Monthly Archives: November 2012

A Really Delicious Recipe; Try It!!! :)

OK, this is a really good recipe, and easily veganized, too. Chickweed is optional, but at least adds color and nutrition, and at most adds flavor, too. If substituting anything for it, add in a very mild green. Also, the tofu was added to it as a… Continue reading

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Video response to toxicologist’s recommendation to not eat *any* wild mushroom

A recent CT poisoning by destroying angels, had the toxicologist say (assuming the media was correct…) to not eat any wild mushrooms. In an impromptu video, I demonstrated how even the [arguably] most similar edible non-Amanita mushroom in the w… Continue reading

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bamboo pith fungus

In my continued quest to experience foods of other cultures, & understand how one culture’s non-food is another’s valued food, I found myself exploring real Sichuan food. If you’ve eaten wood ear before, such in a hot and sour soup (which I made h… Continue reading

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acrid/pungent usage

I’m wondering if “pungent” would be more accurate than “acrid” to describe the very hot taste of certain raw Russula & Lactarious species I’ve tasted in the field. For those who don’t know, the taste is somewhat like a pungent radish, though a hot… Continue reading

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Fresh Oregano & Mallow Beef Burger

Today I noticed something interesting. I picked mallow petioles and leaves and had them in my fridge for several days. I was finally ready to use them and I tasted them raw. The leaves were mild as usual. But, the petioles were sweet (not a little… Continue reading

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Foraging, Fungi, Sichuan Cookery, & even a bit on “Eskimos”

I just purchased “sichuan cookery”, by “fuchsia dunlop” due to reading about it as an in-English source containing information on how to use the “inedible” mushroom Phallus indusiatus, a type of stinkhorn sporocarp (AKA a very smelly, some may say… Continue reading

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Ramen w/wild “inedibles”

I have a Mutinus egg (“inedible”, some field guides say), some bitter coral mushrooms (“inedible”), garlic mustard, and mallow greens. I put them in a spicy Ramen from an Asian market. The Mutinus egg was interesting, the corals were added sparing… Continue reading

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