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 23:01:38 EST (-0500)
Last modified: 2013-01-02 23:01:45 EST (-0500)
Viewed: 25 times, last viewed: 2016-09-13 13:54:15 EDT (-0400)