This acorn recipe differs from most in that the acorns are processed using the hot leaching method. Although this technique requires a bit more energy, the end results are the ability to use the acorn as a nut, not a flour, which is a result of cold leaching.
Access to an array of cuts, mainly that of the leaner portions have become our go-to cuts to consume on a regular basis. Gone are the days where the household picks up a whole chicken, breaks it down, makes a pot of stock, and has several days worth of food. The truth is, most of us wouldn't know what to do with a whole chicken besides possibly making a pot of soup or roasting one whole.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.