The message >
from Katra > contains these words:

> <lol>

Why? Is it *THAT* funny that you laughed out loud?

> No, I KNEW that they were a dried mushroom/fungus, just not one I
> was familiar with on the usual store bought edibles... Sometimes the
> orientals will not call something by the same name that we do!

> Even the dried Shitakes are not labeled "Shitakes".
> Fortunately, I was able to recognize those as such.

Most of them don't originate in Japan. Just as we've anglicised the
French cèpe to cep, but if they are packed in Italy, you'll find them
called porcini.

It doesn't always work so smoothly: in Britain the girolle (Cantharellus
cibarius) has been called chanterelle, whereas the true chanterelle
(Cantharellus infundibuloformis) doesn't have a common name AFAIK.

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
http://www.users.zetnet.co.uk/hi-fi/

Katra wrote:

>
> Blair P. Houghton > wrote:
>
>>>
>>It seemed kinda like you thought they were some exotic
>>thing because they said "fungus", but if they'd been called
>>"dried mushrooms" you wouldn't have been so excited.
>>
>
> <lol> No, I KNEW that they were a dried mushroom/fungus, just not one I
> was familiar with on the usual store bought edibles... Sometimes the
> orientals will not call something by the same name that we do!
>

My mom was born in Shanghai and raised in Hong Kong. She refers to
almost all mushrooms generically as "fungus." She's not at all
concerned about learning the names of different fungi. She just knows
by sight which ones go better in a particular dish.





--
Burn the land and boil the sea
You can't take the sky from me

- From "Ballad of Serenity" by Joss Whedon

On Sat, 20 Nov 2004 02:54:16 -0600, Katra
> wrote:

> <lol> No, I KNEW that they were a dried mushroom/fungus, just not one I
> was familiar with on the usual store bought edibles... Sometimes the
> orientals will not call something by the same name that we do!

I haven't seen white ones, what I come across as "dried
fungus" out here is black with a light underbelly. It's the
one in the lower left corner of the picture
http://fushan.en.alibaba.com/group/5...k__White_.html
Even when thoroughly soaked, they are still chewy. That's
the nature of the beast.

I've noticed that they are one of the mushrooms in the
packages of "wild" mushroom mixes that we buy around here.
Although I don't dislike them (they are fine in Chinese
dishes), I'm not fond of them either and would prefer a
different mushroom in the package.

sf
Practice safe eating - always use condiments

On Fri, 19 Nov 2004 12:03:33 -0600, Katra
> wrote:

> Not to mention rhino horn.
> Some of those people are f-ed up!

Bear claws, paws and gallbladder too.

I think they should use viagra and get over it.

http://www.american.edu/TED/bear.htm

New York, Virginia, West Virginia, Idaho, Wyoming, New
Hampshire, Vermont, and Maine -- allow the sale and export
of the bear parts. Conservationists say that because it is
impossible to tell an American black bear's gallbladder from
that of a protected species, traders can claim the organs
come from legally hunted animals. It is these eight states
in which sale and export of black bear parts are allowed
that was causing the poaching problem.

sf
Practice safe eating - always use condiments

In article > ,
Jaques d'Alltrades > wrote:

> The message >
> from Katra > contains these words:
>
> > <lol>
>
> Why? Is it *THAT* funny that you laughed out loud?

Why not? :-)

>
> > No, I KNEW that they were a dried mushroom/fungus, just not one I
> > was familiar with on the usual store bought edibles... Sometimes the
> > orientals will not call something by the same name that we do!
>
> > Even the dried Shitakes are not labeled "Shitakes".
> > Fortunately, I was able to recognize those as such.
>
> Most of them don't originate in Japan. Just as we've anglicised the
> French cèpe to cep, but if they are packed in Italy, you'll find them
> called porcini.

>
> It doesn't always work so smoothly: in Britain the girolle (Cantharellus
> cibarius) has been called chanterelle, whereas the true chanterelle
> (Cantharellus infundibuloformis) doesn't have a common name AFAIK.

Ok.

In article >,
Frederick Burroughs > wrote:

> Katra wrote:
>
> >
> > Blair P. Houghton > wrote:
> >
> >>>
> >>It seemed kinda like you thought they were some exotic
> >>thing because they said "fungus", but if they'd been called
> >>"dried mushrooms" you wouldn't have been so excited.
> >>
> >
> > <lol> No, I KNEW that they were a dried mushroom/fungus, just not one I
> > was familiar with on the usual store bought edibles... Sometimes the
> > orientals will not call something by the same name that we do!
> >
>
> My mom was born in Shanghai and raised in Hong Kong. She refers to
> almost all mushrooms generically as "fungus." She's not at all
> concerned about learning the names of different fungi. She just knows
> by sight which ones go better in a particular dish.

Whatever works...
I'm going to have to taste these by themselves as well as trying some of
the many recipes I've been offered, and the ones I found on line.
I'm wondering how they would go with Miso.
Been too busy to try them yet.

K.

In article >,
sf > wrote:

> On Sat, 20 Nov 2004 02:54:16 -0600, Katra
> > wrote:
>
> > <lol> No, I KNEW that they were a dried mushroom/fungus, just not one I
> > was familiar with on the usual store bought edibles... Sometimes the
> > orientals will not call something by the same name that we do!
>
> I haven't seen white ones, what I come across as "dried
> fungus" out here is black with a light underbelly. It's the
> one in the lower left corner of the picture
> http://fushan.en.alibaba.com/group/5...k__White_.html
> Even when thoroughly soaked, they are still chewy. That's
> the nature of the beast.

I'd imagine so... :-)
In my google wanderings, they are also known as "white wood ears"
and wood ear mushrooms are always chewy.

>
> I've noticed that they are one of the mushrooms in the
> packages of "wild" mushroom mixes that we buy around here.
> Although I don't dislike them (they are fine in Chinese
> dishes), I'm not fond of them either and would prefer a
> different mushroom in the package.

I'm planning on keeping it simple at first and will try them with
Miso.....

K.

>
> sf
> Practice safe eating - always use condiments

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Fri, 19 Nov 2004 12:03:33 -0600, Katra
> > wrote:
>
> > Not to mention rhino horn.
> > Some of those people are f-ed up!
>
> Bear claws, paws and gallbladder too.
>
> I think they should use viagra and get over it.

LOL! Very good! ;-D

>
> http://www.american.edu/TED/bear.htm
>
> New York, Virginia, West Virginia, Idaho, Wyoming, New
> Hampshire, Vermont, and Maine -- allow the sale and export
> of the bear parts. Conservationists say that because it is
> impossible to tell an American black bear's gallbladder from
> that of a protected species, traders can claim the organs
> come from legally hunted animals. It is these eight states
> in which sale and export of black bear parts are allowed
> that was causing the poaching problem.

Sad...... :-(

Oughta just neuter the poachers!


>
> sf
> Practice safe eating - always use condiments

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Thu, 18 Nov 2004 21:44:04 -0800, spamtrap
> wrote:

> You should'a been aborted.

