Bread and soup

[Anonymous No.19814027]

Bread has risen nicely. It has a tiny amount of yeast, but it doubled in size already.

I have never used the steel pan for bread. Giving it a try.

[Anonymous No.19814029]

[Anonymous No.19814031]

whats the purpose of the oil on top?

[Anonymous No.19814032]

Chili, black pepper, basil, roasted and fresh garlic and plenty of flaky salt.

[Anonymous No.19814043]

>>19814031
I want it to almost fry in the oil. It kind of simulates a focaccia style bread.

I let the pan stay on the heat for about 5 minutes to get the bottom frying. Impossible to tell how done it is. The heat is quite low. I got the fire much hotter when I started making my soup.

[Anonymous No.19814049]

25 minutes in the oven. It did not come out of the pan entirely without effort, but it wasn't really stuck either.

[Anonymous No.19814051]

It was very crispy, but soft and moist with the oil. Especially the bottom was like a fried panko crust.

[Anonymous No.19814058]

>>19814051
Looks a bit like cake

[Anonymous No.19814075]

Soup:

1,5kg of Annabelle potatoes
1 large onion
4 cloves of garlic
1,5 L of water
2 Knorr vegetable fond cups
250 grams of cheddar flavored processed cheese
Pepper
a bit of Sea salt

35 minutes of boiling.

Blend.

Ta daah...

[Anonymous No.19814077]

>>19814051
Looks bretty gud, but depriving us of an undercarriage shot is barbaric.

[Anonymous No.19814079]

Quite happy with the flavor and the consistency is nice too.

[Anonymous No.19814083]

>>19814077
It looked quite anemic on the bottom. It was my first, and possibly last, time doing bread in a frying pan like that. Just stick to baking your bread, and don't try to be fancy like I did.

[Anonymous No.19814149]

>>19814083
Well, it looked delicious. Like you said, similar to focaccia, probably just needed higher hydration + more oil. Soup looks damn tasty too. Does it keep well? Seems like the texture might be a bit off if it's reheated. Thanks for posting good shit in the sea of slop threads.

[Anonymous No.19814157]

>>19814149
In fact, using potato to thicken the soup is really good for re-heating. It does not go gloopy. I highly recommend it.

You can use the base for anything really. Boil some potatoes in stock, blend and add whatever flavor you want. A couple of big potatoes will thicken a soup of 1 liter nicely and it does not overthicken easily.

For example, add cream and sauteed mushrooms and you have a nice mushroom soup.

[Anonymous No.19814200]

>>19814157
I added your recipe to my collection. I'll cook some once soup weather sets in where I live. Thanks OP. Also, that stove is awesome...you have an actual wood fire going in there, or has it been retrofitted with gas? Don't see many like that in the United Sharts. If it's a fire, I'm jealous. Always wanted to use a dutch oven with coals on the top. Or cook a pizza in 90 seconds.

[Anonymous No.19814283]

>>19814200
Thanks.

Yup, it's wood fired. Also includes a bread oven.

[Anonymous No.19814786]

>>19814043
nice stove mean

[Anonymous No.19814808]

>>19814200
My oven does not lend itself to high heat cooking like pizza ovens do. It is intended for baking loaves and slow cooking meats so it has a lot of mass to hold the heat. The cooking top has a separate hearth and a small roasting oven.

If you heat up the baking side, the oven stays hot for a day and radiates a lot of heat into the house so it keeps the house warm overnight if you wish keep warm using wood.

[Anonymous No.19816849]

The soup went nice with sous vide pork today.

[Anonymous No.19816969]

>>19816849
>tfw when no delicious soup with well cooked meat in comfy house
Yes I’m jealous lol

[Anonymous No.19817025]

Caramel banana and ice cream

[Anonymous No.19817337]

I got a 2,2 kg pork sirloin. I cooked one 250g steak for lunch and 1kg "roast" for dinner. Both sous vide.

[Anonymous No.19817340]

Red wine sauce, carrots and potatoes.

[Anonymous No.19817389]

[Anonymous No.19817493]

[Anonymous No.19817692]

Based thread. Keep on posting.

[Anonymous No.19817694]

there is too much Food & Cooking in this thread SHUT IT DOWN

[Anonymous No.19817838]

[Anonymous No.19817878]

Very nice

>>19817337
What was the temperature?

