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- Thread starter Louanne Learning
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I'm only getting started with trying to cook mushrooms, and so far only tried button ones. I tried sauteeing them with garlic, frying them for burgers, or including them in veggie pasta, and they've always been tasty.
We don't have morels or porcinis here - only flats, cups, portobellos or Swiss brown mushrooms.
Fair enough. (Diff'rent strokes for diff'rent folks). I've always only sauteed them enough to brown them, but removed them from the pan before they had the chance to turn black, and set them on a paper towel to soak up the excess frying oil. They were soft but not unduly so, juicy, and full of flavour.
Yes, it's been the top story here for a few weeks. It's a complicated story, but those are the essentials. (Two people died, and one was sick but survived). The woman, Erin Patterson, was also sick but survived.
I haven't followed the intricacies of the case, so I'd rather not say too much. (If I do, I'm bound to get something wrong). For anyone who's interested, more -- much more -- is available on the websites of Australian media, I'm sure. (ABC News is one place to start. Another is The Age, one of the dailies where I live).
Use salt. The flavors will emerge.
Ever had a porcini? You can taste it on the back of your eyeballs.
Shiitake is another one, or oyster… also a lot of people overcook mushrooms , they’re not supposed to be slimey they should still have some chunk about them
Mushrooms are the fruiting body of certain fungi.
How do you say that word? Fun-gee or Fun-guy?
How do you say that word? Fun-gee or Fun-guy?
Hmm ... OK. I was curious and googled porcinis and shiitakes, which apparently I can only find in dried form. (I also googled how to rehydrate and use them).
The flavours sound awesome. Earthy and nutty for shiitakes, or meaty and umami-like for porcinis. Cool.
I'll give them a try. I think I know at least one or two local places that stock them. Thanks!
Apparently, both are correct. (You can also say "Fun-juy" ... apparently). *shrug*
I worked with a fellow teacher who used to make "fun-guy" jokes. He was a dad-joke kind of guy.
Hey, any of you guys ever used "Bitters?" I bought a drop bottle of Orange and Sumac when I was up north last week.
Supposed to put a drop or two into one of my mixed drinks.
Supposed to put a drop or two into one of my mixed drinks.
I don't know what orange and sumac is like, but on the occasion have brandy or Ballantines kicking around I usually throw some angostura in there.
The best way to date entities like that is bury them in the ground for a million years and then dig them up and use an accelerator mass spectrometer on 'em. Radiocarbon dating FTW!
The only drink I know that uses bitters is lemon, lime and bitters. Very refreshing, but maybe not what you're looking for?
This is a new word for me and I had to Google it. "An undead creature with magical powers"
Another new word for me!
Oh, yeah. I've got at least 20 flavors. They originated for old fashioneds and Manhattans, but get dropped in almost everything now. Angostura is kind of the classic OG for whiskeys, the orange and grapefruit more for tequila bases, tiki for rum base, and a million other flavors.
Don't see them much with vodka and gin. Not a very viable adjunct flavor wise until you introduce something else. What are you mixing it with?
Bubly
Dear lord...
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