From: nicodemus@foobar.hellsuncles.co.uk   
      
   riburr wrote:   
      
   > Do the acrid Lactarius retain their pepperiness after drying?   
      
   I wouldn't advise trying it.   
      
   >  Any   
   > worthiness as a dried and ground spice?   
      
   Ditto   
      
   >  If too spicy, how 'bout maybe a   
   > half-assed parboil before drying and grinding, to retain some spiciness?   
      
   The spiciness is throat-constricting. They should be parboiled (i.e.,   
   boiled vigorously) for at least ten minutes, after which they have a   
   hint of pine flavour.   
      
   There are much better candidates in the Lactarius class for a condiment.   
      
   --   
   Old Nick   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)