Has anyone experienced black nightshade berries ("Black Tomato Berry") tasting different from plant to plant? I have two plants, and it seems that one gives consistently different flavored fruit. It is to the point that I feel one tastes okay, and the other quite good.

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Two-colored Bolete Licking

I found a large mature one 2 days ago. I took it out of the fridge today and licked the top of the cap. It is sweet, very sweet, or at least as sweet as the nectar from a japanese honeysuckle. Has anyone had this experience? If not, please let me know what you experience when licking another mature large cap, esp. after refrigerating a couple days.

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Plant antibiotic?

I’ll just say that alpha-Pinene may be one and that this oil is found in Monarda fistulosa ("Wild bergamot or bee balm").

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fascinating; Kerguelen Islands

I was researching remote significant islands and learned about these isles. They are a part of the Kerguelen Plateau, which is a sunken mini-continent. The islands are what are still above water, one of which is like twice the size of RI. The climate is cool and windy, but does not have the variation in temperature that most of us are used to. Imagine HI, where it is so often very pleasant, or here where it is almost always cool, but rarely freezing and rarely hot. When the islands were found a ~few hundred yrs ago, they were not inhabited by humans & have some unique flora.

When people found these islands, they ended up eating plants there. I know of no scenario where people were trying and dieing, but that people figured out what to eat safely. Anyway, Kerguelen cabbage is an example of an edible plant found there that is of a monotypic genus (only species w/in the entire genus).

I next found an article about people doing taste tests of plants there to see about making them avail. in other parts of the world.

As to mushrooms found there, mycologists may be interested in browsing google’s results.

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Better than Boletus bicolor!

I made a mushroom & egg dish with this and B. bicolor. This one stood out as more tasty than B. bicolor. Though there does not exist any known bracket fungi with teeth that is toxic that I’ve come across (does anyone know differently?), the uncertainty of this mushroom’s exact species, however, led me to not eat a lot of it. But, I can say that the thin strips of it really stood out w/their deliciously sour taste, exceeding my enjoyment of this over even B. bicolor.

(Notes: found on log that may have been oak.
tastes quite acidic.
after handling, hands very sticky (like w/milkweed’s latex).
tough as a shiitake stem.
latex whitened a bowl of water.

bracket fungi.)

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toxicity and culinary post on russulas, & a bit about boletes

The article on russulas in soy sauce is good in that it really does well to speak of what to do w/various russulas & boletes. So, I’m a fan of the article, even though I’m critiquing it. The article has changed over time. The current edition doesn’t include all that I planned to post here about. So, I’ll post from the current edition + memory:

  1. Does a mild russula’s bolete’s flavor transform when dried? I’d say they seem to, and w/boletes probably intensified but a bit altered. Red cracked bolete powder is really good stuff, for example, even though fresh it is a quite mild mushroom.
  2. Russualas also intensify and in my exp. are a little to very altered. I’ve not found that most russulas gain a shrimp-like quality when dried, however. And, I’d be surprised if that flavor appears when put into soy sauce as described. Has anyone found it to appear when in soy, but not otherwise?
  3. Eat every russula safely after salt water boiling? These sorts of topics have been in MT, so I encourage people to search archives, but as to the topic summary: True, there do appear to be people in areas like Eastern Europe who do this with masses of russulas safely. But, we also are told that in Japan a blackening russula can kill you, though I don’t know if it was boiled in salt water 1st. Also, I doubt the salt is particularly detoxifying, but rather the boiling is.
  4. Can you eat all dried russulas safely? I don’t know if the Japan example was 1st dried, but as to the GI irritant toxin that’s often a concern, I do think fully drying will stop that toxin. Do we have other evidence for or against this?
  5. If a mild mushroom gets a bit more flavor when dried, but not a lot more, how much would it affect the soy sauce flavor? I’d think less so.
  6. There were once people who at russuals in America who got hospitalized and complained of symptoms, but in trying to follow up w/those people I wasn’t given a reply, or no reply w/any evidence to suggest they were experiencing anything more than anxiety or a combo. of anxiety and not-very-dangerous toxins. (I’ve talked to numerous people, btw, who’ve been hospitalized for heart problems only to find out it was a panic attack, though I’ve also known many people hospitalized for heart attacks. Both have symptom overlap, but not identical symptoms. Understanding the difference is so very useful).

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sweetness in mushrooms, but lamellae? A post for furthering our identification understanding, as well as culinary possibilities if edible

I’ve found occasionally that rare species have significant sweetness in their stipes (as in Agaricus bisporus & a honey mushroom species I had tried about 2 decades ago). But, I have zero recollection of tasting sweet lamellae, until the other day.

Has anyone has experienced sweet lamellae?

As to what I tried w/sweet lamellae, it was the raw tasting of an Amanita onusta.

The above link shows what I found last year. What I found this year I finally tried and it was found growing off the same birch tree I found the original specimens, and it was also found near where the others grew. They also looked the same. So, it is very likely the same species, which isn’t conclusive in identification (see like). There was also a mild & pleasant chlorine-like odor.

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