Dr. Chung needs to save your soul.

sf
Practice safe eating - always use condiments

Katra > wrote:
> Blair P. Houghton > wrote:
>>
>> You love the sharks so much, go french-kiss one.
>
>I'm not overly fond of sharks myself, but making ANY creature suffer a
>slow death for a specialty food item is wrong!!!
>They should be killed before removing a body part...

A shark typically takes a chunk out of what it catches as
"food" and leaves the rest to float away, living or dead.
If the maimed prey is lucky, there are more sharks around.

Sharks, like their anthropomorphic counterparts, Lawyers,
need no sympathy from humanity.

--Blair
"A moose once bit my sister."

Katra > wrote:
> Blair P. Houghton > wrote:
>>
>> You love the sharks so much, go french-kiss one.
>
>I'm not overly fond of sharks myself, but making ANY creature suffer a
>slow death for a specialty food item is wrong!!!
>They should be killed before removing a body part...

A shark typically takes a chunk out of what it catches as
"food" and leaves the rest to float away, living or dead.
If the maimed prey is lucky, there are more sharks around.

Sharks, like their anthropomorphic counterparts, Lawyers,
need no sympathy from humanity.

--Blair
"A moose once bit my sister."

Katra > wrote:
>As I've gotten older, I've gotten more adventurous about new foods! A
>necessary thing if I want my diet to be interesting now that I've had to
>give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
>the american diet is based on Wheat or wheat products???

Oddly enough, I do, because it's bloody hard to find "Whole
Wheat" products made from "Whole Wheat Flour" instead of
"Enriched Wheat Flour with Wheat Bran".

Have you tried Spelt? AKA Faro? Or are all grains off the menu?

Trader Joe's has Spelt Tortillas, and they're kind of
like wheat tortillas, only much softer, more like regular
flour tortillas. Makes a huge difference in the quality
of the sandwich.

>The Thai market in Austin is rich in untried delectables and I have a
>LOT to learn about them.
>
>And I adore mushrooms! :-d

I need to put more in my diet. Just to keep things
interesting.

--Blair
"One variable at a time."

Katra > wrote:
>As I've gotten older, I've gotten more adventurous about new foods! A
>necessary thing if I want my diet to be interesting now that I've had to
>give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
>the american diet is based on Wheat or wheat products???

Oddly enough, I do, because it's bloody hard to find "Whole
Wheat" products made from "Whole Wheat Flour" instead of
"Enriched Wheat Flour with Wheat Bran".

Have you tried Spelt? AKA Faro? Or are all grains off the menu?

Trader Joe's has Spelt Tortillas, and they're kind of
like wheat tortillas, only much softer, more like regular
flour tortillas. Makes a huge difference in the quality
of the sandwich.

>The Thai market in Austin is rich in untried delectables and I have a
>LOT to learn about them.
>
>And I adore mushrooms! :-d

I need to put more in my diet. Just to keep things
interesting.

--Blair
"One variable at a time."

In article >,
Blair P. Houghton > wrote:

> Katra > wrote:
> >As I've gotten older, I've gotten more adventurous about new foods! A
> >necessary thing if I want my diet to be interesting now that I've had to
> >give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
> >the american diet is based on Wheat or wheat products???
>
> Oddly enough, I do, because it's bloody hard to find "Whole
> Wheat" products made from "Whole Wheat Flour" instead of
> "Enriched Wheat Flour with Wheat Bran".
>
> Have you tried Spelt? AKA Faro? Or are all grains off the menu?

I have insulin resistance. I need to avoid starch and sugar, but I have
an allergy to wheat as well. All wheat protiens. Even spelt has that.

>
> Trader Joe's has Spelt Tortillas, and they're kind of
> like wheat tortillas, only much softer, more like regular
> flour tortillas. Makes a huge difference in the quality
> of the sandwich.

HEB now has a low carb tortilla that is mostly protien based fillers. ;-)
It's actually quite good! Many low carb tortillas taste like cardboard.

>
> >The Thai market in Austin is rich in untried delectables and I have a
> >LOT to learn about them.
> >
> >And I adore mushrooms! :-d
>
> I need to put more in my diet. Just to keep things
> interesting.
>
> --Blair
> "One variable at a time."

Indeed! :-)

I still have those dried morels........
Trying to think of what to do with them.
--
K.

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:
> > > > > <lol> I'll get around to trying shark fin one of these days...
> > > >
> > > > I see you've already been filled in on the unethical practices
> > surrounding
> > > > shark fin 'harvesting', so *I* don't get to tell ya.
> > > > Damn!
> > > >
> > > > ',;~}~
> > > >
> > > >
> > > >
> > > >
> > > > Shaun aRe
> > > >
> > > >
> > >
> > > That is ok. ;-)
> > > As long as I'm "educated" on that fact,
> > > that's all that matters.
> >
> > You missed the point! It was yet another chance I was robbed of to be a
> > smart arse! Heheheheh... ',;~}~
>
> No, I did not miss that...... ;-)

Well then, your reply was utterly selfish! Heheheheheh ',;~}~

> > > I had no idea...
> >
> > Uh-huh! I saw it on the TV, heheheheh! They also mentioned how unethical
the
> > chinese were in chopping off, drying and selling tiger's cocks.
>
> Not to mention rhino horn.
> Some of those people are f-ed up!

Yup! I mean, I am *FAR* from being vegetarian, but to destroy a life's body
just to waste most of it, I consider a disgusting practice!

> > > I did pick up an extra bag of the white fungus for you
> > > if you are interested???
> >
> > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> >
> > Shaun aRe
>
> I'll be mailing some stuff here to you shortly, soon's I get around
> tuit. <G>

SWEEEET! Yer a star me dear ',;~}~

Oh, you know that dried fungus I have, that I thought I was running rather
low on? Well, I just discovered I have quite a bit more than I thought - I'd
removed some from the store cupboard, and put it into a separate container,
to carry with me to cook elsewhere. Well, I'd thought that bit was all that
was left, until I ran across the motherload this w/e - I'll be sending some
',;~}~

Shaun aRe

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:
> > > > > <lol> I'll get around to trying shark fin one of these days...
> > > >
> > > > I see you've already been filled in on the unethical practices
> > surrounding
> > > > shark fin 'harvesting', so *I* don't get to tell ya.
> > > > Damn!
> > > >
> > > > ',;~}~
> > > >
> > > >
> > > >
> > > >
> > > > Shaun aRe
> > > >
> > > >
> > >
> > > That is ok. ;-)
> > > As long as I'm "educated" on that fact,
> > > that's all that matters.
> >
> > You missed the point! It was yet another chance I was robbed of to be a
> > smart arse! Heheheheh... ',;~}~
>
> No, I did not miss that...... ;-)

Well then, your reply was utterly selfish! Heheheheheh ',;~}~

> > > I had no idea...
> >
> > Uh-huh! I saw it on the TV, heheheheh! They also mentioned how unethical
the
> > chinese were in chopping off, drying and selling tiger's cocks.
>
> Not to mention rhino horn.
> Some of those people are f-ed up!