[Anonymous No.19817881]

>>19814049
Nice 'caccia

[Anonymous No.19817896]

>>19817878
60c / 140f

[Anonymous No.19817950]

>>19817881
Thanks, you too.

[Anonymous No.19818273]

>>19817896
You tried colder/hotter?

[Anonymous No.19818314]

>>19814075
going to make this soon. thanks anon

[Anonymous No.19818981]

>>19818314
Oh, remember to add cheese after cooking. Do not boil the cheese.

>>19818273
Yes, but 140f / 60c seems optimal to me

[Anonymous No.19819082]

fun thread. thanks for sharing

do you live in a cabin or is the wood stove just a novelty

[Anonymous No.19819096]

>>19819082
It's a novelty.

[Anonymous No.19819099]

>>19817493

Very nice OP.

[Anonymous No.19819146]

here is what elk looks like after being boiled in a bag

[Anonymous No.19819293]

>>19819096
To clarify, it is functional and built in a time when it was actually used daily.

It just takes ages to get hot and it heats up the house to hellish levels if used in the summer. Boiling huge amounts of water is where it excels. It is good for boiling juice, heating water for cleaning, making stocks..

Boiling mushrooms is a good example of a use case. You need to boil certain mushrooms to remove toxins, and it takes about 40 liters of boiling water per bucket of these mushrooms to prepare them for the freezer. That is 4 stock pots of water per bucket, because you can fit half a bucket in at a time, and I boil them twice.

I picked about 15 buckets of mushrooms this year. If I used the electric stove, I would still be boiling them in January... 2025

[Anonymous No.19819306]

>>19819293

Obviously, sometimes you have to use the electric stove.

Here is a pic of mushroom prep from a month ago. The mushroom season is over now.

[Anonymous No.19819312]

>>19819306

Do you cultivate them or pick them wild? I would think using spore prints of mushrooms you don't have to boil down and can just grow in vermiculite would be more economical, unless this is more of a hobby than it is about stocking up on lots of mushrooms.

[Anonymous No.19819318]

>>19819312
I forage them. I've been picking mushrooms since I was a toddler.

[Anonymous No.19819325]

>>19819318

Cool shit, your food looks great. Do you live in like rural North Europe or something?

[Anonymous No.19819327]

Best thread on 4chan OP good job

[Anonymous No.19819329]

>>19819312

Not all mushrooms require boiling. I pick those as well.

>>19819325
Thanks, and yes.

[Anonymous No.19819334]

Thanks for the thread, OP. If those stoves weren't insanely expensive here I'd replace my little wood stove with one.

[Anonymous No.19819355]

>>19819312
To add to this, there is very little economic sense to mushrooms. There is little to no point trying to sell them from my point of view. I pick for myself and give them to anyone who feels like having some.

They are a huge amount of work for what is purely a culinary benefit. But, they are my absolute favorite thing to eat.

Actually, I am going to get some out of the freezer. Haven't had any in a while.

[Anonymous No.19819359]

>>19819355

I think it got lost in translation but "economical" doesn't need to refer to financial gain in English, it just means "profitability" as in "it's more economical to use a Roomba than to vacuum myself" (you're saving time). I've only grown them from kits in my closet and they didn't seem like too much work. They look good, and good thread.

[Anonymous No.19819380]

>>19819359
Thanks.

I guess I don't have motivation for trying cultivation. I'm in the middle of buttfuck nowhere and the limiting factors to how many I pick are the time spent cleaning them and freezer capacity. I got like 30 kg this year and likely will have some left when the next season comes around.

Besides cooking and eating them, picking is the fun part.

[Anonymous No.19819589]

This one turned out much better. I made it out of yesterday's oatmeal.

Consists of porridge, an egg, milk, all purpose flour, salt, baking powder and canola oil.

[Anonymous No.19819591]

20 minutes in the oven. A rather tasty treat for breakfast

[Anonymous No.19819595]

The baking powder did its job and even the bottom seems nicely browned

[Anonymous No.19819996]

I still have 1 kg of pork left. Time to bring out the Soviet love hammer.

