That's not the only factor leading up to this post. Last week, we had our friends, Troy and So Yung, over for a succulent wild duck dinner. The featured bird happened to be wood duck - a lover of acorns. I started thinking of other game animals we eat that relish acorns; white-tailed deer - good, wild turkey - good, gray squirrel -goooooood. The next day, our friends traveled to Atlanta and ate at "The Iberian Pig" of Decatur, GA. The Jamon Iberico served there is made from the famed Iberico pigs of Spain, which eat a diet of mostly acorns before slaughter to develop the prized flavor of the meat.
Add in the fact that I'd just started reading Euell Gibbons' seminal work on foraging wild foods, "Stalking the Wild Asparagus," in which he writes (in the first chapter no less), "If we consider the whole sweep of his existence on earth, it seems likely that mankind has consumed many millions of tons more of acorns than he has of the cereal grains, which made their appearance only during the comparatively recent development of agriculture. It seems a pity that the food which nourished the childhood of our race is today nearly everywhere neglected and despised." Well shoot, that settled it right there. We were going back to our roots to eat acorns.
The fact is, not all modern cultures have abandoned the acorn. The Koreans eat them several ways, including an acorn noodle. North Africans, Portuguese, Italians and Native Americans still eat them too. Over at his blog, Hunter Angler Gardener Cook, Hank Shaw does a superb job of explaining the basics of acorn collecting, processing, storing and cooking. It's not like I was planning to reinvent the wheel. Lot's of people are doing it.
Maybe I should have taken a little more time for research and maybe I should have followed the advice I found a little more closely, but it seemed like everyone has his or her own way of making acorns fit to eat, so I decided to wing it with a mash-up of different techniques.
|What oaks made these?|