From: nicodemus@foobar.hellsuncles.co.uk
Werner Pflaum wrote:
> "Macabre of Auchterloonie" wrote:
>
>> If it has the same characteristic as G. esculenta, even if it's prepared
>> 'properly', the effects can be cumulative, and deadly.
>>
>> A definite no-no in my book.
>
> I once tried it - dried and cooked again. Tasted very good. I just tried 3
> or 4 fruitbodies. And I don't recommend trying it, unless you know what
> you're doing and you don't eat it more than once.
I have no intention of encouraging the Grim Reaper to call.
> My reasoning back then was that the Poles and East Germans used to eat G.
> esculenta by the tons (and people tell me it is still sold in cans and fresh
> on markets in some Eastern places) and thus I wanted to know how it tasted -
> a matter of personal curiosity. However, this is absolutely no guarantee for
> anybody - Paxillus involutus was another case where people died although
> others ate it over and over again.
The case of P. involutus is somewhat different: it was not known as a
poisonous mushroom as the cumulative effects of it were incrementally
slight, indeed, imperceptible.
People did not die shortly after eating it to the best of my knowledge,
but deteriorated over such a long period, that it made the cause
difficult if not impossible to pinpoint.
It was only a famine in Poland during WWII which coincided with a
wall-to-wall carpet of 'brown roll-rims' which flagged-up an issue.
AFIK if edibility is mentioned, all pre-war books list it as edible, as
do some reprehensibly negligent post-war ones. Even some well-respected
modern authors label it as 'Possibly deadly'.
The necessity for cooking G. esculenta had been known for generations -
millennia, probably.
--
Old Nick
--- SoupGate-Win32 v1.05
* Origin: you cannot sedate... all the things you hate (1:229/2)
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