TicTac

Heck, I wont even touch something if I have not had a 'mushroom master' present showing me the proper growing environment and confirming its validity before picking. There are times I am hunting Elm Oyster Mushrooms and have seen some that I thought (and was near certain) were 'normal' oysters (many gills, far more than the Elm) but still left them alone as I wasn't certain. Same to be said for what appeared to be Chantrelles but the cap and stem separation seemed slightly off. Regardless - if someone hasn't shown you (whom you trust!), leave it alone!

'Nada' is slang for the word 'Nothing'

Scary. But then again, as the old saying goes, if you are not 100% sure what it is, don't touch it! Just from the picture alone and what very little I know: - Mushrooms on the ground are typically more suspect - Mushrooms with a little 'frill' around the stem are far more suspect I'll stick to species that have no known 'look-alike killers'.

I hadn't bothered to check to be honest. They better not mess with my green zebras!!

Great looking gardens all. One person mentioned morning times and cultivation - one thing I learned fairly recently is that mornings are the best time to harvest as well - especially things like lettuces and tomatoes, they are at their crispest/juiciest then. So far, our little humble front yard garden has (and will only have this year, due to space limitations - though this front yard bed is a bit of a test....): 9 Tomatoes (variety of heirlooms) 2 Jalapeno 2 Poblano 2 Serrano 2 types of Cukes 2 types of beans Random leeks thrown in to use up space We also have lettuces and arugula (and herbs) in pots. Nothing like fresh picked lettuce and spring garlic dressing.

Curious as well - These prices are dirt cheap. Might have to get one to compare to my Matfer.

Only once you are done sucking them out though

Boiled mushrooms? Steamed mushrooms? I don't get it.

So far this season we have foraged for - (Sustain-ably harvested) Ramps Wild Celery Garlic Mustard Morel Mushrooms Spruce Needle Tips Lettuces and Arugula are starting to produce from a self started perspective.

I am a fan of Williams Selyem Pinot's with seared tuna (assuming some accompanying flavours and not just a high quality piece of seared tuna - solo). It has also worked in some scenarios with a full flavored ceviche (similar to a mango salad....sort of), but ultimately I would prefer a white for that pairing. A fruity Pinot might fit your bill.

Sounds like a very similar experience, Barry. I am contemplating contacting the manufacturer as I cannot say I am impressed by the pan, given the glorious reviews by Cooks Illustrated (perhaps some 'pans' exchanged hands to ascertain said marketing....).

In the midst of preparing: 6 Week Aged Cumbrae's Ribeye (thank you to those whom put me onto the multiple flip method - truly superior results!) Baked Yukon gold w Truffle Butter Fresh ASSpergas (as my dad used to call them) Enjoyed with a bottle of 2010 Williams Selyem Precious Mountain Sante!

Olive oil??? Is that not far too low a smoke point?

While I appreciate the concern about my sourcing/cost of said oil, with that aside, I was simply curious what others who own a Matfer have successfully used.

Thanks for getting back so quick, Jo. I would like to keep it under $100 USD - would those fall under that category or are there others that might now be preferable with said budget? Cheers

So what fat/oil do you suggest?

Ok so *finally* I have found a darling individual willing to bring back a bottle of Agricole for me. He will be in Vegas and San Diego next week and was wondering what 1 bottle you knowledgeable folk would suggest as the 'best' Agricole which is somewhat available. Many thanks in advance. Very excited....!

I actually have had issues with my Matfer and seasoning. I did about 12 coats of flax oil, looked great when done - but after cooking a steak and a quick rinse with hot water and a brush of a cloth, some of it chipped away. Quite annoying.

I have made my own as well but in a pinch theirs is a great substitute. If you go to their sales office you can get breasts even cheaper (I have a half dozen frozen). You're right, they can certainly be stretched. A great recent rendition is smoked duck breast pasta with ramps and asparagus in a light cream sauce.

Guessing King Cole? Old client of mine - they do some excellent stuff. Try their Duck Confit legs, if you have not already.

I have an iphone 3, Anna, could we perhaps put our antiques together and offer local museums a traveling exhibit?!

I would pay to eat this dish!

Basically you are letting the batter set and adhere better to the protein. I am sure you could have achieved this in a lesser amount of time as well (a few hours in the fridge, per say - though I am sure someone more scientifically inclined than I has done some tests on the minimal amount of time to achieve said adhesion/result).

Preserves by definition are foods made with fruit preserved in sugar. So unless you have a tart component (like the aforementioned sour cherries) typically preserves will be predominantly sweet in nature. I too love contrasting tastes with cheese, whether a truffle honey with a Pecorino, or as you said, pear and Stilton (a classic) - it helps to elevate and bring different dimensions of the cheese out. What a kind thought! I would have happily brought along another bottle of some luscious white to compliment your lovely offering, because we dare not go thirsty with all that glorious cheese and bread about!

Cherry preserves typically wouldn't be tart (unless sour cherries) - though ultimately they would work just as well if not better than 'regular' Cherry preserves. Contrast to cut through the richness of the cheese. Looks awesome.