65b91af4   
   From: caterpillar@amuscaria.invalid   
      
   docmaas@gmail.com wrote on Thursday 29 Oct 2009 2:30 am:   
      
   > Two questions:   
   >   
   > I recall seeing in this group I believe, that someone was storing and   
   > using giant puffball spore as a seasoning.  Anyone else do this or   
   > heard of it?   
   >   
   > In all the sources I've found the whiteness of the glea is stressed   
   > for edibility.  It's almost like an old mushroomers tale with no   
   > reasoning behind the admonition.  I've eaten lots of mushrooms that   
   > were past their prime some even with the added protein of a few fly   
   > larva.  Tonight I tried a little puffball that has sort of a nutty   
   > color to it, very faintly beige.  Tasted fine but I only ate one bite   
   > to see if I get an gastric distress.   
   > Anyone know where this white glea admonition comes from and if it is   
   > well founded or just to be safe.   
   >   
      
   The stress on whiteness of the gleba is connected   
   with the quality of the cooked product. When the   
   giant puffball is young it slices up very easily   
   and is melt-in-the-mouth delicious when lightly cooked   
   (fried or grilled). As the puffball gets older it   
   doesn't slice so easily and when cooked it gets   
   a bit stringy and tough - not pleasant to eat.   
   Presumably when the gleba goes brown it gets even worse,   
   I haven't tried it in that state.   
      
   Some people find giant puffball rather indigestible   
   in large quantities, but I don't think it is ever   
   poisonous as such.   
      
   Rest snipped...   
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