Jump to content



Recommended Posts

Good question, I know Acorns contain starch so just throwing them in maybe a bad idea, but after soaking and baking/boiling it might be safe.

Link to comment
Share on other sites

There are loads of different types of oak. If you want, I can probably ID it for you if you post pics of the leaves and acorns.

Normally the caps of a white acorn is very burly just like  the bark. Been thinking about this all day and Im not sure I would use acorns. They are a not would have a lot of starch in plus is the stuff your are looking for on the shell or inside where the meat is, I dont know? if they are good for shrimps I have 2 acres of solid white and red oak. In some places I have acorns 6 inches deep.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...