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 05:01:38 CET (+0100)
Last modified: 2013-01-03 05:01:45 CET (+0100)
Viewed: 31 times, last viewed: 2017-06-15 12:43:49 CEST (+0200)