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.
|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) /
(total weight + 1)
Created: 2013-01-03 05:01:38 CET (+0100)
Last modified: 2013-01-03 05:01:45 CET (+0100)
Viewed: 30 times, last viewed: 2016-12-23 02:15:43 CET (+0100)