>>621107Ok, to go with your trout and forraged mushrooms and greens and shit, heres another Mi'kmaq recipe for the sc/out/s
suoman sisla'gwa'taqan or beechnut frycake, though you can sub acorns and I'll include that
So either grind your beechnuts in a mortar and pestle, or put em in a bag and smash them with a rock. Toast the smashed nuts before smashing again to get a good flour or you could just air dry em if you have a long time. Presto, beechnut flour.
Acorns are harder. You gotta leech them. Theyre better after a frost, but not all you guys have that benefit. Open and smash the acorns as stated before, making sure to remove the papery skin. Smash em real good. Take your smashed up acorn meal and put it in a nalgene or somethign to that effect and fill it with water, shake it up real good and let it sit overnight. Then strain off the water, refill, and do it again. You gotta do it until the acorn meal tastes bland. Sometimes it takes one night with white oak after a frost, sometimes it takes a damn week with early season red oak. when its done spread it out on a cloth or something and let it dry.
OK now to the good part. Boil some water. Now mix ingredients scaled to this recipe. Two cups nut flour, 1 tablespoon maple syrup or sweet berry reduction, 1 1/2 teaspoon salt if you've got it. Sometimes I add sweetbirch or sassafras root to the boiling water to add flavor. Now add the water in a 1:1 ratio to your flour mix, so one cup boiling water to one cup nut meal mix. Mix it up, and fry it real hot. Outside gets caramelized real crispy, inside is gooey and soft like grits.
Doesnt work with boiled acorns cause they have no starch. Work really really well with cornmeal. I usually cook down some berries to pour over it.
epistamit!
