testing new settings & some food stuff

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm testing my new settings.

Good grief. Don't *do* that -- grow the hell up, use your kill file -- if
you can't use your self-control -- and move on. Trust me, after a few
weeks, it's pretty painless.

I can pretty much guarantee that if you don't heed my advice, you'll end up
killfiled by many of those who've already killfiled the object of your
affection.
-j

jacqui{JB} said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm testing my new settings.

Quoted message said:

From J:

Good grief. Don't *do* that -- grow the hell up, use your kill file -- if
you can't use your self-control -- and move on. Trust me, after a few
weeks, it's pretty painless.

I can pretty much guarantee that if you don't heed my advice, you'll end up
killfiled by many of those who've already killfiled the object of your
affection.
-j

Must be the moon or something. I haven't been able to post here for a
long time and suddenly I can during all of this, how shall we say,
friction? I have been able to read things posted.

I thoroughly agree with the advice above and what Barb and others have
said. You may wake up today and want to stuff your head in your turkey
for the goings-on of yesterday. Maybe you will just continue on, as
you seem to want to do after supposedly quitting the fray. It did seem
like you were totally stressed-out and having an episode. I think that
Dams got it right early in this very long string of things. Even from
other posts it seems like you demand a lot of attention and I'm sorry
to be giving you some now.

Sheldon gave me a lot of guff when he thought I was a newbie (I wasn't:
he was absent when I first came on here). I don't have the thickest
skin but got used to him and understood what teasing is, having two
older brothers. No, I do not condone insults or degredation. But it
is, after all, sticks and stones.

Through emails with "Shelly" I found what a kind and thoughtful person
he is, besides all the [censored] he writes here. So, I'm ready for your kf,
not that I will be able to post here often due to aol, google and mac
flukes. I'm not allied with anyone nor am anyone's stooge: just my
personal experience.

Tomorrow we will scatter the ashes of one of my best friends from high
school.
He died 2 years ago of AIDS and we'd been out of touch for years. His
sister got in touch with me and hadn't realized how close Craig and I
had been. She sent him here on one of his last trips. So my husband
and I will try to sing "Saturday In The Park" by Chicago (it was "our"
song although we were just buddies), do that "sweet prince" part from
Hamlet and give him a toast. Maybe some balloons up into the air. There
is more to life than typing on here although you say you have a life.
Sweat the big stuff.

I served some dried (soaked) morels and button mushrooms in a sauce
with cream, garlic, white wine and lots of butter on noodles. Oh, man
was it good! I learned that it was better to soak these morels
overnight, as they were gritty the first time I soaked them for just an
hour or so. Oh, and parm reg on top, too.

grismalkin

Karen said:

I served some dried (soaked) morels and button mushrooms in a sauce
with cream, garlic, white wine and lots of butter on noodles. Oh, man
was it good! I learned that it was better to soak these morels
overnight, as they were gritty the first time I soaked them for just an
hour or so. Oh, and parm reg on top, too.

About a year and a half ago, my girlfriend asked me to acquaint her with the
different types of mushrooms.

The first thing I made along those lines were portobello mushrooms brushed
with Italian salad dressing and grilled. (They accompanied a grilled steak
and corn on the cob.)

In late spring of this year, I made a mushroom consommé and loaded it with
enoki mushrooms. Continuing the enoki theme, I browned both sides of an
enoki bunch in canola oil, putting it on a plate with a pool of sesame oil
on one side and a pool of dark soy on the other.

Last week I cooked a bunch of chanterelles in butter until they started to
brown, then I lowered the heat, added heavy cream and thyme, and cooked
until the cream started to reduce. I served them on honey wheat English
muffins as part of breakfast. (Of course, I *could* have made them more
elaborate, but I wanted her to focus on the mushrooms.)

I think maybe the next "lesson" will be shiitake mushrooms brushed with a
mixture of sake, mirin, and soy sauce, then skewered and grilled. But that
probably won't happen for a while.

I haven't seen fresh morels or porcini, and I'm not quite ready to settle
for dried: There's no hurry about any of this, I just seize the
opportunities whenever they arise.

Bob

Bob said:

I haven't seen fresh morels or porcini, and I'm not quite ready to
settle
for dried: There's no hurry about any of this, I just seize the
opportunities whenever they arise.

Bob

I grew up with fresh morels: my dad is a morel hound and can spot them
anywhere.
I went mushrooming with him many times and he saw what was invisible to
me. He can find them near a suburban baseball field. Must be that
Lithuanian thing. We also had other fresh mushrooms but they were
called shaggy manes, pinkies, etc. and I don't know their biological
names.

