Notes: Collection was made by Jeff Kramer. The specimens were found under mixed pine (Jeffrey or Ponderosa) and California incense cedar (Calocedrus decurrens) in the San Bernardino mountains near the Santa Ana river. The altitude was around 5700’ (1750m).
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|I’d Call It That||3.0||5.94||1||(nathan)|
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For me the science comes first, but if there’s more than enough for science (as there was in this case), then I’ll eat the rest.
How do you decide when to keep it for a herbarium specimen or go ahead inthere and eate it any way….LOL….I did that with one Agaricus species ( I thought it was the wild potobello lol but it was n’t I guess, Rick said so and wounted a herbarium spescimen to do DNA test but the ones I dried I ate) it tasted good (and I am glad it was edible)!
he ate all of his scientific and artistic study subjects too! ;)
yup, I much prefer the wild Agaricus to the domesticated myself. Like the diff between a fine cabernet and two buck chuck, there’s a lot more going on in the fry pan…
Similar to but better than a portobello in my opinion.
They are red-staining and very close on all fronts from genetic to macro- and microscopic features to A. subfloccosus which is a known good edible. I believe they are both in the same group as A. bisporus. After sending some of the choice little ones to Rick Kerrigan, I’ll fry some up and confirm! :-)
Created: 2009-05-04 10:49:58 EDT (-0400)
Last modified: 2009-05-04 10:49:58 EDT (-0400)
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