I will think of you as a fellow squirrel now, too, lol! All the acorns have tannins, although some taste nice enough to eat a few right off the tree, like the Chestnut Oak. But they all do need to be leached. I focus on the big acorns, lol.

This writeup by Sam Thayer is the best I've ever found on processing acorns. I have never used lye - his 3rd method. My favorite way is the cold leaching. It's the easiest, by far. I used to put them in the blender, on chop, over and over with changes of water, until the water stayed clear. And that does work well, especially for cookies and pancakes. But the cold leaching is the easiest and least effort, because most of the time is just letting the acorns sit.