Some friends told me about this article http://www.nytimes.com/2010/10/13/dining/13acorn.html about dotorimuk, a traditional Korean acorn jelly.
From the article: "The truth is that homemade dotorimuk is more complicated than opening a box, but certainly easier than using the winnowing baskets of yore. And with acorns blanketing lawns across North America — including mine — a hyper-local dish was waiting right outside my door."
Hyper-local... I like it!
I have some acorn starch sent by another friend and have been meaning to make some dotorimuk. Regular readers know not to hold their breath when I promise to cook something because it rarely happens on schedule... but I will try to do it over this long weekend.
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