[Anonymous No.19819998]

[Anonymous No.19820001]

Flour, seasoned

[Anonymous No.19820004]

Egg, from the ass of a chicken

[Anonymous No.19820010]

Mythical panko, purchased from a Japanese warrior monk

[Anonymous No.19820012]

[Anonymous No.19820026]

[Anonymous No.19820034]

Gravy:

Water
2x knorr beef fond cups
chili flakes
Lee Kum Kee Premium Soy Sauce
Black pepper
Red wine vinegar
Parsley

not included yet:
Cream
Corn starch

[Anonymous No.19820035]

[Anonymous No.19820038]

bone apple tea

[Anonymous No.19820187]

>>19819327
Thanks

[Anonymous No.19820196]

>>19820038
>marimekko tablecloth

[Anonymous No.19820517]

>>19820196
:3

[Anonymous No.19820809]

>>19820196
Blue is my favorite flavor of crayon

[Anonymous No.19821142]

[Anonymous No.19821838]

>>19820809
OoRah

[Anonymous No.19822608]

[Anonymous No.19822835]

[Anonymous No.19823191]

[Anonymous No.19823557]

[Anonymous No.19824005]

[Anonymous No.19824190]

[Anonymous No.19825124]

[Anonymous No.19826690]

>>19817838
op i wanna come eat at your place

is this like a slow cooked pork butt? is that a roux based gravy? would you serve this in chunks or sliced like previous posts?
it's interesting to me that you're using a combination of old- and new-world cooking methods. fascinating

[Anonymous No.19826694]

[Anonymous No.19826703]

>>19826690
It's pork neck, I had it with potato and broccoli mash, potato salad and smoked vendace (a small white freshwater fish)

there is no thickening in that sauce, it's just the jus, with beef stock, red wine vinegar, garlic and other spices

[Anonymous No.19826706]

>>19814075
>a quarter of a kilo of cheese
nigga what

[Anonymous No.19826708]

>>19826706
I fail to see what you are implying

[Anonymous No.19826741]

moar meat, less carbohydrates

[Anonymous No.19826766]

>>19826703
pork is looking succulent, fren
i wish i had grown up foraging for mushrooms. i fuckin love mushrooms, and it's like $5/lb for basic ass crimini in my area. foraging wasn't really a thing where i grew up, unlike fishing and hunting.
learning now would require joining a mycology enthusiast group, which would require a 2-hour drive each way AND talking to strangers. ~no thanks~
but i've really enjoyed this thread. how many people do you cook for? what will you make for christmas?

[Anonymous No.19826778]

>>19826766
4 - 7 normally.

Breakfast is always just for myself.

[Anonymous No.19826797]

Usually by the time anyone else is awake I have had 4 cups of coffee and whatever kind of eggs I feel like having. I like a soft scramble or an omelette.

[Anonymous No.19826849]

>>19820038
Soul food

[Anonymous No.19826866]

Blueberry and white chocolate go together nicely.

[Anonymous No.19826926]

>>19826778
>>19826797
what percentage is cooking joy for you, versus just another chore? do the people you cook for show appreciation, or is it expected?
>>19826866
blueberry and lemon is one of my favorites, right next to cranberry and orange

[Anonymous No.19826958]

>>19826926
>cooking joy for you,
I do it purely because I like it

>do the people you cook for show appreciation

One person does appreciate and enjoys it, but that balanced by people who do not show appreciation in any way. The closest thing to positive feedback is if the food gets tasted without people going for something like a frozen pizza. I do get told things like my sous vide tastes like plastic (on that occasion, it was not even cooked sous vide). All the food is doused in ketchup before even tasting etc.

I just let them microwave the stuff they want when they want.

[Anonymous No.19827052]

[Anonymous No.19827076]

are stews allowed?
I'm about to put this golden mushroom/cream of mushroom + meat potatoes carrots onions celery into my slow cooker for 6 hours

[Anonymous No.19827447]

>>19826766
I'd give you some mushrooms, but I have a feeling the distance is a bit too much.

[Anonymous No.19827610]

>>19826958
that really sucks. you put a lot of work, time, skill, and love into that food, i wish that no one took it for granted.
i'm honestly surprised by your response. i would have figured that the people around you would have lived in a less stereotypically urban american fashion. oh well
>>19827447
i would humbly receive! they look beautiful!

[Anonymous No.19829233]

>>19827610
The worst part is when they start complaining before I have even made anything.

[Anonymous No.19829238]

>>19827610
obsessed

[Anonymous No.19829451]

eggsu :3

[Anonymous No.19829456]

>>19814075
>2 Knorr vegetable fond cups
faggot

[Anonymous No.19829496]

>>19829456
oh no, how will I ever recover from this

[Anonymous No.19829746]

>>19829496
are you the house twink cooking & cleaning etc?

