Darthsenio_Mall

manor lords rocks no DRM so there are already torrents

i am want to become bergamot, imbiber of lumpy green orange

Somehow i never tried earl gray until a couple weeks ago. It tastes like a new color and I'm obsessed. Stash double bergamot isn't enough, it's barely different than bigelow (but it's the best I've found). I want more. I'm a perv for berg.

I want a bergamot tea bag that treats the tea leaves as an afterthought and i haven't found it. I've tried stash, bigelow, walmart, harney and sons, private selection, twinings, and one other british sounding one that I'm forgetting atm. Stash double and bigelow are the best by far but i want like at least quadruple the bergamot flavor. Do i need to buy a vial of bergamot oil and drink it until i cry and realize the error of my ways?

Not having sufficiently bergamot-essenced earl gray is my own afghanistan.

what do these fucking liars know about what good it?

https://teddit.hostux.net/r/Lemmy/comments/17picmo/seriously_what_is_wrong_with_all_the_hexbear_users/

I used these two recipes 1,2 but I substituted foraged shrimp of the woods (still considered a form of Entoloma abortivum, i think), which are these weird mushrooms that result from one species of mushroom (entoloma) attacking another (the honey mushroom). I also threw in a few shishitos and one spicy havasu pepper from the garden along with a shallot.

I cooked the shrimps first because they take A WHILE and on their own they were still tasty. I'd say they're as close to actual shrimp as chicken of the woods is to actual chicken. Which is like, a mushroom taking an honestly pretty impressive stab at immitating the flavor and texture of a particular meat. The texture was like 7.5/10 shrimpy and the flavor was 4/10 shrimpy. Mildly nutty, not really conventionally mushroomy- with a skosh of imagination then yeah maybe a bit shrimplike.

This came out fantastic though and I'm looking forward to making it for friends next time I come across shrimp of the woods!

It turned out fantastic, this is definitely my go-to dish from now on when I find a chicken. I went by this recipe and then just melted butter over spaghetti which I then microwaved with some paremesan.
🐔

On the top is artist's conk, Ganoderma applanatum. You can draw on the pore surface with a sharp stick. Its Japanese name — kofuki-saru-no-koshikake — means “Powder-Covered Monkey’s Bench” which like, come on, who doesn't love that. Apparently the spores can end up on the tops due to electrostatic forces (don't ask me) so imagine a lil monkey taking a seat on one of these and then he stands up and there's powder on his butt! Ha! 🤭

Also Diane Fossy wrote that they're a prized gorilla snack and they'll even fight over them.

Then we've got a funeral bell, Gallerina marginata. G. marginata is in some ways the opposite of a Good margarita as ingesting even a piece of the already small mushroom could have enough amatoxin to kill you if left untreated.

In the middle is crown-tipped coral, Artomyces pyxidatus. I was really happy to find this one as it was my first time coming across a coral fungus. At a distance I almost mistook it for the white jelly fungus that's all over the forest right now.

The bottom-right are a pair of cinnabar chanterelles, Cantharellus cinnabarinus. They're also called red chanterelles but to me it would be crazy to pass up the chance to use the word "cinnabar." They're usually small - maybe around two inches tall - but these were an inch, probably less. If it was a larger patch maybe I'd have taken some home to eat but there were only a few (all tiny) so I left em for the creatures.

it's very orange

Weirdly, it smelled strongly of cucumbers when it was fresh. Removed the pore surface, sliced into strips and sautéed it in butter. 10/10 texture, 3/10 taste. Crispy on the outside and meaty on the inside, tender but firmer than button mushrooms. Some pieces tasted fine like a normal mushroom but others had an unwelcome sort of aromatic wood/chemically flavor.

I cooked more than just the two in the picture - it could be that the larger (therefore older) ones had the strong taste, or possibly the type of tree that a few of them came from imparted a flavor.

Probably won't go out of my way for them in the future but if I was backpacking for a night or two and came across some I'd for sure cook em up.

It's a whole lil place in there. You could kick back on an anther and still have plenty of room for company.

I made simple syrup with the flowers and used it for a color-changing Tom Collins. The pigment of the flowers reacts with acid and changes from dark purple/blue to bright pink. It has a nice flavor too though it's pretty subtle.

David Lee Hoffman has spent 50 years building a composting compound where waste – whether grey water from the kitchen or sanitation – is cleaned by worms, plants, and filters, then reused in the personal garden.

Water flows through ponds, moats, and even a boat (which hides a 30-foot column that taps into groundwater), and everything is powered by solar, using a series of 12-volt pumps.

Most of Hoffman’s system isn’t legal, according to his local county (Marin, California), and Hoffman has spent decades fighting the local government.

On the day we arrived at his worm-topia, he’d been told he had just one more day to evacuate the 2-acre sanctuary he calls “The Last Resort.” One of his supporters (he has many helping him raise money for his legal battle) opened the door for us and turned out to be Oscar-nominated director Martin Brest (Scent of a Woman, Meet Joe Black, Midnight Run) who recently penned a letter to the county calling The Last Resort “an environmental laboratory that has perfected systems that—among other invaluable achievements—have turned it into one that uses only 10-20% of the water of comparable properties, even while maintaining an extensive organic vegetable garden.”

For Hoffman, “water is life,” not just because he wants clean water to grow his own food but also to create the teas (the Phoenix collection of rare, artisanal teas) that help support his lifestyle (he opens up his property every Saturday for tea tasting). He doesn’t believe in waste “until it’s wasted” and lives by the principles: “Water is precious, soil is sacred, shit is a resource.”

His bedroom is a shack the size of a bed built from wood salvaged from a pencil factory. He has plans to place it directly on top of a tea fermentation room to capture the waste heat via piping to warm up his bedroom.