Thats all, have a good day

9/1/2009 10:05:19 PM

[interesting]

9/1/2009 10:05:58 PM

I, too, have had a boner.

9/1/2009 10:12:26 PM

^ I doubt that

And by sprouting I mean fruiting, to be proper

9/1/2009 10:13:27 PM

ah, the profound sense of oneness

9/1/2009 10:15:03 PM

what kind of fungus is that, and how'd you make your straw substrate sterile in bags like that?

9/1/2009 10:15:23 PM

My mushrooms

are better than yours

9/1/2009 10:15:49 PM

^^ Boring old Brown Oysters. I'm just getting the hang of it, so I started with the easiest.

You pasteurize the straw at 150 degrees F for an hour, then when it cools (covered), you stuff it in the bags and mix it with the mycilium. Some bags did get contaminated (maybe 1 in 6).

The trick is actually to not sterilize it, because there is good bacteria that you don't want to kill

9/1/2009 10:18:07 PM

pilius

9/1/2009 10:18:35 PM

and why are you growing mushrooms? Sorry I am a noob.

9/1/2009 10:48:10 PM

I am wondering the same thing.

9/1/2009 10:49:05 PM

they are tastiest fresh, and the ones you get in the store are old and expensive




whered you get your spores?

9/1/2009 10:50:09 PM

Hmmmmmm...interesting

9/1/2009 10:52:18 PM

^^ yep, they are tastiest fresh, they lose a lot of flavor soon after they are picked. plus a lot cheaper if you start growing high end mushrooms.

Some of the bags I started from cuttings of mushrooms in the store - for some oysters, the mycelium will grow in a sterile envirnment from the mushrooms that you buy, I made some petri dishes from agar and homemade potato broth.

for the other bags, I bought the spores from fungiperfect.com. They sell kits too, if you guys want to try it.

9/1/2009 11:08:24 PM

isn't there a health risk?

9/1/2009 11:20:50 PM

haha, i think you mean fungiperfecti.com


it is a great site though. ive been meaning to start some shiitake logs, havent gotten around to it with moving and stuff

9/1/2009 11:25:35 PM

^^ if you let them go to spore and breath them, there is a small chance you can get sick. (hay fever or something like that)

9/2/2009 12:24:27 AM

i like the brown and yellow mushrooms that turn blue when u cut em up or bruise em

sometimes they have shitloads of maggots inside the pores


grow those

9/2/2009 12:25:57 AM

many boletes are inedible, but theres a delicious bolete known as the porcini: Boletus edulis. however, most boletes are mycorrhizal and dont take well to culture on dead materials.

9/2/2009 12:30:26 AM

1985 is quite possibly the most interesting user on tdub.

9/2/2009 12:30:34 AM

is that what theyre called?

9/2/2009 12:32:21 AM

i've only got experience with shiitake and psilocybe culture but i have to say, that straw substrate looks fucking fantastic compared to riceflour, sterilized birdseed, or sawdust. way to go!

9/2/2009 12:34:08 AM

thought this was about the psilocybin caps i ate before the Phish concert at Walnut Creek.

9/2/2009 12:34:43 AM

how difficult to grow are morels

9/2/2009 12:35:53 AM

morels arent that hard in theory. they like hardwood mulch, so you could sterilize them and culture it probably. they are so prolific in certain spots though, that commercial morel culture has never taken off.



if someone wanted to make a fortune they would work on truffle culture. those little bitches can fetch 60-100 bucks an ounce.

9/2/2009 12:38:51 AM

Aren't there truffle farms in NC? I vaguely remember reading an article in the N&O years ago about these truffle farms that used dogs instead of pigs to harvest the truffles.

9/2/2009 12:46:06 AM

theres one in hillsborough, but i think they are focusing on selling innoculated nursery stock, not truffles which makes me question how successful they really are.

9/2/2009 12:49:12 AM

http://www.garlandtruffles.com/
http://www.nctruffles.com/

Oh lol maybe this is the article I read:
http://www.indyweek.com/gyrobase/Content?oid=oid%3A21256

9/2/2009 12:51:28 AM

i wonder how good the filberts their stock produces are. you might could coast the 5-10 years it takes to mature the trees on selling hazelnuts.

9/2/2009 12:59:08 AM

Yeah or you could do like the one guy did and sell shiitake and stuff until your truffles were established.

9/2/2009 1:01:48 AM

like anything, finding a market for a seasonal product when you are a small producer is difficult. i met some people with a small shiitake operation who were forced to sell themselves at farmers markets because they couldnt get any store to pick up their line- stores want a certain amount of shelf kept stocked throughout the year, which wont happen with shiitakes in NC. truffles also have a short season. oysters have been pretty popular. i want to try some of the reishi kits from fungi imperfecti myself.

9/2/2009 1:16:33 AM

Hey GREEN JAY, you sound like you know a lot about this, what has your experience been?

This is the great thing about oregon, we have ideal mushroom weather, and Chanterelle season is just around the corner, here is last years loot. you can't grow these things

9/2/2009 1:48:20 AM

i'm just a fun guy.

