What a great thread you made, mushroom, thanks for the linkie
You worked on a lot as well - thats a fair-sized baking tray you've filled. As a matter of personal preference (including very low levels of physical energy, after chronic fatigue) I probably wouldn't go the extra steps of making a drink, I'd stop at your step number six, and use the dried/baked nutmeat in a stew of some sort, or just chuck in with my pasta, which is what I do with cashew nuts at the moment.
The reason I started this one is that oak grows all over the country, and it could definitely be a famine food. And to taste what they're like. If there was ever *need* for it, which I strongly doubt, I think soaking would be important, rather than heating up - using fuel for that would be counter productive, maybe. I've read histories in which bags of acorns used to be suspended in streams to help get rid of the tannin.
Very interesting about the taste! I can well believe it
