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Old 12th October 2011, 08:45 AM   #601
sofaspud is offline sofaspud  United States
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I like to saute mushrooms with yellow and zucchini squash slices, bell peppers, onion. Salt and pepper to taste. A little Parmesan to sprinkle on. Good eatin', and colorful too!
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Old 12th October 2011, 09:04 AM   #602
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by cliffforrest View Post
Borsch, and iced Vodka!
Borsch(t) with a dash of vodka adds just that little zing, imo. The thought of blini and borscht makes the approach of winter slightly more bearable.
Ahh, the days of going on a (Kremlin subsidised) Sovjet propaganda tour, loads of caviar in every hotel from Moscow to Leningrad, and silly cheap Beluga to carry home.

(if you pour the entire 6-pack in yourself, but nothing in the stew, yes)
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Old 12th October 2011, 02:30 PM   #603
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Vancouver and Seattle are only a couple hours apart by auto and our climates are one and the same. Yes, many strains of mushroom/fungus here.
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Old 12th October 2011, 03:22 PM   #604
vinylkid58 is offline vinylkid58  Canada
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Originally Posted by Cal Weldon View Post
Turkey sandwiches for lunch tomorrow...again?
No, just more soup.

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Hey, thinks could be worse, a lot worse, right?
Yes.

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Old 12th October 2011, 03:25 PM   #605
Steve Dunlap is offline Steve Dunlap  United States
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Originally Posted by Cal Weldon View Post
Vancouver and Seattle are only a couple hours apart by auto and our climates are one and the same. Yes, many strains of mushroom/fungus here.
We have mushrooms after any rain, except in the coldest part of winter. I hunted mushrooms before I became unable to. Types vary by location in the US. Around middle TN, morels are the big prize for most people. There are several other types I like. The most overlooked mushroom by most people are the puffballs.
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Old 12th October 2011, 04:57 PM   #606
cliffforrest is offline cliffforrest  United Kingdom
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Oh yes!

Morels (Morilles in french) used to be found in abundance when I lived near Fontainebleau many years ago. A great delicacy!

I have not seen any around here, though.

Last edited by cliffforrest; 12th October 2011 at 05:06 PM.
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Old 12th October 2011, 05:38 PM   #607
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by jacco vermeulen View Post
Borsch(t) with a dash of vodka adds just that little zing, imo. The thought of blini and borscht makes the approach of winter slightly more bearable.
Ahh, the days of going on a (Kremlin subsidised) Sovjet propaganda tour, loads of caviar in every hotel from Moscow to Leningrad, and silly cheap Beluga to carry home.

(if you pour the entire 6-pack in yourself, but nothing in the stew, yes)
Ever tried Polish Christmas style? Wild mushrooms and fermented in the backyard for a week like kimchee.
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Old 12th October 2011, 06:18 PM   #608
jacco vermeulen is offline jacco vermeulen  Netherlands
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Me had Polish uncle, even named after him, came over as a soldier in ww2 to liberate Holland and got the hots for my aunt.
(never heard of fermented mushrooms, but they likely ferment just about anything overthere)
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Old 17th October 2011, 02:24 PM   #609
TheBaronGroog is offline TheBaronGroog  United Kingdom
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Just back from China and tried some interesting food: Scorpions and cicada.

Scorpions: just like crispy chicken skin, could see them taking off over here
Cicadas: unfortunately no where near as good, fiberous and bitty-kinda like the skins off popcorn kernals you kept on fishing bits from between your teeth, but with a nasty and unplacable after tatse and a texture akin to massively overcooked meat.
Stinky tofu: Couldn't bring myself to eat this-the smell made me gag and was thick in the air-just thinking of it is making me shudder
Otherwise I was disapointed in the weirdness of the foods, was hoping for some more variation in the insect stakes!
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Old 17th October 2011, 04:57 PM   #610
TerryO is offline TerryO  United States
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Quote:
Originally Posted by TheBaronGroog View Post
Just back from China and tried some interesting food: Scorpions and cicada.

Scorpions: just like crispy chicken skin, could see them taking off over here
Cicadas: unfortunately no where near as good, fiberous and bitty-kinda like the skins off popcorn kernals you kept on fishing bits from between your teeth, but with a nasty and unplacable after tatse and a texture akin to massively overcooked meat.
Stinky tofu: Couldn't bring myself to eat this-the smell made me gag and was thick in the air-just thinking of it is making me shudder
Otherwise I was disapointed in the weirdness of the foods, was hoping for some more variation in the insect stakes!
It's a good idea to remember before going to Asia, that there are four basic Chinese food groups: Swim, Fly, Slither and Crawl.

However, nothing compares to the wholesome and deliteful taste of Lutefisk!

Best Regards,
TerryO
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