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InvisibleWillSolvem
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Amantia muscaria var. formosa
    #16722311 - 08/18/12 07:11 PM (11 years, 6 months ago)

Found yesterday (8/17/2012)



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AMU Q&A Thread because questions deserve answers.


Edited by WillSolvem (01/19/14 12:56 PM)


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OfflineTmethylM
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: WillSolvem]
    #16722327 - 08/18/12 07:15 PM (11 years, 6 months ago)

Congratulations


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¯\_(ツ)_/¯


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InvisibleWillSolvem
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: Tmethyl]
    #16722410 - 08/18/12 07:34 PM (11 years, 6 months ago)

Thank you, this was my first psychedelic find!


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OfflineTmethylM
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: WillSolvem]
    #16722479 - 08/18/12 07:51 PM (11 years, 6 months ago)

Oh wow, and what a great find to be your first. It looks clean and tasty. I wonder if it's genetics that make it orangeish/yellowish or if it is just faded from age.


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OfflineUser_7
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: Tmethyl]
    #16722520 - 08/18/12 08:00 PM (11 years, 6 months ago)

Quote:

Tmethyl said:
I wonder if it's genetics that make it orangeish/yellowish or if it is just faded from age.



Amantia muscaria var. formosa is yellow. It's Amantia muscaria var. muscaria which is the classic red Fly agaric, so that'd be genetics :thumbup:


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InvisibleWillSolvem
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: User_7]
    #16725093 - 08/19/12 06:41 AM (11 years, 6 months ago)

I'll be going back to the area over the next few days hunting white matsutake (tricholoma magnivelare) and horse agaricus (agaricus arvensis), if I were going to store the a. muscaria var. formosa what would be the best way? From what I understand they rot pretty fast. What is the recommended dosage if I wanted to ingest? I haven't found enough information to direct myself, I'm 6' 235lbs and active if this helps, thank you


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OfflineAlan RockefellerM
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: WillSolvem]
    #16725110 - 08/19/12 06:54 AM (11 years, 6 months ago)

Store them by drying them until they are cracker dry.

A good starting dosage might be 3 grams dry, that is on the low side but you should always start low in case you are one of the 2 in 5 people who don't tolerate it and throw up.


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InvisibleWillSolvem
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: Alan Rockefeller]
    #16726061 - 08/19/12 11:24 AM (11 years, 6 months ago)

Thank you, I knew to dry them cracker dry, I meant more like, do I need to cut them before drying, any special way of handling or transporting, CO2 storage? I will definitely take your advice and start low, just so I know though, what is the highest dosage that one who has had a muscaria experience should take, I have never taken them before btw this is educational for me


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InvisibleColorado_Cubensis
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: WillSolvem]
    #16726231 - 08/19/12 11:54 AM (11 years, 6 months ago)

I've read accounts of over 30 grams being used. Because of it's toxicity this dosage would seem likely to make you throw up/ go into a coma/ both. But then again, these mushrooms vary A LOT. It's pretty hard to kill yourself with them even if you were to ingest a large amount like that. Even Wikipedia acknowledges that it would be hard to die from this mushroom in the world of modern medicine. Basically if you eat them and they don't make you sick or give you the desired effect, then start going up in dose. Many report "feeling it" at the 8-10g level and having great meditation experiences, pain relief, etc.

  From what I can find, bake it in the oven on 170 with the door cracked to dry them (properly drying cracker dry at this heat is supposed to reduce the toxicity). Then cut them small enough to still be easily strained out, but pretty small. Then boil them at 190 degrees for at least thirty minutes with a cup of water to every couple of dried grams, stirring and monitoring temperature closely. Strain the mushrooms out (which you can obviously eat in addition to the tea, but hopefully most of the good stuff has already been boiled out of them).

  I'm going to pick myself some Muscaria today. So hopefully I will have confirmation of the effectiveness of the boiling method and a nice trip report for you sometime soon.

  Good luck man. Hopefully we are some of the lucky ones who can enjoy  the good side of the Muscaria


Edited by Colorado_Cubensis (08/19/12 12:04 PM)


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InvisibleWillSolvem
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: Colorado_Cubensis]
    #16726392 - 08/19/12 12:18 PM (11 years, 6 months ago)

From what I have read amantia muscaria can be considered "edible" after cooking because the high temps destroys the toxic compound, the same toxic compound that gives you the desired effects, you technique is like ones I find on how to prepare a. muscaria for cooking not tripping, are those dry or wet weights you site?


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OfflineAlan RockefellerM
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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: WillSolvem]
    #16726808 - 08/19/12 01:38 PM (11 years, 6 months ago)

Quote:

WillSolvem said:
Thank you, I knew to dry them cracker dry, I meant more like, do I need to cut them before drying, any special way of handling or transporting, CO2 storage?





It is good to slice them think before drying to increase surface area.  A good way to dry them is a food dehydrator, though you could also dry them with a fan for a couple days, or on the dashboard of your car, etc.

Quote:

WillSolvem said:
From what I have read amantia muscaria can be considered "edible" after cooking because the high temps destroys the toxic compound, the same toxic compound that gives you the desired effects




To make A. muscaria an edible mushroom, you parboil it in a large amount of water, then fry it in butter.

When I prepare it I just slice it fresh and fry it in butter.  I eat one small one or half a medium sized one.  It's not unlike drinking a couple beers.


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Re: Amantia muscaria var. formosa found in manchester, ct usa [Re: Alan Rockefeller]
    #16727559 - 08/19/12 04:06 PM (11 years, 6 months ago)

Quote:

WillSolvem said:
From what I have read amantia muscaria can be considered "edible" after cooking because the high temps destroys the toxic compound, the same toxic compound that gives you the desired effects, you technique is like ones I find on how to prepare a. muscaria for cooking not tripping, are those dry or wet weights you site?



Cooking at a low temperature can actually make it more potent. The heat converts the undesirable compound ibotenic acid in the mushroom into the psycoactive ingredient muscimol! This also happens in your body when you eat ibotenic aci, but not as efficiently and ibotenic acid is quite toxic.

Quote:

Alan Rockefeller said:
It is good to slice them think before drying to increase surface area.



"think" :lol: Is that somewhere in the middle? You must mean thin if you're after surface area.

Quote:

When I prepare it I just slice it fresh and fry it in butter.  I eat one small one or half a medium sized one.  It's not unlike drinking a couple beers.



Coolest mycologist around :thumbup:


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