Yup! I mean, I am *FAR* from being vegetarian, but to destroy a life's body
just to waste most of it, I consider a disgusting practice!

> > > I did pick up an extra bag of the white fungus for you
> > > if you are interested???
> >
> > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> >
> > Shaun aRe
>
> I'll be mailing some stuff here to you shortly, soon's I get around
> tuit. <G>

SWEEEET! Yer a star me dear ',;~}~

Oh, you know that dried fungus I have, that I thought I was running rather
low on? Well, I just discovered I have quite a bit more than I thought - I'd
removed some from the store cupboard, and put it into a separate container,
to carry with me to cook elsewhere. Well, I'd thought that bit was all that
was left, until I ran across the motherload this w/e - I'll be sending some
',;~}~

Shaun aRe

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:
> > > > > <lol> I'll get around to trying shark fin one of these days...
> > > >
> > > > I see you've already been filled in on the unethical practices
> > surrounding
> > > > shark fin 'harvesting', so *I* don't get to tell ya.
> > > > Damn!
> > > >
> > > > ',;~}~
> > > >
> > > >
> > > >
> > > >
> > > > Shaun aRe
> > > >
> > > >
> > >
> > > That is ok. ;-)
> > > As long as I'm "educated" on that fact,
> > > that's all that matters.
> >
> > You missed the point! It was yet another chance I was robbed of to be a
> > smart arse! Heheheheh... ',;~}~
>
> No, I did not miss that...... ;-)

Well then, your reply was utterly selfish! Heheheheheh ',;~}~

> > > I had no idea...
> >
> > Uh-huh! I saw it on the TV, heheheheh! They also mentioned how unethical
the
> > chinese were in chopping off, drying and selling tiger's cocks.
>
> Not to mention rhino horn.
> Some of those people are f-ed up!

Yup! I mean, I am *FAR* from being vegetarian, but to destroy a life's body
just to waste most of it, I consider a disgusting practice!

> > > I did pick up an extra bag of the white fungus for you
> > > if you are interested???
> >
> > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> >
> > Shaun aRe
>
> I'll be mailing some stuff here to you shortly, soon's I get around
> tuit. <G>

SWEEEET! Yer a star me dear ',;~}~

Oh, you know that dried fungus I have, that I thought I was running rather
low on? Well, I just discovered I have quite a bit more than I thought - I'd
removed some from the store cupboard, and put it into a separate container,
to carry with me to cook elsewhere. Well, I'd thought that bit was all that
was left, until I ran across the motherload this w/e - I'll be sending some
',;~}~

Shaun aRe

"Katra" > wrote in message
...
> In article >,
> Blair P. Houghton > wrote:
>
>> Katra > wrote:
>> >As I've gotten older, I've gotten more adventurous about new foods! A
>> >necessary thing if I want my diet to be interesting now that I've had to
>> >give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
>> >the american diet is based on Wheat or wheat products???
>>
>> Oddly enough, I do, because it's bloody hard to find "Whole
>> Wheat" products made from "Whole Wheat Flour" instead of
>> "Enriched Wheat Flour with Wheat Bran".
>>
>> Have you tried Spelt? AKA Faro? Or are all grains off the menu?
>
> I have insulin resistance. I need to avoid starch and sugar, but I have
> an allergy to wheat as well. All wheat protiens. Even spelt has that.
>
>>
>> Trader Joe's has Spelt Tortillas, and they're kind of
>> like wheat tortillas, only much softer, more like regular
>> flour tortillas. Makes a huge difference in the quality
>> of the sandwich.
>
> HEB now has a low carb tortilla that is mostly protien based fillers. ;-)
> It's actually quite good! Many low carb tortillas taste like cardboard.
>
>>
>> >The Thai market in Austin is rich in untried delectables and I have a
>> >LOT to learn about them.
>> >
>> >And I adore mushrooms! :-d
>>
>> I need to put more in my diet. Just to keep things
>> interesting.
>>
>> --Blair
>> "One variable at a time."
>
> Indeed! :-)
>
> I still have those dried morels........
> Trying to think of what to do with them.
> --
> K.

Have you tried you tried a spinach and mushroom omelet wit the morels? Mmmm
Mmmm. Use the water you rehydrate them with in the egg instead of milk
That sure is tasty! and simple to boot.

"Katra" > wrote in message
...
> In article >,
> Blair P. Houghton > wrote:
>
>> Katra > wrote:
>> >As I've gotten older, I've gotten more adventurous about new foods! A
>> >necessary thing if I want my diet to be interesting now that I've had to
>> >give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
>> >the american diet is based on Wheat or wheat products???
>>
>> Oddly enough, I do, because it's bloody hard to find "Whole
>> Wheat" products made from "Whole Wheat Flour" instead of
>> "Enriched Wheat Flour with Wheat Bran".
>>
>> Have you tried Spelt? AKA Faro? Or are all grains off the menu?
>
> I have insulin resistance. I need to avoid starch and sugar, but I have
> an allergy to wheat as well. All wheat protiens. Even spelt has that.
>
>>
>> Trader Joe's has Spelt Tortillas, and they're kind of
>> like wheat tortillas, only much softer, more like regular
>> flour tortillas. Makes a huge difference in the quality
>> of the sandwich.
>
> HEB now has a low carb tortilla that is mostly protien based fillers. ;-)
> It's actually quite good! Many low carb tortillas taste like cardboard.
>
>>
>> >The Thai market in Austin is rich in untried delectables and I have a
>> >LOT to learn about them.
>> >
>> >And I adore mushrooms! :-d
>>
>> I need to put more in my diet. Just to keep things
>> interesting.
>>
>> --Blair
>> "One variable at a time."
>
> Indeed! :-)
>
> I still have those dried morels........
> Trying to think of what to do with them.
> --
> K.

Have you tried you tried a spinach and mushroom omelet wit the morels? Mmmm
Mmmm. Use the water you rehydrate them with in the egg instead of milk
That sure is tasty! and simple to boot.

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
> > > > > > <lol> I'll get around to trying shark fin one of these days...
> > > > >
> > > > > I see you've already been filled in on the unethical practices
> > > surrounding
> > > > > shark fin 'harvesting', so *I* don't get to tell ya.
> > > > > Damn!
> > > > >
> > > > > ',;~}~
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > Shaun aRe
> > > > >
> > > > >
> > > >
> > > > That is ok. ;-)
> > > > As long as I'm "educated" on that fact,
> > > > that's all that matters.
> > >
> > > You missed the point! It was yet another chance I was robbed of to be a
> > > smart arse! Heheheheh... ',;~}~
> >
> > No, I did not miss that...... ;-)
>
> Well then, your reply was utterly selfish! Heheheheheh ',;~}~

<pout> Sorry, I prolly was not awake.

I've got some of the fungus in a container in the 'frige right now,
reconstituting in some chicken broth. Does not look like it'll take that
long. I'm going to try making soup with it at first to get an idea of
exactly what I'll be dealing with.

