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  1. Today
  2. I know i'm a few YEARS late to this discussion- if anyone involved is still around though, I would LOVE to hear more about this, any updates on how your yields using this method have been since 2012? I'm really curious about this method, it speaks to a quandary that unites history and meteorology- the attraction of analyzing data predictively vs. the impossibly infinite magnitude of the variables involved. So if any of you Hari Seldon's have gotten this working, even as a general indicator rather than an exact one, that's really really cool, I can't wait to hear more.
  3. ID help please

    When I saw the photo, my first impression was also T. virgatum. A few of them appear to feature a central umbo, and the cap color is a kinda silvery-gray with innate radiating fibers (streaks). Bitter taste also fits. There's one spot I know locally where T. virgatum grows... a rocky hilltop with smallish two-or-three needle pines. There are several gray-capped Trichs that grow in eastern NA. I *think* I can recognize T. portentosum, especially when there's a slight yellow flush on the gills. The other gray Trichs can be difficult to pin down with high confidence. The ones in this discussion are most likely not T. portentosum (which is a tasty edible). I would recommend not eating T. virgatum. Some species of Trichs have bee associated with very unpleasant reactions. Hey e-b, I ran into a couple of Polish immigrants who were picking Suillus luteus (Slippery Jacks). They said they had moved to my locale from Long Island, and at first they were travelling back to Long Island to hunt mushrooms... because they said they had good spots there. They mentioned Leccinum, Suillus, Chanterelles, Armillaria, and various Tricholomas. They also said they had not ever found Boletus edulis on LI.
  4. ID Help

    Lily, I just checked Mushroom Observer for Russula bicolor observations. Most of them come from western North America, with a few others coming from Ontario Canada. A few of the people who found it say the taste is acrid (acidic, unpleasant). One field guide I have also says the taste is acrid (Mushrooms of North America by Roger Phillips). There are many species of red-capped Russula that have white stem. Are you certain the one that's a popular edible is R. bicolor?
  5. ID help please

    Matt, I think it’s a very good proposal. Other species I looked at seem to be all european, virgatum is the only one in NA. Lots of them do have pointy caps, especially at a young age, so it’s probably it. Listed as inedible and toxic though, I don’t know how the people I met consume them then, I hope they don’t confuse them with T. portentosum.
  6. Yesterday
  7. Mushroom hunting clubs in FL panhandle?

    Cool beans...seriously those are gorgeous beans! Never grown those but plan on yard long beans for the first time this year. Let me know whenever you may wanna trade. I'll check in here every so often. Always ready to go! DSG
  8. ID help please

    ....went through the same keys you probably did and got stuck at Tricholoma virgatum. But i don't think most of those look that pointy on the cap. Although the one in the middle of the pic kind of looks like it. Sorry i am no help.
  9. Top 10 facts about... mushrooms

    #10........the Butler did it....lol
  10. #4, yeah that's me
  11. blewits

    It is amazing that they are still exsiting in such cold season. I thought they were long gone. This makes my heart aching for mushroom hunting.
  12. ID help please

    Met some polish people in the woods looking for zelenki (Tricholoma equestre), they asked me if I saw any purplish gray Tricholomas as well. Today I found some, please chime in if you know anything about these or have an idea which Tricholoma this is. Taste is very slightly bitter, quite a robust mushroom, grows under pines.
  13. blewits

    So went for a walk to check some trail camera and swung past a blewit spot. About a week late. Most of the flush was past prime although probably still edible. Gathered a few decent ones. Checking some spores so I can make them for dinner. Still don't trust myself with blewit without a print..Thought I woulndt find them anymore since we had snow an 17° weather a bit ago.
  14. --------This article is transferred from elsewhere 1. Mushrooms differ from other plants in that they contain no chlorophyll. Because of this, some would argue that they are not plants at all. 2. A slug can smell a mushroom two metres away. 3. A person who studies mushrooms and fungi is a mycologist. The Italian mycologist Bruno Cetto (1921-1991) described 2,147 types of mushroom. 4. A mushroom-eater is a mycophagist, fear of mushrooms is mycophobia and a mushroom-lover is a mycophile. 5. The mushroom museum in Zagreb, Croatia, contains about 5,000 live exhibits of mushrooms. 6. According to hieroglyphics of 4,600 years ago, the ancient Egyptians considered mushrooms to be the plant of immortality. 7. The official state mushroom of Minnesota is the morel. The official state mushroom of Oregon is the Pacific golden chanterelle. 8. China produces around 70 per cent of the world’s mushrooms. 9. The Tempest is the only Shakespeare play that mentions mushrooms. 10. Roman Emperors Tiberius and Claudius, Tsar Alexander I of Russia, Charles V of France and Pope Clement VII all died of mushroom poisoning. 11. MAYBE/MAYBE NOT I'LL (HAPPILY) DIE OF MUSHROOMS TOO, LIKE EMPERORS, TSAR, OR POPE
  15. Weird Morels in White Skirts

