Youse is gots to be tuffer dan dem ragamuffins what attackes yer! You has been an inkspirashun to my lonely heart many a time with yer sweet lil postes and stuff....don't go! I'm almost over bein a watermellun, and I am stickin to my spinach from now on! No more lamb's lips, er, uh, whatever it wuz called!

We luvs ya, goil - youse can be all up an leevin' us like that!

-- Popeye the Sailor (Always@the.helm), February 01, 2000

Answers

Ahoy, Sysops!! Could yer be so brave and stalwart-like, and eraysk this mis-post fer an old sailor? My fingers wuz tremblin when I wuz tryin' ta responds to Eve, and I fergot ter check me spelling! Thankee very much! Ackackackackackack!!!

-- Popeye the Sailor (Always@the.helm), February 01, 2000.

Hey Pops!

You know that even if I left the forum for good (which would be never), I could never leave you! I'd be back from time to time, giving you personal advice on -- green amaranth, kale, etc. -- more possible spinach (if ya stretch yer imagination) substitutes. And to boot, there's only a 48% chance you'd turn into a watermelon from any of those. Which means you probably won't turn into a watermelon!

But really, I just need a break -- I should be back, maybe better 'n' ever, in a few days or so.

Luv ya, Pops...

-- eve (123@4567.com), February 01, 2000.

Eve, got any recipes for acorns? The Korean Sawtooth Oak has acorns that are quite similar to chestnuts. My grove of five trees produces copious quantities. I have eaten one or two and they are not too bitter...still I worry about the tannin level. I have been told it is safe, but maybe you can give me concrete advice on this particular acorn. Kyle

-- Kyle (fordtbonly@aol.com), February 01, 2000.

I think i'm gonna cry, popeye.how sweet (sniff)

Eve...are you vegan? just wundrin =)

-- cin (cinlooo@aol.com), February 01, 2000.

Hi, Kyle,

Can I take a little while before responding -- Maybe just a day or two? I'm just a little tired right now from those things I've been involved with on the other threads.

Hey there, cin,

No, I'm not a vegan -- are you? If you're interested, I'd like to talk to you about this. Can you check back here in a couple of days? And post another question or comment here if you like, in the meantime.

Kyle and cin,

In case my conversation with Popeye was a little puzzling -- he and I go back a few months. Whenever I would post a thread on wild edible plants, he'd usually show up. Our dialogue got kinda wild and off-the-wall. Re the watermelon thing, that'll take some 'splainin...maybe when I get back here, if you'd like to hear the story...or maybe I could get a link or URL to the threads.

Talk to you soon,

-- eve (123@4567.com), February 02, 2000.

Kyle, you will probably have to soak those acorns for several hours or a day or two, changing the water frequently. Last year I found some info on how to prepare them after most of the bitterness has been soaked off. Don't have a link, but checkout some of the survival sites or do a web search. There is info out there. I've seen it. We have 12 oak trees. It is a different kind of acorn from yours. Know that during the war in Europe my relatives roasted acorns for coffee. Yuck.

-- Lurkess (Lurkess@Lurking.Net), February 02, 2000.

Hi, again, Kyle,

I do have some recipes, and lots of other material on acorns. I'll post something now, but I need to know if you're still monitoring this thread first, since it's been a while since you asked.

Regarding tannins: For all practical purposes, I wouldn't worry too much about tannins, but for cautionary purposes, if you ingest it in large quantities, it can cause digestive problems by inhibiting ingestive enzymes in the body, and headaches. And if you attempt to eat acorns raw, you can get a lingering, painful irritation of the mouth and throat. There are a few other, but less likely, cautions. If you're interested in more details, let me know. But if you leach them properly, as Lurkess advises, you really don't need to be concerned. Also, I could give you more details on leaching methods if you'd like.

I'm not familiar with the Korean Sawtooth Oak. Do you have the botanical name (the genus and species)? That would make it much easier for me to research.

Since my online service has been cutting me off at times in the middle of writing a post, I'll try to give you a recipe in a separate post, if you're still interested. Could you let me know?

-- eve (123@4567.com), February 05, 2000.