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That's what these guys I talked to told me too. They are from another country and in their country it is common to collect mushrooms. They were sure of what they were looking for and said the flavor couldn't be beat because of their being so fresh. I knew a woman in CA who also collected her own fresh mushrooms. I would not have a clue what to look for--and so many look alike! Just my luck I'd pick one of that 2% that is poison! I envy you for knowing what to look for and being able to enjoy not only going out to collect them but to enjoy eating something so fresh!
My fear of a poison mushroom would spoil the meal. I once gathered what I was sure was a morel....but after sampling just a tiny bit I noticed my lips were numb and I had a swelling in my throat.......I went back to the Identification book and sure enough there is a morel look alike that is poisonous.
My DP's aunt (in Japan) grows her own shiitake mushrooms....so if I were going to eat wild mushrooms I would try to get some innoculated logs and grow my own....but leave foraging to the experts.
My fear of a poison mushroom would spoil the meal. I once gathered what I was sure was a morel....but after sampling just a tiny bit I noticed my lips were numb and I had a swelling in my throat.......I went back to the Identification book and sure enough there is a morel look alike that is poisonous.
My DP's aunt (in Japan) grows her own shiitake mushrooms....so if I were going to eat wild mushrooms I would try to get some innoculated logs and grow my own....but leave foraging to the experts.
Wow, that is really dangerous. I can understand that you wouldn't go wandering around collecting what looks like edible mushrooms.
DH never went to look for mushrooms before he got to know me more than 10 years ago. Now he's crazy about fall to arrive so we can go on a hunt
Good Morning.since the discussion regarding cake pansis still on going may I just add that instead of greasing and flouring cake pans, brad pans and such I just use PAM and instead of flour I use sugar.
The reason I do this is if I am eating cake or whatever, sometimes the flour doesn't dissolve and it is quite a surprise to bite into flour so I use sugar instead and it has the same effect.
Morning all! I have missed a lot this weekend! I just peeked in and out a couple of times....
I have that PAM with Flour and I find it to be really clumpy... I like to just grease and flour my pan myself rather than use it. Just my two cents...
Got a sick kid today, Pre K drop Off/pick up, some Brownie Troop work, and a PTA meeting tonight... some frozen chicken breasts and the start of Wt Watchers for hubby... what to do? I will be spending what little free time I have searching out some low points chicken meals wich can include tomatoes, brocolli, chicken, potatoes, corn, FF Chedder, mushrooms... and that is about all I have on hand until I can get to do my groceries LOL Don't you just love that game?
Off to the Pediatrician's office! Have a good morning!!!!
I found this recipe called chicken thigh saltimbocca that I'm going to try tonight.
You pound chicken thighs, then put a piece of cheese and a sage leaf in the middle, before rolling it up and wrapping it with bacon. I don't see how it could be bad..
I am so happy, today I found my favorite Mediterranean (this one is Moroccan) spice, I've been waiting for a long time to find it locally.
Among all the things I found today was a jar of organic tomato, basil and garlic sauce Made in Italy, can't tell you how good it taste.
The name of the spice is Marrakesh Za'atar... http://en.wikipedia.org/wiki/Za'atar
Za'atar has such an exotic aroma.
I've learned first of this spice from a Spanish lady, who lived in Malaga, Spain and then she moved to Morocco.
She made the most delicious Moroccan Crostini using this spice... so tonight I introduced my husband to the Crostini and he loved it
What I've changed was the ham (they use lamb pastrami) and no olives.
Mozzarella, Ham and Caramelized Onion Crostini
Under the ham there is melted mozzarella and the bread is toasted with olive oil mixed with Za'atar, and sautéed chopped green, red pepper, salt and black pepper to taste.
That is a wonderful spice - I think the blend has hyssop in which grew in my garden in UK, and I used it in lamb and salad dishes - where you might use rosemary or mint - fantastic aroma, and the flowers attracted 100's of bees and butterflies. I am sure it would grow in Texas, I'll have to look for some!
I have a recipe somewhere for lamb with pomegranate and mint, which is fabulous with hyssop or zaatar....now, where is it.....
Talk of Moroccan food reminds me - where can you get Harissa paste?
Good Morning.since the discussion regarding cake pansis still on going may I just add that instead of greasing and flouring cake pans, brad pans and such I just use PAM and instead of flour I use sugar.
The reason I do this is if I am eating cake or whatever, sometimes the flour doesn't dissolve and it is quite a surprise to bite into flour so I use sugar instead and it has the same effect.
On chocolate cakes I use pam and cocoa instead of flour and have used sugar but it tends to carmelize.
Since it's rainy and cold tonight is jewish penecillin or commonly called Mahtzo ball soup with carrots from our garden, chicken and celery. Got to get the chicken boiling soon!
I found this recipe called chicken thigh saltimbocca that I'm going to try tonight.
You pound chicken thighs, then put a piece of cheese and a sage leaf in the middle, before rolling it up and wrapping it with bacon. I don't see how it could be bad..
Sounds absolutely divine!!! Thinks: I'll put those ingredients on my list for this week.....
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