From: rusty.hinge@foobar.girolle.co.uk   
      
   riburr wrote:   
   > 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.   
      
   Ah.   
      
   B.scaber and soft ones like that, I dry. Rehydrated, they tend to be better.   
      
   --   
   Rusty   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)