Notes: Odd hen. How can this truly be the same genetic species as G. frondosa?
I realize they vary in shapes, colors, & sizes, but are they all really the same species?
This one was found on a lawn not near any tree or stump that I noticed (maybe an old root system is there from who knows when). More of it is tough than I’m used to (even some of the tips weren’t very tender). Some parts as tough as a mature, semi-dry (not that this is dry at all) chicken of the woods. When breaking, even a little, it sounds like a hollow item breaking (a nice sound, almost like it would make a nice unique instrument if it were reusable). It smelled strongly of a mushroomy aroma. Quite a dark specimen.
I’d think I may be confusing it w/a blackening polypore if it would only blacken. Here’s the largest of three I found, but all are much smaller than I’m used to.
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the first picture is too immature its chewy but has new flavor and the bottom one is boarder line of what i find acceptable that was the first time i had em and loved it but found it bit tough. Freezing it made it edible. but i got younger one then that that was way better. i would use it as my rule of thumb of whats too old. your pix look way too old tho i wouldn’t even try
i would freeze it then thaw then make curry out of it cooking it for 2-3 hours
oh yeah i suggest peeling it before you cook em thaw then peel
Interesting, so freeze & thaw breaks the cells? Neat!
Yeah, I’ve not found cooking to break down the chitin.
I wonder how it would be to use liquid nitrogen then thaw (not that I have any).
thanks for hint. I will try this as my LAST attempt at cooking them. I have slow cooked them confit immersed in duck fat and sous vide as well as a last resort, and never managed to break them down.
If you get older ones you can freeze them then thaw them out to break down the cell ways to make them edible those look too old tho. Slightly mature ones tend to have more flavor then immature ones and are more preferred.
it only very grossly resembles Grifola or Bondarzewia.
Created: 2012-09-15 04:19:51 SAST (+0200)
Last modified: 2013-07-01 04:55:43 SAST (+0200)
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