You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Voile
- Thread starter SFJoe
- Start date
Joel Stewart
Joel Stewart
and the morels were from?
Joel Stewart
Joel Stewart
so would it bum you out if i did a local report of farmed japanese mushrooms?....been collecting photos and info...some of them are good.
Don't throw me in that briar patch.originally posted by Joel Stewart:
so would it bum you out if i did a local report of farmed japanese mushrooms?....been collecting photos and info...some of them are good.
U
Unknown
Guest
originally posted by SFJoe:
VoileMy Y2K Houillon/Overnoy savagnin has a whole lotta voile in the bottle. Whole buncha suspended sliminess near the top of the wine.
Sure tastes good with leftover chix w/ vin jaune and morels, tho.
Brad would have liked this wine more with the residue than without, perhaps.
Kay Bixler
Kay Bixler
Skin the voile, burn the skin and reserve ashes. Sprinkle ashes on any future bottles.
I knew you were a genius.originally posted by Kay Bixler:
Skin the voile, burn the skin and reserve ashes. Sprinkle ashes on any future bottles.
Joel Stewart
Joel Stewart
originally posted by SFJoe:
Don't throw me in that briar patch.originally posted by Joel Stewart:
so would it bum you out if i did a local report of farmed japanese mushrooms?....been collecting photos and info...some of them are good.
the sticky stuff is awesome in soup
Joel Stewart
Joel Stewart
originally posted by Joel Stewart:
originally posted by SFJoe:
Don't throw me in that briar patch.originally posted by Joel Stewart:
so would it bum you out if i did a local report of farmed japanese mushrooms?....been collecting photos and info...some of them are good.
But you do know most of the mushrooms, right?
ennoki - the white stringy one that gets caught in your teeth. supposedly has health benefits far beyond imagined (then again the farmed version is purposely whiter, like asparagus, so I'm not sure what benefits could be lost in translation.)Seen in nature, the cap is orange and looks more like the (slime monster) nameko....see below.
shimeji - probably the most versatile, healthwise, texturally, umamiwise, holds it's own while being cooked in butter in foil or on a grill. Lovely woody notes. Full, crunchy texture. Never goes flaccid.
maitake - looks more like brown fish gills, but even before cooking the aromas are deep and full of robust, meaty, umami notes. I am sure this stuff cures cancer etc. great simmered with olive oil and chicken.
nameko - the slimey orange one. perfect in tomato based soups. simply perfect. they also cook up well with eggs in a fry pan. don't fear the slime...make it work for you.
eringi - otherwise know (aptly) as the awabi (abalone) mushroom, whose texture this mimics to exactitude. Butter, salt, pepper, olive oil, fry pan....heat to browning temp and serve on the side, this mushroom is a full meal deal. It even looks like abalone.
I was/am preparing a report with photos , but that will have to wait. Shiitake you know about anyway...another fabulous saprophyte....then there's ki-kurage (tree jellyfish)