Notes: Under pine.
Extremely peppery taste, still sensitive the next day.
Russian Lactarius rufus (“Gorkushki”) parboil-pickling technique to be tried, courtesy of Google Translate.
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Created: 2013-01-02 20:01:38 PST (-0800)
Last modified: 2013-01-02 20:01:45 PST (-0800)
Viewed: 31 times, last viewed: 2017-06-15 03:43:49 PDT (-0700)