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: 2013-01-03 06:01:38 EET (+0200)
Last modified: 2013-01-03 06:01:45 EET (+0200)
Viewed: 30 times, last viewed: 2016-12-23 03:15:43 EET (+0200)