It's amazing how many of the sites telling you how to make acorns edible first give complex instructions involving hammers or advising caution in the use of serrated knives. Such clever and resourceful people, apparently ignorant of the existence of a nutcracker--in spite of the very famous eponymous ballet that is well-publicized every Christmas season.
coda: I found that tannin leached out effectively from the broken acorns that I threw into the still-warm leftover pasta water. Was it the starch? The salt?
Ground some up with flax seeds in the blender and added it to bread-machine bread this morning. Though honestly, I don't think I had enough acorn to affect the taste.
Spurred on by success, I have extracted perhaps a dozen more acorns into pieces. They are now soaking in cold water, awaiting the next time we cook pasta.
I did make acorn flour a few years ago, enough to add a quarter cup at a time to whole-wheat bread. It did add a nice flavor to the bread.
Different years yield different quantities of acorns. This fall is a mega-acorn season. We joked about needing to wear hard hats while walking to avoid being bonked.
Acorns are all over the place.
Starting to dwindle with approaching winter though.
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