TicTac

Back on track... I picked about 3lbs of Elm Oyster mushrooms and now that we have had our first frost, the little critters don't appear to be getting to them as quickly (less stock, more eating!) which is great. Prepared as noted above and CONVERTED a few of those in the 'dry sear' camp as they tasted these 1/3 inch thick sliced beauties, comments like 'this is luscious, almost has the consistency of a rare steak!' were heard. I challenge any other cooking method to produce as flavorful a shroom to be had!

Most likely because of the pectin content it also thickens the liquid as well. Recipe sounds great.

I do something similar with stock for instances when I am looking to achieve a sauce with the final product. I often prefer my mushrooms simply utilizing the highest heat sear (often dry) - with a bit of butter and thyme/shallots (and sometimes white wine) at the very end - a bit of crusty bread, un poco de vino and I am happy.

Toasting before adding fat is fine (I agree, butter is better). However; if you do not crowd the pan, you do not need to blanch them first. You will, if said pan is hot enough, negate and expelled moisture.

I am not sure I quite grasp the point of this. If you do not use too much oil, nor overcrowd the pan - what is this going to achieve better than say a high heat searing of one's mushrooms? Mine are never greasy, flabby or watery....

Love, love....LOVE; mushrooms. Though I must say, I am oddly snobby when it comes to mushrooms. I do not like buttons nor portabellos, but give me a shitake or an oyster (a porcini or a chantrelle and my wife might begin to grow jealous at my fondness for you!) and you will make a friend in me! I forage for Elm Oyster Mushrooms - a gorgeous fleshy Oyster variety that grows solely on Manitoba Maple trees (making for easy identification). Years ago I met an older Italian gent who parked in front of my house and we got to chatting, long story short he invited me on a hike (literally in the ravine behind my house) and we emerged with 8-10 lbs of mushrooms. Mushrooms are in the category of 'they are best eaten fresh'. Tons more I see, but none I pick as I lack the knowledge to confidently do so. Perhaps in time. In terms of prep - I was taught long ago by an amazing chef that mushrooms need to be toasted to bring out their nutty flavour. So no matter what, firs things first with any shroom - Caramelization !

'Rockets' That little plastic sleeve of nasty chalky candy roll.... Ich!

Excuse the laziness (as I am sure it is mentioned earlier in the thread) but what was decided on the best/cheapest source to order Japanese knives from? Any North American sources which do not require foreign exchange? I find it difficult buying a knife which I have yet to hold in my hand - not sure how you guys take that plunge! I too am a fan of Global knives (I have about 4) and would like to hear bt - what you believe is most similar in feel (as well as your suggestion for a good all around Japanese pick).

Interesting - would you say medium - medium low - low? Also curious as to the timing. Lovely technique.

Some of the best executed duck I have seen on this forum. Would be interested to hear your cooking method.

Too funny, you might stumble upon the sweetest pumpkin ever created! A ZombieKin - perfect time for Halloween. Loved this blog the last time around and am looking forward to it yet again!!

Or PacMan bread

Fancy - BT! A top down shot of that plate would look p.cool!

If possible - would love to see some foraging shots of your mushroom and other edibles in their natural environment. I think for anyone into food, Hunting and Gathering has to be one of the most rewarding activities imaginable.

Awesome. Foraging is one of my favourite things to do. Just starting my education and sadly only know about 2 types of edible mushrooms around here - one of which is in season now (Elm Oyster). Would love to see more 'shroomage and hear more about how you gained your mushroom hunting knowledge.

How did you form that conclusion? What makes them (a west coast based organization) more reliable than say the East coast, aforementioned organization which liam linked to?

Have had Wolf ranges for the last 10 years and would never go back to anything else. A solid piece of equipment.

Sadly not. My eldest just started JK last week and there is Curriculum night which I will be preoccupied with. Though if I were going, I would most likely try for an early reservation at Scaramouche and avoid the rush!

I try to avoid driving into downtown Toronto in any traffic (it is all heavy and painful!) Just purchased a Pizza steel, though for now I will stick to Pizzas and for breads, BlackBird!

That looks like an ingenious product, bt - thanks for linking it. Now to find out why on earth it costs more than twice as much on Amazon.ca than Amazon.com - I have emailed Super Peel and am waiting to hear back.

Had a great interaction with the owner of Baking Steel - ended up getting the one bt has above - curious, did you end up with the issues because it was exposed to water - as I understand it, they come pre-seasoned. Really looking forward to generating some nice char on my BBQ Pizzas! Now to find a good pizza peel!

Thanks btbyrd. I emailed the owner of Baking Steel - shipping is expensive, so perhaps he might be flexible (as I might order multiple). Pizza craft is made out of Iron, which is not what I am interested in. The Baking Steel one appears to come pre-seasoned, which I am a big fan of. What is the upkeep like?

Would love to hear more and perhaps some actual suggestions on Pizza Steel's I have looked a bit on Amazon and ones being touted as a "Pizza Steel" are in fact Iron, which is not what I want. FWIW - This would be going to Ontario, Canada.

Do you find dried parsley retains any of its original resemblance?

An awesome new discovery for green tomato usage - Slice 'em fairly thin Liberally salt them and weight them down in a colander for 5-6 hours Rinse them with white vinegar Place on a plate and add white wine vinegar and good evoo Add (up to you - though so far my favourite combination) a mix of chopped oregano, garlic chives, pepper and a bit of salt Enjoy. So good. Edit - The above appears to be Vietnamese Coriander.