pasithea: glowing girl (Default)

Well. I ate the lactarius last night and thus far, I'm still alive so things are looking good. :) Actually, I don't think there are any seriously poisonous members of lactarius family. About the worst they'll give you is a serious case of 'tastes like burning' or upset stomach. None the less, I prefer to be 100% certain of my identifications before eating mushrooms.

On the whole... Would definitely eat again. They're easy to identify and pretty good as a snack. I minced garlic and stuffed the caps with it, then sauteed them in olive oil for about 15 minutes. Sadly, cooking removes most of their beautiful color but other than that, they're pretty pleasantly crunchy and nutty tasting. Kind of between water chestnut and woodear fungus. It's possible that steaming and pickling wouldn't suck their color out. May have to try that with the next ones I find.


I've been thinking about memorizing a few songs for flute and ocarina. Mostly like irish and american folk tunes. Problem is, I can't find any good books on the subject. There are lots of collections but I'm not really quite good at reading sheet music and humming it to get a good idea what it sounds like. I've picked up old music books in the past only to find that they have a weird scoring or that they're abbreviated or truncated pieces. So I don't really know where to begin looking.

I have come up with a backup plan though. I went searching for free sheet music online and stumbled across a large archive of bad midi versions of various folk songs.... PERFECT! The MIDI gives me an idea what it might sound like and I can convert midi to sheet music. Then I just need to adjust the music to the proper keys for the various instruments. ... Now I wonder if there's a program I can use to shift the key of a score. Possibly I can do it in Garage Band. Hmm. I'm open to suggestions.


Dec. 27th, 2008 07:15 pm
pasithea: glowing girl (Default)
I think I've learned something important.

Mycologists apparently can't cook very well. I suspect they judge the quality of a mushroom by how well it withstands being pan-fried in butter.

I went hiking with some friends today and we looked for mushrooms. Found a ton of peppery lactarius but didn't collect any. Also saw about a million death caps, but again, didn't collect any.

They apparently aren't fond of blewits, so I got to keep all of those that we found. Last week I made a rather tasty and attractive stroganoff from blewits (recipe below)

We also found some variety of agaricus that is probably pretty good to eat. They kept those. They smelled quite nice, but I'm not incredibly fond of agaricus. (I think they were agaricus silvacolas if anyone cares) and some lactarius deliciousa.

I also collected a few boletus flaviporus, though I was told the flavor is not fantastic and they can be a little slimy when cooked.

So.. I took them home, sliced one up and pan-fried it in butter, and indeed, it was a little slimy. However, the taste and texture had some good elements to it, so I put on my thinking cap for a moment and decided to gamble on my cooking skills for dinner.

My solution? Bolete and potato soup. Ended up being really quite nice. The starch from the potato combined with the 'slimy' to make a not-slimy-at-all thickener.

Bolete And Potato Soup:
One large potato, half an onion, ~1/2lb 'mediocre' but fairly firm boletus (flaviporus, zelleri, mirabilis, etc) 1C milk, 2C water, 2 tsp butter, 5 cloves garlic, 1/4tsp thyme, salt, pepper.

Slice potato into pieces that will roughly match your mushroom bits in size. Call it 2cm thick and not more than 8cm in the other two dimensions.

Put water and one teaspoon butter into pot, bring to a boil, add in potato. After five minutes, reduce heat to medium, add milk, After a couple minutes, reduce heat to simmer. Try not to scald milk.

Meanwhile, chop up onion. Then, using the other tsp of butter, saute in a small skillet over medium heat.. Sort of between saute and seer, really.
Slice up garlic, add it to onions after onions have cooked 3 or 4 minutes.
Clean boletus with damp paper towel, slice and throw into saute a few minutes after the garlic.
Saute a couple minutes more until mushrooms are just starting to look cooked, then add all the saute into pot.

Increase heat to just above medium. Add thyme, salt, and pepper to taste. Let it cook for a couple minutes more, then remove from heat and serve.

Serves 1-2.

I had it with a pint of stout and it was quite a nice meal.

Blewit Stroganoff
~1lb blewits, ~1lb eggnoodle pasta, 1C sour cream, 1tsp butter, 1 large onion, dehydrated chicken bullion, salt, pepper, thyme

Get your noodles boiling in a pot. Make em how you like em. Al dente or not, up to you.

Clean blewits with damp cloth, slice up.

Saute blewits and onion in skillet with aforementioned butter.

Mix chicken bullion (I used a vegan alternative, you can use whatever you like. :) and sour cream together. I used my chicken bullion as the saltiness in my flavoring but it worked out to ~1cube of bullion (as much as the packaging says will make one cup of stock)

Once onions are becoming translucent, add sour cream/bullion mix to skillet. Add salt, pepper and thyme to taste.

