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|I’d Call It That||3.0||6.19||1||(darv)|
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T. oregonense is so commonly collected in Oregon and Washington that it approaches commonplace. T. gibbosum OTOH is so atypical at least in OR and WA that the few places it is collected at become important. J. Trappe and I have had something of a running commentary on this. It clearly is a much darker gleba than T. oregonense, but appears to also be the original T. gibbosum from the only remaining portion of Harkness’ collection from the 1890’s: a single preserved slide. The spores in T. gibbosum are rather pinched on the sides as seen in electromicrographs. T. oregonense OTOH has plump spindle-shaped spores; lighter gleba in maturity; spores more reddish than brown in maturity; and an earlier maturation.
T. gibbosum tends to fruit in December at the earliest, continues to mature and fruit as late as early July, tends to be larger in average sporocarp size; and finally has a stronger aroma than T. oregonense. My sense is that T. gibbosum has an aroma at least 125% stronger than mature T. oregonense. This stronger aroma puts some people off. Janet Lindgren has stated she does not like its stronger, slightly bitter flavor. I have eaten it often, and have never detected a bitter aftertaste. But variations in hedonistic response are to be expected in truffle sampling according to Anna Marin.
They were collected in Oregon and eaten at SOMA Camp 2012. The photos are the only thing left from them.
Typically much darker than T. oregonense in the gleba, often chocolate-brown to chocolate-black gleba (barely visible); gleba similarly more darkly colored. Hope you saved this, Darvin: could be a first for California.
Created: 2012-01-19 04:30:37 GMT (+0000)
Last modified: 2012-06-14 14:38:47 BST (+0100)
Viewed: 107 times, last viewed: 2018-11-07 05:25:21 GMT (+0000)