From: norsgerm@a...........   
      
   I'm picking up my book tommorrow. Had another paycheck.   
   Kurt   
   "Quee"  wrote in message   
   news:TOWug.10744$47.8877@tornado.tampabay.rr.com...   
   >   
   > "jill"  wrote in message   
   > news:1153178798.951129.150040@i42g2000cwa.googlegroups.com...   
   >> Hope you're not too hasty about that cake: maybe the cake mix box might   
   >> work too! Im using popsickle sticks in leiu of not enough dowells and   
   >> it's working, the hay has a little rye in it, and I'm seeing some teeny   
   >> mushrooms. I figure if I get enough spores out there, time things   
   >> right, put them in a good environment,  the chances are less that   
   >> bacteria and bugs destroy them all. Glad to hear that my mycologist   
   >> friend is open minded about this risky business.   
   >> jill   
   >> pickling salt   
   >>   
   >> Quee wrote:   
   >>> "jill"  wrote in message   
   >>> news:1153070377.374926.130790@s13g2000cwa.googlegroups.com...   
   >>> >> > etc.) Salt selectively allows beneficial bacteria to grow and   
   >>> >> > ferment   
   >>> >> > the   
   >>> >> > food, while the growth of more harmful spoilage bacteria is slowed,   
   >>> >> > or   
   >>> >> > prevented.   
   >>> >>   
   >>> >> ha ha! above   
   >>> >>   
   >>> >>  In selectively allowing the growth of some organism over   
   >>> >> > others, accurate levels of salt used is probably very important.   
   >>> > I've never made sauerkraut, but in the same category: yep, i can   
   >>> > verify   
   >>> > that broccoli will take on a foul odor too. I used the left over   
   >>> > broccoli blanching water (no salt) on some indoor plants yesterday. I   
   >>> > thought the nutrients would help, but at first they took on the odor   
   >>> > of   
   >>> > sauerkraut, then rotten vegetables.  It really stunk in this near 100   
   >>> > weather. Decomposition 101. Guess I won't try that again.   
   >>> > Pickles would really stink too if not for salt. They might explode too   
   >>> > if  salt was omitted, I made that mistake once: no salt, the canned   
   >>> > pickles decomposed rapidly, began foaming inside the sealed jar, and   
   >>> > when the lid blew, it really stunk. I have to say this pickling can be   
   >>> > risky business. I really can't explain either why my forebearers from   
   >>> > Sweden and Norway chose to use lye as a preservative for lutefisk.   
   >>> > This is just observation, I'm no mycologist: salt preserves, too much   
   >>> > inhibits bacteria growth, not enough allows bacteria, I'm not into the   
   >>> > science of mushrooms, but I'd guess the same principle applies to   
   >>> > mushroom spore water recipe. the amount of salt is just enough to keep   
   >>> > everything from entirely decomposing for long enough that the spores   
   >>> > can fall out.  The other important thing I noticed about that spore   
   >>> > water was that if I left it for closer to the 2 days, it would be   
   >>> > starting to decompose (and stink) and I have to assume, probably won't   
   >>> > work,  ie: if it stinks, it's rotten. 1 day seems to work though (not   
   >>> > enough time to decompose). The sugar encourages growth, the boiling   
   >>> > destroys water bacteria. I don't use table salt in pickles. I can't   
   >>> > divulge the pickled pint of pretty peppers, it wouldn't be proper. I'm   
   >>> > getting some nice growth from the stem butts on cardboard, seems that   
   >>> > method works pretty good.   
