uair01
Antediluvian
- Joined
- Apr 12, 2005
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- The Netherlands
And how tasty are those noodles? Successful business models have been built on less!How fast do they extrude?
FULL STORY: https://www.upi.com/Odd_News/2022/0...World-Records-porcini-mushroom/6161653595610/Australian teen's 5.8-pound mushroom might be world's largest
An Australian 14-year-old is waiting to hear back from Guinness World Records about whether the nearly 6-pound mushroom he found is the largest in the world.
Jasper Les said he found the 5.8-pound porcini mushroom while walking home from school in Adelaide Hills, South Australia. ...
"I was just amazed. I've never seen one that big or even close to being that big," Les told 9News. ...
"The Adelaide Hills is quite a special place. It's the only place in the Southern Hemisphere that you can find porcini."
Jasper Les said he is keeping the exact location of the mushroom's origins a secret. ...
The family applied to have Jasper's discovery recognized as a Guinness World Record. The record-keeping agency's website does not have a listing for largest or heaviest porcini mushroom, but the longest edible mushroom was a 1-foot, 11.2-inch Pleurotus eryngii grown by Japan's Hokuto Corp. in 2014. ...
I've done some research into this in the past and there was only one possible death I could find which could be attributed to A muscaria and even then it was tenuous, I still wouldn't eat it though. Also what is universally referred to as A muscaria shows quite a bit of variation and is probably a complex with several geographically distinct species / sub species in it.Amanita Muscaria (fly agaric) is edible! If prepared correctly ...
We explore a selection of ethnographic and medical texts that report the use of A. muscaria as a food, and we accept parboiling as a safe method of detoxifying it for the dinner table. Mushroom field guides, however, almost universally label the mushroom as poisonous.
Despite being common, easy to identify, and an excellent savory mushroom after parboiling (Arora 2000; Rubel 2000), and despite a long-
standing, albeit scattered, tradition of being eaten as a food in the European, Russian, North American, and Japanese countrysides, A. muscaria is almost universally characterized by modern mushroom field guides as being poisonous (e.g., Smith and Weber 1980; Lincoff 1981; Arora 1986; McKnight 1987; Hall et al. 2003; Miller and Miller 2006), even deadly (e.g., Groves 1962; Phillips 1991).
As we will show, 19th-century investigators from various disciplines established that the mushroom could easily be detoxified by parboil-
ing it. This understanding was widely published in the 19th-century medical and toxicological literature but was ignored and decisively rejected by English-language mushroom field guide authors of the 19th and early 20th centuries. The rejection was so thorough that knowledge of A. muscaria's food use appears to have effectively been lost by the late 20th century.
Contemporary field guide authors continue to emphasize (and often exaggerate) the toxicity of A. muscaria, seldom mention that anyone eats it, and fail to provide precise and accurate instruc- tions on how to detoxify it. As a result, A. muscaria is rarely picked for the dinner table except by those who inherit a local or family tradition of eating it.
Yet in researching this article, we were unable to find a single adult death in North America indisputably caused by A. muscaria.
A Study of Cultural Bias in Field Guide Determinations of Mushroom Edibility Using the Iconic Mushroom, Amanita muscaria, as an Example
Author(s): William Rubel and David Arora Source: Economic Botany, Vol. 62, No. 3, Special Mushroom Issue (Nov., 2008), pp. 223-243
View attachment 59809
It does look kinda tasty. In the same way that a 'Krispy Kreme donut' does until you bite into it.Amanita Muscaria (fly agaric) is edible! If prepared correctly ...
We explore a selection of ethnographic and medical texts that report the use of A. muscaria as a food, and we accept parboiling as a safe method of detoxifying it for the dinner table. Mushroom field guides, however, almost universally label the mushroom as poisonous.
Despite being common, easy to identify, and an excellent savory mushroom after parboiling (Arora 2000; Rubel 2000), and despite a long-
standing, albeit scattered, tradition of being eaten as a food in the European, Russian, North American, and Japanese countrysides, A. muscaria is almost universally characterized by modern mushroom field guides as being poisonous (e.g., Smith and Weber 1980; Lincoff 1981; Arora 1986; McKnight 1987; Hall et al. 2003; Miller and Miller 2006), even deadly (e.g., Groves 1962; Phillips 1991).
As we will show, 19th-century investigators from various disciplines established that the mushroom could easily be detoxified by parboil-
ing it. This understanding was widely published in the 19th-century medical and toxicological literature but was ignored and decisively rejected by English-language mushroom field guide authors of the 19th and early 20th centuries. The rejection was so thorough that knowledge of A. muscaria's food use appears to have effectively been lost by the late 20th century.
Contemporary field guide authors continue to emphasize (and often exaggerate) the toxicity of A. muscaria, seldom mention that anyone eats it, and fail to provide precise and accurate instruc- tions on how to detoxify it. As a result, A. muscaria is rarely picked for the dinner table except by those who inherit a local or family tradition of eating it.
