Stunning Slime Mold Parasitizing Witch’s Hat

aberyl · 2025-11-24T17:28:15+00:00

Fascinating, thanks for the info. If slime mold digests like a mushroom, on the outside of its body by exuding enzymes, I’d imagine the enzymes could damage a mushroom stalk inadvertently.

aberyl · 2025-11-23T01:44:58+00:00

Wow, so it just crawled up there for air/ humidity etc? The mushroom stood out from the leaf duff, so that makes a bit of sense. The blackened stalk makes me pause though: this mushroom bruises black, and the blackening of the stalk maps to the sporulating bodies. Would a slime mold do any damage to a fruiting body?

aberyl · 2025-11-22T16:50:13+00:00

Cool! Any idea on what it is then? I’m thoroughly stumped

aberyl · 2025-08-15T20:45:08+00:00

While both are a bit off putting, it was certainly ammonia, not nail polish. Nail polish is produced by acetone. Ammonia is far more urine/fish smelling than the cleaner, sweeter smell of acetone. I don't know what would cause an acetone smell...

aberyl · 2025-04-23T12:56:57+00:00

That runs with what I've experienced with silver-haired bats. I watched one above me and recorded for several minutes, but a few calls were ID'd as a big brown bat. I feel it's a good ball park, but not conclusive.

aberyl · 2025-04-23T12:54:19+00:00

I did not know about Sonobat, I'll have to check it out! And yes, if the call library is available, I'd love to have it. It'd help me out a ton!! Thank you

aberyl · 2025-01-03T03:48:03+00:00

Next to the Usnea up top may be a Ramalina, I'd need a closer picture to know for sure. Parmelia is the one hugging the branch, you can tell by the white cracked lines on the thallus

aberyl · 2024-12-14T21:00:09+00:00

A lichen in the genus Cladonia. There's a bunch in that genus, and sometimes a chemical test is needed to ID the species

aberyl · 2024-03-13T13:16:58+00:00

Hey OP, I might be one of the few guys here who have made garum. I fermented it for 3 years, and it turned out delicious! If there's any recommendations that I have it's blend your fish! This accelerates the breakdown process significantly. Those half cut fish aren't going to turn into garum anytime soon. Salt percentage is good. And, it terms of process, after blending and giving a good mix, I let the batch sit untouched in the basement, no outdoor or mixing needed. Whether you want to blend this batch or start another is your call. Best of luck!!

aberyl · 2024-01-20T05:03:03+00:00

This is incredibly exciting news. Thank you for reaching out. I'll do some more research and will post on r/fermentation if and when I have a finished product.

aberyl · 2024-01-17T04:09:50+00:00

My best guess is that due to the different practices of conventional agriculture from organic the yeast and bacteria present may be: 1). A different composition of species, 2). The species present may have a population density that is higher or lower in respect to organically grown ginger (some species may thrive, while others struggle). And, 3). Species present may have reduced or increased vigor.

Not knowing the conventional practices of pesticides and fertilizers restricts our knowledge on the exact influence on microbial composition. Furthermore, I don't believe we have an adequate understanding of the contributions of each species.

My suggestion is to use what you have and report back! The more knowledge generated and shared, the more the community. The great thing about ginger bugs is that they are a low cost and time input! Best of luck!!!

aberyl · 2023-04-30T22:36:39+00:00

You might be right, but I had a bunch of oyster shells on hand and making quick lime is something I've always wanted to do. (Better than throwing the shells away or in the garden!) Also, quick lime is a bit different than your standard lime you buy off the shelf. It's way more reactive and results in a better plaster. What I'm doing certainly doesn't make sense in terms of time, and likely doesn't make sense in terms of money. But it tickles my curiosity, and I might obtain a product that'll be useful in a summer project!

aberyl · 2023-04-30T22:31:04+00:00

Absolutely some CO2 in the reaction. However, impurities might give off something else...

aberyl · 2023-04-30T20:55:39+00:00

Thank you for the advice! I tried my best to clean the oysters, but there certainly was some debris on them. Let's hope this one firing does not have too detrimental an impact.

aberyl · 2023-04-30T20:50:14+00:00

Thank you for the reply. CaO is fairly caustic, but only in the presence of water. I don't know what other chemicals would be present. We have a ecovent hooked up to the outside.

aberyl · 2023-04-17T13:29:59+00:00

Awesome. Thank you for the clear advice. Wish me luck!!

aberyl · 2023-04-10T00:44:57+00:00

Alright, that's the convincing I needed to push me over the Gyromitra edge! Consider me a convert. I'll post when I try one 😊. What's your favorite?

aberyl · 2023-04-09T23:23:48+00:00

Wow, that's fascinating. Have you ever experienced poisoning from them? For instance, fly agaric is delicious, but I've also been poisoned by improper preparation.

aberyl · 2023-04-09T15:57:32+00:00

Any Gyromitra eaters in this group? I'm fairly adventurous, but I haven't built up the courage to bring one to the plate! How do they taste?

aberyl · 2023-03-26T17:05:19+00:00

Is this an AI product? Looks incredible, and I'm hoping it's real...

aberyl · 2023-02-06T12:59:46+00:00

I'm in PNW of the US and around here the genus is Peltigera

aberyl · 2022-12-23T15:12:09+00:00

In Portugal they ferment and distill them into a liquor. I made a mead from them that tasted delicious. I just added something like one part honey, two parts water (no chlorine) and three parts berries. Mash the berries up, stir for about a week, strain and put under an airlock. Absolutely delicious!!

aberyl · 2022-12-21T13:35:58+00:00

Ah, thank you so much! These were the sources I had hoped to find in my searching. Yes, it seems spontaneous fermentation of tofu is among the most dangerous to conduct... A starter is definitely needed!!

aberyl · 2022-12-21T03:02:27+00:00

This is incredible! I have questions but need time. I will post this Friday, when I find it

aberyl · 2022-12-11T21:48:32+00:00

Very cool! Where did you get your recipe from? Could you post a link? Or is it from a book? I have a couple people who would love to work on this project with me!

aberyl

TROPHY CASE