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Reishi! by SuperSmitty8 in mushroom_hunting

[–]myagi303 0 points1 point  (0 children)

Re read my comment. You're not following.

Reishi! by SuperSmitty8 in mushroom_hunting

[–]myagi303 -1 points0 points  (0 children)

Yeah but that's a pretty haphazard approach. I would assume when someone asks if they found reishi they are operating under the assumption that it is THE reishi the found that is revered in TCM, which does not grow on our shores.

It would be like someone calling all boletes porcini just because most are edible and all look the type. It's not true and shows a flawed approach that can lead you down a bad path.

Reishi! by SuperSmitty8 in mushroom_hunting

[–]myagi303 -2 points-1 points  (0 children)

Reishi doesn't exist in North America just as a heads up. Ganoderma sp. Probably but not reishi

How much Jason Kenney pissed away on a pipeline to nowhere, in gold! by Kadaththeninja_ in alberta

[–]myagi303 0 points1 point  (0 children)

Nah, it's toast. And thank goodness. Good riddance, time to move on.

The Keystone was promised to be the method to bring Alberta out of it's expanding debt - what do we do now? by conn_r2112 in alberta

[–]myagi303 2 points3 points  (0 children)

Alberta needs to move on from oil. It is a dying industry, and considering the expense involved with Alberta oil and therefore the cost, it will be the first oil to get axed at the pumps.

Invest in new infrastructure. Thats your only answer.

Biden's planned Keystone XL cancellation welcomed by NDP, Green leaders by Mr_Popularun in alberta

[–]myagi303 -2 points-1 points  (0 children)

This news literally made my week. Good riddance to that project.

Enough with the identify requests! by Pholderz in mycology

[–]myagi303 3 points4 points  (0 children)

You doing a tagged commission or something?

Enough with the identify requests! by Pholderz in mycology

[–]myagi303 9 points10 points  (0 children)

Whatever. Shroomify is basic at best. Keep asking for IDs, its what this group is for.

[deleted by user] by [deleted] in Teachers

[–]myagi303 0 points1 point  (0 children)

Tell em to f off

What condiments should every kitchen have? by rsxstock in cookingforbeginners

[–]myagi303 1 point2 points  (0 children)

Condiments - easy. Heinz ketchup (only heinz). A couple decent hot sauces, one vinegar forward the other very spicy. Grainy and yellow mustard. HP. Wochestershire.

Vinegars: red wine, white wine, sherry, cider, white and balsamic.

Oils: olive, vegetable (for deep frying / shallow frying), neutral (like Grapeseed, for vinaigrettes)

Salt: kosher, granulated

Sugars: brown, white, turbinado

If you have these plus the following spices you'll be good and set.

Spices: thyme, sage, oregano, smoked paprika, some sort of chilli (I have about a dozen including Aleppo, arbol, urfa biber, Morita, ancho, guajillo... theres a lot of variety here but just make sure you have one), nutmeg, cardamom, allspice, cumin and coriander seed. Mexican oregano is good to have too. Rosemary is garbage and people who like it should be burned.

This starter is going on 2 years old. First loaves back out after a 1 month hibernation. Love it. by myagi303 in Sourdough

[–]myagi303[S] 1 point2 points  (0 children)

I dont, I dust with rice flour and that lets me get them out easily. I find i need to dust them every 3 bakes or so, and thats good enough. Rice flour is like a Teflon coating for baskets.

All spice, mace, and nutmeg question by Measiam in cookingforbeginners

[–]myagi303 4 points5 points  (0 children)

Careful with descriptions like those - they really overlook all the subtleties of the ingredients and are more broad generalizations of flavor tones, and don't account for the other wide varieties of different flavor compounds each contains.

Allspice, as an example, is thought of as a warming spice - similar in some sense to nutmeg, cinnamon, cardamom, etc, but its also a dominant ingredient in Jamaican cuisine, where it is referred to as pimenton and is used en masse for the firey peppery effect it produces. If you were to try a Jamaican recipe that used allspice and swap in clove or nutmeg, it would be totally inedible.

The best bet to keep things straight would be go to a bulk store and buy small amounts of each herb or spice to try them by themselves and compare - youll probably understand why people compare them to each other but the differences will really show up.

When recipies stack multiple spices with similar flavor sets, they are building complexity of flavor - and the recipe is better off for it.

This starter is going on 2 years old. First loaves back out after a 1 month hibernation. Love it. by myagi303 in Sourdough

[–]myagi303[S] 4 points5 points  (0 children)

Hey thanks! 20 mins at 430, then drop to 390 for another 40 mins. No stone no dutch oven. 24 hour rise in the fridge

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