2c38345a   
   From: rusty.hinge@foobar.girolle.co.uk   
      
   docmaas@gmail.com wrote:   
   > On Oct 28, 7:30 pm, "docm...@gmail.com"  wrote:   
   >> 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.   
   >>   
   >> Looks like I have some kind of nice amanita on the way up in the   
   >> backyard.  Very yellow and warty and sort of an acorn appearance in   
   >> shape and currently very hard.  I'll be keeping an eye on it but I'm   
   >> hopeful it will be a coccoli and it looks like it is will run down to   
   >> the local expert for verification.   
   >   
   > No sooner did I post than I did a search in the group to see that the   
   > reason for the white glea warning is due to discoloring indicating   
   > that spore formation has started.  While the one I cut open today was   
   > more of a light brown beige color than white, when I scooped it out it   
   > looked a bit like ice cream, was pretty dry and there were no signs of   
   > spores at all and the glea was of the same consistency throughout just   
   > not white.  It tasted great sauteed with garlic but I only ate one   
   > bite.  I'll have the rest tomorrow if everything remains ok.   
   >   
   > Now that I think about it I think what I may have read was that   
   > someone was using dried puffball as a seasoning powder but I do think   
   > there was something about spores.  I didn't find the relevant post   
   > though.   
      
   I dry many mushrooms and powder them afterwards in a liquidiser. With   
   puffballs, you have to slice them very thinly or the spores will begin   
   to ripen.   
      
   Excellent when dded to stews, casseroles etc.   
      
   --   
   Rusty   
   (Jaques d'Alltrades)   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)