>
> > > > I had no idea...
> > >
> > > Uh-huh! I saw it on the TV, heheheheh! They also mentioned how unethical
> the
> > > chinese were in chopping off, drying and selling tiger's cocks.
> >
> > Not to mention rhino horn.
> > Some of those people are f-ed up!
>
> Yup! I mean, I am *FAR* from being vegetarian, but to destroy a life's body
> just to waste most of it, I consider a disgusting practice!

Indeed. :-(

>
> > > > I did pick up an extra bag of the white fungus for you
> > > > if you are interested???
> > >
> > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > >
> > > Shaun aRe
> >
> > I'll be mailing some stuff here to you shortly, soon's I get around
> > tuit. <G>
>
> SWEEEET! Yer a star me dear ',;~}~
>
> Oh, you know that dried fungus I have, that I thought I was running rather
> low on? Well, I just discovered I have quite a bit more than I thought - I'd
> removed some from the store cupboard, and put it into a separate container,
> to carry with me to cook elsewhere. Well, I'd thought that bit was all that
> was left, until I ran across the motherload this w/e - I'll be sending some
> ',;~}~
>
> Shaun aRe

Coolness! As offered before, I'll be thrilled to trade you some dried
succulents for it! Great in a given recipe.

Awesome....... :-D


>
>
--
K.

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
> > > > > > <lol> I'll get around to trying shark fin one of these days...
> > > > >
> > > > > I see you've already been filled in on the unethical practices
> > > surrounding
> > > > > shark fin 'harvesting', so *I* don't get to tell ya.
> > > > > Damn!
> > > > >
> > > > > ',;~}~
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > Shaun aRe
> > > > >
> > > > >
> > > >
> > > > That is ok. ;-)
> > > > As long as I'm "educated" on that fact,
> > > > that's all that matters.
> > >
> > > You missed the point! It was yet another chance I was robbed of to be a
> > > smart arse! Heheheheh... ',;~}~
> >
> > No, I did not miss that...... ;-)
>
> Well then, your reply was utterly selfish! Heheheheheh ',;~}~

<pout> Sorry, I prolly was not awake.

I've got some of the fungus in a container in the 'frige right now,
reconstituting in some chicken broth. Does not look like it'll take that
long. I'm going to try making soup with it at first to get an idea of
exactly what I'll be dealing with.

>
> > > > I had no idea...
> > >
> > > Uh-huh! I saw it on the TV, heheheheh! They also mentioned how unethical
> the
> > > chinese were in chopping off, drying and selling tiger's cocks.
> >
> > Not to mention rhino horn.
> > Some of those people are f-ed up!
>
> Yup! I mean, I am *FAR* from being vegetarian, but to destroy a life's body
> just to waste most of it, I consider a disgusting practice!

Indeed. :-(

>
> > > > I did pick up an extra bag of the white fungus for you
> > > > if you are interested???
> > >
> > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > >
> > > Shaun aRe
> >
> > I'll be mailing some stuff here to you shortly, soon's I get around
> > tuit. <G>
>
> SWEEEET! Yer a star me dear ',;~}~
>
> Oh, you know that dried fungus I have, that I thought I was running rather
> low on? Well, I just discovered I have quite a bit more than I thought - I'd
> removed some from the store cupboard, and put it into a separate container,
> to carry with me to cook elsewhere. Well, I'd thought that bit was all that
> was left, until I ran across the motherload this w/e - I'll be sending some
> ',;~}~
>
> Shaun aRe

Coolness! As offered before, I'll be thrilled to trade you some dried
succulents for it! Great in a given recipe.

Awesome....... :-D


>
>
--
K.

In article >,
"SamIAm" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > Blair P. Houghton > wrote:
> >
> >> Katra > wrote:
> >> >As I've gotten older, I've gotten more adventurous about new foods! A
> >> >necessary thing if I want my diet to be interesting now that I've had to
> >> >give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
> >> >the american diet is based on Wheat or wheat products???
> >>
> >> Oddly enough, I do, because it's bloody hard to find "Whole
> >> Wheat" products made from "Whole Wheat Flour" instead of
> >> "Enriched Wheat Flour with Wheat Bran".
> >>
> >> Have you tried Spelt? AKA Faro? Or are all grains off the menu?
> >
> > I have insulin resistance. I need to avoid starch and sugar, but I have
> > an allergy to wheat as well. All wheat protiens. Even spelt has that.
> >
> >>
> >> Trader Joe's has Spelt Tortillas, and they're kind of
> >> like wheat tortillas, only much softer, more like regular
> >> flour tortillas. Makes a huge difference in the quality
> >> of the sandwich.
> >
> > HEB now has a low carb tortilla that is mostly protien based fillers. ;-)
> > It's actually quite good! Many low carb tortillas taste like cardboard.
> >
> >>
> >> >The Thai market in Austin is rich in untried delectables and I have a
> >> >LOT to learn about them.
> >> >
> >> >And I adore mushrooms! :-d
> >>
> >> I need to put more in my diet. Just to keep things
> >> interesting.
> >>
> >> --Blair
> >> "One variable at a time."
> >
> > Indeed! :-)
> >
> > I still have those dried morels........
> > Trying to think of what to do with them.
> > --
> > K.
>
> Have you tried you tried a spinach and mushroom omelet wit the morels? Mmmm
> Mmmm. Use the water you rehydrate them with in the egg instead of milk
> That sure is tasty! and simple to boot.
>
>

I've never eaten morels. :-) This'll be my first try at them.
You are the second person to suggest an omelet, so I think I'll go with
that and probably a little shredded cheese.

Thanks!
--
K.

In article >,
"SamIAm" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > Blair P. Houghton > wrote:
> >
> >> Katra > wrote:
> >> >As I've gotten older, I've gotten more adventurous about new foods! A
> >> >necessary thing if I want my diet to be interesting now that I've had to
> >> >give up wheat, potatoes and rice. :-P Do you have _any_ idea how much of
> >> >the american diet is based on Wheat or wheat products???
> >>
> >> Oddly enough, I do, because it's bloody hard to find "Whole
> >> Wheat" products made from "Whole Wheat Flour" instead of
> >> "Enriched Wheat Flour with Wheat Bran".
> >>
> >> Have you tried Spelt? AKA Faro? Or are all grains off the menu?
> >
> > I have insulin resistance. I need to avoid starch and sugar, but I have
> > an allergy to wheat as well. All wheat protiens. Even spelt has that.
> >
> >>
> >> Trader Joe's has Spelt Tortillas, and they're kind of
> >> like wheat tortillas, only much softer, more like regular
> >> flour tortillas. Makes a huge difference in the quality
> >> of the sandwich.
> >
> > HEB now has a low carb tortilla that is mostly protien based fillers. ;-)
> > It's actually quite good! Many low carb tortillas taste like cardboard.
> >
> >>
> >> >The Thai market in Austin is rich in untried delectables and I have a
> >> >LOT to learn about them.
> >> >
> >> >And I adore mushrooms! :-d
> >>
> >> I need to put more in my diet. Just to keep things
> >> interesting.
> >>
> >> --Blair
> >> "One variable at a time."
> >
> > Indeed! :-)
> >
> > I still have those dried morels........
> > Trying to think of what to do with them.
> > --
> > K.
>
> Have you tried you tried a spinach and mushroom omelet wit the morels? Mmmm
> Mmmm. Use the water you rehydrate them with in the egg instead of milk
> That sure is tasty! and simple to boot.
>
>

I've never eaten morels. :-) This'll be my first try at them.
You are the second person to suggest an omelet, so I think I'll go with
that and probably a little shredded cheese.