[Anonymous No.19830200]

[Anonymous No.19830207]

>>19819306
Lactarius species?

[Anonymous No.19830215]

Suomi?

[Anonymous No.19830217]

>>19829456
>browsing /ck/
>not using Knorr produce
>mocking others for doing so
I wonder who really is the faggot here

[Anonymous No.19830219]

>>19827052
Why did you do this

[Anonymous No.19830228]

>>19830207
yes, a variety of them

[Anonymous No.19830238]

>>19830215
Ei kun vittu Malasia.

[Anonymous No.19830501]

>>19829456
*kisses*

[Anonymous No.19831187]

[Anonymous No.19831890]

[Anonymous No.19832341]

[Anonymous No.19833011]

[Anonymous No.19833476]

[Anonymous No.19833941]

>>19814049
ya cunt inspired me to make a bread in like 8 years

[Anonymous No.19834082]

>>19833941
I hope you enjoyed it.

[Anonymous No.19834127]

>>19834082
Quite so, its delicious but sadly it didn't came out as i wanted it to

[Anonymous No.19834172]

>>19834127
I'd still devour it.

My breads were fucked for years before I got them somewhat edible. I still fail to get a crumb with big bubbles,

[Anonymous No.19834207]

>>19834172
I like to play with the recipe. In this case, for example, I mixed some white pepper and a pinch of dried chili in the dough, but I overdid it and it overpowered the herbs

[Anonymous No.19834211]

>>19814083
>It looked quite anemic on the bottom
You should put it on the stove afterwards. Not too hot or it'll burn fast, and check periodically by poking a knife under a lifting. I do this with pan pizza all the time, works great.

[Anonymous No.19834226]

>>19834211
I heated the pan first, and the pan was not a good one. It is a 40 year old pan that does awesome with sauces, but it is stickier than a teenager's special sock.

[Anonymous No.19834258]

>>19834226
Correction: I put the pan on the stove before baking, cold.

[Anonymous No.19834947]

>>19834172
just beat and knead the shit out of it
you have to do it like, literally forever, if you have all purpose flour with low gluten

[Anonymous No.19835837]

[Anonymous No.19836004]

OP you are insanely based. Godspeed

[Anonymous No.19836536]

>>19836004
Thanks, friend.

[Anonymous No.19836712]

[Anonymous No.19837282]

>>19834947
I will have to try again.

[Anonymous No.19838538]

>>19814049
>>19814051
>>19816849
>>19817025
>>19817337
>>19817340
>>19817389
>>19817493
>>19820038
>>19821142
>>19822608
>>19823557
>>19826866
These all look so good. Comfy too.

[Anonymous No.19838545]

>>19814200
Haha! I hate Rob Liefeld so fucking much.

[Anonymous No.19839407]

>>19838538
Thanks, frend

[Anonymous No.19839871]

#GirlDinner

[Anonymous No.19839929]

>>19839407
Heh, a Buttpug.

[Anonymous No.19840140]

Oven pancake in the oven.

[Anonymous No.19840167]

Oven pancake in the oven.

[Anonymous No.19840470]

This is my favorite thing to make out of my mushrooms. A proper mushroom salad.

[Anonymous No.19840606]

>>19840470
what is this?

[Anonymous No.19840720]

>>19840606
Nordslop

[Anonymous No.19840854]

>>19840606
It is mushroom salad on a rye bread. The recipe is something I have modified to fit my own taste.

It has half a liter of milk cap mushrooms (frozen after boiling, so about 1/4 bucket fresh)

1 red onion.
120 grams of smetana ( https://en.wikipedia.org/wiki/Smetana_(dairy_product) )
A table spoon of red wine vinegar
black pepper
allspice
ground up cloves
parsley
salt

[Anonymous No.19840932]

>>19840854
that sounds pretty good

[Anonymous No.19841124]

>>19826766
Get a mushroom guide book, use Youtube.
Specify your region for both. It's definitely worth it.
People who pick mushrooms are always cool people too. Normies will think you're super weird.

[Anonymous No.19841326]

>>19840854
>>19841124
Too bad mushroom season is already over

[Anonymous No.19841404]

>>19814051
I like the effect where it looks like we're zooming in really quickly to the bread

[Anonymous No.19842173]

>>19841326
Gives you time to study for the next one-

[Anonymous No.19842181]

>>19814051
Recipe?

