Anyone eat acorns - or use the 'flour' from them...?

[AJMD429]

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I made a bunch of Bur Oak acorn 'flour' (coarse and looks about like coarsely ground coffee) and have added it to omlettes and if I ever got around to baking bread, I'd probably add it - anyone have any other recipes to try...? I have about six quarts of the stuff...!

[GunnyMack]

My mom, half American Indian, grew up eating flour made from pine nuts and acorns. Boiled, or fried breads mostly. She will still eat pine nuts but won't touch anything acorn related.
Sadly the wild fires have destroyed the pinion pines. They are so slow growing that that are 75 years before they drop cones. Man now I'm jonesing for pine nuts- probably never see them again in my lifetime ( at least from 'home' trees) !

[Bill in Oregon]

I tried with white oak acorns 40 or more years ago and failed to leach out all the bitterness. It was inedible. Now cattail pollen is right up my alley—delicious right off the stem.