Stir gently until thoroughly mixed.

Drain noodles, pour sauce into noodles and toss gently until thoroughly mixed.


Mmmm.... How many food can you eat that are naturally bright purple? :)

BTW, please don't worry about me killing myself. Both of these mushrooms are very easy for even a novice to identify and I was with an experienced mycologist today. He let me take my guess and then helped me out if it was something I was unfamiliar with. I learned quite a bit.

I correctly identified all of the death caps and all of the agaricus (These two look vaguely alike and the mistaking one for the other is the most common cause of fatalities in mushroom IDs) They're really quite easy to tell apart as long as you're careful but for now, I'm limiting my intake to stuff that's very easy to identify and a mistake is less costly (An evening with the porcelain god as opposed to death)
pasithea: glowing girl (Default)
Let me just take a moment to say, "Mmmm... Blewit stroganoff."

Quite tasty and purple.

Yes, I'm eating strange purple mushrooms I found growing on the ground.
No, you shouldn't worry. There is absolutely nothing else these could possibly be but blewits. They're one of the easiest mushrooms for a novice to identify. Plus I ate one last night as a test to make sure I had no adverse reactions and I found them to be delicious. :) Sort of very slightly mushroomy with a kind of chicken-fried-steak flavor and a nice texture.

Definitely will eat these again. :)
pasithea: glowing girl (Default) AKA the blewit.

Quite tasty. Going to wait a night to make sure they agree with me and then make a blewit quiche with white cheddar and red onion; hopefully ending up with the gayest food ever... A lavender quiche.

Tasty and easy to identify. Win! :)
pasithea: glowing girl (Default)
Stacey was watching a cooking show the other day. It was an episode about dutch oven cooking. Ah, the memories.

Anyhow, one of the things he made was sourdough bread. I used to love making sourdough bread but it's work to maintain a sponge and keep it alive and from getting contaminated or too funky. Also, I don't need to bake a loaf of bread every single day.

Anyhow. Instead of a mother dough, he just put 1/4tsp of regular active-dry yeast into the dough and let it sit over night.

I tried this Monday, baked it Tuesday and... there's another one rising right now to bake tomorrow. mmm. Sourdoughy goodness. Good density, good texture, good crust and it takes about 5 minutes of actual effort to make a loaf of bread. It's got to be the easiest bread-making method I've ever tried. Not to mention the fewest ingredients. Just flour, water, salt, a tiny bit of yeast, and some cornmeal to dust over the outside.

Here's the recipe online, though it takes about 2 minutes to memorize because it's really really easy. If you don't happen to have a dutch oven handy, you could probably use ceramic or glass bakeware with a heavy lid in the oven.,1977,FOOD_9936_170394,00.html

As for me, I use my dutch oven when we're smoking things and for outdoor cooking so the seasoning added a really excellent note to what was already some pretty darn good bread.

Also, fwiw, I used regular flour rather than bread flour and my results were quite nice. :)
pasithea: glowing girl (Default)
Silly social art concept )
pasithea: glowing girl (Default)
Not quite sure how this out. It definitely had something to do with hanging out with Jon tho. :)

"Why have you created me?" the pitious creature burbled, it's rotted soybean flesh dropping to the floor on long viscous tendrils.

Okay, honestly, I like natto but everyone looks at me like I have some kind of disease when I eat it.

Inked with a fountain pen and some quick greys thrown onto it in photoshop because I knew the paper wouldn't take ink washes very well.

This pic on DeviantArt


Nov. 23rd, 2005 11:24 pm
pasithea: glowing girl (Default)
Stacey bought me some chantrelles earlier in the week and I took the opportunity to use them tonight.

Butternut Squash soup with chantrelles:

1.5C baked squash pulp.
1C milk
2C chicken stock
white pepper to taste
Bay leaf
1/2tsp oregano
pinch of nutmeg
2tsp garlic powder
1/2 tsp ginger
Puree and simmer medium heat.
Meanwhile, toast some coarsely chopped pine nuts and sautee about 1/2C chopped chantrelles in light olive oil.
Add these both to the soup about 5 minutes before serving.

Best freakin' rice I've ever made:

It was supposed to be a pilaf but it wasn't quite. It used a lot of the same things as the soup.

1C basmati rice
1C chicken stock
2/3C water
1/2tsp dried parsley.
1/4tsp white pepper
1/2tsp salt
Throw all this in the rice cooker.