   >>> > jill   
   >>>   
   >>> awesome sence of humore LOL i'm in full agreement of what was posted   
   >>> here   
   >>> and as for the cardboard thing is my salvation i will never make a cake   
   >>> again or boil grain, my dads happy about that one, what is it with this   
   >>> process that limits contams? i'm growing my mycel in coco core "Fiber"   
   >>> not   
   >>> cardboard same process and this stuff is permiating the fiber in rapid   
   >>> sussesion, 7/4-7/10 % of the box was colonised can you get that from   
   >>> grain   
   >>> "NO" in a month i'll place this under som wood chips and cow manuer and   
   >>> cross my fingers... did you know morels work the same way. ofcore you do   
   >>> its   
   >>> in the book   
   >>>   
   >>> > Quee wrote:   
   >>> >> "Frederick Burroughs"  wrote in message   
   >>> >> news:12bhpcb2lr1032f@corp.supernews.com...   
   >>> >> > Quee wrote:   
   >>> >> >>  wrote:   
   >>> >> >>   
   >>> >> >>>dspahr3d@aol.com wrote:   
   >>> >> >>>   
   >>> >> >>>>>I understand the sugar in your water solution: simple sugars   
   >>> >> >>>>>often   
   >>> >> >>>>>increase mycelium growth. But I don't understand about the salt.   
   >>> >> >>>>>Salt   
   >>> >> >>>>>solution often limits mycelium growth.   
   >>> >> >>>>   
   >>> >> >>>>Salt apparently keeps the bacterial growth down.   
   >>> >> >>>>   
   >>> >> >>>   
   >>> >> >>>Salt may have a small affect on bacterial growth. Does that mean   
   >>> >> >>>bacteria are less common on sea shores?   
   >>> >> >>>   
   >>> >> >>>Fungi exist in a wide variety of eco-niches. I'm unconvinced salt   
   >>> >> >>>is a   
   >>> >> >>>component of those niches. In other words, IMO fungi can   
   >>> >> >>>out-compete   
   >>> >> >>>with bacteria for many food sources. Some fungi apparently use   
   >>> >> >>>bacteria   
   >>> >> >>>as food sources/supplements.   
   >>> >> >>>   
   >>> >> >>   
   >>> >> >> i must havr missed the mark here, and was miss informed stamets   
   >>> >> >> must   
   >>> >> >> go   
   >>> >> >> fix this i assume the second edition of mycelium running will note   
   >>> >> >> this   
   >>> >> >> gross over statement  and i quote from Stamets (2005) Mycelium   
   >>> >> >> Running   
   >>> >> >> "the salt limits bacteria growth without stifling spore   
   >>> >> >> germination"   
   >>> >> >> Pg.   
   >>> >> >> 131 Wow Paul you fucked up now. this man challenges you and your   
   >>> >> >> buddy   
   >>> >> >> Frank Herbert you know the doon guy, and the 20 some odd years of   
   >>> >> >> trial   
   >>> >> >> and error you did motha fucka, and how ever long frank has been   
   >>> >> >> praticing   
   >>> >> >> this shit, a saged educated man like you Paul could fuck up so   
   >>> >> >> much,   
   >>> >> >> man   
   >>> >> >> i'd hate to be in your shoes, damn this cat outed you, your found   
   >>> >> >> out,   
   >>> >> >> you dont now shit!   
   >>> >> >>   
   >>> >> >> that sarcasm guy why the fuck do you salt meat for, this discovery   
   >>> >> >> from   
   >>> >> >> 5000 years ago was wrong, salt keeps bacteria at bay look it up,   
   >>> >> >> damn   
   >>> >> >> i   
   >>> >> >> knew that shit in first grade cat... boom bap surprise oohh! awe   
   >>> >> >> sheyot   
   >>> >> > I haven't read "Mycelium Running," yet. And, the assertion by   
   >>> >> > Stamets   
   >>> >> > that   
   >>> >> > table salt is useful for mushroom culture is novel.   
   >>> >>   
   >>> >> contact florida Mycology on that one...   
   >>> >>   
   >>> >> I'm certainly   
   >>> >> > no expert, but I've never heard of using salt in the culture   
   >>> >> > process.   
   >>> >>   
   >>> >> nether have i   
      
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