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Hey Phil... A Thought!

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Have you thought about adding a place were we can talk about mushrooms??

I know a lot of people go out hunting morals in the spring.. But there is a whole lot more edible mushrooms out there...

like this Chicken of the woods..


another one..




Parasols and Milky's


BIG ol'Oysters


and the one that taste like crab meat..

comb tooth


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Good pics, how about some more info on how, when, where to find them, and the best types of usage. Being a city boy, I don't really know much about mushrooms, other than if you eat the wrong ones you get very sick or can die. Therefore, I have only eaten ones I have bought from the grocery store or the restaurants. Not sure I trust myself to be a guinnea pig.

Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me)

I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)

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I'd find this topic interesting if we could start a forum on it. I like shrooms but have no idea on finding them myself. Like Daryk, I've never not bought them.

"Thanks to Mother Mercy, Thanks to Brother Wine, Another night is over and we're walking down the line" - David Mallett

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Maybe a general wild food forage forum. We found some hens a bit ago.


"We have met the enemy and it is us",


   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"


    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"


  P.S. "May your fences be short or hope you have long legs"


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Maybe a general wild food forage forum. We found some hens a bit ago.


Even better idea, a broader spectrum topic of discussion.

Several have popped up in the yard but have fizzled soon. I have seen some red topped toad stools, a few boletes, and the start of some puffballs. But the puffballs never get bigger than an inch.

"Life has become immeasurably better since I have been forced to stop taking it seriously."

Hunter S. Thompson

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Maybe a general wild food forage forum. We found some hens a bit ago.


This would be a awesome idea..

there is a lot of wild edibles out there..

it could also be a place to post recipes.. like..

**** Dandelion wine***

  • 1 package (7 g) dried brewing yeast
  • 1/4 cup (60 mL) warm water
  • 2 quarts (230 g) whole dandelion flowers
    • Using 2 quarts+ of just the petals can make for a less bitter wine.[2]

    [*]4 quarts water (3.785 L)

    [*]1 cup (240 mL) orange juice

    [*]3 tablespoons (45 g) fresh lemon juice

    [*]3 tablespoons (45 g) fresh lime juice

    [*]1/2 teaspoon (1.25 g) powdered ginger

    [*]3 tablespoons (18 g) coarsely chopped orange zest; avoid any white pith

    [*]1 tablespoon (6 g) coarsely chopped lemon zest; avoid any white pith

    [*]6 cups (1200 g) sugar

Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don't want bugs or dirt in your food. Remove all green material.

Soak flowers for two days.

Place the blossoms in the four quarts of water, along with the lime, orange, and lemon juices.

Stir in the ginger, cloves, orange peels, lemon peels, and sugar. Bring the mix to a boil for an hour. This creates the 'infusion' that will later become wine after fermentation.

train through filter papers (coffee filters are recommended). Let the infusion cool down for a while.

Stir the yeast in while the infusion is still warm, but below 100 degrees F.

Cover it and leave it alone, let it stand overnight.

Pour it into bottles, poke a few holes in a balloon and place over the tops of the bottles to create an airlock, to keep out unwanted wild yeasts, and store them in a dark place for at least three weeks so that it can ferment. At this point you now have wine.

Rack the wine several times, optionally. Racking means waiting until the wine clears, then siphoning or pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.

Cork and store the bottles in a cool place. Allow the wine some time to age. Most recipes recommend waiting at least six months, preferably a year.

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