Puffball harvest

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fennel
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Puffball harvest

Postby fennel » Wed Sep 02, 2015 8:42 pm

They seem to have come a bit early this year. Have a look around. You'll want them firm and very pale. Find recipes online. For more information search for 'Calvatia gigantea' or 'giant puffball.'

snoqueen
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Re: Puffball harvest

Postby snoqueen » Wed Sep 02, 2015 9:42 pm

I think they're way too creepy. They look like somebody hid white skulls under the trees.

fennel
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Re: Puffball harvest

Postby fennel » Wed Sep 02, 2015 10:51 pm

snoqueen wrote:I think they're way too creepy. They look like somebody hid white skulls under the trees.
Is that how they taste to you? Oy!

snoqueen
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Re: Puffball harvest

Postby snoqueen » Wed Sep 02, 2015 11:14 pm

I dunno. The only skulls I've tried are the sugar ones.

I am not much of a fan of fungus-foods in general, so all the more for you. And I've no intention of trying to convert anybody -- taste preferences are totally individual. But don't puffballs look like skulls?

Maybe I've seen too many people's Halloween yard displays.

fennel
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Re: Puffball harvest

Postby fennel » Wed Sep 02, 2015 11:22 pm

If I had to choose a body part, I'd say buttock.

I recall my housemates and I coming upon a big flush of puffballs when I lived in Vermont. What we didn't eat we sold to a local restaurant. That kept us in beer and ice cream for a month!

Mad Howler
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Re: Puffball harvest

Postby Mad Howler » Thu Sep 03, 2015 2:29 am

I have found puffballs to be cloyingly bland.
Any tips from lovers of this fungus?

kissyfish
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Re: Puffball harvest

Postby kissyfish » Thu Sep 03, 2015 7:48 am

slice it up and scramble with some eggs!

mmmmm

fennel
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Re: Puffball harvest

Postby fennel » Thu Sep 03, 2015 9:22 am

Is that analogous to piquantly bland?

In any case, the flavor is subtle but distinctly earthy, or woodsy, I suppose. Frying with eggs or an egg-based batter is common. I like them as slabs, lightly browned in butter with fresh rosemary or thyme.

Ducatista
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Re: Puffball harvest

Postby Ducatista » Thu Sep 03, 2015 9:27 am

Saw a nice specimen beside the path to the Minocqua farmer's market last weekend. I'd've snatched it up had I known...

Mad Howler
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Re: Puffball harvest

Postby Mad Howler » Mon Sep 07, 2015 1:58 am

fennel wrote:Is that analogous to piquantly bland?

In any case, the flavor is subtle but distinctly earthy, or woodsy, I suppose. Frying with eggs or an egg-based batter is common. I like them as slabs, lightly browned in butter with fresh rosemary or thyme.

I don't know a word to describe the flavor I experience. I guess there seems to be some layers missing (for me) with puffball fried in butter with a sprinkle of salt. Thanks - I think thyme could bring this fungus into the frame of tasty food for me.

peripat
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Re: Puffball harvest

Postby peripat » Tue Sep 08, 2015 12:19 pm

Fried in butter, salted and peppered - tasty enough, but nothing special in my mind. Might make a good veggie sandwich though.


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