Dear humans, my mission on this planet has been completed and I have nothing more challenging to aspire to.
I managed to make couscous from acorns.
Just like the traditional couscous process but little bit more tedious.
I separated the flour from the semolina grains that weren't processed in the miller. And then repeatedly rolled the semolina between my hands into thicker grains by gradually adding flour/starch and warm water. It took six times on and off and letting rest in between. I kept it to dry all night and then cooked it the traditional way by steaming.
The indigenous people here made flour from a acorns. The acorns here are bitter, so they would soak the mash in water with lime. They made the lime from ash. So the lime leached the bitter bits. Then rinse with fresh water, cook like porridge. I've skipped the lime step and it was tough to eat.
@Miram I'm used to soaking some grains and beans for that reason. Water didn't help with these acorns.
The indigenous people here at mostly deer, snails and these acorns. The acorns interested me as you just crush them under foot there are so many. Sometimes slip and slide on trails in the woods. So much nutrition even the squirrels and mice can't touch but a fraction.
@Miram The native apple snails here are huge (as are the more recent invasive species). It would be more efficient eating than escargot snails. Just economics of time and energy. Same with deer.
I suspect they at lizards and other bits. Likely gopher tortoises, shoft shell turtle, alligators, snakes. Likely fish, crabs. Just economics of time and energy.
We still eat alligator, snakes, fish, crabs here. We ate gopher tortoise as recently as the Great Depression here. Now they are endangered.
@SW-User I might be the only person who made it : 3 I have my own miller, I have to set it to medium to get bigger grains than flour the sifted all then flour out
