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15 responses to “Acorn Eating Revisited”

  1. Joshua

    Balanophagy at its finest! Great post. You missed out on the massive amounts of valley oak acorns at my spot… next year, we’ll both be on top of that, and have acorns coming out our ears.

    I’m still waiting until you describe the millionth ton of acorns you process, five years from now. It’ll be a tweet; wanna read it here it goes:

    Big bag of acorns on “2000 flushes” mode.

  2. rebecca

    I made acorn gnocchi this year, and loved them so much that I’m ALREADY out of acorn flour. I had a good 10 lbs of acorns. I’m hoping that my spot is still ripe because otherwise I might cry :).

    I’ll have to try these spaetzle too. I just love the flavour that the acorn flour gives things.

  3. Autumn

    Cool post! Who knew?
    I found this interesting too: Korean Acorn Jelly
    http://www.nytimes.com/2010/10/13/dining/13acorn.html?_r=1&partner=rss&emc=rss

  4. Michael

    Food chains and foraging are quite new on my radar. So is your site. Hunting is a childhood holdover recently reinvigorated. All of this means I’m thrilled to find new posts here, especially this one. I spent a good hour digging for solid insight on what might be possible with acorns a week ago. Stoked that you have been working at it for a bit now and are so generous (and encouraging) with what you are learning. Keep up the great work in the field and kitchen and writing desk!

    Cheers.

  5. Mrs. Q

    Awesome — you’re so adventurous! Made me laugh out loud when I first opened the post on my reader!

  6. Steve Ferrell

    My ex-wife and I tried acorns back in the 70′s.. Ala Euell Gibbons.
    As hard as we tried we could never seem to come up with anything that I would
    consider edible. After this post I will have to re-visit acorns. Maybe it’s just he Michigan oaks. ??
    You make it sound and look so inviting.
    Steve

  7. Delights and Prejudices » News Feed: November 29

    [...] Make like a squirrel and eat an acorn. [Hunter Angler Gardener Cook] // [...]

  8. Paul C

    Hank, have you tried using Lye to remove the tannins/bitterness similar to how you use it with olives?

  9. Restaurant Supply Guy

    Well that was an interesting read! I’d be half-tempted to try this just to steal food from the marauding squirrels in our neighborhood; but then they might be more tempted to do what they’ve done so often–eat the mortar from between the bricks of my house.

    @Joshua–thanks for teaching me a new word!

  10. Laura

    Any idea which is the “sweetest” variety of oak in southern New England? We’re in southern RI and would very much like to try making acorn flour.

  11. Acornupcopia — Starving off the Land

    [...] acorns for human consumption is a tedious business (Hank Shaw gives good instructions). First, you have to remove the meats from the shells. If our acorns hadn’t been the size of my [...]

  12. A Canadian Foodie

    Unbelievably interesting! SousVide cooking for wild game is a no brainer (did Canada Goose confit a bit ago)- but acorn flour? You have me at the peak of my culinary curiousity. Bravo!
    :)
    V

  13. dave

    Hank:

    I usually sous vide my venison as well, but I have a question about this receipe. Did you simply put the marinated roast in the bag, or did you add some of the liquid? Generally one would put in the meat only but because with the oven method Sauerbraten the sauce is made from the cooking liquid I wondered if you’d need to mimic that for SV. Meat only, or meat & marinate?

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