I liked the morels best of all, just fried in butter. Better than a
steak.

Since I haven't had a fresh morel in years the dried ones will suffice.
They can go for $12 or so an ounce but they puff up after soaking. Dad
has dried them before, too. Sometimes he froze other varieties but
they often seemed slimy to me as a kid. Actually, I think some of those
other dried varieties tasted better than the frozen ones.

I will have to become more well-versed on what's available in the
stores now, as I haven't really cooked with porcinis, etc. I will just
have to try more different varieties.

grismalkin

Hate to reply to myself but Mr. Wheeler is a real mushroom expert here.

grismalkin

Bob Terwilliger said:

Karen said:

I served some dried (soaked) morels and button mushrooms in a sauce
with cream, garlic, white wine and lots of butter on noodles. Oh, man
was it good! I learned that it was better to soak these morels
overnight, as they were gritty the first time I soaked them for just
an hour or so. Oh, and parm reg on top, too.

About a year and a half ago, my girlfriend asked me to acquaint her
with the different types of mushrooms.

The first thing I made along those lines were portobello mushrooms
brushed with Italian salad dressing and grilled. (They accompanied a
grilled steak and corn on the cob.)

In late spring of this year, I made a mushroom consommé and loaded it
with enoki mushrooms. Continuing the enoki theme, I browned both sides
of an enoki bunch in canola oil, putting it on a plate with a pool of
sesame oil on one side and a pool of dark soy on the other.

Last week I cooked a bunch of chanterelles in butter until they
started to brown, then I lowered the heat, added heavy cream and
thyme, and cooked until the cream started to reduce. I served them on
honey wheat English muffins as part of breakfast. (Of course, I
*could* have made them more elaborate, but I wanted her to focus on
the mushrooms.)

I think maybe the next "lesson" will be shiitake mushrooms brushed
with a mixture of sake, mirin, and soy sauce, then skewered and
grilled. But that probably won't happen for a while.

I haven't seen fresh morels or porcini, and I'm not quite ready to
settle for dried: There's no hurry about any of this, I just seize the
opportunities whenever they arise.

Bob

Bob,

What a nice intro to mushrooms!

I hated mushrooms all my life until I ate some magic mushrooms
(psilocybe cubensis) in Amsterdam years ago. They were TOO much fun! Now
when I eat mushrooms I secretly wish they were magic!

All the best,

Andy
Just down the road from Kennett Square, PA
"The Mushroom Capital of the World"

"karen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I grew up with fresh morels: my dad is a morel hound and can spot them
anywhere.
I went mushrooming with him many times and he saw what was invisible to
me. He can find them near a suburban baseball field. Must be that
Lithuanian thing. We also had other fresh

So mushrooms are a Lithuanian thing are they? My Dad was Lithuanian and I
remember he loved mushrooms too.

--
Jen

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

In late spring of this year, I made a mushroom consommé and loaded it with
enoki mushrooms. Continuing the enoki theme, I browned both sides of an
enoki bunch in canola oil, putting it on a plate with a pool of sesame oil
on one side and a pool of dark soy on the other.

Fresh or canned???
I see the fresh from time to time but the first enokis I ever tried were
canned and impossible to chew! :-P

Are the fresh ones more tender?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Quoted message said:

In late spring of this year, I made a mushroom consommé and loaded it
with
enoki mushrooms. Continuing the enoki theme, I browned both sides of an
enoki bunch in canola oil, putting it on a plate with a pool of sesame
oil
on one side and a pool of dark soy on the other.

Fresh or canned???
I see the fresh from time to time but the first enokis I ever tried were
canned and impossible to chew! :-P

Are the fresh ones more tender?

These were fresh, and just about as tender as button mushrooms. I don't
recall ever seeing canned enoki mushrooms, but I tend to ignore most canned
goods.

I buy enoki mushrooms a few times each year. They're good in clear soups or
in salads. I'd seen the trick of browning the entire bunch mentioned
somewhere before; I think it was either a magazine article or a restaurant
review (but the sesame oil and soy sauce were my idea).

Bob

Jen said:

"karen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I grew up with fresh morels: my dad is a morel hound and can spot them
anywhere.
I went mushrooming with him many times and he saw what was invisible to
me. He can find them near a suburban baseball field. Must be that
Lithuanian thing. We also had other fresh

So mushrooms are a Lithuanian thing are they? My Dad was Lithuanian and I
remember he loved mushrooms too.

I think wild mushroom hunting is pretty common among all of the Slavic
people. I grew up in an area that was a mix of Poles, Czechs, Yugoslavs,
and Russians and it was very comnon to see many of them on mushroom
hunting trips in the nearby wooded areas. I used to go when I was a kid
but never developed an eye for more than some easily recognizable ones.

