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    Thread: Mushroom Caps!!

    1. #11
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      My new favorite "pic of the day".

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      janedoe (02-17-2018)

    3. #12
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      I really think mushrooms are cute!

    4. #13
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      What kind are they? Fat stems with little caps?


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    5. #14
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      Quote Originally Posted by Berna View Post
      I really think mushrooms are cute!
      Me too! My husband still thinks it's the grossest thing ever. I did more research on what I could grow them in, found out that can use the sawdust from the tree stumps I'm having ground down but I need to sterilize the sawdust in a pressure cooker. We have an old one in the basement and I asked him if he could keep an eye our for it since I haven't seen it in a awhile. He just looked at me and said, "As long as we don't ever use it for food again."

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      Berna (02-18-2018)

    7. #15
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      Quote Originally Posted by smartrock View Post
      What kind are they? Fat stems with little caps?


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      They are king oysters. They used to be fairly rare. One of the authors of my cookbooks from 2016 said that he has the hardest time finding them. But now they're everywhere.

      The "problem" with king oysters is that they fruit in the 60's F and can only tolerate up to 78 F. So they are easiest to start in, say, my living room during the winter because we keep a steady temp of 64 F. However, the higher the CO2 in the air, the smaller the caps. You have to grow them outside or in a grow room with an O2 boost to give them larger caps. Which is what was probably causing an issue because chefs wanted them to look a certain way and were mostly using their caps. But now, people have acknowledged that this particular mushroom has a stem that tastes almost exactly the same as the cap so it's a really efficient ingredient because you can use the whole thing. The stems can also be prepared in a way that imitates scallops. Which means that I, the average consumer, can grow and snarf down a formerly high end shroom just by sticking it in a box between my fireplace and my floor lamp and making sure that the environment is damp.

    8. #16
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      Pic of the day. Almost good to go? The big one's cap is starting to flatten out.
      Attached Thumbnails Attached Thumbnails -mushrooms_021718-jpg  

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      SunDance (02-17-2018)

    10. #17
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      Hah...they remind me of fat little boys wearing "newsboy" caps.

      In some weird other-worldly way.

    11. #18
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      Quote Originally Posted by SunDance View Post
      Hah...they remind me of fat little boys wearing "newsboy" caps.

      In some weird other-worldly way.
      I see Alice on Wonderland. In grey scale.

    12. #19
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      Quote Originally Posted by janedoe View Post
      They are king oysters. They used to be fairly rare. One of the authors of my cookbooks from 2016 said that he has the hardest time finding them. But now they're everywhere.
      Yeah, I can't find them anywhere and that's what I thought they might be. One of my kids is vegetarian and I have a recipe for fake bacon made with that type of mushroom that I've never made because I can't find them. Let's see, do I want to grow them? Ummm, maybe not.

      And I was thinking more The Sorcerer's Apprentice from Fantasia... (no, the dancing mushrooms, not the sorcerer's apprentice but still Fantasia)

      Recipe Update: Even Better Vegan Mushroom 'Bacon' | Serious Eats
      Last edited by smartrock; 02-17-2018 at 10:10 PM.

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    14. #20
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      Quote Originally Posted by smartrock View Post
      Yeah, I can't find them anywhere and that's what I thought they might be. One of my kids is vegetarian and I have a recipe for fake bacon made with that type of mushroom that I've never made because I can't find them. Let's see, do I want to grow them? Ummm, maybe not.

      And I was thinking more The Sorcerer's Apprentice from Fantasia... (no, the dancing mushrooms, not the sorcerer's apprentice but still Fantasia)

      Recipe Update: Even Better Vegan Mushroom 'Bacon' | Serious Eats
      That's unfortunate. Our local grocery store has them in regularly right now. Maybe not in a month though.

      Thanks for the recipe. You must eat a lot of portabellas though. Those are fanTAStic.

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