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The shroomy 1
Luminous beings surround me




Registered: 03/27/07
Posts: 5,543
Loc: The Aether
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Re: Frozen In Time Mushrooms? [Re: Sulli]
#10584020 - 06/27/09 10:58 PM (14 years, 7 months ago) |
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The Actives in mushrooms are water soluble. That leads me to believe that Oil would be the best way to preserve the fruit body. Very simple organic chemistry. Am I missing something here?
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AMU Q&A thread.
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Sulli
Stranger


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BrandNewbie
Captain



Registered: 05/21/08
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Re: Frozen In Time Mushrooms? [Re: Sulli]
#10584067 - 06/27/09 11:10 PM (14 years, 7 months ago) |
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Awesome photo of the cobra juice! Wonder how they got them in there? Acrylic resin is an excellent idea! I know they sell paperweight kits! I'm positive that would work with a fresh shroom. Just have to perfect your pouring technique so you don't get those annoying bubbles...
-------------------- Question: Why do women wear make-up and perfume? Answer: Because they're ugly and they stink.
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BrandNewbie
Captain



Registered: 05/21/08
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Re: Frozen In Time Mushrooms? [Re: Sulli]
#10584076 - 06/27/09 11:12 PM (14 years, 7 months ago) |
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Nurse shark fetus?
-------------------- Question: Why do women wear make-up and perfume? Answer: Because they're ugly and they stink.
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Sulli
Stranger


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Re: Frozen In Time Mushrooms? [Re: BrandNewbie]
#10584152 - 06/27/09 11:33 PM (14 years, 7 months ago) |
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Looks like it works, 
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Sulli
Stranger


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Re: Frozen In Time Mushrooms? [Re: BrandNewbie]
#10584196 - 06/27/09 11:43 PM (14 years, 7 months ago) |
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It really does work.
Picklied Mushrooms TEK
3. Vinegar & Oil Pickling
I prefer this technique for firm young specimens, and for mushrooms that retain a strong earthy (dirty) flavor. The acid from the vinegar tends to neutralize the base earthiness. This method is especially suited to chantrelles, which excell at absorbing the taste of their surroundings, especially when the mushrooms have been rained on after fruiting. Vinegar pickling can even improve the flavor of some California chantrelles, which grow huge and often lose the exceptional fruitiness found elsewhere in smaller varieties.
Start with a wide, deep pan. Use a mixture of 50% vinegar and 50% water, about one inch deep in the bottom of the pan. I usually find that apple cider vinegar (5% acidity) works best, as it complements the fruitiness of chantrelles, and brings out the muskiness of boletes or agarics. Plain white vinegar also works well. Add about 1 teaspoon salt to the vineger solution, and bring this mixture to a rapid boil.
Prepare the mushrooms by cleaning off the dirt, using a brush with minimum water. Cut larger mushrooms into roughly one inch chunks. Boil the mushrooms vigorously in the salted vinegar for 5-10 minutes (depending on the type and texture of mushroom). Remove them from the vinegar with a slotted spoon or spatula, and squeeze lightly with another slotted spatula to drain the excess vinegar back into the pan. For large batches, keep some extra vinegar and water on hand to add to the pot. Place the cooked mushrooms on paper towels on a cooling rack, and let stand for about 30-60 minutes, allowing the towels to absorb some of the moisture.
If you wish, you can also boil some whole garlic cloves in the vinegar, to add to the preserved mushrooms for aditional flavor.
Use small sterile canning jars and pack the mushrooms tightly, a few at a time. Add sprinkles of parsley, thyme, oregano or other herbs in layers as you go up, and carefully fill all of the air gaps with canola oil or any unflavored vegetable oil. (You can use olive oil if you wish, but in the end it will dominate the flavor of the mushrooms.) Add the oil in increments as you fill the jar, so that you can press out the air bubbles between the mushrooms. Add a few cooked garlic cloves with each jar for flavoring if desired. Top off to the brim with oil, and seal tightly.
The flavor of the mushrooms in the jar will improve over time, as the herbs mix with the oil and permeate the mushrooms. Try waiting at least a month before tasting. If properly topped off and sealed, they should last for several years. If there is too much air or an improper seal, the oil can turn rancid. Otherwise, this is a fairly safe canning technique, and you need not be concerned with extreme sanitary measures.
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BrandNewbie
Captain



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Re: Frozen In Time Mushrooms? [Re: Sulli]
#10584229 - 06/27/09 11:48 PM (14 years, 7 months ago) |
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Way cool! Thanks!
-------------------- Question: Why do women wear make-up and perfume? Answer: Because they're ugly and they stink.
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River77
Ruler of the Next Free World



Registered: 05/09/09
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Re: Frozen In Time Mushrooms? [Re: Sulli]
#10584930 - 06/28/09 04:18 AM (14 years, 7 months ago) |
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The herbs are in olive oil. A fresh mushroom would not keep for long. It would eventually turn blue and the water would slowly evaporate out of the flesh and collect at the bottom. Dried specimens would would keep fine with little more then a darkening of the flesh from the oil.
Quote:
Sulli said:

HA HA HA!
I sure hope this works.
You could possibly preserve it this way. The resin they use is either fiber glass or epoxy. I think that an epoxy composite resin would work best because they generate the smallest amount of heat before setting.
Aloha
-------------------- Fine line between fishing, and standing on the shore with a pole in your hand.
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istandalone
the clit commander



Registered: 04/30/09
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Re: Frozen In Time Mushrooms? [Re: Sulli]
#10584991 - 06/28/09 05:04 AM (14 years, 7 months ago) |
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bartender: i'll take two shots of cobra lite, please!
-------------------- Now he's Johnny Hammersticks hammerin' away like he's friggin' Tommy Noble
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Premedman1
Assistant to the insistent



Registered: 12/21/05
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Re: Frozen In Time Mushrooms? [Re: istandalone]
#10585271 - 06/28/09 07:59 AM (14 years, 7 months ago) |
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Now I want a bottle. Ebay, here I come.
-------------------- Build a man a fire, he is warm for the night. Set a man on fire, he is warm for the rest of his life.
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xtofury
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Registered: 12/18/08
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Quote:
The shroomy 1 said: The Actives in mushrooms are water soluble. That leads me to believe that Oil would be the best way to preserve the fruit body. Very simple organic chemistry. Am I missing something here?
Nope don't believe that you are.
Vinegar would have to be off the list, sure it'll preserve the mushroom ok but I would question as to weather the vinegar is strong enough to make the psilocybin dephosphorylate into psilocyn. The psychoactives will become more vulnerable to degradation after this process, so my guess is it won't preserve potency due primarily to the aforementioned reason. I hope you enjoy drinking the brine as well, because with an acid that is diluted with water comes a scenario where the psychoactives will dissolve and become part of the solution, as they are water-soluable.
The oil on the otherhand, could very well fit the bill. This doesn't detract from temperature and uv sensitivity for storage... you's have to still keep the bottle in a cool, dark place.
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