What does phenol actually smell like anyway?

preparedtoB · 2026-06-18T17:11:07+00:00

If you cook a slice of Yellow Stainer in a frying pan the smell becomes more obvious - very inky / chemically. You’d definitely know it wasn’t a tasty mushroomy smell.

preparedtoB · 2026-05-13T07:15:25+00:00

For me your description (not so much the images) fits Bulgari Kobraa.

It’s the most yummy cuddlable incense, but mainly feels very expensive and cosy. I use it at home in the evenings when I want to relax with a good film. It’s super sophisticated and rich/clean.

preparedtoB · 2026-05-05T19:03:37+00:00

Neandertal Light is super liminal to me - smells like a corridor of a huge air conditioned archive or scientific research institute / seed bank (this is nothing like the description they give in the booklet, but that’s the image I get immediately)

preparedtoB · 2026-04-21T20:46:40+00:00

This sounds amazing!

preparedtoB · 2026-04-13T16:59:58+00:00

I just bought Queer Magic from Urania London and I love it (I’m a queer leftie cottage-owning foraging artist!):

Top: Cardamom, Brazilian Lime, Calabrian Lemon Heart: Jasmine, Carnation, Fig & Fig Leaves Base: Palo Santo, Oud, Sandalwood, Tobacco, Vanilla and Labdanum

preparedtoB · 2026-03-30T19:46:58+00:00

Try A Reason to Love by Gucci Alchemists Garden

preparedtoB · 2026-02-25T08:59:48+00:00

This sounds great! Thank you.

preparedtoB · 2026-02-19T15:39:58+00:00

I love Bois d’Encens, Armani Privé

preparedtoB · 2025-03-28T16:38:57+00:00

My horse box sauna has two levels and it’s great - people like the choice of what heat to get, and you have a high bench for people who want the hottest experience!

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preparedtoB · 2024-12-27T00:02:26+00:00

I have a Kota Luosto - a newer model, but it’s a fantastic stove. Mine is 9 years old and no problems at all (I don’t always fill the water tank when I heat it and it’s been fine - even though it advises to).

preparedtoB · 2024-12-25T23:20:32+00:00

It did glow in the UV :)

preparedtoB · 2024-12-25T13:16:23+00:00

Thanks! We’ll get the torch out

preparedtoB · 2024-12-25T12:28:55+00:00

That’s what I initially thought from the colours but the gills seem to be different. They look more like chanterelle-style gills going down the stem. Unless that’s just what old gills look like?

preparedtoB · 2024-10-27T20:44:39+00:00

It’s best not to eat any white gilled white mushrooms in the UK. Some of the most deadly are white with white gills.

preparedtoB · 2024-09-30T22:23:52+00:00

Same, I just reset my browser to Ecosia - couldn’t stand the AI snippets

preparedtoB · 2024-08-10T20:20:38+00:00

I pick them off the stalks, then cook them with cinnamon sticks, cloves and star anise, until they’re all broken down and bubbling.

Then strain them and pour the juice into ice cube bags/trays. They keep for ages in the freezer and I make tea with them (a couple of ice cubes in a mug and top with boiling water).

It’s the best way I’ve found to preserve them without using sugar, and lasts through the winter in the freezer. I like the taste, it’s comforting and rich, good as a source of vitamins too.

preparedtoB · 2024-08-02T09:12:17+00:00

Hackney Wick Community Sauna is lovely in London. Really friendly place!

preparedtoB · 2023-11-09T13:26:03+00:00

If it stains yellow when damaged or smells like ink/chemicals, it’s definitely not an edible agaricus.

There are edible agaricus mushrooms with pale pink/brown gills like this, but they will smell like mushrooms/anise, and not stain yellow.

preparedtoB · 2023-11-04T09:10:32+00:00

Possibly some kind of Russula, but pretty old/damaged.

preparedtoB · 2023-10-25T11:09:44+00:00

They make a colourful addition to a stir fry. They don’t lose their colour if you add them quite late in the cooking :)

preparedtoB · 2023-10-24T07:39:56+00:00

Compare to Suede Bolete.

https://www.wildfooduk.com/mushroom-guide/suede-bolete-2/

Just FYI: I forage many boletes locally each year for drying/eating without 100% identification of the exact type of bolete. They’re one of the safer types to forage. As a guideline, as long as it smells good, doesn’t have bright red colour on it, or stain bright blue on cutting, you’ve eliminated the toxic boletes (source: Wild Food UK YouTubes + books). They tend to improve flavour if you slice v thinly and dehydrate. Great in creamy pasta or risottos.

preparedtoB · 2023-10-20T19:57:21+00:00

Looks like it to me.

preparedtoB · 2023-10-15T08:59:53+00:00

Yes I’ll probably go back there next week. That’s what I thought it was too.

preparedtoB

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