Notes: Same conk as http://mushroomobserver.org/63699
Univ. of CA, Berkley herbarium # UC1861067
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|I’d Call It That||3.0||11.04||2||(Christian Schwarz,darv)|
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I believe that you tasted bitter, but I didn’t, even after repeating the experiment.
Still, it’s a very cool and dramatic polypore. That’s why I took it home with me, even after Bruns rejected it at our Fair. It has a definite Wow! factor.
I just want to add that while I was culturing this specimen (Thank you!), I couldn’t help taste a little piece. It was from the point of attachment to the tree, where some amber resiny material bubbled out when I inserted a hot boring tool to extract the culture. The resin looked like tree sap, so it is possible I tasted wood and/or fungus. It looked like fungus, grew what looked like a nice culture, and it was bitter as can be. It was probably the most bitter thing I’ve tasted in 10 years or more. It persisted for at least 30 minutes as Darvin explains. That doesn’t rule out the possibility that Stamets’ and the culture we took from this specimen are all some other fungus. The fruiting body was off the tree a month or more before we received it for culture. Interested to compare to the other sequences now.
Strain Code: Lo-PRII (Aemtek Isolation No. 2117)
ITS Region Sequence:
Mcallvaine ate things that were borderline that earned him the name ‘’Ole Iron Guts’’And he noted alot of them as edible.Reading his writings and books are really cool in a historical perspective.
Three people have tasted it here in Sebastopol and all three say it is bitter. I was spitting for 30 minutes until the taste finally left.
I thought Debbie claimed it wasn’t bitter or chalky?
Created: 2011-03-28 01:00:14 CDT (-0400)
Last modified: 2011-12-29 13:18:29 CST (-0500)
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