Thanks!
--
K.

In article >,
Blair P. Houghton > wrote:

> Katra > wrote:
> > Blair P. Houghton > wrote:
> >>
> >> You love the sharks so much, go french-kiss one.
> >
> >I'm not overly fond of sharks myself, but making ANY creature suffer a
> >slow death for a specialty food item is wrong!!!
> >They should be killed before removing a body part...
>
> A shark typically takes a chunk out of what it catches as
> "food" and leaves the rest to float away, living or dead.
> If the maimed prey is lucky, there are more sharks around.
>
> Sharks, like their anthropomorphic counterparts, Lawyers,
> need no sympathy from humanity.
>
> --Blair
> "A moose once bit my sister."

May be...
but compassion is what separates animals from humans right? :-)
--
K.

In article >,
Blair P. Houghton > wrote:

> Katra > wrote:
> > Blair P. Houghton > wrote:
> >>
> >> You love the sharks so much, go french-kiss one.
> >
> >I'm not overly fond of sharks myself, but making ANY creature suffer a
> >slow death for a specialty food item is wrong!!!
> >They should be killed before removing a body part...
>
> A shark typically takes a chunk out of what it catches as
> "food" and leaves the rest to float away, living or dead.
> If the maimed prey is lucky, there are more sharks around.
>
> Sharks, like their anthropomorphic counterparts, Lawyers,
> need no sympathy from humanity.
>
> --Blair
> "A moose once bit my sister."

May be...
but compassion is what separates animals from humans right? :-)
--
K.

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > > > You missed the point! It was yet another chance I was robbed of to
be a
> > > > smart arse! Heheheheh... ',;~}~
> > >
> > > No, I did not miss that...... ;-)
> >
> > Well then, your reply was utterly selfish! Heheheheheh ',;~}~
>
> <pout> Sorry, I prolly was not awake.

It's OK - we can still be friends ',;~}~

> I've got some of the fungus in a container in the 'frige right now,
> reconstituting in some chicken broth. Does not look like it'll take that
> long. I'm going to try making soup with it at first to get an idea of
> exactly what I'll be dealing with.

Yeah - I've ad an urge to make some good mixed mushroom soup lately too...

> > > > > I did pick up an extra bag of the white fungus for you
> > > > > if you are interested???
> > > >
> > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > >
> > > > Shaun aRe
> > >
> > > I'll be mailing some stuff here to you shortly, soon's I get around
> > > tuit. <G>
> >
> > SWEEEET! Yer a star me dear ',;~}~
> >
> > Oh, you know that dried fungus I have, that I thought I was running
rather
> > low on? Well, I just discovered I have quite a bit more than I thought -
I'd
> > removed some from the store cupboard, and put it into a separate
container,
> > to carry with me to cook elsewhere. Well, I'd thought that bit was all
that
> > was left, until I ran across the motherload this w/e - I'll be sending
some
> > ',;~}~
> >
> > Shaun aRe
>
> Coolness! As offered before, I'll be thrilled to trade you some dried
> succulents for it! Great in a given recipe.
>
> Awesome....... :-D

Got a few things to mail ATM, will send yours as soon as I get the chance
too ',;~}~

Shaun aRe

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > > > You missed the point! It was yet another chance I was robbed of to
be a
> > > > smart arse! Heheheheh... ',;~}~
> > >
> > > No, I did not miss that...... ;-)
> >
> > Well then, your reply was utterly selfish! Heheheheheh ',;~}~
>
> <pout> Sorry, I prolly was not awake.

It's OK - we can still be friends ',;~}~

> I've got some of the fungus in a container in the 'frige right now,
> reconstituting in some chicken broth. Does not look like it'll take that
> long. I'm going to try making soup with it at first to get an idea of
> exactly what I'll be dealing with.

Yeah - I've ad an urge to make some good mixed mushroom soup lately too...

> > > > > I did pick up an extra bag of the white fungus for you
> > > > > if you are interested???
> > > >
> > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > >
> > > > Shaun aRe
> > >
> > > I'll be mailing some stuff here to you shortly, soon's I get around
> > > tuit. <G>
> >
> > SWEEEET! Yer a star me dear ',;~}~
> >
> > Oh, you know that dried fungus I have, that I thought I was running
rather
> > low on? Well, I just discovered I have quite a bit more than I thought -
I'd
> > removed some from the store cupboard, and put it into a separate
container,
> > to carry with me to cook elsewhere. Well, I'd thought that bit was all
that
> > was left, until I ran across the motherload this w/e - I'll be sending
some
> > ',;~}~
> >
> > Shaun aRe
>
> Coolness! As offered before, I'll be thrilled to trade you some dried
> succulents for it! Great in a given recipe.
>
> Awesome....... :-D

Got a few things to mail ATM, will send yours as soon as I get the chance
too ',;~}~

Shaun aRe

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> > > > > You missed the point! It was yet another chance I was robbed of to
> be a
> > > > > smart arse! Heheheheh... ',;~}~
> > > >
> > > > No, I did not miss that...... ;-)
> > >
> > > Well then, your reply was utterly selfish! Heheheheheh ',;~}~
> >
> > <pout> Sorry, I prolly was not awake.
>
> It's OK - we can still be friends ',;~}~
>
> > I've got some of the fungus in a container in the 'frige right now,
> > reconstituting in some chicken broth. Does not look like it'll take that
> > long. I'm going to try making soup with it at first to get an idea of
> > exactly what I'll be dealing with.
>
> Yeah - I've ad an urge to make some good mixed mushroom soup lately too...
>
> > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > if you are interested???
> > > > >
> > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > >
> > > > > Shaun aRe
> > > >
> > > > I'll be mailing some stuff here to you shortly, soon's I get around
> > > > tuit. <G>
> > >
> > > SWEEEET! Yer a star me dear ',;~}~
> > >
> > > Oh, you know that dried fungus I have, that I thought I was running
> rather
> > > low on? Well, I just discovered I have quite a bit more than I thought -
> I'd
> > > removed some from the store cupboard, and put it into a separate
> container,
> > > to carry with me to cook elsewhere. Well, I'd thought that bit was all
> that
> > > was left, until I ran across the motherload this w/e - I'll be sending
> some
> > > ',;~}~
> > >
> > > Shaun aRe
> >
> > Coolness! As offered before, I'll be thrilled to trade you some dried
> > succulents for it! Great in a given recipe.
> >
> > Awesome....... :-D
>
> Got a few things to mail ATM, will send yours as soon as I get the chance
> too ',;~}~
>
> Shaun aRe
>
>

Whenever is fine. :-) Back on the topic, I did get you one bag of the
white fungus, plus some dried shitake's.