    Thanks diana! I always loved the banboo forest. I can dig banboo shoots to make good meals; use banboo make all kinds of tools, furniture, and even Bamboo house...
  16. Thank you! I googled Enoki, it says 金针菇 Jin Zhen Gu in Chinese which is cultivated white clusters of little mushrooms. But some call 金针菇 Flammulina velutipes (Jinzhengu).
  17. ID Help

    Dave, http://www.svims.ca/council/illust/Russula bicolor 1 Michael Beug.htm ------- have you ever seen Russula bicolor? The red capped and taste rather mild Russulas are very popular in China. Fresh picking worth 200 U.S Dollars a pound.
  18. Many sources report that some people are sensitive to Blewits.
  19. Lily, Enoki is the cultivated version of the Velvet Foot mushroom, Flammulina velutipes.
  20. ID Help

    A&R, both mushrooms represent species of Russula. Same species...? Maybe, maybe not. As Lily points out, some of the red-capped Russulas are bitter/acrid, and others taste mild. Even after one makes this distinction, IDing red Russulas to species is very difficult. I haven't used the red Russulas I find here in PA as food (with the one exception being the xerampelina types, which smell like raw shrimp). There's an orange-capped species I like, Russula barlae. Like vitog says, some Russula species contain toxins that can make a person become ill.
  21. ID Help, Ringless Honey Mushroom?

    Those look like Armillaria tabescens to me. A key feature --in addition to the clustered growth habit, brownish color, lack of ring, stem with fibrous "skin" and white pithy interior, and white spore print-- is the presence of scales on the cap surface. These scales are actually bunches of tiny hairs that get fused together. Diana, young material with unexpanded caps are best. After parboiling, long slow saute is recommended in order to reduce the sliminess.
  22. ID Help, Unknown Polypore

    Need to see the underside in order to make a confident ID proposal. G. applanatum (old faded specimen) is a possibility. There are other "bracket" polypores that grow to a large size. Trametes elegans is a white polypore that is reported to grow to a width of almost 14 inches.
  23. ID Help, Reishi?

    "Reishi" is a term applied to a variety of different "Varnished Ganoderma" polypores. One such species is Ganoderma sessile, which has no stalk-like appendage. I have found this species on maple. My understanding is that all the Varnished Ganoderma species share similar properties.
  24. Last week
  25. ID Help

    Yes, they are Russula. I'll taste a tiny bite, see if it taste peppery. In russula family, I'd like to pick the red ones with the hollow, red stem taste not peppery, and another one the cap is greenish. This pic from Chinese blog. I also found the same russula in Susquehanna river bank. I have some dried from my summer mushroom hunting. I'll use them to cook chicken broth, then use the broth cook rice noddles,. yummy!
  26. Simon, I didn't feel well (my stomatch got a little bit upset, nothing major) when I ate a little more blewitts, or ate older blewitts. I fan dried some blewitts, I didn't cook yet. They were so cute underneath the hemlock trees, I couldn't help to pick them up. I also heard that when you eat blewitts, don't drink wine or beer. In your first pic, above blewitt, the tiny ones. Are they called velvet foot mushroom?
  27. Thanks Lily that is probably good advice, my wife has an issue with seafood, any particular seafood is fine but combinations can cause violent vomitting/diarrhoea. I have been in touch with the greengrocers to confirm the mushroom types, which are: "Pied Blue (what you have called blewit), Black Trumpet (horn of plenty), Coral Mushroom, Girolle (orange one – wild), King Oyster, Brown Wild Shimeiji, Oyster, Enoki I still suspect the blewit / pied-blue as it can cause reactions raw - even though it was well cooked, it shows that it can have a reaction. If anyone else is aware of which most commonly can cause reactions, it'd be appreciated as I don't want to limit my options too much for the future. For now here's a picture of my dinner ....
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