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Bob Terwilliger said:

Karen said:

I served some dried (soaked) morels and button mushrooms in a sauce
with cream, garlic, white wine and lots of butter on noodles. Oh, man
was it good! I learned that it was better to soak these morels
overnight, as they were gritty the first time I soaked them for just
an hour or so. Oh, and parm reg on top, too.

About a year and a half ago, my girlfriend asked me to acquaint her
with the different types of mushrooms.

The first thing I made along those lines were portobello mushrooms
brushed with Italian salad dressing and grilled. (They accompanied a
grilled steak and corn on the cob.)

In late spring of this year, I made a mushroom consommé and loaded it
with enoki mushrooms. Continuing the enoki theme, I browned both sides
of an enoki bunch in canola oil, putting it on a plate with a pool of
sesame oil on one side and a pool of dark soy on the other.

Last week I cooked a bunch of chanterelles in butter until they
started to brown, then I lowered the heat, added heavy cream and
thyme, and cooked until the cream started to reduce. I served them on
honey wheat English muffins as part of breakfast. (Of course, I
*could* have made them more elaborate, but I wanted her to focus on
the mushrooms.)

I think maybe the next "lesson" will be shiitake mushrooms brushed
with a mixture of sake, mirin, and soy sauce, then skewered and
grilled. But that probably won't happen for a while.

I haven't seen fresh morels or porcini, and I'm not quite ready to
settle for dried: There's no hurry about any of this, I just seize the
opportunities whenever they arise.

Bob

Bob,

What a nice intro to mushrooms!

I hated mushrooms all my life until I ate some magic mushrooms
(psilocybe cubensis) in Amsterdam years ago. They were TOO much fun! Now
when I eat mushrooms I secretly wish they were magic!

All the best,

Andy

In your encounter, were these mushrooms for druggies, or real mushrooms to
eat?
Curiously,
Dee Dee

Bob Terwilliger said:

Karen said:

I served some dried (soaked) morels and button mushrooms in a sauce
with cream, garlic, white wine and lots of butter on noodles. Oh,

man

Quoted message said:

was it good! I learned that it was better to soak these morels
overnight, as they were gritty the first time I soaked them for just

an

Quoted message said:

hour or so. Oh, and parm reg on top, too.

About a year and a half ago, my girlfriend asked me to acquaint her
with the
different types of mushrooms.

The first thing I made along those lines were portobello mushrooms
brushed
with Italian salad dressing and grilled. (They accompanied a grilled
steak
and corn on the cob.)

I was stunned at the diferance oyster mushrooms make in a pot roast. I
was used to using button mushrooms and the occasional [censored] but the
oyster mushrooms and slow cooked beef is delicious.
---
JL

Quoted message said:

In late spring of this year, I made a mushroom consommé and loaded it
with
enoki mushrooms. Continuing the enoki theme, I browned both sides of
an
enoki bunch in canola oil, putting it on a plate with a pool of sesame
oil
on one side and a pool of dark soy on the other.

Last week I cooked a bunch of chanterelles in butter until they
started to
brown, then I lowered the heat, added heavy cream and thyme, and
cooked
until the cream started to reduce. I served them on honey wheat
English
muffins as part of breakfast. (Of course, I *could* have made them
more
elaborate, but I wanted her to focus on the mushrooms.)

I think maybe the next "lesson" will be shiitake mushrooms brushed
with a
mixture of sake, mirin, and soy sauce, then skewered and grilled. But
that
probably won't happen for a while.

I haven't seen fresh morels or porcini, and I'm not quite ready to
settle
for dried: There's no hurry about any of this, I just seize the
opportunities whenever they arise.

Bob

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

OmManiPadmeOmelet said:

Quoted message said:

In late spring of this year, I made a mushroom consommé and loaded it
with
enoki mushrooms. Continuing the enoki theme, I browned both sides of an
enoki bunch in canola oil, putting it on a plate with a pool of sesame
oil
on one side and a pool of dark soy on the other.

Fresh or canned???
I see the fresh from time to time but the first enokis I ever tried were
canned and impossible to chew! :-P

Are the fresh ones more tender?

These were fresh, and just about as tender as button mushrooms. I don't
recall ever seeing canned enoki mushrooms, but I tend to ignore most canned
goods.

Lots of them at the oriental market.
Gross comment, but they come out the other end unchanged. :-P
Impossible to chew!

Quoted message said:

I buy enoki mushrooms a few times each year. They're good in clear soups or
in salads. I'd seen the trick of browning the entire bunch mentioned
somewhere before; I think it was either a magazine article or a restaurant
review (but the sesame oil and soy sauce were my idea).

