I am looking for information on processing acorns, to make something edible or drinkable. That's why I read this
thread.
Here in the Netherlands we only have those oaks with high-tannin-acorns (two European species and the American Red Oak). Probably that's why they were used only as a
coffee substitute in the past.
We had a nice get-together this afternoon with a small group of friends picking up acorns and peeling them. At the end of the afternoon each of us took a part of the acorns home to go on with the process. Then in two or three weeks we'll meet again, tell what we did (and why) and if possible even tasting the acorn-products we made ...
