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  • From: "Bill Russell" <shaman@pennswoods.net>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] puffball
  • Date: Tue, 19 Sep 2006 11:28:05 -0400

Yes

Bill



----- Original Message ----- From: "Alan ." <yarrylo@hotmail.com>
To: <nafex@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@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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FILETIME=[899DAFF0:01C6DBEE]

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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