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sum(score * weight) /
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I have seen this ‘chalky’ looking thing before. If/when i see it again I’ll post.
This is probably an undescribed species, very closely related to L. sulphureus, But the pores are white and it often bruises black when fresh (especially at the margins) and often turns blackish when cooking. Often the taste is bitter, not very pleasant and the texture is chalkier than normal L. sulphureus. More work needs to be done to distinguish this as a separate species.