[Anonymous No.19842303]

>>19842181
Unfortunately I don't have a recipe. I just put things in a bowl and hoped for the best.

I activated the dry yeast in warm water (42c) and a tiny pinch of sugar. When I knew the yeast was alive, I added a table spoon of olive oil and enough flour to make a very soft dough. I kneaded it till it no longer stuck to the bowl, I formed a ball, added oil in the bowl and covered the ball in oil. I let it proof for 4 hours, since it had very little yeast and took a long time. I then oiled a pan, spread the dough on it by pressing it into form with my finger tips, added more oil, added spices and salt. Then on to low heat in the pan for 5 minutes and into the oven at around 200c for 20 minutes.

Honestly, I recommend looking up a real foccacia recipe online.

[Anonymous No.19842472]

>>19840854
How does milk cap taste like I've never even heard of them

[Anonymous No.19842551]

>>19842472
They have a strong taste and varying degrees of bitterness. They are an acquired taste in my opinion. There are dozens of different varieties.

[Anonymous No.19842583]

I have some weird looking beets in my root cellar. Going to improvise a beet and carrot puree as a side for some pork tenderloin.

[Anonymous No.19842621]

Pork is cooking.

[Anonymous No.19842657]

>>19814027
>>19814029
>>19814032
>>19814043
>>19814049
>>19814051
Always love your posts. Bread genius of /ck/

[Anonymous No.19842659]

>>19842583
best season for that

[Anonymous No.19842663]

>>19842583
They pickle really well too

[Anonymous No.19842675]

>>19842657
Thanks, my frend

Beets, carrots, potato and garlic are cooking.

[Anonymous No.19842715]

A quick sauce.

[Anonymous No.19842772]

Some green stuff

[Anonymous No.19842777]

[Anonymous No.19842782]

[Anonymous No.19842785]

[Anonymous No.19842790]

And done. Time to eat.

[Anonymous No.19842817]

>>19842790
looks good enjoy your meal

[Anonymous No.19842864]

>>19842817
Thanks,

the meal was good.

[Anonymous No.19843212]

>>19842663
I like pickling things, but I have found that root vegetables get a farty smell. I pickled radishes earlier. They are pictured in >>19824005

[Anonymous No.19843468]

>>19842790
Btw, this pork was 2,5h at 61,5c if anyone is interested. It had a black pepper, rose pepper, paprika and sour cream marinade with it. With sous vide I do not bother marinading things overnight. The cooking time is so long it makes no difference in my opinion.

[Anonymous No.19843475]

>>19843468
why pork and not something "fancy"

[Anonymous No.19843628]

>>19843475
I must have failed to deliver

[Anonymous No.19844192]

>>19836712
is that a caramelized banana because it looks so good
op, are you taking applications for friendship?

[Anonymous No.19844197]

>>19841124
normies already think i'm super weird. might as well play into it. my coworkers will love it, though
i just don't wanna end up into-the-wild'ing

[Anonymous No.19844201]

>>19842657
>>19844192
Hi, I'm another chef on /ck/ and while I love OP's posts, one hallmark about them is that they seem to hate people and paradoxically enjoy sharing their work with others. I suspect it's a bit of genius ego... "learn from me, you fucking suck..." but also avoidance because of disappointment.

tl;dr they're too smart to fren u

[Anonymous No.19844205]

>>19842782
the beets really took over that puree lol
>>19842790
looks delish. excellent plating.

[Anonymous No.19844213]

>>19844201
judging from this post:
>>19826958
i think that op just wants a bit of well-deserved recognition for the work done in the kitchen. i'm not yet jaded enough to not give it

[Anonymous No.19844479]

>>19844213
Yeah but they don't want any frens.
OP deserves to be admired for shitting on the /ck/plebs.

[Anonymous No.19844834]

>>19844479
>>19844213
>>19844201
I thought I was just posting some food pics. I did not expect a free psychoanalysis, but thank you anyways.

[Anonymous No.19844871]

>>19844192
Yeah,it is a banana. I had never tried to cook one before and it could have used more sugar.

I welcome you as my frend :3

[Anonymous No.19845029]

>>19844205
Thanks. I was actually worried the potatoes would make the puree too pale. I wanted the beets to dye it deep purple and I was quite happy how it turned out. I added a heaping teaspoon of salt at the end, which was just enough, but it could have taken even more salt. I also added about 25 grams of salted butter, which could have also been upped to 50 grams.

