tag:blogger.com,1999:blog-18071407.post1374130090230223941..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: ChampignonsKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-18071407.post-40781283366934599122014-12-06T09:08:30.049+01:002014-12-06T09:08:30.049+01:00I've just noticed that it isn't your path....I've just noticed that it isn't your path...<br />but a vineyard one.<br />Susan regularly points out that fungi are bio-accumulators...<br />and as these are out in the vineyard...<br />a non-organic vineyard...<br />they'll best be well avoided.<br />I wouldn't eat the ones I find in the ploughed fields for the same reasons...<br />but I'll keep picking those to sqidge into the ground here!<br />One day I might get some to establish....Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88183957699005357542014-12-06T07:43:44.407+01:002014-12-06T07:43:44.407+01:00When "Le Champion" Mushroom was a going ...When "Le Champion" Mushroom was a going concern in Loches, they were also cultivated there...<br />we blogged about it, many moons back, on Touraine Flint...<br />http://flint-tools-in-touraine.blogspot.fr/2010/11/more-about-jim-champignion-champion.html<br />A friend, Jim the "Mushroom Man" from Leeds Farmers Market.... <br />learnt his craft with Phillipe Gillard in the Champion caves.<br />And then came back to help Phillipe set up the organic business now running there.<br />Phillipe has now expanded the business to include a museum about "Le Champion"...<br />but on the post linked above...<br />there is a photograph from the 1980s that shows an old picking basket...<br />its modern "straight to market" substitute...<br />and a cornucopia of the mushrooms they produced....<br />which includes a "Shaggy Inkcap"..... Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-65987189655532128562014-12-06T07:25:59.270+01:002014-12-06T07:25:59.270+01:00I knew I could watch videos on pluzz.fr, but I was...I knew I could watch videos on pluzz.fr, but I wasn't sure you could watch them on that site outside of France. Tant mieux. There are a lot of U.S. media sites that won't let me in with my French IP address, supposedly for copyright reasons.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80371449468814938562014-12-06T07:24:28.746+01:002014-12-06T07:24:28.746+01:00I actually put kale in my Shepherd's pie too —...I actually put kale in my Shepherd's pie too — not much, but just a little I had left over in the fridge. Carrots, by the way, contain almost no starch. Same with turnips. So you could include those in the hash. Less liquid would make a hash, and more makes, as you say, a hearty soup. Either can be really good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81031864454343646872014-12-06T07:19:16.989+01:002014-12-06T07:19:16.989+01:00Tim, I read about commercial cultivation of these ...Tim, I read about commercial cultivation of these mushrooms in China, so they are obviously edible. Glad you like them.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55445404302555448212014-12-05T21:12:33.501+01:002014-12-05T21:12:33.501+01:00I like picking and eating mushroomsI like picking and eating mushroomsGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-65230597474744496812014-12-05T19:48:42.347+01:002014-12-05T19:48:42.347+01:00Carolyn, you're welcome!
With the Francetvin...Carolyn, you're welcome! <br /><br />With the Francetvinfo app on my iPad, I can watch the "replay" of <i>Journal télévisé</i> whether it is 8:00 am, 13:00 pm or 20;00 pm, as well as the <i>Des Racines et des Ailes</i> documentaries. There is no such app for my MacBook.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40574515322327616362014-12-05T17:55:32.444+01:002014-12-05T17:55:32.444+01:00Ken! chm! Thank you! I can watch and listen to T...Ken! chm! Thank you! I can watch and listen to Telematin in French and even get subtitles in French (though if they're anything like the captioning on TV in the US, they'll be more a source of humor than information).<br /><br />I've picked out next year's wardrobe from the Karl Lagerfeld segment. Won't I be stylish at the local supermarket?Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85777178414073085542014-12-05T13:19:46.936+01:002014-12-05T13:19:46.936+01:00Wow, I've certainly not ever seen this 'sh...Wow, I've certainly not ever seen this 'shroom before. Very interesting!<br /><br />p.s. I made my turkey Shepherd's Pie... though not much at all like Shepherd's Pie *LOL*. I'm watching starchy carbs, so I couldn't put in peas or carrots (green beans, onion, celery, red bell pepper, and thinly-sliced kale, instead). Couldn't put potato on top for the same reason. I remembered that I had leftover turkey gravy, and a box of turkey broth, so I used those, and planned to add cream... all to a thickness of creamy mush, but I forgot to buy the cream when I stopped at the store (always check your darn list!!;) ). I couldn't put in flour to thicken it, either, so it was rather like a very full soup :) Quite good, though! Thanks for the inspiration.Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90583214776999325442014-12-05T12:05:08.653+01:002014-12-05T12:05:08.653+01:00Must proof read better, take two. I don't eat ...Must proof read better, take two. I don't eat mushrooms, but I used to pick them and I like the look of them, but yours is not one I would pick to be eaten.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4706039922288737852014-12-05T10:21:14.112+01:002014-12-05T10:21:14.112+01:00There were morels growing in our back yard here in...There were morels growing in our back yard here in Saint-Aignan 10 or 11 years ago, when we first moved in. They disappeared again after two or three years and haven't come back.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8582658800814692902014-12-05T10:19:58.294+01:002014-12-05T10:19:58.294+01:00A photo of this mushroom is the cover art on the L...A photo of this mushroom is the cover art on the Larousse Champignons book (which is a translation of a UK title, as it turns out).Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4771748006549216492014-12-05T09:32:51.861+01:002014-12-05T09:32:51.861+01:00Very nice photos, full of useful detail for a myco...Very nice photos, full of useful detail for a myco.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-55242151836586179552014-12-05T08:28:52.423+01:002014-12-05T08:28:52.423+01:00I only recognize morels. I am afraid of all other...I only recognize morels. I am afraid of all other mushrooms. I would have to have a "taster" before I ate any others. :)Madonna/aka/Ms Lemon of Make Mine Lemonhttps://www.blogger.com/profile/15338353691254710276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-48064856015391251872014-12-05T08:22:24.045+01:002014-12-05T08:22:24.045+01:00Ken, this is one of my favourite mushrooms....
ver...Ken, this is one of my favourite mushrooms....<br />very easily identified...<br />and very, very different from the smooth-capped Common Inkcap...<br />which, if eaten....<br />with alcohol being served at the same meal...<br />will make you tea-total for the rest of your days.<br /><br />I either serve it gently fried... on buttered toast...<br />or use it in a vegetarian "chicken" risotto.<br />If put in the fridge once picked, it will slow drastically the ageing process.<br />When cooking it, it tends to dissolve...<br />autodeliquess... a lovely word....<br />so I give them a quick, very hot fry and put to one side while I make the rissotto...<br />breaking them up into strips and adding them just at the end to warm through.<br />Before they turn black, they go an attractive, fleshy shade of pink....<br />and I usually cut off any tendancy toward black at this margin.<br />They have a meaty texture as well, which helps.<br /><br />They are meant to like frequently mown areas...<br />and like playing fields especially...<br />so your mowing regime must suit them...<br />but I've seen them regularly around here in ploughed fields.<br /><br />For obvious reasons, I've tried to get them to grow here...<br />but either the soil...<br />or my mowing regime...<br />isn't right!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com