[Sca-cooks] acorns, was Serrano hams

[Ian Kusz]

Actually, I came across this due to my interest in wild foods.  Some acorns
are higher in tannins, and require special "washing" before being eaten by
humans.  Some are much lower, and can be eaten directly.

I'm guessing this also involves use for tanning hides?
On Sun, Nov 14, 2010 at 3:38 PM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Suey replied to my questions about Serrano hams.
>
> It's also interesting that you mention both bitter and sweeter acorns. I
> have heard that the North American acorns tend to be bitter and the European
> ones sweeter. I hadn't realized that even then it still might vary from
> acorn to acorn in Europe.
>
> I'm not sure how the snow in Granada preserves the hams, other than by
> refrigeration. Once it gets warmer in the spring, wouldn't you then still
> have to eat them fast before they go bad? Or do the hams get dried out in
> the process of being buried in the snow?
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
> --
> Ian of Oertha
>