We made acorn “bread” as a class project when I was in elementary school. Even at that age I figured that nobody would eat it if they had alternatives.
Kind of embarrassing that the Bay Area’s best food writer has to publish in LA.
We made acorn “bread” as a class project when I was in elementary school. Even at that age I figured that nobody would eat it if they had alternatives.
Kind of embarrassing that the Bay Area’s best food writer has to publish in LA.
If the LA times food section continues to turn into a mini lucky peach - I’m not going to be mad.
Yep.
They’re doing their best to fill those giant shoes.
I was at Miari Korean noodle House on Olympic level one block east of Western. They have the Korean style acorn jelly in a spicy salad, anyone just wants to try eating material from acorns
Dotori-muk muchim.
Here’s an article on acorns and food from Scientific American