Date: 2025-05-24 04:25 pm (UTC)
sartorias: (Default)
From: [personal profile] sartorias
Mentally adding butter and real maple syrup...yummers!

Date: 2025-05-24 05:36 pm (UTC)
smoothbores: (Default)
From: [personal profile] smoothbores
I can ask what the bread and pancakes taste like. Please.

Date: 2025-05-25 09:35 am (UTC)
smoothbores: (Default)
From: [personal profile] smoothbores
Thank you very much for the detailed answer. I didn't know that you had to soak it in water.

I have plans to make another monastery bread. And maybe in the fall I'll try to make an acorn supplement.
I wanted to say - that's why I'm so curious. But I'm always curious)

Date: 2025-05-25 11:44 am (UTC)
smoothbores: (Default)
From: [personal profile] smoothbores
Oh, thank you very much! I've already read it, it's all very clear, I only need a little of this flour, so it can be done quickly.
The advice to grind with water is common in our kitchen, I didn't expect that it would be used with acorns. So great!
Thanks for the link!

Date: 2025-05-24 07:12 pm (UTC)
pameladean: (Default)
From: [personal profile] pameladean
Wow! Do these contain the same proportion of wheat flour to acorn meal, or does it need to be different for crepes?

They look delicious.

P.

Date: 2025-05-26 01:44 am (UTC)
rebeccmeister: (Default)
From: [personal profile] rebeccmeister
Just by appearance they reminded me of making buckwheat crepes, how funny! They look like they came out fantastically, and I love this idea. Hooray!

Date: 2025-05-24 07:43 pm (UTC)
sovay: (Haruspex: Autumn War)
From: [personal profile] sovay
addendum: acorn-meal crepes!

Nice! What's the flavor like?

Date: 2025-05-24 08:36 pm (UTC)
osprey_archer: (Default)
From: [personal profile] osprey_archer
Gorgeous! Did you eat them plain or with toppings?

Date: 2025-05-24 08:42 pm (UTC)
genarti: Knees-down view of woman on tiptoe next to bookshelves (Default)
From: [personal profile] genarti
Oooooh, these look delicious and also fascinating! I've been wanting for ages to try more (read: any) acorn-meal things. One of these days maybe I'll follow up on foraging enough to try it. In the meantime, I'll live vicariously by admiring these!

Date: 2025-05-25 03:59 am (UTC)
rachelmanija: (Default)
From: [personal profile] rachelmanija
Jealous.

Date: 2025-05-25 05:33 am (UTC)
radiantfracture: Beadwork bunny head (Default)
From: [personal profile] radiantfracture
What a cool thing! We have an anthropology colleague who has students gather acorns, but I don't think they get as far as the meal.

Date: 2025-05-25 09:00 am (UTC)
smokingboot: (Default)
From: [personal profile] smokingboot
These look delicious!

Date: 2025-05-26 01:51 am (UTC)
minoanmiss: A detail of the Ladies in Blue fresco (Default)
From: [personal profile] minoanmiss
Beautiful and tasy!

Date: 2025-05-26 06:56 am (UTC)
From: [personal profile] anna_wing
How fascinating! I've made castagnaccio with chestnut flour, but I've never seen acorn flour for sale commercially.

Date: 2025-05-26 05:34 pm (UTC)
athenais: (Default)
From: [personal profile] athenais
i would love to try acorn bread or crepes--I've never tasted acorn carbohydrates! The salsa and cheese combo sounds like it would be ideal with the nutty taste.

Date: 2025-05-28 05:52 am (UTC)
wayfaringwordhack: (Default)
From: [personal profile] wayfaringwordhack
Bon appétit! The word for acorn in French is gland (the "d" isn't pronounced, but I still can't help saying it in my head when I read it--not hear or speak it), and isn't it funny how that can change the way you look at or think about an acorn?

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