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J blue

Willow oak acorns, Quercus phellos 1/

Surprisingly delicious!

After cold processing, they taste like the smell of fresh hay, wheat and hulled sunflower seeds.

With heat processing, they taste like walnuts with a tinge of bitterness.

This thread demonstrates how to cold-process the acorns and different ways of using them. Read the AltText for more details.

Black background, sitting on a sturdy brown woodblock is a silver bowl filled to the brim with pea-green little acorns. Some still have their grey caps while others have fallen off to reveal bright sunflower-yellow tops. So cheery!
On a black plate, branches of reddening maple leaves, still partly green, emerge from the top left and bottom right of the image. Centred in a diagonal from bottom left to upper right are colourful potatoes, chopped in quarters and splayed out like flowers. A yellow potato, a purple potato and a white potato. On top middle top of the potatoes, like the head of a flower is a round dollop of acorn miso sauce. Surrounding the potatoes are flattened spheres of sissoo-ezu. This version of sissoo-ezu was basically, dried sissoo leaves ground to powder and mixed with silken tofu and tiny bit of mustard and vinegar.
Black dish, black background, three white camellia flowers triangulate the composition on the dish. Six small pancakes the size of cookies are arranged in neat rows. Three on the top, two in the middle and one at the bottom. An inverted pyramid. On top of the of the mini pancakes is a dollop of red sauce. The pancakes have been fizzled in diagonal streaks of green sauce. Yuzu zest sprinkles complete this serene image. Acorns change flavour the longer they are heated so I made these pancakes very small so they'd only need to be cooked for one minute on either side. They were really good. The red sauce was just rando fruit and veg at the moment in the garden, mad hatter peppers, yuzu juice, queen of minalco tomatillo, strawberry, and tiny bit of ketchup, pinch salt and sugar. Very tasty. Green sauce was sissoo leaf powder, vegan yogurt, pinch salt and sugar and later mixed a bit of water for drizzle-ability.
Black dish, black background, a pink candy-stripe camellia illuminates from the top right. Below, ccentred on the dish are mustard yellow, thickly cut noodles arranged neatly, except for a few artfully curved for dramatic effect. A young verdant moringa leaf adorns the noodles with a borage flower, like a blue star twinkling brightly at its base. The image is restive and serene. The noodles are made from ground and mushed acorns with soba flour. It is entirely gluten-free. The combination of soba (buckwheat) and acorn tastes remarkably like wheat.
#NativePlants#gardening#cooking
Feb 17, 2023, 05:47 PM·Public·IceCubesApp
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