From: rusty.hinge@foobar.girolle.co.uk   
      
   On 14/12/13 14:30, riburr wrote:   
      
   > "Meatiest" mushroom I've ever tasted.  Yes, they are very, very tasty.   
   > But, it's hard for me to completely shed the anxiety we are taught to   
   > have for Amanita, even after having nothing but pleasurable experiences   
   > with blushers.  We get a great variety of Amanita in the woods where I   
   > live.   
      
   The meatiest textured mushroom I have eaten is Lactarius torminosus -   
   but it *must* be prepared properly.   
      
   The flavour is a bit less than exciting, being of rather weak pine   
   disinfectant. As an additive to steak and kidney pudding it has no   
   (fungal) rival.   
      
   As a standalone pudding filling? Anyone fancy a San Izal pudden? But I   
   pickle most of mine, I believe scandinavians pickle them in salt more   
   than in vinegar.   
      
   I prefer them preserved in the latter, with added chillis, nasturtium   
   seeds, black peppercorns and dill weed.   
      
   I also like A. fulva; A. vaginata; A. spissa. The edible white ones I   
   don't even consider, and I've never seen A. caeasarea.   
      
   --   
   Rusty Hinge   
   To err is human. To really foul things up requires a computer and the BOFH.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)