Snarkaholics Anonymous

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mountainmist said:
Ugh, that sucks, Jerry! I hope it works out OK and nobody manifests any injury's later on. I'm glad you know what's important though, posting pics for us so soon. :D:thumbup:
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The Warrior said:
Damn Jerry, that sucks. Glad everyone's okay.
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Thank you & thank you... You're welcome, MM. I was sitting in Starbucks enjoying a coffee while we were replanning our day when I posted those.... Hiking tomorrow! Shopping today. :(

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That is real nice. The brute deserves the Camillus scales. Is that one of Psyops sheaths?
 
worldwood said:
I guess im too late LMAO
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LOL

Thanks for the input woody! That's basically what I did, except I didn't let them sit as long. I have a feeling that you guys are a bit concerned about me eating wild stuff, I wonder why that is.....:D Seriously though, 33 thousand people died from car accidents last year alone (that comment had nothing to do with you, Jerry) I seriously doubt that wild plants are gonna kill me. :D I'm very careful though.
 
mountainmist said:
LOL

Thanks for the input woody! That's basically what I did, except I didn't let them sit as long. I have a feeling that you guys are a bit concerned about me eating wild stuff, I wonder why that is.....:D Seriously though, 33 thousand people died from car accidents last year alone (that comment had nothing to do with you, Jerry) I seriously doubt that wild plants are gonna kill me. :D I'm very careful though.
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Yea.... A bit, it can be dangerous.

But with leaching hmmm, leach or leech. i guess its probably leach... Anyways did you at least boil them until the water was clear? depending on the acorns, done right can take a lot longer than 30 minutes.... Of course there are lots of opinions on this and multiple ways of doing it. The longer you spend on the leaching normally the better they will taste.
 
Getting really close to running out of my HATE dust seasoning. That stuff is pricey and only for sale a couple times a year, so without me knowing the wife ordered me some seasoning called Hell flakes, no salt in it, just a blend of 5 peppers. Just got it in and its pretty damn good. Not quite as flavorful as HATE dust. But still pretty good flavor.
 
Jerry D. said:
If your rants are any thing like this, you need to carry around your soap box on shoulder straps or something and use it all the time.
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If you think that one is good... you should hear the one about vaginas :D


Yep GSOM! dirty jokes, hilarious one liner quotes, and boobies makes the day go by much faster.
 
mountainmist said:
Well this is cool, guys!

I boiled some acorns for about 10 mins, then I took the shells off. After I took the shells off (which took some time) I boiled them again for about 20 mins. Them I dried them off and put them in a blender, and with just the water that was still left on them they turned out like stiff cookie dough. I added about a tablespoon more water, and blended it a bit more. Then I cooked it like bannock, which is to say, I flattened it out and put it into a pan with some oil. It didn't really cook, the soft stayed soft and what was touching the pan went black quickly. I said "to hell with it" and grabbed some, put some syrup on it, and tried it. I really liked it, and so did my sister. So I'll call this a success. If you put this n a chopper I think it would come out like chopped nuts (go figure), and you could add them to soup, or eat them like cereal wit sugar. Like GSO said, alone they are very bland.
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Consider how you plan to use your shelled acorns

At this point you need to pause and make a decision about how you plan to use your acorns. There are two types of leaching: hot and cold, and which one you choose depends on how you plan to use the acorns.

You use cold water leaching to make acorn meal suitable for baking. The cold water preserves the starchiness of the acorn meal, which makes it work well in breads and pancakes and muffins and such.

Hot water leaching removes the starch, but seems to bring out the nutty flavor more, which makes it better for using the acorns in savory foods, like acorn burgers, or, in sauces. People have concocted acorn sauces to serve with game, which sounds wonderful. Basically, it seems like this process is the best way to go if you plan to use the acorns as nuts. It seems like you could substitute them for recipes which call for hazelnuts. The pudding, for instance, was a tapioca pudding in which the the cream was first infused with acorns, and acorn meats were folded into the pudding.

You can also choose to store the meats at this point, unleached. You can dry the meats out in a dehydrator or low oven, then put them in a container until you need them. At that point you will want to soak them to soften them up for grinding.


You asked about acorns, there ya go. If you want more info on the leaching (yes, it's leaching, lol) processes individually, let me know.
Remember, read read read.

TLDR: acorn info for food prep.

Jerry: Glad you're all safe.
 
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OK, first batch ever of MikeKarta® is clamped up. I'm hoping I used enough hardener; I didn't want to go with the full dose 'cause I KNEW I'd never get it done in the 10-12 min. working time window. Everything else seemed to go well. If the leftovers aren't hard by tomorrow am, I'll know I screwed the pooch. Fingers crossed.

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It's cotton duck cloth canvas. Orange side will be the "liner" side.
 
I don't know why, but I have the hankering for a JAB Potbelly here recently. I blame Murph.
 
GSOM: Good luck, keep us posted.

World: np bud, just glad to help.
I have also been liking the pot belly (the knife, lol).
 
NJBillK said:
Consider how you plan to use your shelled acorns

At this point you need to pause and make a decision about how you plan to use your acorns. There are two types of leaching: hot and cold, and which one you choose depends on how you plan to use the acorns.

You use cold water leaching to make acorn meal suitable for baking. The cold water preserves the starchiness of the acorn meal, which makes it work well in breads and pancakes and muffins and such.

Hot water leaching removes the starch, but seems to bring out the nutty flavor more, which makes it better for using the acorns in savory foods, like acorn burgers, or, in sauces. People have concocted acorn sauces to serve with game, which sounds wonderful. Basically, it seems like this process is the best way to go if you plan to use the acorns as nuts. It seems like you could substitute them for recipes which call for hazelnuts. The pudding, for instance, was a tapioca pudding in which the the cream was first infused with acorns, and acorn meats were folded into the pudding.

You can also choose to store the meats at this point, unleached. You can dry the meats out in a dehydrator or low oven, then put them in a container until you need them. At that point you will want to soak them to soften them up for grinding.


You asked about acorns, there ya go. If you want more info on the leaching (yes, it's leaching, lol) processes individually, let me know.
Remember, read read read.

TLDR: acorn info for food prep.

Jerry: Glad you're all safe.
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WOW! Thanks man, that's some great info right there! I'll be sure to apply some of this next time! And I may be sending you a few PM's asking about them, you seem to really know about them. :thumbup::)
 
My wife can cook her ass off. Simple foods that are just excellent tasting. The pork just melts in your mouth. She slow cooked it all day long... Everything is delicious!!

Pre hell flakes...
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I blame this website and all the wonderful people for expanding my knowledge on knives and severely shortening my want list!
 
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