TicTac

Hopefully it at least got zapped and slightly crunchy before you got to taste it...otherwise, I can only imagine the consistency/texture....!

Perhaps you could zoom in a bit more next time because I can't tell from the photo, is that green lettuce on the burger as well?! 😝

Looks good. I would say most in those pan are a bit past their prime pick'age window as the gills are no longer white but starting to brown a bit. Ideally you want to pick them before the gills open completely and are still very tight/white. That will impact flavour. But then again, when comparing to your foraged porcini....not much of a contest! 😛

Sear till browned all over in butter - salt - on good bread.

I have seen people bring lemon trees in and outdoors from here in Canada - Do not let your dream slip away so easily. Go get that Lemon tree!

Just took a look at your last post @Franci - the spacing noted in that software is off. Squash for example are going to need way more than 2 sq ft. Tomatoes, more than 1 sq ft...etc. Peppers can sometimes get large too. My poblano's grew about 2' tall and about 4' wide this year. I would also explore options for getting some full till organic soil in or organic compost as a base if not for your entire beds. You will not need to fuss with it as much with additional nutrients, etc.

On top of Ken's questions.... How much work are you prepared to take on? I would certainly look to carve out a spot for some citrus tree(s) given you live in FL or some other fruit (does passion fruit grow in your climate!?) that you can enjoy hand to mouth.

Happy birthday @Shelby! Love the fact that you know how to treat yourself - you deserve it!! Looks like a really tasty (and fun) meal. To many more.

This behemoth was growing about 10’ up on a maple tree - never have I seen a mushroom stalk of such girth (there’s a joke in there somewhere!). Truth be told it must have been multiple stalks which turned into Siamese twins (possibly quadruplets) .... thick as a can of beans!

Certainly far from photogenic - but surely not far from delicious unctuousness! Japanese style braised kampachi collars seared garden zucchini and Japanese eggplant served with rice and a bottle of Soave

I had to stop somewhere...

Assumptions are fantastic, aren't they?! Not only have I hunted before - I only purchase meat from butchers who work directly with local farmers who follow humane and organic processes to raise their animals. Furthermore, I am comfortable in in my first hand knowledge of how these animals were raised, because I have visited these farms and have seen how lovingly they are treated (not like a simple piece of meat/dollar bill). Now; if you enjoy eating highly processed (often chemically altered) thermoplastic substances....by all means; but please do not kid yourself that it is a 'healthier alternative'.

Do you really want to know!? TVP is usually made from high (50%) soy protein, soy flour or concentrate, but can also be made from cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. Scary.

Have you foraged for them before? Have you actually ever seen one growing in the wild? If so, have you seen one growing on an Elm tree?! All the examples in the video you linked show them growing on Maples. In my many years of hunting in my backyard/forest-ravine, which hold a wide variety of species of trees, I can confidently tell you from first hand knowledge (and from everything that was taught to me by other far more skilled foragers) that this mushroom only grows on the Manitoba Maple. Least here in this climate. If you want to pick one from another tree; do so at your own peril!

Evelyn - I am in AWE - and certainly envious! It has been a dream of mine to forage for porcini, but I have yet to find a spot. If you want to diversify and get a bit of variety in your mushroom diet, we can swap for Elm Oyster's!? 😛 Fantastic. Love it. Kudos!

These are Elm Oyster mushrooms. We call the ones you posted, Hedgehog mushrooms - which have spines under the caps, rather than gills, like the oysters. Also, the Elm Oysters differ as they grow solely on one tree - and one tree only - the Manitoba Maple. Hedgehog can grow on the forest floor in various environments. Wanna trade!? 😉

Ballsy move to start a new spot like this during these times - but kudos for you for having the intestinal fortitude! Good luck.

40 minutes of foraging with my 7 y/o produced this which turned into this plated

Sear your mushrooms till browned and add garlic / shallot - deglaze with white wine add stock and butter/herbs - this prep freezes beautifully.

Figured I would spread the mushroom love - this I picked with my 7 year old in about 40 minutes My guess is 5-7 lbs 😁

Freshly foraged elm oysters on toast too much toast showing through will remedy next time topped w 2 types of pecorino - the right w truffles

Another proud member of the Left Handed Universe! My chopstick skills are pretty fine for a lefty white guy. Even our Asian friends say so! Though that looks like a full bottle....get to drinking, lefty!

I too had difficulties this year especially. Stocking up on cardboard to try the lasagna layering method - think I am going to go for a very thin layer, just 1 thick layer of cardboard with mulch on top... Stab holes in it to plant next season, see how she goes.

Pork, eh?! Trying to get into his good books from the starting line! 😆

That or he was imbibing in traditional post dinner treats, prior to - and shall we say; creativity got the better of him!?