(Click to enlarge - but it will still be blurry :)
Last night I boiled the sawtooth acorn kernels. Unlike Euell Gibbons who recommends doing so for two hours, I actually wanted to get to bed at some point, so I boiled them for about 1 hour, swapping the water every 10 minutes or so.
The first two or three times the water turned the color of Lutheran potluck dinner coffee, then more of a latte color, then a very light milky tan.
As I said, I probably should have done it at least a couple more times, but got lazy. Still, the acorns have lost 95% of their original bitterness, and have a creamy, cashew-like flavor - which is to say they taste great.
And Euell was right when he said, "The acorns turned a dark chocolate brown and were without a trace of their former bitterness and astringency."
The plan is to roast some whole in the oven, salted and unsalted, and grind the rest and dry it for flour.
More later.
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