Acorn Mush
Ingredients
Harvest the acorns in the fall, dry well
Shell and pick off the red skin on the acorn (like a peanut skin)
Find a nice acorn pounding rock or a heavy duty bowl.
With a good sized basalt pestle pound away till the acorn is a fairly fine grain/powder.
**Important** After pounding the acorns, you MUST leach them to remove the tannin. Make a sand volcano, flatten the top and make a rim around the edge. Cover with cheesecloth. Place a thin layer of acorn over the cheesecloth and using a pine needle branch as a water breaker. carefully pour cold water over the acorn. The water will seep through fairly quickly. After a few leaches, taste a bit of the acorn and if the bitterness has gone away, then it is ok.
In the meantime, make a fire pit and heat the rocks up.
Note: (you gotta have the right kind of rocks!)
Get the cooking basket and put in the pounded acorn. Add water about 2 to 1.
Using two poles as tongs or an antler, reach out a rock and quickly dip it in fresh water to get the ash off then place it in the acorn/water cooking basket.
Get another rock. Repeat till the acorn is cooked. (about 5 minutes) take out the colder rocks.
Note: if you stir the basket up with the rocks you'll wear it out. Just turn the rock.