I am soaking some of the white fungus (aka white woodears) in chicken
broth. They soak it up like a sponge and are very tasty! Kinda crunchy
still with an interesting texture. I'm going to try making a soup with
them first, then expand out from there.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
> > > > > You missed the point! It was yet another chance I was robbed of to
> be a
> > > > > smart arse! Heheheheh... ',;~}~
> > > >
> > > > No, I did not miss that...... ;-)
> > >
> > > Well then, your reply was utterly selfish! Heheheheheh ',;~}~
> >
> > <pout> Sorry, I prolly was not awake.
>
> It's OK - we can still be friends ',;~}~
>
> > I've got some of the fungus in a container in the 'frige right now,
> > reconstituting in some chicken broth. Does not look like it'll take that
> > long. I'm going to try making soup with it at first to get an idea of
> > exactly what I'll be dealing with.
>
> Yeah - I've ad an urge to make some good mixed mushroom soup lately too...
>
> > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > if you are interested???
> > > > >
> > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > >
> > > > > Shaun aRe
> > > >
> > > > I'll be mailing some stuff here to you shortly, soon's I get around
> > > > tuit. <G>
> > >
> > > SWEEEET! Yer a star me dear ',;~}~
> > >
> > > Oh, you know that dried fungus I have, that I thought I was running
> rather
> > > low on? Well, I just discovered I have quite a bit more than I thought -
> I'd
> > > removed some from the store cupboard, and put it into a separate
> container,
> > > to carry with me to cook elsewhere. Well, I'd thought that bit was all
> that
> > > was left, until I ran across the motherload this w/e - I'll be sending
> some
> > > ',;~}~
> > >
> > > Shaun aRe
> >
> > Coolness! As offered before, I'll be thrilled to trade you some dried
> > succulents for it! Great in a given recipe.
> >
> > Awesome....... :-D
>
> Got a few things to mail ATM, will send yours as soon as I get the chance
> too ',;~}~
>
> Shaun aRe
>
>

Whenever is fine. :-) Back on the topic, I did get you one bag of the
white fungus, plus some dried shitake's.

I am soaking some of the white fungus (aka white woodears) in chicken
broth. They soak it up like a sponge and are very tasty! Kinda crunchy
still with an interesting texture. I'm going to try making a soup with
them first, then expand out from there.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:


> > > I've got some of the fungus in a container in the 'frige right now,
> > > reconstituting in some chicken broth. Does not look like it'll take
that
> > > long. I'm going to try making soup with it at first to get an idea of
> > > exactly what I'll be dealing with.
> >
> > Yeah - I've ad an urge to make some good mixed mushroom soup lately
too...
> >
> > > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > > if you are interested???
> > > > > >
> > > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > > >
> > > > > > Shaun aRe
> > > > >
> > > > > I'll be mailing some stuff here to you shortly, soon's I get
around
> > > > > tuit. <G>
> > > >
> > > > SWEEEET! Yer a star me dear ',;~}~
> > > >
> > > > Oh, you know that dried fungus I have, that I thought I was running
> > rather
> > > > low on? Well, I just discovered I have quite a bit more than I
thought -
> > I'd
> > > > removed some from the store cupboard, and put it into a separate
> > container,
> > > > to carry with me to cook elsewhere. Well, I'd thought that bit was
all
> > that
> > > > was left, until I ran across the motherload this w/e - I'll be
sending
> > some
> > > > ',;~}~
> > > >
> > > > Shaun aRe
> > >
> > > Coolness! As offered before, I'll be thrilled to trade you some dried
> > > succulents for it! Great in a given recipe.
> > >
> > > Awesome....... :-D
> >
> > Got a few things to mail ATM, will send yours as soon as I get the
chance
> > too ',;~}~
> >
> > Shaun aRe
> >
> >
>
> Whenever is fine. :-) Back on the topic, I did get you one bag of the
> white fungus, plus some dried shitake's.
>
> I am soaking some of the white fungus (aka white woodears) in chicken
> broth. They soak it up like a sponge and are very tasty! Kinda crunchy
> still with an interesting texture. I'm going to try making a soup with
> them first, then expand out from there.

Sounds good to me!

I was thinking of picking one of those packs of mixed fresh mushrooms up,
maybe some chestnut mushrooms too to up the numbers, sautéing them in a
little butter for a minute or two, then adding them to a pan containing some
Japanese dark soy, dash rice wine vinegar, water or delicate stock, maybe a
hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a little
sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
bit, then throwing some finely sliced red chiles and spring onions in, ~30
seconds to 1 min more in the pan then serve.

How's that sound, any hints/tips/additions to make it turn out better?

Cheers!

Shaun aRe

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:


> > > I've got some of the fungus in a container in the 'frige right now,
> > > reconstituting in some chicken broth. Does not look like it'll take
that
> > > long. I'm going to try making soup with it at first to get an idea of
> > > exactly what I'll be dealing with.
> >
> > Yeah - I've ad an urge to make some good mixed mushroom soup lately
too...
> >
> > > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > > if you are interested???
> > > > > >
> > > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > > >
> > > > > > Shaun aRe
> > > > >
> > > > > I'll be mailing some stuff here to you shortly, soon's I get
around
> > > > > tuit. <G>
> > > >
> > > > SWEEEET! Yer a star me dear ',;~}~
> > > >
> > > > Oh, you know that dried fungus I have, that I thought I was running
> > rather
> > > > low on? Well, I just discovered I have quite a bit more than I
thought -
> > I'd
> > > > removed some from the store cupboard, and put it into a separate
> > container,
> > > > to carry with me to cook elsewhere. Well, I'd thought that bit was
all
> > that
> > > > was left, until I ran across the motherload this w/e - I'll be
sending
> > some
> > > > ',;~}~
> > > >
> > > > Shaun aRe
> > >
> > > Coolness! As offered before, I'll be thrilled to trade you some dried
> > > succulents for it! Great in a given recipe.
> > >
> > > Awesome....... :-D
> >
> > Got a few things to mail ATM, will send yours as soon as I get the
chance
> > too ',;~}~
> >
> > Shaun aRe
> >
> >
>
> Whenever is fine. :-) Back on the topic, I did get you one bag of the
> white fungus, plus some dried shitake's.
>
> I am soaking some of the white fungus (aka white woodears) in chicken
> broth. They soak it up like a sponge and are very tasty! Kinda crunchy
> still with an interesting texture. I'm going to try making a soup with
> them first, then expand out from there.

Sounds good to me!

