[NAFEX] puffball

Bill Russell shaman at pennswoods.net
Tue Sep 19 11:28:05 EDT 2006


Yes

Bill



----- Original Message ----- 
From: "Alan ." <yarrylo at hotmail.com>
To: <nafex at lists.ibiblio.org>
Sent: Tuesday, September 19, 2006 10:28 AM
Subject: Re: [NAFEX] puffball


> 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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