Yum yums

[BrotherDave]

vD, get me a lucrative job at the toilet paper plant.


Also, Jarritos Tamarindo is delicious.

[vonDrehle]

vD, get me a lucrative job at the toilet paper plant.

Not many of those . Generally the ones boxing the TP don't drive Ferrari's...

[BrotherDave]

I'll settle for an Aston Martin. Or disc golf opportunities, either real or the interwebz. I'm flexible like that.

Qualifications: Being awesome, know the difference b/w farther and further, much experience using public restrooms.

[veganray]

A little bird dropped off at my house about 5 pounds of hickory-smoked habaneros & Trinidad Scorpions. I'm thinking a few quarts of overheated sriracha with extra garlic. Will report back soon.

[Frank Delicious]

Just had some homemade challah bread and some coq au vin for dinner. Cooking school is fun.

[sunspot]

I had Wendy's.

[vonDrehle]

Just had some homemade challah bread and some coq au vin for dinner. Cooking school is fun.

This is America! We only eat food we can pronounce.

[Frank Delicious]

Well I can pronounce those things...

[vonDrehle]

^^
Commy...

[sunspot]

That TP looks like someone retrieved from the toilet.

[BLURR]

coq au vin

Man...I need to take a visit out to NC and visit Frank D's place. I had coq au vin when I was in France last spring and it was great. Did you use chanterelle's in it?

[Frank Delicious]

coq au vin

Man...I need to take a visit out to NC and visit Frank D's place. I had coq au vin when I was in France last spring and it was great. Did you use chanterelle's in it?

No I didn't, too expensive for the cooking school's budget.

[veganray]

Spores are cheap. Water is cheap. NC has plenty of oak & beech trees with which to foster their symbiotic mycorrhizal relationship. Grow your own!

[BLURR]

VR...what is your favorite mushroom to cook with? And "magic mushrooms" don't count

[veganray]

I like different ones for different purposes. My favorite for a meaty taste/texture (and probably favorite overall) is Hen of the Woods. They're great for grilling. I am also quite fond of enoki for quick stir-frying & soups. Black trumpets (a darker,earthier version of chanterelles) are great for braising & sauces. Puffballs are best for fried applications. (I'm drooling right now just thinking about tempura-battered puffballs.) Porcini, cremini, & regular old white buttons (all variations of the same species: agaricus bisporus) are great for roasting or eating raw. Foodies often spew over morels but, while their flavor is quite good if very fresh (dried morels can suck it), their texture is lacking IMHO. They are fantastic, however, when pulverized into a vegetarian pâté.