Extremely peppery taste, still sensitive the next day.
Russian Lactarius rufus (“Gorkushki”) parboil-pickling technique to be tried, courtesy of Google Translate.
|User’s votes are weighted by their contribution to the site (log10 contribution). In addition, the user who created the observation gets an extra vote.|
|I’d Call It That||3.0||4.27||1||(barky)|
sum(score * weight) /
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Created: 2013-01-02 23:01:38 EST (-0500)
Last modified: 2013-01-02 23:01:45 EST (-0500)
Viewed: 31 times, last viewed: 2017-06-15 06:43:49 EDT (-0400)