@@JackJackKcajify how do you know they aren't getting what they want? I'm a huge nerd and far from frustrated... I wouldn't change a thing right now... Stop projecting bro
One of my favorite scenes from MasterChef was when one guy tried to screw up the eventual winner by having her use mushrooms as her main ingredient. Turned out that she was raised in Kennett Square, Pa, the Mushroom Capital of the World. And I'm not exaggerating because Ramsay immediately said the same thing.
Note that when he says truffle oil, he means genuine truffle oil, which is an oil with truffle flake infusion. Often in stores you will see synthetic truffle oil, and it is garbage.
@Maplewalnuht 5 months later and I'm replying. There's no such thing as truffle flake infusion. That's exactly why he the truffle flavor is not fat soluble.
I had someone call me a peasant because I hunted mushrooms for food...with practically the same breath, they brag about how much they spent on food with wild mushrooms in it, and it turned out the place they ate? Had just bought those mushrooms from ME!
Bananas are the assholes of the fruit world. They make other fruit go off in close proximity. putting unripe fruit with them for a short amount of time will ripen them.
Ripening bananas release ethylene gas, which is the ripening hormone in plants. Thus, placing ripening bananas with other fruits accelarates their ripening too.
Mushrooms are my mainstay when cooking for vegans. If you roast mushrooms (particularly shitake) you can develop some very savoury, beefy flavour. I can make a fully vegan risotto (sautéed mushrooms, shitake stock, finish with some truffle) that makes the mouth water like a beef stew. The only thing better is to make the same risotto and also add some beef!
Here in Switzerland we grow up picking mushroom in the wood and mountains. When I moved to Uk I suffered because in London you can’t really foraging or find them. I went to boroughs market and I saw Him. We had a great talk about mushroom and we all agreed the Morels are simple the best! Truffle is nice but morels are better to me. I heard that they find them in wales. Good to know …
"People are actually scared of mushrooms; so it's amazing really; they shouldn't be because take away the fear and just close your eyes and taste them" And this is how you die
I used to work at Whole Foods and I remember the first time I rung someone out for truffles. It was just one truffle in a container that rang up at almost $40. I asked the customer, "are you sure this is right?" They weren't at all phased by it... I learned a thing or two that day LOL
Picking your own mushrooms is so easy and it's FREE!! I would recommend going picking with a book, and on your first trip go with someone who has done it before. Learn what the poisonous ones look like first, and you'll know what to avoid cooking. When you get them home take a spore print just to be sure you haven't made a deadly mistake. When you do find a patch growing, don't pick them all!! Break a few of your harvest over where it has grown to ensure they will continue to grow there in the years to come.
What a beautiful market! Where is that? We used to hunt for morel mushrooms when I was a kid in the midwest. They grew quite abundantly in the woods adjacent to our home in September - October. We'd deep fry them with egg. So delicious.
In the PNW, they're a spring mushroom. Did you know it's fairly easy to grow your own? I threw some not-so-good ones in the fire pit one spring, the following spring, I had HUGE morels pop up!
Its said youre supposed to use a soft bristle brush to dust them off. I still use water to clean mine but only when i clean then just before cooking so not much moisture has time to soak in
Uriah Siner I know but the video said never put water with mushroom, since he didn't precise the situation about dried mushroom we can assume he meant all mushroom. Also when I said soak, I meant put it there and leave it for 30 minutes, then rinse it 3 times to get rid of all the dirt.
Someone told me Alton Brown did a test, and it's okay to wash them in water. I gotta bone to pick with Alton Brown, and it ain't gonna be pretty. Ruined an entire day's take of chanterelles.
Morels are a common wild mushroom here in Missouri and can sell for over $130 a gallon early in the season.However,most everyone I know and topics on Morels instruct you to soak them for 24 hours in milk or saltwater to kill off the bugs inside. I personally buy farmed store bought shrooms and considering what mushrooms are grown in,I rinse them under cold water while removing the outer most layer of skin and trim a small layer off the stem.I know it may be considered wrong by so many,but I just have no appetite for veggies and fruits covered in dirt and manure.
No psilocybin types? The have psilocybin truffles out there as well. I'd love to see a psychedelic episode of Kitchen Nightmares. Ramsey would be a blast.
2:34 Gordon says that the truffle is the most expensive fungus by weight, which for the pound to price purchase is untrue. Yarsagumba in the mountainous regions of Tibet and Nepal generally have a higher price. Now, some abnormally-sized truffles have sold at a much higher price than the pound to price rate, but I like to consider those an outliet, especially because Gordon said, "-by weight."
