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Giant puffball

 
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boisdevie1



Joined: 11 Aug 2006
Posts: 3897
Location: Lancaster
PostPosted: Sun Sep 08, 13 10:59 am    Post subject: Giant puffball  Reply with quote    

Is mine, all mine (cue demonic laughter). Saw it in neighbours garden and she didn't want it.
So next question. Best way to cook it. Does it freeze OK as there's quite a bit of it.

Duane Dibbley



Joined: 12 Nov 2009
Posts: 95
Location: Between Newbury and Andover
PostPosted: Mon Sep 09, 13 8:02 am    Post subject: Reply with quote    

Slice it into 1cm thick slices....dip in egg then seasoned breadcrumbs then fry for a couple of minutes on each side

DorsetScott



Joined: 23 Oct 2011
Posts: 496
Location: Bournemouth
PostPosted: Mon Sep 09, 13 11:16 am    Post subject: Reply with quote    

I'm still voting Puffburger

fungi2bwith



Joined: 08 Nov 2007
Posts: 167
Location: NE Hants
PostPosted: Mon Sep 09, 13 12:11 pm    Post subject: Reply with quote    

I found one as well, two weeks ago.


bubble



Joined: 13 Apr 2008
Posts: 960

PostPosted: Mon Sep 09, 13 12:20 pm    Post subject: Reply with quote    

nice one Garry ,any ceps yet???? I got 3-4 in the week

fungi2bwith



Joined: 08 Nov 2007
Posts: 167
Location: NE Hants
PostPosted: Mon Sep 09, 13 1:47 pm    Post subject: Reply with quote    

bubble wrote:
nice one Garry ,any ceps yet???? I got 3-4 in the week


There were a few in Scotland but in the last week back down south I have only seen two old rotting ceps. I have collected a few bay boletes though.

Should be a few more coming through soon with rain over the last four days.

Woodburner



Joined: 28 Apr 2006
Posts: 2904
Location: Essex
PostPosted: Tue Nov 26, 13 10:08 pm    Post subject: Reply with quote    

At last I've found a puffball that is still white inside! I really fancy trying one, have always been curious, but should it have a skin if it's still ok to eat? I've never really seen a young one, but assumed that they only develop the tough outside when they are ripe.

anoia



Joined: 14 Nov 2010
Posts: 47
Location: Hertfordshire
PostPosted: Wed Nov 27, 13 9:35 am    Post subject: Reply with quote    

The ones I have had have had a soft leathery outside which I peeled off, apart from the one which I kept in the fridge for a few days when it was a bit less soft. This was at grapefruit size so presumably young. They go quite soft and yellowy inside as they go over, they should be white and squeaky when you cut in. Very nice!

Woodburner



Joined: 28 Apr 2006
Posts: 2904
Location: Essex
PostPosted: Wed Nov 27, 13 11:34 am    Post subject: Reply with quote    

Ok, thanks. I will give it a go tonight, assuming the rest of it is still nice and white.

Jam Lady



Joined: 28 Dec 2006
Posts: 1828
Location: New Jersey, USA
PostPosted: Wed Nov 27, 13 8:20 pm    Post subject: Reply with quote    

Now this is a giant puffball, admittedly from back in 2005. Shared it with my friend. Neither of us was impressed with it - reminds me of a marshmallow and without much flavor of its own. Like tofu, absorbs the taste of what it's cooked with.



DorsetScott



Joined: 23 Oct 2011
Posts: 496
Location: Bournemouth
PostPosted: Thu Nov 28, 13 10:34 am    Post subject: Reply with quote    

Jam Lady wrote:
Like tofu, absorbs the taste of what it's cooked with.



That's why you cook it in bacon fat

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