From: riburr@shentel.net   
      
   RustyHinge wrote:   
   > riburr wrote:   
   >   
   >> The variety I used for flavor enhancing was Amanita muscaria var.   
   >> guessowiian (or something very similar), an orange variety that grows   
   >> with pine in the eastern US.   
   >   
   > So it's tread carefully with big red ones with white spots?   
   >   
      
   I think it's I who should tread more carefully with the less tested   
   varieties on this side.  I don't think I'd have any hesitation trying   
   your "classic old world" red variety as a powdered flavor enhancer.   
   Someone over there on your island told me A. muscaria was a "secret   
   ingredient" used by some professional chefs.  Hell, you're the one that   
   got me to eat blushers, and I'm not sure ours are the same species as yours.   
      
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