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shaggy manes. lots. and a few porcini

that's a beauty! i love the hen. never find them here though. i find chicken mushroom and sponge mushroom regularly (in the same spot every year) but they are second-best compared to maitake. as my mind wanders, here is something for chicken mushroom collectors. sometimes the texture, even of...

wow that's weird indeed, never heard anything of the sort. and strange that it happened suddenly. as much as i love them, i could easily never eat them again if faced with the possibility of an episode like you describe!

as usual lots of porcini this year. in one spot they grow to the size of frisbees and then rot!

i meant more that it's safe from botulism. i don't have a clue how to prevent mold so i keep my sauce in the fridge once it's ready. although even in the fridge i once got regrowth of a thick white pellicle (assumed to be lacto or friends, but don't know).

my fermented hot sauce recipe: red chilis; mine are finger sized and medium hot. not sure the variety. 2% salt (= 2 grams per 100 ml liquid) liquid = about 35:65 dry white wine:water i add a little bit of lacto starter, from a yogurt culture, optional. it will of course ferment without. couple...

bumper year for elderflowers here. dunno why as the spring was rubbish and the summer is following suit. have made 'champagne' in the past, but this year just going with a syrup (boil water, dissolve sugar, pour over the flowers and sliced lemons, leave to cool, strain) which goes really well...

i think fresh pork blood can't be sold in the netherlands either, dunno why, some stupid rule, but dried blood can. it still makes a good blood sausage. https://www.homebrewtalk.com/showthread.php?t=467107

i cooked some pork belly yesterday. normally i would give it longer to cook but i only decided at the last minute. so, cut into large cubes (~4x4cm), rubbed with lots of salt, black pepper, into a vac bag. cooked in water bath at 70c, all day, maybe 10-11 hours. then patted dry and fried in a...

anyone into mezcal? i just got a bottle of don antonio aguilar, reposado, brought over by a friend from mexico. haven't cracked it yet. my mezcal experiences are limited to really cheap and nasty stuff, so i'm looking forward to finally trying the good stuff!

chef steps is a great site. i made their turkey leg roulade for thanksgiving, and found the instructions for preparing the crown to be extremely useful.

i feel sucker-punched now

i went modernist- deboned the legs and made roulade per this recipe (http://www.chefsteps.com/activities/turkey-roulade - hard work but so worth it), brined and barbecued the crowns, salt cure and confit with the wings. amazing.

I don't have the burner necessary to fry it. The speidel braumeister is not a turkey-friendly RIMS. European turkeys (there are no native turkeys, it's the same north american ones) are tiny, I will be slow cooking two (~3.5 kg each) in a standard weber (with a lower-sitting grill), or if I cant...

start small with oysters, definitely. the larger they are the higher the chance of gagging on them, and then you'll never go back (i'm talking raw oysters here). they are so weird, if you like them they are so tasty, metallic, minerally, surreal almost, and the texture is silky, but the whole...

check out my sous vide blood sausages, cooked directly in the water bath (no bag). PBW is good https://www.homebrewtalk.com/f172/blood-sausage-black-pudding-467107/

i would love to hear if anyone makes a fermented fish sauce (garum/liquamen), and how it smells.

the biggest idiot housemate in a college house full of idiots (i was a mid-table idiot) made mac&cheese from a box. we didn't have any milk. we did have butter pecan ice cream. he thought, cream- milk- good, close enough. not really... this is not by a long shot the most disgusting thing a...

i sometimes make butternut squash gnocchi but i don't really have a recipe. it's something like: steam the squash, mush it up and let it cool and evaporate off water. add an egg, some flour (that's the kicker, too much and they are hard and like stale bread, not enough and they don't form the...

my first fermented chili sauce was a huge success. i had a few extra chilis from my one window plant, 'standard' medium hot finger sized red chilis. the sauce was meant to be towards the tabasco style (runny) but more interesting. 220 g chilis, roughly chopped 6 g salt a few whole garlic...