When the rice is done, toast some pine nuts (same as above)
Sautee until lightly carmelized 1/2 large onion in 1tsp dark sesame oil.
Another 1/2C chopped chantrelles added to the onions about 3 minutes before they're done.

When the rice is done, add it to the skillet with the onions and chantrelles. Also add the pine nuts and 2tbsp butter.
Cook until rice no longer sticks to itself.

Both dishes were done in about 45 minutes start to finish. We had slice pear for dessert and a smidge of cognac with dinner. Sherry or a dry white wine might have gone better but it was quite good none the less.


Aug. 24th, 2005 11:29 pm
pasithea: glowing girl (Default)
There's nothing that will ruin making brownies like cracking a fertilized egg into your mix.

Heehee, and here I was planning to take Ashy food today or tomorrow. >:D


Aug. 3rd, 2005 12:45 pm
pasithea: glowing girl (Default)
And now for something completely different.

I need one of these and some velveeta and then I can make what I shall call 'American Calmari'.
pasithea: glowing girl (Default)
So... Spent most of Wednsday cleaning. The house is still a mess but we at least got the front rooms presentable. Also baked the pie and got other stuff prep'd to cook for Thursday.

Dinner went really well. Except we ran out of shortening and butter and eggs and I forgot to buy potatos so we had no mashed potatos.

I think the turkey came out really well this year and the stuffed cabbage was good. Brown rice instead of white was a nice change.

The duck was okay but a little unexciting. The pie also turned out unusually bland for some reason but both looked good and were edible so I'm not gonna complain.

I also discovered that Queer eye for the Straight Guy is WAY more fun with a big group of people. Also a decidedly happy adult turn from earlier when I came out of the kitchen and discovered they were all watching RedWall

Anyhow. I'm gonna go rest my hangover now and do some homework.

Foody bits

Nov. 25th, 2003 12:37 pm
pasithea: glowing girl (Default)
I keep forgetting to post this! Stacey are cooking a buncha food on Thursday. If anyone is hungry, stop by. :)
pasithea: glowing girl (Default)
Printer... Bought a, new. It does photocolor printing too. Ooooh. Very nifty. HP Color printer for $100 new at Fry's! It even prints and everything. :)

Polenta! I cooked some last night. Just fried in olive oil. The secret is in the sauce.
1/2 can tomato puree.
1 large red tomato diced
2 small yellow tomatos diced
1/2 large sweet onion diced
2 tomatillos diced
3 large cloves of garlic finely minced.
1 large clove garlic slivered.

Put the tomato puree and slivered garlic in a skillet with a little olive oil and some basil, oregano and paprika to taste. After the tomato puree has been bubbling for about 3 minutes, add in all the other stuff and cook about another 3 minutes. (Just enough to take the edge of the garlic not enough to wilt the tomatos) Spoon over polenta. *garlicy heaven*

pasithea: glowing girl (Default)
Okay, first I want to note that this post is to make [ profile] goldrose feel better, not to make [ profile] centauress feel worse.

Stacey and I don't cook/eat a lot of meat but occassionally, there's a mood and we do. After all my yardwork yesterday and the smell of other people BBQing while I toiled away for SEVEN HOURS with a shovel, rake, and hoe, I decided I wanted steak and my loving spouse was kind enough to cook it for me. I love her. She made me this!

Apparently right at the end it like burst into flames or something. It wasn't pretty and she wasn't very happy, but I whined and begged and threw a fit, so she tried again.

The second attempt was just a smidge better, and the extra time gave the potatos I put in plenty of time to get done! Yay!!! So in the end, we had a pretty good dinner, and I didn't haveta cook. :)

Tonight we cooked dinner together and then made dessert, but that's on her page. :)

So cute!

Mar. 20th, 2003 08:58 pm
pasithea: glowing girl (Default)
This is mindless silly fluff, please ignore, I'm embarassed with myself.

I took Stacey to dinner tonight so we could avoid the war talk for a bit and destress. We went to a random japanese resturant near the house (one we hadn't been to yet) Good food and FANTASTIC pickles! The best japanese pickles I've ever had. Everything was pretty good honestly. It was the style of japanee cooking I like best. Sort of an inland and rustic taste, not quite as sweet and trendy as most americanized sushi. Their menu was mostly in japanese and sort of partially subtitled in English.

The best part though, was our server. She was just this totally adorable grandmother type person. Her hair was just starting to loose it's dark black and was sort of streaked orange and gold and she had this wonderfully clear and happy voice. She was a small slim woman, not the best teeth, formal dark blue kimono with a red and gold sash, but there was something about here that was just intensely lovable.