I was thinking of picking one of those packs of mixed fresh mushrooms up,
maybe some chestnut mushrooms too to up the numbers, sautéing them in a
little butter for a minute or two, then adding them to a pan containing some
Japanese dark soy, dash rice wine vinegar, water or delicate stock, maybe a
hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a little
sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
bit, then throwing some finely sliced red chiles and spring onions in, ~30
seconds to 1 min more in the pan then serve.

How's that sound, any hints/tips/additions to make it turn out better?

Cheers!

Shaun aRe

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
>
> > > > I've got some of the fungus in a container in the 'frige right now,
> > > > reconstituting in some chicken broth. Does not look like it'll take
> that
> > > > long. I'm going to try making soup with it at first to get an idea of
> > > > exactly what I'll be dealing with.
> > >
> > > Yeah - I've ad an urge to make some good mixed mushroom soup lately
> too...
> > >
> > > > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > > > if you are interested???
> > > > > > >
> > > > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > > > >
> > > > > > > Shaun aRe
> > > > > >
> > > > > > I'll be mailing some stuff here to you shortly, soon's I get
> around
> > > > > > tuit. <G>
> > > > >
> > > > > SWEEEET! Yer a star me dear ',;~}~
> > > > >
> > > > > Oh, you know that dried fungus I have, that I thought I was running
> > > rather
> > > > > low on? Well, I just discovered I have quite a bit more than I
> thought -
> > > I'd
> > > > > removed some from the store cupboard, and put it into a separate
> > > container,
> > > > > to carry with me to cook elsewhere. Well, I'd thought that bit was
> all
> > > that
> > > > > was left, until I ran across the motherload this w/e - I'll be
> sending
> > > some
> > > > > ',;~}~
> > > > >
> > > > > Shaun aRe
> > > >
> > > > Coolness! As offered before, I'll be thrilled to trade you some dried
> > > > succulents for it! Great in a given recipe.
> > > >
> > > > Awesome....... :-D
> > >
> > > Got a few things to mail ATM, will send yours as soon as I get the
> chance
> > > too ',;~}~
> > >
> > > Shaun aRe
> > >
> > >
> >
> > Whenever is fine. :-) Back on the topic, I did get you one bag of the
> > white fungus, plus some dried shitake's.
> >
> > I am soaking some of the white fungus (aka white woodears) in chicken
> > broth. They soak it up like a sponge and are very tasty! Kinda crunchy
> > still with an interesting texture. I'm going to try making a soup with
> > them first, then expand out from there.
>
> Sounds good to me!
>
> I was thinking of picking one of those packs of mixed fresh mushrooms up,
> maybe some chestnut mushrooms too to up the numbers, sautéing them in a
> little butter for a minute or two, then adding them to a pan containing some
> Japanese dark soy, dash rice wine vinegar, water or delicate stock, maybe a
> hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a little
> sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
> bit, then throwing some finely sliced red chiles and spring onions in, ~30
> seconds to 1 min more in the pan then serve.
>
> How's that sound, any hints/tips/additions to make it turn out better?
>
> Cheers!
>
> Shaun aRe
>
>

Just a very small bit of sesame oil, and some fresh grated ginger root.

Server over stock cooked rice or maybe shredded chicken or beef?

I'd go easy on chile/peppers for mushrooms as their flavor is very
delicate.
--
K.

In article >,
"Shaun" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > "Shaun" > wrote:
>
>
> > > > I've got some of the fungus in a container in the 'frige right now,
> > > > reconstituting in some chicken broth. Does not look like it'll take
> that
> > > > long. I'm going to try making soup with it at first to get an idea of
> > > > exactly what I'll be dealing with.
> > >
> > > Yeah - I've ad an urge to make some good mixed mushroom soup lately
> too...
> > >
> > > > > > > > I did pick up an extra bag of the white fungus for you
> > > > > > > > if you are interested???
> > > > > > >
> > > > > > > Oh yeah! I'd love to try, thanks heaps! ',;~}~
> > > > > > >
> > > > > > > Shaun aRe
> > > > > >
> > > > > > I'll be mailing some stuff here to you shortly, soon's I get
> around
> > > > > > tuit. <G>
> > > > >
> > > > > SWEEEET! Yer a star me dear ',;~}~
> > > > >
> > > > > Oh, you know that dried fungus I have, that I thought I was running
> > > rather
> > > > > low on? Well, I just discovered I have quite a bit more than I
> thought -
> > > I'd
> > > > > removed some from the store cupboard, and put it into a separate
> > > container,
> > > > > to carry with me to cook elsewhere. Well, I'd thought that bit was
> all
> > > that
> > > > > was left, until I ran across the motherload this w/e - I'll be
> sending
> > > some
> > > > > ',;~}~
> > > > >
> > > > > Shaun aRe
> > > >
> > > > Coolness! As offered before, I'll be thrilled to trade you some dried
> > > > succulents for it! Great in a given recipe.
> > > >
> > > > Awesome....... :-D
> > >
> > > Got a few things to mail ATM, will send yours as soon as I get the
> chance
> > > too ',;~}~
> > >
> > > Shaun aRe
> > >
> > >
> >
> > Whenever is fine. :-) Back on the topic, I did get you one bag of the
> > white fungus, plus some dried shitake's.
> >
> > I am soaking some of the white fungus (aka white woodears) in chicken
> > broth. They soak it up like a sponge and are very tasty! Kinda crunchy
> > still with an interesting texture. I'm going to try making a soup with
> > them first, then expand out from there.
>
> Sounds good to me!
>
> I was thinking of picking one of those packs of mixed fresh mushrooms up,
> maybe some chestnut mushrooms too to up the numbers, sautéing them in a
> little butter for a minute or two, then adding them to a pan containing some
> Japanese dark soy, dash rice wine vinegar, water or delicate stock, maybe a
> hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a little
> sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
> bit, then throwing some finely sliced red chiles and spring onions in, ~30
> seconds to 1 min more in the pan then serve.
>
> How's that sound, any hints/tips/additions to make it turn out better?
>
> Cheers!
>
> Shaun aRe
>
>

Just a very small bit of sesame oil, and some fresh grated ginger root.

Server over stock cooked rice or maybe shredded chicken or beef?

I'd go easy on chile/peppers for mushrooms as their flavor is very
delicate.
--
K.

