Fiddlebacks and Food

my problem is one had a hollow stem and the other doesnt

i cant remember which one:o
 
Morels have a hollow stem. Here's a picture of a couple black morels, Morchella brunnea (left) next to one of the 'false morels' we have in Colorado, Gyromitra esculenta. The difference it pretty obvious once you've seen a couple true morels.

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The other common 'false morels' are referred to as Verpas in colorado usually the species is Verpa bohemica. I don't have a picture of these handy, but they look more like morels, however their cap attaches at the top of the stem and their stems have 'fluff' inside of them. Verpa caps will pop off the stem readily. True morels, as I said, have hollow stems and their caps attach to the stem at the bottom of the cap. Almost making the cap part of the stem when you look at a cross section, morel caps will not pop off of the stem. There are lots of good pictures available online to see comparisons. Otherwise just go out and pick what you find! Send me some pictures and I'll try to tell you what you've got!

I should also add that some people eat both of the 'false morels' usually Verpas more than Gyromitra, but they both contain more of the compound that can make you sick, or in rare cases kill you. It takes a lot of cooking to reduce the toxin to "safe to consume" levels, and that can't readily be determined because some specimens could contain much higher levels of it than others.
 
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Most definitely! Mushrooms are one of my favorite topics to discuss! I've been hunting and learning for over 14 years now. :thumbup:
 
A little light use chopping onions, garlic, jalapeños, Serrano, and poblano for some chili.
 
Family project today making loquat jams and jellys. With the calm winter we had, the trees are ridiculously loaded down.
 
You must be a great cook Phillip. Every time I see your food pics it makes me hungry...
 
This F2 is what i call "my laser beam". It's my preferred knife for breaking down primal cuts. In this instance it trimmed up and cut a pork tenderloin into medallions.

It's also my "chicken" knife. It's the only knife I use when dealing with raw yardbird. I am sooooo over the top when it comes to safety in the kitchen. This cutting board is reserved for those 2 tasks as well. Immediately after im done with the cutting board i spray it down w/ vinegar for a few minutes & off to the dishwashers "Sanitize" setting. I don't know if that actually does anything but it makes me feel better.

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VANCE said:
It's also my "chicken" knife. It's the only knife I use when dealing with raw yardbird. I am sooooo over the top when it comes to safety in the kitchen. This cutting board is reserved for those 2 tasks as well. Immediately after im done with the cutting board i spray it down w/ vinegar for a few minutes & off to the dishwashers "Sanitize" setting. I don't know if that actually does anything but it makes me feel better.
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Haha. I'm super cautious as well. My wife thinks I'm crazy walking around the kitchen with my hands positioned as if I just scrubbed for surgery after handling raw poultry. Do yourself a favor and spring for the Delta Touch faucet. Just bump it with the back of your wrist, and no more worrying about slimy bacteria setting in. Either that or I always have a box of disposable food gloves to use as well.
BTW, you throwing that F2 in the dishwasher as well??
 
Kal-El said:
Haha. I'm super cautious as well. My wife thinks I'm crazy walking around the kitchen with my hands positioned as if I just scrubbed for surgery after handling raw poultry. Do yourself a favor and spring for the Delta Touch faucet. Just bump it with the back of your wrist, and no more worrying about slimy bacteria setting in. Either that or I always have a box of disposable food gloves to use as well.
BTW, you throwing that F2 in the dishwasher as well??
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Heck no on the F2

but i do was my hands about 7 times after touching raw chicken
 
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