Entries tagged with 'mushrooms'
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Photograph from It'sGreg on Flickr If you want to hunt for wild mushrooms but don't know where to start, the Wall Street Journal shares some advice on how to hunt for morels. Garrett Todd, a mushroom forager in Michigan, says to take your time by using your fovea, the tiny part of the eye responsible for sharp central vision. "An expert rule of thumb for morel hunting is for every one minute you walk, you should stand and look for the mushroom for six,” says Todd. Other tips include what flowers to look for as indications of morel season, and what trees they tend to grow near. Related Morels - where did I go wrong? [SE Talk, 3/18/09] Photo...
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Along with gourmet cheeses, fine wines, and heritage meats, I've recently had to cut back on my consumption of wild mushrooms. In these trying economic times I simply can't justify spending a lot of money on fancy porcinis and chanterelles. This is unfortunate because in the winter months there is nothing I love more than a warming bowl of mushroom soup. That's why I couldn’t wait to try FungusAmongUs Smoked Oyster Mushroom Chowder. At just $5.95 it promised four hearty, organic servings in only 20 minutes....
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The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. The first time I spotted king oyster mushrooms at the market, I was with Mom, and she told me they were "Chicken drumsticks that grow on trees." I was seven. Of course I believed her. I was a pudgy kid—inordinately fond of braised duck, sizzling, hot plate venison, and the extra crisp, golden bits on the belly pork my grandma stir-fried with preserved mustard greens. A well-meaning aunt tried to put me on a diet while my parents were out of town, and the outcome was that I developed an abject loathing for all things...
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Few things are as alluring as the golden crust of "deep fried." Kelly Schmickle made a dinner out of frying morels in a simple beer batter and seasoning them with salt and pepper. This is definitely not what I'm having for dinner tonight, although I wish it were. Related Photo of the Day: Deep-Fried Octodogs Photo of the Day: Gorengan Photo of the Day: 'World Famous Beer Battered Onion Rings'...
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Perhaps the best use of two dollars, Meiji's Kinoko No Yama ("mountain mushrooms"), are found at even the most average Japanese market. The chocolate cap and biscuit-like cracker stem harmonize wonderfully. And the chocolate-to-cracker ratio is spot on. While the milk chocolate isn't great quality, similar to Glico's Pocky, there's something about the chocolate's density that offsets the cracker stem perfectly....
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The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. Has anyone else been in a situation where you bump into someone from somewhere completely fabulous—say Cambodia, or Fiji, or Mozambique—and, horror of horrors, you find, after asking them a million and one nosy questions about the food back home (questions you've always wanted to ask but could never find the right books or expertise to), that this fabulous person, with such a potentially fabulous culinary background, isn't much of a food person at all? How tragic is that? There is nothing more heartbreaking than hearing someone say, "Food schmood—it's all fuel." (I justify such...
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The eponymous husband of My Husband Cooks, on the raison d'être of his latest recipe: "For a long time, I just ignored my wife’s love of mushrooms and mushroom soup. This changed recently when we had the good fortune to be in New York and at Café Boulud. She turned and said to me, “This mushroom soup might be better then Brussels.” It was a sign to me. I couldn’t lose my wife’s palette to a Frenchman or to a Belgian. I decided I must learn to make a soup from our own kitchen that would make her this happy."...
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Buy a shiitake mushroom log, keep it in a cool, dark place, and you'll have your own crop of shiitake mushrooms in ten days. They say the log can produce a new crop every 8 to 12 weeks for a few years. That's a lot of tasty mushrooms! $29.95 at Wine Enthusiast. [via Tastespotting]...
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Sizzling hot: Bay Area chefs and diners rediscover the irresistible appeal of fried chicken by Amanda Byrne: "The weird thing about chicken at Town Hall is that I couldn't sell it before," says chef-partner Mitchell Rosenthal. "Then I put this fried chicken on the menu, and now I sell upwards of 35 orders a night." Really thorough article that manages to also be mouth-watering—I'm having fried chicken for lunch today as a result! There are great tips at the end on frying chicken plus four recipes, in case you'd like to make your own, and also a selected listing of SF Bay Area restaurants that serve fried chicken. Other highlights: Marlene Sorosky Gray, on how real maple syrup isn't just...
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I can't decide whether this mushroom kitchen timer is so cute it's hideous or so hideous it's cute, so I'm just going to say that it's 3"x3.5", from Japan (if you hadn't already guessed), $12 at Fred Flare, and you should buy it if it makes you happy. [via Apartment Therapy]...
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