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Post by Freedom on Nov 13, 2009 11:29:02 GMT -5
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Post by maddogblues on Nov 13, 2009 14:06:09 GMT -5
Yeah. It looks good. More details on the successive boiling.
I remember when I made bread starting grinding grain like wheat and oats. It was the very best bread.
How did you grind this? Or did you simply boil the peeled nuts and mush them and dry them.
What was the texture likw? I recall my brerad to be somewhat gritty, but very very wholsome.
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Post by Freedom on Nov 13, 2009 15:15:04 GMT -5
Yeah. It looks good. More details on the successive boiling. I remember when I made bread starting grinding grain like wheat and oats. It was the very best bread. How did you grind this? Or did you simply boil the peeled nuts and mush them and dry them. What was the texture likw? I recall my brerad to be somewhat gritty, but very very wholsome. Texture was firm yet flexible. First the acorns, shell and all were dropped in boiling water for five minutes to tenderize the shells. Then drained, left to cool, and then the laborious task of shelling them. Dropped the meat in boiling water until it dirtied up the water, had another pot of boiling water ready, proceeded to do this six times until the acorn meat was not bitter to the taste. Crushed them slightly, put the crushed meat in a blender and blended it until the consistancy of mash, then put in a cheesecloth and squeezed the excess water out. Once cooled, put in a ziplock and into the freezer for later use. After it cooled down, the
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Post by maddogblues on Nov 13, 2009 18:22:18 GMT -5
Yeah. It looks good. More details on the successive boiling. I remember when I made bread starting grinding grain like wheat and oats. It was the very best bread. How did you grind this? Or did you simply boil the peeled nuts and mush them and dry them. What was the texture likw? I recall my brerad to be somewhat gritty, but very very wholsome. Texture was firm yet flexible. First the acorns, shell and all were dropped in boiling water for five minutes to tenderize the shells. Then drained, left to cool, and then the laborious task of shelling them. Dropped the meat in boiling water until it dirtied up the water, had another pot of boiling water ready, proceeded to do this six times until the acorn meat was not bitter to the taste. Crushed them slightly, put the crushed meat in a blender and blended it until the consistancy of mash, then put in a cheesecloth and squeezed the excess water out. Once cooled, put in a ziplock and into the freezer for later use. After it cooled down, the Sounds good . Natural foods always take longer to prepare. i wonder what the nutritional aspects of acorns are.
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