Comments on: Acorn Cake and Acorns Around the World

By: Erik

Erik — Tue, 10 Apr 2012 23:34:17 +0000

I found your blog while searching for homebrew recipes using acorns. Seems they were used in early settlement of America along with squash (pumpkin) and perhaps corn to make beer since malted grains were not available. I will be trying some of your recipes as food pairings with my acorn beer!

Cheers!

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.