Bob

Thanks!
Next time I see Enokis fresh, I will give them a shot.

Fungi Perfecti has growing kits for Enokis:

http://www2.mailordercentral.com/fungi/Prodinfo.ASP?NUMBER=KFP105&VARIATI
ON=&AITEM=1&MITEM=1

Cheers!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Dee Randall said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Bob Terwilliger said:

Karen wrote:

> I served some dried (soaked) morels and button mushrooms in a sauce
> with cream, garlic, white wine and lots of butter on noodles. Oh, man
> was it good! I learned that it was better to soak these morels
> overnight, as they were gritty the first time I soaked them for just
> an hour or so. Oh, and parm reg on top, too.

About a year and a half ago, my girlfriend asked me to acquaint her
with the different types of mushrooms.

The first thing I made along those lines were portobello mushrooms
brushed with Italian salad dressing and grilled. (They accompanied a
grilled steak and corn on the cob.)

In late spring of this year, I made a mushroom consommé and loaded it
with enoki mushrooms. Continuing the enoki theme, I browned both sides
of an enoki bunch in canola oil, putting it on a plate with a pool of
sesame oil on one side and a pool of dark soy on the other.

Last week I cooked a bunch of chanterelles in butter until they
started to brown, then I lowered the heat, added heavy cream and
thyme, and cooked until the cream started to reduce. I served them on
honey wheat English muffins as part of breakfast. (Of course, I
*could* have made them more elaborate, but I wanted her to focus on
the mushrooms.)

I think maybe the next "lesson" will be shiitake mushrooms brushed
with a mixture of sake, mirin, and soy sauce, then skewered and
grilled. But that probably won't happen for a while.

I haven't seen fresh morels or porcini, and I'm not quite ready to
settle for dried: There's no hurry about any of this, I just seize the
opportunities whenever they arise.

Bob

Bob,

What a nice intro to mushrooms!

I hated mushrooms all my life until I ate some magic mushrooms
(psilocybe cubensis) in Amsterdam years ago. They were TOO much fun! Now
when I eat mushrooms I secretly wish they were magic!

All the best,

Andy

In your encounter, were these mushrooms for druggies, or real mushrooms to
eat?
Curiously,
Dee Dee

I presume you have never had the chance to try Psilocybin
(hallucinogenic) mushrooms...

They are Illegal, hence, hard to find unless you wish to gather your
own. Risky, as there is a deadly one that often grows with them. :-(

There are tons of references on google for growing your own from spore
culture. Oddly enough, it's legal to buy the spores for "study
collection".

It is not, however, legal to cultivate them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Joseph Littleshoes said:

I was stunned at the diferance oyster mushrooms make in a pot roast. I
was used to using button mushrooms and the occasional [censored] but the
oyster mushrooms and slow cooked beef is delicious.
---
JL

Fresh oyster mushrooms cooked _any_ way are delicious! :-)
I like to sautee' them in butter and olive oil.

Those, too, are easy to grow and fungi perfecti sells grow kits.
As soon as I clear out the store room closet, I intend to dedicate 1/2
of it to a spot for growing mushrooms! It's too hot outside.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Dee Randall said:

In your encounter, were these mushrooms for druggies, or real
mushrooms to eat?
Curiously,
Dee Dee

Dee Dee,

They were real mushroom to eat, of course they had a most outstanding
side effect!

Andy

Andy said:

Dee Randall said:

In your encounter, were these mushrooms for druggies, or real
mushrooms to eat?
Curiously,
Dee Dee

Dee Dee,

They were real mushroom to eat, of course they had a most outstanding
side effect!

Andy

Really 😉 Our m&p sells only the button mushrooms but I can get fancier
ones in town. While they are really good I haven't noticed any side
effects. Am I getting ripped off here?

~patches~ said:

Really 😉 Our m&p sells only the button mushrooms but I can get

fancier

Quoted message said:

ones in town. While they are really good I haven't noticed any side
effects. Am I getting ripped off here?

~patches~

For heaven's sake... you're joking, right???

Andy

Andy said:

~patches~ said:

Really 😉 Our m&p sells only the button mushrooms but I can get

fancier

Quoted message said:

ones in town. While they are really good I haven't noticed any side
effects. Am I getting ripped off here?

~patches~

For heaven's sake... you're joking, right???

Andy

Guess you missed the 😉 ? I'm up early this morning because I just
can't sleep so have already started the kitchen clean-up & ran a load of
dishes, had a toasted tomato sandwich, and [censored] around on the
computer. What are you doing up so early?