The fear of eating mushrooms comes not from whether the taste will be enjoyable or not, but from our innate nature as humans to avoid substances that may kill us, a long history of hand-me-down oral histories about the people dying after consuming poisonous mushrooms and the mysteries of the fungi kingdom itself. That's why purchasing mushrooms from a trusted expert is so important.
i wish markets like these existed a little more in the USA. We have some local here in indiana but just wish it was more common with more choices. Everytime I leave the country ( last to spain) I was so excited to see how large the markets are.
I like all of the wild shrooms, but my favorite is the boletus edulis (idk how it's called in non technical term English). Fry these with some cream and garlic. Add some seasoning and it's freaking awesome. If it's not available atm, I use chanterelles. @_@ I am sorry mushrooms, but you are so tasty! D:
Porcini, cepe, zepps, steinpilz. I hate them. Had some #1 buttons, sliced 'em, put 'em in to saute, and STILL saw worms coming out. NOPE. In the trash they went, haven't trusted them since.
Morel mushrooms are hard to find? In certain times of the year, you can find them in every forest on the east coast. And in the fal where I live, some cooler, low lying areas near creeks are bursting with mushrooms
Never eat the wild ones raw. Many have toxins that are killed by cooking, and if you accidentally get a toxic one, the toxins may be lessened by cooking, but may still poison you.
shenandoahliberty I'm not saying to take it as gospel. Wikipedia is a good place to start researching stuff. Be critical, and use multiple sources. You know, good ol nose to the grindstone scientific sleuthing.
Again, been in the business 25 years. You do NOT do this business if you are not unfamiliar. I've studied all sides of the subject, including how science thinks mushrooms are closer to animal than vegetable.
Do mushrooms go well with sprats? I tried a few things with sprats and what i found best was Scandinavian cheese and bread. Smoked Riga sprats in oil to be specific.
Go down to the woods, and step into the rainbow. ;) Seriously though, just look down when you next walk in the woods. There are two native types in the UK. Amanita muscaria (Fly Agaric) and Psilocybe semilanceata (Liberty Caps). Once you have recognised them, you will realise that they are everywhere!!
I used to despise mushrooms due to a bad experience where I ate something utterly gooey and slimey and just awful. I was a kid back then though so it was many years ago, and I don't even know if that slimy stuff was a mushroom or something else. Now, I love mushrooms on a pizza. It's the best ingredient. My mom used to make this very cheap fried mushroom meal that was wonderful.
2:10 I'm italian, we have white trouffles here, the highest quality trouffles in the world. Had a white trouffle-based dinner fir my 21th, truly a godlike experience.
I never tried mushrooms because my perception of them from my childhood were little slimy shrivelled up black things yuk! However i didn't realise until I was 17/18 years old how amazing they are....they are one of my favourite foods now.
if you dont like mushrooms i urge you to try morel mushrooms. They are the bacon of the mushroom world. if you fry them in a pan with just some butter and garlic they are good. When i was in Minnesota they were everywhere and i had a co worker that battered and fried them. It's literally one of the most delicious things I've ever eaten.
Mushrooms, or fungi in general are some of the coolest shit in nature. There's actually a massive network of honey fungus in Oregon that spans roughly 9 square kilometers and is estimated to be around 2,400 years old; and is considered to be the single largest living organism on the planet. Fucking crazy.
You're an idiot. Its once they are picked not to wash them with water. Of course when they are still in the ground they will come in contact with water.
The Tune Doctor And why does this matter? Mushrooms are not plants that absorb water, they need water just to make it easier to break down dead flora in the ground. Pouring water on picked mushrooms or mushrooms in the forest is no difference whatsoever.
Hermione Granger So washing them once ruins them even though they've gone through hours and hours of rain? Seems legit. Also it's not like you "add water" to the dish or something, because the water evaporates. Fun fact: A mushroom consists of 90% water.
Uhm there's such thing as excess water. It's just a matter of texture. If you take a mushroom and wash it, guarantee the texture will be different from a mushroom that's not washed. That's why people don't like washing them, mushrooms soak up extra water, changes the texture. No one said anything about "ruining" anything.
Roast mashrooms lightly for side dishes, preferably on very low flame only adding litle salt on the back. They’re amazing. I see everyone is sauteeing them which is fine but they taste much better roasted without any oil involved which gives them that natural and much more pleasant aroma.
those morel mushrooms grow right down by a little creek on my land. always under a sycamore tree and about. gosh they're so good. fry'm right up tastes like a little steak!
I live in one of the places where morels grow wild. They grow under very specific conditions (usually the first sunny day after a long rain in the fall), and you have to get up early to beat the deer to them. As I understand it, due to the fiddly conditions under which they grow, they are near impossible to cultivate for commercial sale. They are, however, one of the best mushrooms for a beginning mushroom-hunter to try, as their closest lookalike is still fairly easy to tell apart from the real thing.
I found four pounds of oyster mushrooms today on a rotting hickory tree. Took about an hour to clean them but they're worth it. Morels and oysters are my favorite.