9/2/2009 2:11:07 AM

whats that last pic, grilled cheese chantrelle?


the harvest has already been in michigan and new england. i ate some in vermont about a month ago.


about this time last year i found several beautiful king boletes (porcini) locally, so keep your eyes peeled, southerners!

laccarias and chantrelles will be starting soon here as well. there are a couple of mildly toxic chantrelle look alikes in the genus Gomphus, and as always, it is madness to eat a wild mushroom without using a scientific key to positively identify it AND rule out potential toxic look-alikes, or consulting an expert.

here is a pic of some laccaria ochropurpurea i found and cooked a couple years ago.

i used to have the cooked pics in my tww gallery but they went away. ive also had fun and success finding wild maitake on the east coast.

i have a friend that just started at OSU in forest pathology, but it is my understanding that they have a big mycomedicinal program there as well. its probably something i should have looked into instead of becoming intellectually stagnant and hating life as a bloated middle managment clown

[Edited on September 2, 2009 at 8:30 AM. Reason : ]

9/2/2009 8:29:32 AM

i don't care if it sounds gay, but i really like this 1985 fellow

9/2/2009 8:31:16 AM

Me: You can't keep treating me like a mushroom.
Boss: ?
Me: Keeping me in the dark and feeding me shit.
Boss: Oh.

9/2/2009 8:35:37 AM

i grew psilocybe mushrooms in my closet when I still lived in Raleigh. You would be amazed at how easy it is. The only difficult part is keeping everything sterile.

9/2/2009 8:37:52 AM

I'd be too paranoid of picking poison mushrooms to pick wild ones

9/2/2009 8:56:37 AM

MAGIC MUSHROOMS EH

9/2/2009 8:58:13 AM

Grill Cheese and Bacon chanterelle

GREEN JAY, are those mushrooms really purple like that, or is that just the picture. And do you have any book reccomendations to learn this stuff? I've only picked morels and chanterelles because they are relatively easy to identify and have very few poisonous look alikes. I need to find a local expert to take me out some time

9/2/2009 9:55:01 AM

Quote :

"thought this was about the psilocybin caps i ate before the Phish concert at Walnut Creek"

I thought this was about the psilocybin caps i ate before the Phish concert at Reynolds Coliseum...but I date myself

[Edited on September 2, 2009 at 10:00 AM. Reason : .]

9/2/2009 9:59:50 AM

Quote :

"ive been meaning to start some shiitake logs"

I BEEN MAKIN' SHIT LOGS MY WHOLE LIFE SON

9/2/2009 10:50:57 AM

yep, the mushrooms are really purple like that

their latin name is Laccaria ochropurpurea, which means the purple-ochre. the common name for this genus is "Deceiver" because they change colors and have a variable appearance. I collected these mushrooms in a rainstorm and they were clearly very fresh. This mushroom fades to a pale tan after it dries. I actually let them dry for 24 hours before consuming them to observe this characteristic and so make a positive ID.

the book i use most frequently is North American Mushrooms: a field guide to edible and inedible fungi by Hope Miller. This book is kind of dry but has great binomial keys, which are essential to positively identifying a mushroom. Its best to confirm with one or two other resources before taking the chomp.

i do NOT recommend the audobon society "field guide" as it has a nice color plate set, but the ID method is to select the silhouette of the mushroom and find one that looks similar (volva? anulus? etc) but this is amazingly misleading and inprecise, not to mention under half of the species described in the book have a color photograph.


http://ediblewildmushrooms.com/ is a nice little site for tips on how to identify some of the most popular edibles that are fairly difficult to get confused with toxic species.


generally speaking, when going mushroom picking you want to note the habitat you found the mushroom, (on dead wood? growing from a live tree? under a hardwood? under a conifer?), and if it is in the ground probe carefully for the presence of a volva, which will be a swelling at the base, originally part of the protective covering of the infant mushroom, which may or may not be connected to bits of the annulus (a ring around the stem of some mushrooms), a veil covering the gills or the cap ("spots" on a mushroom.) presence of a volva should be a flag that this mushroom may not be edible as it is the hallmark of the Amanita family.



this is actually a delicious edible amanita called caesar's amanita in reference to its popularity in ancient rome, but some of the most toxic mushrooms (death cap, destroying angel) are in the same genus. many experts recommend you never consume any from this group, especially in quantity. I know a few good hunting spots for A. caesaria that i will consume, but always, if in doubt, don't!

its also a good idea to familarize yourself with the symptoms of mushroom poisoning. theres 8 different types of poisons which all have different effects, and are too much to go into here. use caution consuming alcohol with mushroom since one type of toxin (coprine) interferes with the metabolism of alcohol, similar to Anabuse. here's a great page on mushroom toxicity.
http://www.botany.hawaii.edu/faculty/wong/BOT135/Lect19.htm


i find that tasting a small piece of the mushroom will give you a good idea of whether it is worth fooling with an ID if finding edibles is your primary goal. mealy, earthy, meaty tastes are generally worth investigating, but chlorine, semen (yes!), or bitter mushrooms are best left alone. a piece the size of your fingernail or smaller should be sufficient, and even that much of the most deadly mushroom will cause you little harm should you ingest it.

9/2/2009 8:38:25 PM

shit I thought this thread was about psychedelics

9/2/2009 8:45:33 PM

it can be, but who wants to cop to growing them currently in this thread?





if you find some of these you could write some bad ass poetry while high off your ass on ibotenic acid, just like the ancient vedics used to. however, this mushroom makes you so sick to your stomach that they would collect their urine and drink that to get a purer high. this drug was also very popular in siberia among the rich as a recreational drug and for giving a sense of warmth in the winter. poor people would hang around outside the rich peoples houses to drink their pee when the richies had to go, because they couldnt afford their own mushrooms.

9/2/2009 8:51:33 PM

9/2/2009 9:59:35 PM

Quote :

"shit I thought this thread was about psychedelics"

9/2/2009 10:01:12 PM

What sort of wild mushrooms are common in the Triangle?

9/3/2009 8:34:23 AM

9/3/2009 8:47:48 AM

set em up

9/3/2009 8:48:53 AM