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Snack dinner

@Matt B looks like we both had the same idea this evening

Shrimp russula with shrimp stuffing.

I made a fairly big batch of tamarind syrup with a block of pulp, water and sugar. The hardest part is taking the time to strain the mash through a sieve. It has lasted in the fridge for about 6 months now. It’s a great addition to homemade lemon or limeade as well.

A recent Skok chum video. We’ve seen these before and it’s nothing new but this one is good and worth a watch. Chum are warriors.

Bumpski… Drinking a small, spicy tamarind margarita with an absolutely massive amount of chili salt rim. It’s pretty good 😋

First time cooking and eating Cortinarius caperatus. I’ve seen these now and again over the years but only once in big numbers that I can remember. Never bothered to actually harvest and try them out. In WA it’s definitely an incidental find while looking for other species. My girlfriend spotted...

A good stock is the backbone to any good soup. Nice work @Brute 👍

Jägerschnitzel, spaetzle and braised red cabbage.

Hot tip for the ultimate munchies indulgence: Mix a ramen seasoning packet into macaroni and cheese. You’re welcome 😁

Finding them and gifting can be more rewarding than eating 😁

Those days are long gone. I used to be in the commercial wild foods game. NW matsi prices rarely exceed $25/lb wholesale, even for #1 grade. Places like Uwajimaya like to jack the price up to $75 or more, but it’s totally unnecessary. I think they do it just to retain the “rare and exotic” appeal.

Brought the crock pot on last week’s camping trip. Cooked a beef stew with some pho type spices and matsutake mushrooms.

Melted down shroom fest love orgy

Being aware of rising river levels. Back in the day, I was winter steelhead fishing with a buddy on the coast. We had hiked in several miles to a remote section that we had never been to before. At one point we decided to cross the river to fish this juicy looking bend. The only good looking...

Matsutake lover.

It’s a Suillus of some kind, not sure exactly which variety. Boletus edulis (porcini) have a distinct netting pattern on the stem (reticulation). The pores are also much smaller and tighter than most Suillus. As mentioned above, boletus edulis will not stain (change color) when bruised or cut...

I’m assuming you made that bread? Looks good!