12 October, 2017 03:45

I finally made birch syrup from gallons of sap. I found the result excellent w/meat (worked well w/deer, very well w/steak, and well w/lamb). Though it makes little syrup, it is very potent, and so a little goes a long way.

On Mon, Apr 17, 2017 at 9:10 AM, Sam Schaperow <sam.schaperow> wrote:

Standing under my birch tree, it felt like it was raining, but no cloud was above us. I discovered a broken branch was dripping sap. I planned to make birch syrup with it.
But, I was down to such a small % of it that was still not getting syrupy that I evaporated it longer, but then accidentally went too far and lost all water and burned it. Perhaps I’d be better off w/birch beer making.

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Jumping Maggots on Berkeley’s Polypore!

See pics and vid (yes, the noise are the maggots jumping, hitting the plastic bag!).

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Amanita – mostly white. Seeking ID.

Taste & odor mild.
Found near birch.
Grows from volva (pic w/a younger one of the two found today shows its volva, too) that seems to also show it didn’t have a rooting quality.

Resembles A. virosa, but seems different than any A. virosa I’ve seen, so I’m thinking it is isn’t A. virosa.

Pics: http://mushroomobserver.org/282865

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17 April, 2017 13:10

Standing under my birch tree, it felt like it was raining, but no cloud was above us. I discovered a broken branch was dripping sap. I planned to make birch syrup with it.
But, I was down to such a small % of it that was still not getting syrupy that I evaporated it longer, but then accidentally went too far and lost all water and burned it. Perhaps I’d be better off w/birch beer making.

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Pawpaw

http://www.npr.org/sections/thesalt/2011/09/29/140894570/the-pawpaw-foraging-for-americas-forgotten-fruit

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The Sickener

I don’t know what people made the edits, or what, but I’m glad to see what I believe to be accurate info. about the sickener in a prominent place:
"The mushroom’s common names refer to the gastrointestinal distress they cause when consumed raw. The flesh is extremely peppery, but this offensive taste, along with its toxicity, can be removed by parboiling or pickling. Although it used to be widely eaten in Russia and eastern European countries, it is generally not recommended for consumption" (https://en.wikipedia.org/wiki/Russula_emetica). The one flaw is that the opinion that the taste is offensive doesn’t belong there. Perhaps when parboiling/drying changes the peppery flavor to a strange bitter, maybe most would find that offensive in taste. Of course, if it is highly peppery, that could be offensive to most if not eaten in tiny quality like a spice. But, the same can be said of [eating alone] many strong flavored [plant] spices!

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2 January, 2017 02:58

Is this Reishi, or perhaps something resembling it?
Also, I noticed the picture showing it cooked shows it in soups and/or stews. Have you any knowledge/experience of using it this way?

Pics: http://mushroomobserver.org/266021

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