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There are nearly as many ways to get the bitter tannins out of the acorns as there are people who eat them, which is to say, um, at least a dozen. Different species of acorns also taste different, and will act differently in the kitchen. Some are oily, some more floury, some light, some dark.
"I admit now, Austin, that autumn is most beautiful, and spring is but the least, yet they 'differ as stars' in their distinctive glories." - Emily Dickinson [Pin credit -golden stream by Dirk Wüstenhagen on 500px]