#slippery jacks

[asharawild]

suillus, Scotland, August 2023

[raveniaworld]

Inspired by my own experience with slippery jacks x'D

Don't know if you've ever had to clean those mushrooms by yourself, but they have a thin, sticky skin that should be removed before cooking, as it's not edible. Unfortunately, yeah, it stains skin and nails black Dx And those stains are VERY hard to remove with anything. I looove mushrooming! And then eating my own picked shrooms, but it's always a downside of that particular type, that is the most common type in the forests near my cabin xD'

And that's why drow need dark skin! :D As their main food are mushrooms, and probably not just that type stains skin, so they don't need to worry about any "dirty hands" ;) Lol!

What are your experiences? Do you like mushrooms and mushroom hunting? ___________________________________ You can find me on: (@Luupetitek) Deviantart | ArtStation | Picarto | Tapas | WebToon | Ko-Fi donations

[lowefoodwine]

When is a cook faking it?

So when is a chef a cook and when is a cook not?

During the recent launch of the Mudgee Readers Festival TV chef Ed Halmagyi spent a day in the humble kitchen ‘Donga’* at Lowe Wines.

He cooked his heart out, broke a few hearts before dinner and gave an entertaining after dinner (of boned oxtail) speech.

Ed’s view on the topic he raised about the difference between a chef and a cook went something along the lines that a cook just cooks and a chef also nurtures people.

I’ve always called myself a cook because (a) It seems more honest as I am not formally trained and (b) it seemed to encompass the act of providing good honest food more than the term chefing.

Now if Ed is to be believed, as a cook I am indeed and literally humble. It takes a chef to really understand that there is a higher purpose here – that they are actually nourishing people’s souls.

Apparently a cook leaves all the clever stuff to the guys (and a few gals) in the starched whites.

I reckon Ed’s a great chef, a generous and authentically caring guy and a delightful storyteller and raconteur. We loved having him, I learnt new stuff and we all had a good time.

But I reckon I’m going to go on calling myself a cook.  I’m not deboning oxtail for anyone and I’m banning cream guns from my kitchen.

And this is what I cooked today, just because it was there (amongst our stone pines, in season):

Slippery Jacks on toast

Harvest the mushrooms ensuring you return the trimmed stalks (and any spores) to the area where you harvested them. It may be an old wives tale but that old wife is my mother and she’s not wrong about much else.

Brush off any pine needles or other debris from the mushrooms and slice.

Toss in butter and olive oil, garlic and season with lots of cracked pepper and nice salt.

Finish with lots of fresh parsley. Soy sauce, ginger and chilli works really well too.

Pile on top of toasted sour dough and eat immediately**.

* Once, only David Lowe and Wikipedia knew this:

Donga, (Australian English) a makeshift or temporary dwelling; latterly a transportable building with single rooms, often used on remote work sites or as low-cost tourist accommodation

Revived by David Lowe in an article in The Australian discussing the evils of mining and subsequently transported to common day ‘proper’ use by the staff at Lowe Wines who now know better than to snigger when Lowie refers to anyone’s “Donga’.

**Don’t pig out too much because Slippery jacks can have a laxative effect. 

[peasant-girl-blog]

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