Monthly Archives: August 2012

6 things

1. The recipe I was basing things on was http://www.foodnetwork.com/recipes/wolfgang-puck/pasta-with-wild-mushroom-sauce-recipe/index.html, and despite amazing reviews, I don’t know what to make of it. The stock reduced very quickly @ high heat, t… Continue reading

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Black Nightshade, finally + lunch

Thanks to Sam Thayer’s book, I finally felt I had enough info. to try it. And I’m glad I did. A bit tomato-like, yet quite sweet (not that they haven’t cultivated some super sweet cherry tomatoes now). For lunch I had chicken of the woods w/Asian … Continue reading

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Media Coverage on Foraging, Including Sea Salt

The paper for SE CT is called The Day. They did an article on foraging, and I was who they chose to focus on. I really liked the reporter’s ways of asking questions and joining me on a walk. The photographer took lots of pictures very unobtrusivel… Continue reading

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New England Sea Salt

Restaurants who want “Local” Products need not Skimp on the Salt:The photo, P1100553.JPG, shows the orange-pink color of the algae described below. P1100486.JPG shows 4 kinds of sea salt, (bottom is kosher salt, left is ordinary sea salt, top is g… Continue reading

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The Eastern Blusher & a nice scene

This is one of my favorite mushrooms of all, if steamed or microwaved as a preparation with absolutely nothing added, and preferably cooked when very fresh. Though, I’ve noticed much variation in its look and flavor-level. While the flavor is dist… Continue reading

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I found a coral mushroom :)

http://mushroomobserver.org/105165 has my pictures Continue reading

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Wineberry Sauce

I strained the wineberries w/a Kitchenaid strainer. It took most seeds out. What came through was pretty much the juice, though, of the berries. I’d think a juicer would produce the same result. Any thoughts? Anyway, I cooked the juice but didn’t … Continue reading

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