All in all, it was kind of strange really now that I think about it. Everyone at the resturant (except us) was japanese but very cosmopolitan and mostly second and third generation american. (Don't ask me how I know that, it's just a feeling, not based on hard fact) At the table next to us was a teen girl talking to her parents about SAT, ACT, prep schools and how she was going to afford getting into university.... The entire scene in the resturant was almost word for word and character for character right out of anime (Or at least very similar to three of the different series I'd watched in the past week) So... After my rant about anime, it seemed kind of amusing and ironic.

Stacey and I were even characters. Me the frazzled workaholic brunette worried about finishing her school work and keeping up with her job, Stacey the cute and slim yet absolutely voracious blonde. O_O I wonder what series we were in.
Anyhow. It was a nice evening and for an hour or so, we both forgot about the war so... Mission accomplished.

Ethnic Food

Mar. 4th, 2003 08:40 pm
pasithea: glowing girl (Default)
Hmm. so... My spouse and I were going to have veggie burgers for dinner except she didn't really buy any veggie burger mix like she said we did... She did go shopping though and there was some dublin port and cheddar cheese in the fridge and guiness (Okay, the guiness came a little later) Irish cheese and irish beer... There was only one thing to do... Make ethnic food night... So I put some sausages in a skillet with a bit of water and some bacon grease, boiled up some potatos and mashed them, and made a heavy oily brown gravy.... Stacey was ecstatic. I never cook this sort of stuff. ... And now I know why...


Two black and tans, a sausage, a pile of mash and gravy and cheese so sharp it makes your jaw clench and you break out in a cold sweat... Sure I'm in cheese bliss but I think I've taken 10 years off my life.

Good grief! Are you people mad? This stuff will kill you, or at the very least cause smaller bodies (Like Saturn) to fall into your orbit. Here I thought american food was bad. At least fried okra contains something green. Oy.

I'm going to lay on my back and sweat and breath heavily for a while. I think all my notions of british accents as attractive has been quashed by this night of debauchery.


Oct. 12th, 2002 03:03 pm
pasithea: glowing girl (Default)
Geepers. I haven't written in a while. Anyhow. I made a curry last night that my SO really liked a lot 'n' then some other friends encouraged me to share the recipe. Soo. It's a fairly creamy vegan curry, but without all the fats and stuff usually associated with creamy curries.

For the squash I actually used a pumpkin. You want a fairly bland squash for this which is kind of middling in sweetness. Pumpkin, Kuri, Turban, Kolbachi, or acorn is probably a pretty good choice. Sweet pumpkin, butternut, or banana squash would probably come out too sweet. It can be a pretty small squash. I'd say I used about 1lb of squash (After it was skinned and seeded) Anyhow. Once you've selected your squash, you'll also want the following:


  • 1 Tbsp Sesame Oil (Any light oil would work here)
  • 1/2 large yellow onion (About 1.5 cups chopped)
  • 4 large cloves garlic (minced)
  • 1 cup vegetable broth
  • 2 cups water (I used the liquid from the garbonzo bean can as part of my water)
  • 1 lb skinned, seeded, and cut into 1" cubes.
  • 2 tbsp Curry Powder (I used "Bolst's Hot Curry Powder")
  • 2 tbsp fresh cilantro chopped or 2tsp dried (Also called corriander leaf or chinese parsley)
  • 1 16oz can garbonzo beans (Also called Chick Peas)
  • About 6 medium okra cut into 1/2" slices

Cooking Directions

  • Put oil and onions in high-walled skillet and saute over medium heat for about 5-10 minutes until onions become translucent.
  • Add garlic and half of the cubed squash continue to saute until onions begin to brown (2-3 minutes) Stir frequently!
  • Add vegetable broth, cilantro, and water. Simmer uncovered at medium heat about 1/2 hour, stirring occassionally.
  • Mash squash cubes into a pulp. Add water if mixture seems too dense.
  • Add garbonzo beans, let simmer another 5 minutes
  • Reduce heat slightly (medium-low heat) and add remaining squash and okra. Cook until squash cubes are a pleasing texture (5-10 minutes)
  • Serve with basmati rice or pilaf and warm naan. :)

Okay. So that's it. I guess it's sort of an involved process, but A lot of it is idle time. I was cooking and doing homework at the same time, so it worked out pretty well for me, but it does take about an hour and a half to make. Anyhow, hope someone enjoys it! I was really happy with this dish because it comes out so full-bodied and creamy without using any milk or a lot of oil. I have no idea how many calories are in squash, but I'm sure it's less than in milk or coconut milk! So, enjoy! :)

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