What's that you're eating?

Cauliflower mushroom soup. Started with vidalia onions in butter like making a French onion soup. Then ground lamb, beef stock and cauliflower mushrooms.

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Sautéed shaggy stalk boletes with bacon, and some king boletes in butter. Had a lot of extra mushrooms, so we put them in the freeze dryer for use later.
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The shaggy stalks are interesting. Similar texture to asparagus, with a distinct lemon/citrus flavor in them.
 
Ellis Wyatt said:
Cauliflower mushroom soup. Started with vidalia onions in butter like making a French onion soup. Then ground lamb, beef stock and cauliflower mushrooms.

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Sautéed shaggy stalk boletes with bacon, and some king boletes in butter. Had a lot of extra mushrooms, so we put them in the freeze dryer for use later.
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The shaggy stalks are interesting. Similar texture to asparagus, with a distinct lemon/citrus flavor in them.
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You eat only the the stipes from the boletes?
 
Wife wanted beef ribs for her birthday. I'm going to be humble and say I make some of the best ribs around.

Threw in some pork ribs and some beets since the fire is going to burn no matter what...
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Look at that beef juice...
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toker said:
Wife wanted beef ribs for her birthday. I'm going to be humble and say I make some of the best ribs around.

Threw in some pork ribs and some beets since the fire is going to burn no matter what...
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Look at that beef juice...
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…………😳


…….come on………


I appreciate you being humble……those look amazing!!!!🤩


Gonna recycle one here:

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Ellis Wyatt said:
Breakfast today. Some bacon from a local butcher and some leftover sausage and potatoes from last night.

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Hearty breakfast for us ready to head into the woods to pick some mushrooms for dinner tonight. A great selection of shaggy stalk boletes and a huge cauliflower mushroom.

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Very nice ! "Krause Glucke" in German for that Cauliflower Mushroom (my English word of the day - thank you). I remember when we hunted them as kids .... and also biting into sand when eating them :)
 
I made this a week and a half ago; a chip butty, in honor of a Yorkshire Day celebration in another part of the forum. I had to put my own spin on it, as a chip butty (distilled down to its basics) is comprised of plain white bread (sometimes buttered), fries (chips), and malt vinegar or gravy (or some other condiment). It is essentially a potato sandwich....

I sliced up some Yukon Golds into discs, fried them up in olive oil with salt, pepper, garlic, and paprika. I then tossed them with some Henderson's and then laid them out on some butter toasted bread, drizzled with HP sauce, and served with additional sauce on the side. Not traditional really, but definitely more interesting to me than the basic version.

I think they are pretty good.

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