Monthly Archives: December 2012

antioxidant analysis

This is an amazingly large table of antioxidant analysis in foods from common to foraged. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2841576/bin/1475-2891-9-3-S1.PDF Continue reading

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Sichuan Hypholoma sublateritium & Hypsizigus tessellatus

Some of you may know that I once asked a roadside crew to deliver me their truck full of mulch. This was placed around my vegetable garden to then have a mushroom garden around a veggie garden. While working on my own planned mushrooms to grow, I … Continue reading

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bitter plants & toxins

Someone’s professor/instructor said people are most able to taste bitter because it helps us to avoid toxins. My 1st issue w/this statement is there are toxins that are neither bitter nor present with a bitter compound. 2ndly, people enjoy bitter … Continue reading

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follow-up to oyster vs. oyster

I had previously said my enjoyment of the cultivated Chinese-grown oysters were a bit better (I like heavier flavored foods), and my wife couldn’t bring herself to eat the cultivated ones when sauteed because of the smell (she could handle the mic… Continue reading

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oyster vs oyster

Two days ago I found oyster mushrooms and yesterday I saw some fresh ones at an Asian market. I purchased them so I could do a taste test:The non-wild China-grown ones (see the one w/the darker cuticle & more regularly shaped look in the photo) sm… Continue reading

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nucleotides & glutamates

According to cook’s illustrated, “umami boosters fall into two categories”, “glutamates and nucleotides”, which when combined have a synergistic flavor effect. Therefore when making a meatless chili, to get the rich complex flavor of a meat chili,… Continue reading

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Plant ID help?

Hello Everyone:I found this tree growing in a place that made me think it was planted there. Beyond the pictures (attached and at foraging.posterous.com), I can add the fruit is mildly astringent while also a bit sweet. The seeds are visible in a … Continue reading

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