Katra wrote:
> In article > ,
> "Peter Aitken" > wrote:
>
>
>>"Katra" > wrote in message
...
>>
>>>Picked up a new item at the thai store tonight to try...
>>>I'm adventurous about foods and there is a LOT of stuff at that market
>>>that is still new and different, as well as being low carb and low cal.
>>><lol> I'll get around to trying shark fin one of these days...
>>
>>You might want to think twice about the shark fins. Most of them come from
>>commercial boats that catch large numbers of sharks, cut the fins off, and
>>throw the shark back to slowly die. It's a bit too cruel and wasteful for
>>me.
>
>
> Ew. I see what you mean. :-P
> At least they could kill the poor things and use them for bait!
>
> K.
>
sounds like it is dried ear mushrooms--white/creamy/brown under and
black on top--they also come in strips--they are very chewwy and mild
taste---i understand that they have a blood anticoagulant chemical in
them--part of their chemistry--not something that is added--this might
be of some concern to people on anticoagulants--i am not sure on this
but i recall reading something about it years ago.

i use them in all sorts sofr rice dishes and stir fry

hth

peter

Katra wrote:
> In article > ,
> "Peter Aitken" > wrote:
>
>
>>"Katra" > wrote in message
...
>>
>>>Picked up a new item at the thai store tonight to try...
>>>I'm adventurous about foods and there is a LOT of stuff at that market
>>>that is still new and different, as well as being low carb and low cal.
>>><lol> I'll get around to trying shark fin one of these days...
>>
>>You might want to think twice about the shark fins. Most of them come from
>>commercial boats that catch large numbers of sharks, cut the fins off, and
>>throw the shark back to slowly die. It's a bit too cruel and wasteful for
>>me.
>
>
> Ew. I see what you mean. :-P
> At least they could kill the poor things and use them for bait!
>
> K.
>
sounds like it is dried ear mushrooms--white/creamy/brown under and
black on top--they also come in strips--they are very chewwy and mild
taste---i understand that they have a blood anticoagulant chemical in
them--part of their chemistry--not something that is added--this might
be of some concern to people on anticoagulants--i am not sure on this
but i recall reading something about it years ago.

i use them in all sorts sofr rice dishes and stir fry

hth

peter

spamtrap wrote:
>> <lol> I'll get around to trying shark fin one of these days...
>>
>
> If you ever do try it - imagine yourself starving and suffocating cause
> you can't move or breathe, and maybe you'll think twice about it.
> Because that's what happens to the sharks when they are caught, have
> their fins cut off, and then are tossed back in the ocean to die.


hate to say this--but the same thing happens to all living things
including plants


i think it was gabiral gribal--in his book the profit

" if we could only eat air"--or something like that


also really sorry about this but it needs to be said

search the medical literature on this if it is too outrageous

when vegetarians are psychoanalyzed what surfaces is a deep need for
canabalism--the food hangup is ( see how much better i am than you who
eat animals) a means to repress this very horrible thaught--i suspect
it's the same for any food hangups--conclusion i came to about organic
food people is in reality they want to eat feces but this thaught is so
repulsive they substitue eating "clean food" ( see how much beter i am
than you who eat filth but in reality it you whoi are clean i am dirt
because that is what i really want to do) or what the current impression
is "organic"

i have not given thaught to does who eat only raw food but everyone that
i knew who was into it ( only 2 people) had hidden very violent aggesstion.

food is the ara where most of us have pathology--stemming from it was at
the family meal where family craziness surfaced and it infected us

spamtrap wrote:
> Blair P. Houghton wrote:
>
>>
>> Hey. They're feeding the rest of the fish.
>>
>> They could just let them die on the deck.
>
>
> Well perhaps someday someone will cut off your arms and legs. Then put a
> heavy weight on top of you so you can't breathe at all. Perhaps then you
> will understand how the sharks feel - as you suffocate and starve to
> death but I doubt it. You should'a been aborted.
plants feel the same thing as animals or any living thing--they have a
nervous system also and react to pain
hth

spamtrap wrote:
> Blair P. Houghton wrote:
>
>>
>> Hey. They're feeding the rest of the fish.
>>
>> They could just let them die on the deck.
>
>
> Well perhaps someday someone will cut off your arms and legs. Then put a
> heavy weight on top of you so you can't breathe at all. Perhaps then you
> will understand how the sharks feel - as you suffocate and starve to
> death but I doubt it. You should'a been aborted.
plants feel the same thing as animals or any living thing--they have a
nervous system also and react to pain
hth

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > Sounds good to me!
> >
> > I was thinking of picking one of those packs of mixed fresh mushrooms
up,
> > maybe some chestnut mushrooms too to up the numbers, sautéing them in a
> > little butter for a minute or two, then adding them to a pan containing
some
> > Japanese dark soy, dash rice wine vinegar, water or delicate stock,
maybe a
> > hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a
little
> > sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
> > bit, then throwing some finely sliced red chiles and spring onions in,
~30
> > seconds to 1 min more in the pan then serve.
> >
> > How's that sound, any hints/tips/additions to make it turn out better?
> >
> > Cheers!
> >
> > Shaun aRe
> >
> >
>
> Just a very small bit of sesame oil, and some fresh grated ginger root.
>
> Server over stock cooked rice or maybe shredded chicken or beef?
>
> I'd go easy on chile/peppers for mushrooms as their flavor is very
> delicate.

Thanks Kat - This is supposed to be a thin, slightly sweet soup, for a
starter or just as a warming bowl with chunks of bread, so I wouldn't use
any rice or anything. As for meat, I wondered if just a scattering of prawns
might help move it in the right direction without taking it over - I really
want this to be about the mushrooms though...

I'd thought about ginger too ('cos I love the stuff!), but decided against
it for the same reason you mention the chiles - chiles might be hot, but I
find if used reasonably, they don't mask subtle flavours at all...well, at
least not for me heheheheh ',;~}~

The sesame oil - now that's something, thanks! Either that, or I could fresh
toast some sesame seeds and serve it with those sprinkled over the top!
Whatcha think?

Shaun aRe getting damned hungry now!

"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > Sounds good to me!
> >
> > I was thinking of picking one of those packs of mixed fresh mushrooms
up,
> > maybe some chestnut mushrooms too to up the numbers, sautéing them in a
> > little butter for a minute or two, then adding them to a pan containing
some
> > Japanese dark soy, dash rice wine vinegar, water or delicate stock,
maybe a
> > hint of garlic, some finely sliced dried sea weed (kombu (sp?)), a
little
> > sugar or honey, black pepper (or maybe Szechuan pepper), simmering for a
> > bit, then throwing some finely sliced red chiles and spring onions in,
~30
> > seconds to 1 min more in the pan then serve.
> >
> > How's that sound, any hints/tips/additions to make it turn out better?
> >
> > Cheers!
> >
> > Shaun aRe
> >
> >
>
> Just a very small bit of sesame oil, and some fresh grated ginger root.
>
> Server over stock cooked rice or maybe shredded chicken or beef?
>
> I'd go easy on chile/peppers for mushrooms as their flavor is very
> delicate.

Thanks Kat - This is supposed to be a thin, slightly sweet soup, for a
starter or just as a warming bowl with chunks of bread, so I wouldn't use
any rice or anything. As for meat, I wondered if just a scattering of prawns
might help move it in the right direction without taking it over - I really
want this to be about the mushrooms though...

I'd thought about ginger too ('cos I love the stuff!), but decided against
it for the same reason you mention the chiles - chiles might be hot, but I
find if used reasonably, they don't mask subtle flavours at all...well, at
least not for me heheheheh ',;~}~

The sesame oil - now that's something, thanks! Either that, or I could fresh
toast some sesame seeds and serve it with those sprinkled over the top!
Whatcha think?

Shaun aRe getting damned hungry now!