North American Fruit Explorers mailing list at ibiblio

["Alan ." <yarrylo@hotmail.com>]

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@mwt.net>
> Reply-To: North American Fruit Explorers <nafex@lists.ibiblio.org>
> To: "Bill Russell" <shaman@pennswoods.net>,"North American Fruit Explorers" 
> <nafex@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@aol.com
>     To: nafex@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@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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