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Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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Re: Best flavoured oysters? [Re: Solipsis]
    #25714004 -

I think you're onto something... From my reading I've realized that a lot of the scientists don't really know where to classify the species because they're all so closely related with minute differences. I think it boils down to the scientists or hobbyists not really know whats up with some liking it hot and some liking it cold, but they're relatively the same. lol

That happens with a lot of oyster species, P Stamets talks about it in one of his books.:shrug:


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Re: Best flavoured oysters? [Re: Jooceman]
    #25718448 -

Sure, there used to be a lot more "oyster" species which are now classified in entirely different genera but still carry some oyster related trivial names (it tends to take a while before people start using different names and apparently sometimes that never happens lol. It doesn't seem like people are gonna stop using "Trichocereus" any time soon haha, not to mention trivial names.

With particularly some families of mushroom species it seems there is a lot of debate about how to classify and name fungus species and whether it is enough to say they are different if they merely grow on different species of trees.
I would argue in more subtle cases you would want to want to get subspecific.

I think genetic testing can now be a more convincing method and I wonder if over time we could narrow down on ways of naming species which could perhaps follow less subjective/arbitrary rules than in the past. It seems that these clades are already showing groupings of ones that are alike, at least genetically.
One question to ask I guess is whether we are more interested in how a species evolved from others or how it might have adapted to different conditions, possibly in not all that long in terms of evolutionary timescale. Or in other words interest in heritage/history or more pragmatically in the now.

So maybe despite it's best to set a certain threshold for genetic differences: if they are too subtle and few we might wanna focus on growth, appearance etc etc a lot more... but if the genetics are too telling it is probably smart to put that in the taxonomical naming because even though the fungus might look a lot like something else, that could just be convergent evolution, right?


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    Re: Best flavoured oysters? [Re: Solipsis]
        #25718526 -

    While strain or species does affect taste, I think the growing environment affects it even more.  Oysters grown in cool temps with high light and ample supplementation give the best flavors.





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    Re: Best flavoured oysters? [Re: Solipsis]
        #25718567 -

    I would agree with pretty much everything you said. I think you broke it down a lot better than me haha. But that is exactly how I feel. I think fungus just evolve so fast compared to other living organisms so it's hard to track the differences. They seem to love adapting otherwise we wouldn't have them growing in 100 degree weather and other ones growing in the snow lol. It's wild how many different varietys there are of one basic mushroom, blows my mind


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    Mushrooms, Mycology and Psychedelics > Gourmet and Medicinal Mushrooms
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