Comments on: Acorn Cake and Acorns Around the World

By: Galwin

Galwin — Fri, 29 Apr 2011 15:32:06 +0000

Hank in Norther Germany, you have basic red oak usually. They are medium to high in tannic acid content but you can leach them out easily.

As above I am in Germany also and the acorn flour I make last for years nonrefregerated nor frozen.

Look me up and we can chat.
my SKYPE is usually up when I am home and not out doing Paleo work.
Simply look for barongalwin. Send me a message with “Acorn Flour” in the spot and I will know to reply.

By: Galwin

Galwin — Fri, 29 Apr 2011 15:23:50 +0000

I also have been cooking with acorn flour for several years now. The flour I make can be kept in a cool dry location for long periods of time. The current batch is over 3 years old, but almost depleted so I will make more this season.

Also I have made what people tell me is a darn good Sopapilla with a Acorn / white flour mix. 1 part acorn flour to 2 parts white flour, use a normal sopapilla recipie and your about there spot on. You can go to a 50 & 50 mix but they do not puff up as much and are heavier then.

Currently instead of white flour I am considering the use of potato starches instead, I just need to figure a good way to hand make potato flour with out modern electrical equipment.

Currently I am trying to find a good Soba noodle style recipie, my regular sobas work out fine, but the same ratios do not seem to work as well with acorn, so I am trying to go to a 1 to 2 raito instead.

Best and good luck on the foot.
Galwin

By: Patrick

Patrick — Tue, 29 Mar 2011 21:53:33 +0000

Great read on cooking with acorns. Arts culinaire magazine did an article on a San Francisco Chef James Beard award winner Corey Lee and featured his cooking with acorns, acorn soups and apps.

By: Ray McIntyre

Ray McIntyre — Sun, 06 Feb 2011 05:13:57 +0000

Could you comment please on using Acorns from the English Oak? They are about the only kind which grows here and I am aware that they are higher in tannins than most.

By: agadir

agadir — Mon, 14 Jun 2010 15:04:01 +0000

Great post. Thanks for sharing it with us. I’m searching for recipe of Tajine of lamb to artichokes. Has anybody heard of it?

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Mon, 11 Jan 2010 23:50:48 +0000

So sorry to hear about your tendon and the surgery. Best wishes for a recovery as smooth and prompt as can be!

I don’t know if I’ll ever grind my own acorn flour, but boy, you do always write interesting stuff! The cake looks great – and what an intriguing description of flavors….

By: Chilebrown

Chilebrown — Fri, 08 Jan 2010 16:15:48 +0000

Hope your recovery is swift! I was housebound for 4 days and almost went KooKoo for Coco Puffs.

By: Ellen

Ellen — Thu, 07 Jan 2010 21:30:59 +0000

Just came home from my local Korean market and they had packets of acorn starch for sale- no idea what its used for though, and the gentleman at the register couldn’t be of much help.

I’d love to know what it could be used for- its consistency was extremely fine, and it looked more like a beige flour or cornstarch than finely ground nuts.

By: Swamp Thing

Swamp Thing — Thu, 07 Jan 2010 13:14:03 +0000

Feel better! And I’ve also heard tales of acorn coffee. Blech. I’d try it, though!