Yet in researching this article, we were unable to find a single adult death in North America indisputably caused by A. muscaria.
A Study of Cultural Bias in Field Guide Determinations of Mushroom Edibility Using the Iconic Mushroom, Amanita muscaria, as an Example
Author(s): William Rubel and David Arora Source: Economic Botany, Vol. 62, No. 3, Special Mushroom Issue (Nov., 2008), pp. 223-243
View attachment 59809
Indeed, and Amanita Pantherina seems to be more toxic but looks quite similar.I've done some research into this in the past and there was only one possible death I could find which could be attributed to A muscaria and even then it was tenuous, I still wouldn't eat it though. Also what is universally referred to as A muscaria shows quite a bit of variation and is probably a complex with several geographically distinct species / sub species in it.
Dunning Kruger effect. They think they know what they are eating when in reality they have not got a clue.And yet people will still risk it:
https://bc.ctvnews.ca/b-c-campers-rescued-by-helicopter-after-eating-poisonous-mushrooms-1.6111637
There used to be a nice freindly sort of bloke who'd be seen walking out in the area, you'd see him out very early in the morning gathering up mushrooms from his known patches in the local fields. It must have taken him years to recognise what was good and what wasn't - probably learned it from trial and error!Dunning Kruger effect. They think they know what they are eating when in reality they have not got a clue.
Probably not because trial and error can lead to death.There used to be a nice freindly sort of bloke who'd be seen walking out in the area, you'd see him out very early in the morning gathering up mushrooms from his known patches in the local fields. It must have taken him years to recognise what was good and what wasn't - probably learned it from trial and error!
I believe he did indeed suffer from mistaken picks a few times, but not the life-threatening stuff.Probably not because trial and error can lead to death.
It's still Russian roulette.I believe he did indeed suffer from mistaken picks a few times, but not the life-threatening stuff.
It seems that way yes.It's still Russian roulette.
I seem to remember that just 1% of fungi are deadly. A mycologist once said (youtube) that if you pick fungi at random your chance of dying is small.I believe he did indeed suffer from mistaken picks a few times, but not the life-threatening stuff.
The majority are inedible in some cases literally as they are too hard or they are just like chewing cardboard. A small number are edible. A smaller number will make you ill (some violently as you say) and an even smaller number will kill you, in some cases in extreme agony. A large group are in the edibility unknown category. So yes agreed your chances of dying are small but if you stick with what you know or go with someone knowledgeable then you will be fine. I wouldn't play with a gun because I don't know what I'm doing there...I seem to remember that just 1% of fungi are deadly. A mycologist once said (youtube) that if you pick fungi at random your chance of dying is small.
But he also said: some fungi will make you so ill (temporarily) that you will wish you were dead![]()
Agree. I'm reading this book right now, it's very good:The majority are inedible in some cases literally as they are too hard or they are just like chewing cardboard. A small number are edible. A smaller number will make you ill (some violently as you say) and an even smaller number will kill you, in some cases in extreme agony. A large group are in the edibility unknown category. So yes agreed your chances of dying are small but if you stick with what you know or go with someone knowledgeable then you will be fine. I wouldn't play with a gun because I don't know what I'm doing there...
Interestingly, Toadstools are Mushrooms and vice-versa. Toadstools tend to be flagged-up as the poisonous ones out of the two because of their sometimes-brighter colourations, but the reality is they are one-and-the-same at least in scientific and in visible terms.The majority are inedible in some cases literally as they are too hard or they are just like chewing cardboard. A small number are edible. A smaller number will make you ill (some violently as you say) and an even smaller number will kill you, in some cases in extreme agony. A large group are in the edibility unknown category. So yes agreed your chances of dying are small but if you stick with what you know or go with someone knowledgeable then you will be fine. I wouldn't play with a gun because I don't know what I'm doing there...
Thanks for that, added to my Amazon basket!Agree. I'm reading this book right now, it's very good:
https://www.amazon.de/dp/B005KTT7D2...085-451e-89fa-286ce9cd1052&pd_rd_i=B005KTT7D2
The author says:
Why bother? Why try to determine risky edible mushrooms when there are sufficient risk less mushrooms?
Kam Look and her son, Kai Chen made a meal with the mild mushrooms but soon started to feel unwell after suffering from high temperatures and were quickly rushed to hospital
The pair both had life-threatening liver damage which has a death rate between 30 and 50 percent.
A new drug was especially flown in from Philadelphia to try and help save the mum and son
She was placed on the liver transplant list as the damage done to her organs was severe.
The surgery to replace Kam's liver would be “high-stakes” but was performed after the hospital found a liver for her within a few days.
She then spent a number of days intubated in the intensive care unit and was monitored by specialist nurses working around the clock.
The hospital said the number of mushroom poisonings is increasing as a result of foraging.
Never heard of this until now - fascinating! (Never thought of looking there either!)Interesting doco about underwater mushrooms:
The man who discovered them was told that he was talking nonsense.