHOULD BE WELL LEACHED. THIS SHOULD TAKE 6 HOURS FOR RED OAK ACORNS / WHITE OAK ABOUT 4 HOURS OR SO CHANGING WATER EVERY 15 MINUTES.. Time is an illusion. Lunch time doubly so. With Acorns what is important is removing most of the Tannic Acid not the time it takes as different Acorns require different amounts of time to leach out the Tannin.
WHEN TANNIC ACID IS LEACHED ENOUGH THE ACORN WATER WILL NOT BE BITTER AND MAKES A NICE TEA. IF YOU WANT ACORN TEA WITHOUT ALL THE LEACHING TAKE A HANDFUL OF ACORN SHELLS AND PUT THEM INTO A PAN OF BOILING WATER AND BOIL UNTIL WATER IS DARK ENOUGH. REMOVE SHELLS. DO A TASTE TEST. YOUR TASTE WILL DEPEND ON HOW YOU LIKE IT.
WHEN THE ACORN WATER IS NOT BITTER AND MAKES A NICE TEA STREIN WATER OFF PAN INTO SINK AND SHAKE NUTS IN PAN.
TURN ON OVEN TO 200 DEGREES TO PREHEAT OVEN.
ADD BOILING WATER TO ACORNS AND BOIL ACORNS ONE MORE TIME FOR 15 MINUTES/1 COMMERCIAL WHILE OVEN PREHEATS..
STRAIN~POUR WATER OFF ACORNS. YOU CAN MAKE ANOTHER CUP OF TEA AND TASTE. NOT BITTER ~ GOOD IT'S DONE JUST RIGHT.
POUR ACORN MEATS ONTO AN UNOILED COOKIE SHEET. YOU ARE NOT COOKING THE ACORNS BUT DRYING THEM AT 200 DEGREES. LEAVE IN OVEN 2 HOURS OR UNTIL DRY ENOUGH FOR YOU. I FELL ASLEEP ONCE WHILE THEY WERE DRYING AND WHEN I WOKE UP THEY WERE DONE AND MY APARTMENT WAS REAL WARM. OH YES PUT A CONTAINER OF ICE CREAM IN YOUR REFRIGERATOR AND ALSO SOMETHING TO DRINK IN CASE YOU GET TOO HOT FROM ALL THE LEACHIUNG. IT WARMS UP MY HOUSE...
PUT ACORN MEATS IN A UNUSED COFFEE GRINDER OR ONE USED ONLY FOR ACORNS. YOU DO NOT GO OVER EDGE. PRESS TOP DOWN AND GRIND UNTIL NO CHUNKS VISIBLE. POUR INTO A CONTAINER. YOU NOW HAVE ACORN MEAL. ACORN MEAL DOES NOT CONTAIN GLUTIN. I USE FROSTING CONTAINERS TO PUT ACORN MEAL IN TO TRANSPORT.
ACORN BANNOCK / ACORN FRYING PAN BREAD
MIX TOGETHER 2 CUPS ACORN MEAL AND 2 OR 2 1/2 CUPS FLOUR DEPENDING ON YOUR TASTE.
WHEN ALL MIXED UP ADD 8 TABLESPOONS SUGAR to be sweet, 4 TEASPOONS BAKING POWDER, AND 4 TEASPOONS SALT. MIX EVERYTHING TOGETHER CLOCKWISE TO ADD POSITIVE ENERGY TO THE MIX.
SLOWLY ADD 1 TO 1 1/2 CUPS WATER STIRRING UNTIL YOU HAVE A DRY DOUGH THAT SPRINGS BACK WHEN PRESSED WITH THE BACK OF THE SPOON OR FORK YOU ARE MIXING IT WITH. MAKE SURE IT IS REAL MIXED UP. Your Punn here.
IN A LARGE FRYING PAN PUT HEAT 1 1/2 INCH OR 4 CM. CANOLA OIL FOR ACORN BREAD TO COOK IN. (THE OIL SHOULD GO HALF WAY UP THE LOAF WHEN YOU PUT ACORN LOAF IN). BEFORE PUTTING LOAF IN TEST OIL ~ TAKE A PINCH OF DOUGH AND PUT IT IN THE OIL. WHEN IT SIZZLES THE OIL IS HOT ENOUGH TO COOK THE ACORN BREAD.
MAKE A LOAF FROM THE DOUGH. ABOUT 3 INCHES TALL. REMEMBER IT WILL HAVE TO BE FRYED IN YOUR LARGE FRYING PAN. IF IT IS TOO LONG IT WILL BEND WHEN YOU HOLD IT SO REMAKE LOAF IF IT DOES..
COVER THE LOAF COMPLETELY WITH FLOUR. PUT FLOUR ON FLIPPER/TURNER THING. EASE THE LEAF INTO THE OIL AND LET
COOK. OIL SHOULD BE HALF WAY UP LOAF WHEN YOU PUT LOAF IN. BOIL UNTIL THE UNDERSIDE FEELS ROUGH AGAINST A BUTTER KNIFE.
PUT FLOUR ALL OVER EXPOSED PART OF ACORN LOAF AND ON ANOTHER METAL FLIPPER/TURNER AND PUT IT UPSIDE DOWN ON TOP OF ACORN LOAF. USING FIRST ONE ON BOTTOM TURN THE ACORN LOAF OVER.
CONTINUE TO COOK UNTIL BOTTOM FEELS ROUGH AGAINST A BUTTER KNIFE. IT MAY BE SLIGHTLY BURNED IF IN TOO LONG. IT USUALLY HAPPENS THE FIRST TIME TILL YOU KNOW THE TEXTURE APPEARENCE WHEN DONE.
REMOVE FROM FRYING POAN AND PUT IN CAKE PAN ON TABLE TO FINISH COOKING AND COOL. SHARE AND ENJOY ACORN FRYING PAN BREAD.
ACORN MUSHROOM GRAVEY
OH YES SAVE THE OIL. YOU WILL NOTICE A POWDER LIKE FLOATING IN IT. THAT IS ACORN MEAL FROM THE ACORN BREAD YOU JUST MADE. IT IS FOR TASTE AND TEXTURE. LEAVE IT IN THE OIL. YOU CAN NOW MAKE GOOD ACORN GRAVEY WITH IT.
ADD 1 ~ 8 OZ. OR MORE JARS OF MUSHROOMS. CAN USE0 CHOPPED FRESH MUSHROOMS IF YOU WANT. THE AMOUNT OF MUSHROOMS USED DEPENDS ON HOW YOU LIKE MUSHROOMS AND THEIR APPEARENCE IN THE ACORN GRAVEY.
STIR MUSHROOMS INTO THE OIL. NOW ADD1 CUP OR MORE FLOUR STIRRING CLOCKWISE UNTIL IT IS THICK ENOUGH AND YOU HAVE ACORN MUSHROOM GRAVEY. YOU CAN SPOON IT OVER THE ACORN BREAD, ACORN BREAD PUDDING, ACORN DRESSING, ACORN ROAST....
MY ACORN RECEPIES CAN BE FOUND UNDER WINTER FORAGING ON FORAGING THER EDIBLE WILD ~<-<-%
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SHARE AND ENJOY :^{)
Timeloyd Rich
GALACTIC PICNIC INFRO. AND GAKACTIC ORDER OF TOWELERS
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