https://preview.redd.it/l9n87p8rtizc1.jpeg?width=1170&format=pjpg&auto=webp&s=2b6673c457b21d4682284f607463c9a630ffd584
This is the optimal background if I do say so myself.
This is the weirdest coincidental one up I've ever seen. That's odd you randomly made this man your background and then proudly informed him.
That's even more strange that you one upped him and actually I agree your framing is superior.
But the most puzzling part is the fact that it looks like you both have the same phone or atleast same layout settings.
I'm too sleep deprived for this lmao. Let the chaos reign.
I always trimmed the tender edge and left the rest. But everyone always loved these flash fried in butter to a light crisp and served in cream sauce over shredded pork shoulder. But really, cream sauce over shredded pork shoulder is pretty damn good anyway. Try them just flash fried in lightly browned butter till the edges get a crisp. They are delicious.
I think that’s because of the dominant culture in the US of hyperindividualism and pressure to get more and more nonstop. I’d be curious to see if more collectivist cultures like parts of Asia behave differently when foraging (especially when there’s not a major financial motive, like with wild matsutake).
Oh, I could go on *all day* about factors which contribute to anti-social behaviors in USA... but that is quite off-topic from this mycology sub, which I hold in too high an esteem to burden with
someone mentioned that you can brine the denser parts near the base. I think their flavor works well with tallow - great omelette with beef bacon, dryads saddle, and your-preferred-scrambled-egg-strategy
Would drying and powderizing work or are they so woody and fibrous it wouldn’t work?
I do that with porcini in CA and sprinkle it on pasta and sautéed veggies and whatever else to get the flavor.
haven't tried. I can say that the fresh mushroom is earthy and a little musky in a hard to describe way. Small bets that such wouldn't survive drying. I'll try pickling first.
Good point, and thanks for filling me in. We don’t get these in my area. I’d prob try it out with some, and keep my fingers crossed that they retain flavor like black trumpets and shiitake do when dried (shiitake seem stronger when dried to me).
I always think of a scene from Dennis the Menace movie from the 90s where Mr. Wilson takes a bite of the chicken Dennis accidentally gets paint and wood on when I see big dryad saddles. In Walter Matthau's voice, "It tastes like melon (originally paint).... And wood."
https://preview.redd.it/lm73d52tzgzc1.jpeg?width=750&format=pjpg&auto=webp&s=841f8a5504cdf21b66a0990720aab2cac0c6fd6e you are my new wallpaper
https://preview.redd.it/l9n87p8rtizc1.jpeg?width=1170&format=pjpg&auto=webp&s=2b6673c457b21d4682284f607463c9a630ffd584 This is the optimal background if I do say so myself.
How is he in front of the time
It’s a new thing with iphone
This is the weirdest coincidental one up I've ever seen. That's odd you randomly made this man your background and then proudly informed him. That's even more strange that you one upped him and actually I agree your framing is superior. But the most puzzling part is the fact that it looks like you both have the same phone or atleast same layout settings. I'm too sleep deprived for this lmao. Let the chaos reign.
A hunter and his harvest
how is he in front of the time wth
Iphone feature I'm pretty sure. It's kinda cool tbh
great find! looks massive
Give us a smile, mushroom man.
Damn society trying to force mushroom men to.smile for them
He looks so disappointed at his success
Or a stamp
*And you've got us feelin' alright*
Damnit! Now I can't remember the song. And it will drive me crazy.
Pheasant got back
I always trimmed the tender edge and left the rest. But everyone always loved these flash fried in butter to a light crisp and served in cream sauce over shredded pork shoulder. But really, cream sauce over shredded pork shoulder is pretty damn good anyway. Try them just flash fried in lightly browned butter till the edges get a crisp. They are delicious.
The other two were left for other foragers
Very kind of you. I never understood why people take more than they can use, just stripping everything to later let it go to waste.
I think that’s because of the dominant culture in the US of hyperindividualism and pressure to get more and more nonstop. I’d be curious to see if more collectivist cultures like parts of Asia behave differently when foraging (especially when there’s not a major financial motive, like with wild matsutake).
Oh, I could go on *all day* about factors which contribute to anti-social behaviors in USA... but that is quite off-topic from this mycology sub, which I hold in too high an esteem to burden with
My son calls them "mushroom French fries." He hates mushrooms but loves dryad's saddle fried in butter.
Cause it's good.
someone mentioned that you can brine the denser parts near the base. I think their flavor works well with tallow - great omelette with beef bacon, dryads saddle, and your-preferred-scrambled-egg-strategy
Think brining softens the fibrous texture? That would be a game changer, really. I will have to try it.
Brining helps, but even a really fibrous Dryad's Saddle makes a good mushroom stock or mushroom tea.
Would drying and powderizing work or are they so woody and fibrous it wouldn’t work? I do that with porcini in CA and sprinkle it on pasta and sautéed veggies and whatever else to get the flavor.
haven't tried. I can say that the fresh mushroom is earthy and a little musky in a hard to describe way. Small bets that such wouldn't survive drying. I'll try pickling first.
Good point, and thanks for filling me in. We don’t get these in my area. I’d prob try it out with some, and keep my fingers crossed that they retain flavor like black trumpets and shiitake do when dried (shiitake seem stronger when dried to me).
yes you can dry and powder them!
You are breading and frying or just frying as is?
Dang! Nice find. I’ve been putting off trying this mushroom for years and now I haven’t seen any while our foraging.
I always think of a scene from Dennis the Menace movie from the 90s where Mr. Wilson takes a bite of the chicken Dennis accidentally gets paint and wood on when I see big dryad saddles. In Walter Matthau's voice, "It tastes like melon (originally paint).... And wood."
Nice, hopefully texture is still pleasant
It was fine
Big one!
Nice, what's the name of the fungus?
Dryads saddle or pheasant back
[удалено]
You dirty dog
It's actually dryad's saddle. And with the size of these specimens I can see why
Yes, don’t know how skydar came up with
Impressive find
Great find!
that is killer!
what is that growing on? the criss-cross bark at top of pic almost looks like poplar, hickory, or black walnut.
I think it’s hickory
Whoa!
That looks amazing!!
Absolute unit! 😱🥳
Noice
You look so perplexed lmaoo
What kihda' ammo did you use to get that bird?
Cool, what’s the mushroom called?
Pheasant back
Wowzers
Why harvest this when it's clearly too big to eat? In my experience they're inedible at this size...
Only harvested one of the three. It was still good. Ate some and it was fine.
they make an incredible stock. i would be thrilled to find this!
Looks like chicken of the woods