[Anonymous No.19845460]

>>19817337
>I cooked
>sous vide
Logical fallacy

[Anonymous No.19845462]

>>19845460
oh no

[Anonymous No.19846211]

>>19845460
I have a feeling this guy eats Gordon Ramsay frozen dinners

[Anonymous No.19846511]

>>19845460
microwaved any good nugs lately?

[Anonymous No.19846619]

[Anonymous No.19846704]

how did this thread turn into a hissy fit

[Anonymous No.19846748]

guise,chill

[Anonymous No.19847337]

>>19846748
How the fuck do you have the energy to cook all of this food?

Also, post kitchen please :)

[Anonymous No.19848037]

>>19847337
I find cooking quite relaxing.

[Anonymous No.19848176]

The mash was too loose, but the meat was very nice.

[Anonymous No.19849311]

[Anonymous No.19849906]

>>19839871
>and most of your french fries

[Anonymous No.19850334]

>>19839871
recipe?

[Anonymous No.19850475]

>>19814027
>It has a tiny amount of yeast
Cosmic death fungus

[Anonymous No.19851258]

>>19850475

[Anonymous No.19851425]

eww

[Anonymous No.19851933]

yeah,no thanks

[Anonymous No.19851950]

[Anonymous No.19851969]

[Anonymous No.19852920]

[Anonymous No.19853234]

yeah, no

[Anonymous No.19853258]

Well OP you pissed someone off, so you must be doing something right, thanks for the nice collection of pics.

[Anonymous No.19853286]

>>19819998
Anon- just use the flat side of the hammer, it makes zero difference and is easier to clean/ less messy.

I also thought I was looking at some sort of Tripe at first.

[Anonymous No.19854134]

>>19853286
I feel the breading sticks nicer when using the soviet love hammer.

[Anonymous No.19854158]

>>19814049
use butter instead of oil for breada like foccacia.
it comes out super easy. Trad way is worse.

[Anonymous No.19854244]

>>19854158
I might have to try that

[Anonymous No.19854285]

>>19847337
When I get a good haul of mushrooms I dry the ones that are good for it. Ones that don't really work for drying I chop up, fry on a dry pan until water has evaporated and then freeze. This way I have mushrooms all year round.

[Anonymous No.19854718]

[Anonymous No.19854729]

>>19843475
to be fair tenderloin is the "fanciest" part of pork. i thought it was a duck breast at first glance tho

[Anonymous No.19855556]

[Anonymous No.19855590]

>>19814075
So your "soup" is just potatoes and cheese flavored oil?

[Anonymous No.19855760]

fucking yuropoor slop

[Anonymous No.19855798]

[Anonymous No.19855858]

>>19855590
its just disgysting

[Anonymous No.19855881]

>>19855556
>>19855760
>>19855798
Imagine being this upset over soup

[Anonymous No.19855945]

[Anonymous No.19855984]

[Anonymous No.19855992]

Why did this comfy thread devolve into this shitfest

[Anonymous No.19856026]

[Anonymous No.19856099]

[Anonymous No.19856766]

>>19855992
melanin

[Anonymous No.19857048]

[Anonymous No.19857096]

[Anonymous No.19857275]

[Anonymous No.19857335]

>>19826958
You either have kids, or boomer parents with fried taste buds.
If kids, they'll grow out of it. If parents, they're stuck that way.
On a separate note, how long does it take you to cook all this? I have all these ambitions of cooking big and wholesome meals for my family but I always either underestimate how much time it takes to make the dish or just flat out run out of time to make them because work, chores, etc. Do you work full time?

[Anonymous No.19857997]

>>19857335
I usually work remotely while cooking and I do 2 meals a day. One around 11 am and another around 5 - 6 pm.

[Anonymous No.19858115]

without bread

[Anonymous No.19858458]

>>19858115
Leek and lentil?

[Anonymous No.19858466]

>>19858458
nah thats "green n bean"

[Anonymous No.19858506]

>>19833011
Which ones do you have to boil the toxins out of? I grew up foraging mainly morels, chicken of the woods, maitake and chantrelle so I didn't have to worry about that

[Anonymous No.19858587]

>>19858506
I pick Gyromitra esculenta, which is toxic if not prepared properly.

https://en.wikipedia.org/wiki/Gyromitra_esculenta

[Anonymous No.19858802]

[Anonymous No.19859890]

>>19858802
hmm, that might actually be good