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- Original section
- General fitness, health and nutrition
- Published
- 29 December 2004
- Last activity
- 30 December 2004
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Original postEmail address hidden
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#1
sf said:Rodney Myrvaagnes said:Quoted message said:
I would consider some dried porcini. They are astonishingly cheap
from
Quoted message said:Quoted message said:Italy (compared to fresh ones). At least were cheap. WIth the
dollar
Quoted message said:Quoted message said:in a tailspin that may not be true much longer. You could hydrate
them
Quoted message said:Quoted message said:in the vegetable stock before you start.
On the West Coast, dried porcini is never cheap... it was
around $80-100 per pound the last time I checked and that
wasn't even in the recent past.
Too late to include the porcini, but the risotto was great anyway.
-
Rodney Myrvaagnes
Archived post
#2
Quoted message said:
sf said:Rodney Myrvaagnes said:>
I would consider some dried porcini. They are astonishingly cheap
from
Quoted message said:Quoted message said:Italy (compared to fresh ones). At least were cheap. WIth the
dollar
Quoted message said:Quoted message said:in a tailspin that may not be true much longer. You could hydrate
them
Quoted message said:Quoted message said:in the vegetable stock before you start.
On the West Coast, dried porcini is never cheap... it was
around $80-100 per pound the last time I checked and that
wasn't even in the recent past.
Too late to include the porcini, but the risotto was great anyway.
They have been $50/lb in NYC for a long time, but even $80 is cheap
compared to $20-$40 for fresh. You only need half an ounce for a lot
of things.
Rodney Myrvaagnes J36 Gjo/a
Entering your freshman dorm for the first time, and seeing
an axe head come through the door on your right.
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