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nafex - Re: [NAFEX] puffball

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  • From: Hélène Dessureault <interverbis@videotron.ca>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] puffball
  • Date: Tue, 19 Sep 2006 20:52:36 -0400

My favorite puffball recipe:
 
Slice fresh white puffball into squares of roughly 2 X2 inches, 1/2 inch thick.
Dip the pieces into a tempura batter made of:
1 egg
1 1/2 cup water
1 2/3 white flour
1 Tablespoon corn starch
Add a bit of garlic, salt fresh herb like thyme
 
Deep fry the pieces until golden brown. You can do the whole puffball and freeze the deep fried pufball for future use. Great appetizer.
 
Hélène
 
----- Original Message -----
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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