Quote:
Originally Posted by Piotrsko
What preprocessing are you doing to the acorns? I understand they are bitter in some species.
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On 'Duel Survivor,' Cody Lundin had demonstrated a single water soaking to remove tannins. Going by water discoloration, I found two trips into water mitigated all 'tea.'
Raw, or lightly roasted, I enjoy 'em. And they didn't travel 3,000-miles to get here.
