From: riburr@shentel.net   
      
   Rusty Hinge wrote:   
   > Steve Peek wrote:   
   >> "riburr" wrote:   
   >>> Joe wrote:   
   >>>> "Steve Peek" wrote:   
   >>>>> They are Suillus. I think S. granulatus but perhaps americanus.   
   >>>>> HTH,   
   >>>> Thanks. I think they are americanus after reading up on them. They   
   >>>> dont sound nearly as tasty as they look,so maybe I'll pass. I wonder   
   >>>> if they are growing on the red pine? There are no white pine nearby,   
   >>>> and that is usually their symbiont.   
   >>> You should at least give them a try. Separate and discard the pore   
   >>> layer first, of course.   
   >>>   
   >> Yeah, peel off the slimy cuticle, cut away the pore surface and   
   >> discard the stem. A large basketful might leave you enough for an   
   >> omelet. Sorry, had to be facetious. Seriously though if one has lots   
   >> of caps and lots of time you should try them.   
   >   
   > So what's wrong with cooking the pores? I always do.   
   >   
   > Even with the softer ones, which I slice and dry, then powder (in a   
   > liquidiser) and add to casseroles, etc.   
   >   
   I find the pores of fresh boletes get very slimy when cooked.  It's an   
   aesthetic thing for me.  I'm sure the slime is fine to eat.  I just   
   rather not eat it.   
      
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