[NAFEX] puffball
Alan .
yarrylo at hotmail.com
Tue Sep 19 10:28:32 EDT 2006
When I finally had the time last night to slice and fry the puffball I had
picked 2 days earlier, it had softened somewhat, and the interior, though
not yellow or brown, was an off-white color. The taste, both raw and cooked,
was slightly bitter, though I don't know whether the bitterness would be
detectable if spiced or part of a larger dish. Have I, as I suspect, missed
the window of opportunity with this mushroom?
Alan Stein
Pittsburgh, PA
>From: "loneroc" <loneroc at mwt.net>
>Reply-To: North American Fruit Explorers <nafex at lists.ibiblio.org>
>To: "Bill Russell" <shaman at pennswoods.net>,"North American Fruit Explorers"
><nafex at lists.ibiblio.org>
>Subject: Re: [NAFEX] puffball
>Date: Tue, 19 Sep 2006 08:16:33 -0500
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>The puffballs were firm and white. I did perform the experiment in a low
>oven (200F) prior to my purchase of a real drier. Perhaps the higher heat
>was the cause, or maybe there are different species involved, or maybe I
>was just particularly sensitive to a compound that you and your wife could
>not detect, or maybe it was because of any of a hundred other reasons that
>I've not thought of.
>
>I've dried other mushrooms and agree that drying 'deepens' the
>flavour----shiitake and porcini are good examples of this.
>
>Steve H. Lone Rock, WI (where it's another apple pressing day)
> ----- Original Message -----
> From: Bill Russell
> To: North American Fruit Explorers
> Sent: Tuesday, September 19, 2006 7:56 AM
> Subject: Re: [NAFEX] puffball
>
>
> Mushroom typically, and especially puffballs, can develop stronger odors
>and richer flavors from biochemical processes as they dry. My chef friends
>are aware of this and dry many of the wild mushroom that they gather to
>enhance the flavor of their dishes.
>
> Bill
> ----- Original Message -----
> From: Jwlehman at aol.com
> To: nafex at lists.ibiblio.org
> Sent: Tuesday, September 19, 2006 8:08 AM
> Subject: Re: [NAFEX] puffball
>
>
> In a message dated 9/18/2006 9:55:48 PM Eastern Daylight Time,
>loneroc at mwt.net writes:
>
>
>
>
> I tried drying slices of puffball once. My house smelling so gaggy
>I've never been able to eat them again--even just plain ole fried. I'll
>stick to eggplant.
>
> Steve Herje, Lone Rock, WI USDA zone 3
>
>
>
> Can't help but wonder if you tried them when the interior was brown,
>nearly in the spore stage?
>
> I've sliced them, when totally white, (about 1/4 inch thick) dried
>them in the fruit drier then use them in cooking. No offensive odor what so
>ever. My wife has a sensitive nose connected to a wild imagination and
>would have thrown them out if any unpleasant order occurred.
>
> Jerry
>
>
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