Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site lll-crg.ARpA Path: utzoo!linus!philabs!cmcl2!seismo!lll-crg!yates From: yates@lll-crg.ARpA (Kim Yates) Newsgroups: net.cooks Subject: Re: Acorn recipies Message-ID: <972@lll-crg.ARpA> Date: Wed, 6-Nov-85 18:24:07 EST Article-I.D.: lll-crg.972 Posted: Wed Nov 6 18:24:07 1985 Date-Received: Fri, 8-Nov-85 20:59:14 EST References: <1229@decwrl.UUCP> <747@spuxll.UUCP> Organization: Lawrence Livermore Labs, CRG, Livermore Ca Lines: 9 Summary: Fried acorns are good. The acorns from white oaks in Michigan are pretty good roasted in oil. Acorns of red oaks taste terrible. You could try leaching out the tannin in red oak acorns by grinding them up and soaking in water, then using the powder as flour, but I doubt even that would be very appetizing. In any case, take the husks off first and watch out for worms. --Macho Sisu