On 7/9/2013 12:02 PM, sf wrote:
> On Tue, 9 Jul 2013 10:10:57 +0200, "ViLco" > wrote:
>
>> sf wrote:
>>
>>> I bought this a few weeks ago, but haven't used it yet.
>>> http://www.capriflavors.com/images/f...room_cubes.jpg
>>> I've been told it's an excellent product, but I'll use it to flavor
>>> rice first because rice needs salt anyway.
>>
>> Wishin' you well, the few mushroom bouillion cubes I tried were not that
>> good... and they were at least once from Knorr, the other one from Maggi,
>> very industrial products.
>
> That's why I haven't been inspired to use it ASAP. I'll just wait
> until I want mushroom flavored rice and try it then.
>
>> BTW, is it true that in the USA you don't have a good opinion about porcini
>> mushroom?
>
> I can't say I've ever seen fresh porcini mushrooms, the only type I
> buy are dried and I'm not bowled over by them. I like our dried mixed
> wild mushrooms (which includes morels) just as well, maybe better, and
> it's certainly less expensive.
>
>> A friend who's been there some months told me he always got morels
>> and others but never porcini. Porcini here are considered the real deal when
>> talking about moshrooms, be it risotto or other dishes. I always have at
>> least a pack of dried porcini, usually from the local Apennine mountains,
>> like the Re Porcino brand packaged in Pavullo nel Frignano (Modena), 60 km
>> from where I live:
>> http://www.ilsottobosco.com/it/sched...secchi-01b.pdf
>
> Can't say I've ever seen dried porcini that large. What I see is
> smaller, sliced very thinly and packaged in a bag.
>
>> It takes less than 15 minutes to revive them in lukewarm water, and then
>> then it's always Autumn, or at least... a part of Autumn I really like.
>
> Not saying I don't have any dried porcini on hand, just saying I don't
> think they are any better tasting than any other kind of dried
> mushroom. To be honest, if I want a really mushroomy mushroom -
> shiitake is a great one to buy AFAIAC. Fresh shiitake are a lot more
> expensive than dried, but reconstituted dried shiitake are fabulous,
> IMO.
>
Packages of porcini and regular white mush rooms seem to sell for much
the same price in the markets I use. Isn't a portobello just a fully
grown porcini?
--
Jim Silverton (Potomac, MD)
Extraneous "not." in Reply To.