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Old 01-05-2006, 06:11 PM posted to rec.food.cooking
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Default Morels on menu tonight

Saturday's morel forage was bright, brisk and bountiful. About 3
pounds. I'm thinking of a simple scrambled egg/morel/sausage feast
tonight.

Lots of different mushrooms out. Only two poisonous species seen:
Hebeloma crustuliniforme and Gyromitra californica. The latter was
probably more problematic as there were occasional small Gyromitra
gigas (Snowbank morel) out as well - which I have eaten before and will
probably eat again.

Also thinking about what to take to Quatro de Mayo celebration at work.
Maybe a salsa with morels? Any ideas out there?

Daniel B. Wheeler
www.oregonwhitetruffles.com


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Old 02-05-2006, 07:11 AM posted to rec.food.cooking
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Default Morels on menu tonight

On Tue, 02 May 2006 00:23:37 -0500, Stuart Pedazzo wrote:

No, we won't tell you where our secret patch is!


snork all I can say is "typical"!

slobbering anyway
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.
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Old 03-05-2006, 05:39 PM posted to rec.food.cooking
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Default Morels on menu tonight

If I were getting $50/pound for morels, I'd take a week off from work
to harvest a hundred pounds or so. I know at least one area producing
well right now. But I'd only get about $20/pound _if_ I was selling
them, and that would not even pay for the gas to get to them.

I'm trying to think what variety "fresh black truffles" might be. The
season for T. melanosporum should have ended in late Feb. or March. To
have them in May would be extraordinately late. OTOH, maybe they are
early T. aestivum (Summer truffles). Summer truffles are _quite_ good
to my taste, and I think they are generally under-priced. Especially
when compared to the vastly over-priced T. magnatum.

Daniel B. Wheeler
www.oregonwhitetruffles.com



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