From: nicodemus@foobar.hellsuncles.co.uk   
      
   Steve Peek wrote:   
   > I'm glad you found a good one. My experience has been mixed, some good, some   
   > bitter. Perhaps it's the substrate or perhaps it's a sub species, I don't   
   > think anyone knows. I've even heard of mild gastric upset. Young specimens   
   > of Berkley's can be similar in flavor to the Meripilus. Be on the lookout,   
   > chanterelles are starting to pop out!   
      
   I've often wondered just when (in the English-speaking world) the   
   girolle was mistakenly called 'chanterelle'.   
      
   When you consider the etymology, chanterelle is from the French. The   
   French *do* have chanterelles, but those are Cantharellus   
   infundibuloformis (grey chanterelle) and C. infundibuloformis var.   
   lutescens (yellow chanterelle).   
      
   Somewhere, a *BIG* mistake has taken root - or mycelium, perhaps.   
      
   In a 'French Market' in Norwich Market for a weekend, a stall had a big   
   pile of mushrooms labelled 'Girolles'. Raking up my schoolboy French,   
   lying dormant since the early 1950s, I suggested that no-one would have   
   heard of 'girolles', and they might sell some if they (admittedly   
   wrongly) called them 'chanterelles'.   
      
   Passing by an hour or two later clutching th two kilos of girolles I'd   
   bought earlier, I got a thumbs-up from the stallholder...   
      
   --   
   Old Nick   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)