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Mushrooms, Mycology and Psychedelics > Mushroom Cultivation > Cultivation Confessional
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Re: Cultivation Confessional Booth [Re: AZ Starman2112] * 1
    #29352308 -

AZ Starman2112 said:
boxtrotalpha said:




Opted into hot Italian sausage and didn't have enough bacon but they're fire. Will make again. Appreciate the inspiration Starman, you're a G :awesomenod:


mushwife isnt a fan of straight jalapenos but imma make these next time im feeling frisky. can we do a cream cheese cheddar mix?

i like cheddar
:specialralph:


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:hypnotoad:
Making Liquid Culture :  Go insane with LC
Mushboy likes these teks : Making shroom tea
Dank Education

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Re: Cultivation Confessional Booth [Re: mushboy]
    #29352311 -

mushboy said:
AZ Starman2112 said:
boxtrotalpha said:




Opted into hot Italian sausage and didn't have enough bacon but they're fire. Will make again. Appreciate the inspiration Starman, you're a G :awesomenod:


mushwife isnt a fan of straight jalapenos but imma make these next time im feeling frisky. can we do a cream cheese cheddar mix?

i like cheddar
:specialralph:


Yeah add in some cheddar! Don’t leave out the other stuff though!

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Re: Cultivation Confessional Booth [Re: AZ Starman2112] * 1
    #29352314 -

i like using finely diced shallots in deviled eggs and with sauteed garlic shrimp.

:specialralph:


--------------------
:hypnotoad:
Making Liquid Culture :  Go insane with LC
Mushboy likes these teks : Making shroom tea
Dank Education

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Re: Cultivation Confessional Booth [Re: mushboy] * 4
    #29352319 -

damn.  i do love me a proper deviled egg.  its really the best version of an egg when you get right down to it.  benedict is probably a close second. particularly with smoked salmon.


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The Cultivation Confessional Booth - The OFFICIAL Cultivation Off Topic Discussion

✸-✸-✸

The Hitchhiker's Guide to the Shroomery

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Re: Cultivation Confessional Booth [Re: mushboy] * 1
    #29352324 -

I feel like shallots are the most overlooked and underused cooking item. I use them a lot. Soups, marinara sauce, stews, bagels & lox, marinades. Shallots, black pepper & champagne vinegar for a mignonette to put on oysters is just one of my favorite things.

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Re: Cultivation Confessional Booth [Re: BeefExtreme] * 1
    #29352326 -

I mash avocado into the yolks. Helllll yeah to deviled ecks


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The 7 Edicts of Mushroom Cultivation as Decreed by Smellyhobbit

:kodama:


Anyone can get a canopy. But can you get what you want?

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Re: Cultivation Confessional Booth [Re: Smellyhobbit]
    #29352333 -

hmmmmmm!!!!


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The Cultivation Confessional Booth - The OFFICIAL Cultivation Off Topic Discussion

✸-✸-✸

The Hitchhiker's Guide to the Shroomery

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Re: Cultivation Confessional Booth [Re: Gilmour Hendrix] * 8
    #29352338 -

Gilmour Hendrix said:
Speaking of LotKid, where has he been? (This is an attempt to summon him)

:wicca:








--------------------

:mushroom2: LotKid's PE Tips        :shpongle:    LotKid's Chocolates :mushroom2:
:dancingbear: :dancingbear:

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Re: Cultivation Confessional Booth [Re: BeefExtreme] * 6
    #29352343 -

BeefSupremeJr said:
damn.  i do love me a proper deviled egg.  its really the best version of an egg when you get right down to it.  benedict is probably a close second. particularly with smoked salmon.


I got a great recipe for Cajun deviled eggs if you’re interested. I present to you my tequila cured cold smoked salmon…






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Re: Cultivation Confessional Booth [Re: LotKid] * 1
    #29352346 -

Remove the yolks, pickle the whites in beet and onion vinegar for a few days, pull them out and proceed to make deviled eggs with the yolks.


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🅃🄴🄰🄼 🄸🄷🄾🄿


New to cultivation or the shroomery?  Observe the hitchhiker's guide

The Hitchhiker's Guide to the Shroomery



Smellyhobbit said:
"Wiping a needle with isopropyl after flame sterilization is like shitting after you wipe your ass."

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Re: Cultivation Confessional Booth [Re: Mr Piggy] * 1
    #29352349 -

Oh fuck yes Piggy! I love me pickled eggs. I use fresh beets I boil then slice. Always a good thing for my yearly hunting trip!

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Re: Cultivation Confessional Booth [Re: LotKid] * 2
    #29352350 -

I love eggs almost all the ways mentioned. Theres a smoked salmon Benedict at Sadelles at the Bellagio in Vegas that is amazing. Unfortunately, eggs don’t like me back so I have to tread lightly.

On those jalepenos, I’ve done small diced andouille and homemade chorizo. Any excuse to give it more kick. Cream cheese is good, Monterey Jack or pepper jack, or traditional queso fresco or crema mexicana.


--------------------
You can ignore the truth to your final breath. But trust me, it will meet you there to be ignored no longer.

The answer to your question is almost always 42
“The answer is always grow more shroom.” Mr Piggy
- Those two answers coexist peacefully.

Quick Sterilization Reference for Altitude

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Re: Cultivation Confessional Booth [Re: Mr Piggy] * 5
    #29352366 -



Venison sausage with ground bayleaf, black pepper, fresh garlic, and red wine.  I use a pinot then let guest finish the bottle with the sausage.

https://honest-food.net/venison-sausage-recipe/

I prefer them unsmoked and so leave out the optional instacure #1 and dry milk powder.  They are best fresh but will store well in vacuum packs for several months, they store okay for up to a year.


--------------------
🅃🄴🄰🄼 🄸🄷🄾🄿


New to cultivation or the shroomery?  Observe the hitchhiker's guide

The Hitchhiker's Guide to the Shroomery



Smellyhobbit said:
"Wiping a needle with isopropyl after flame sterilization is like shitting after you wipe your ass."

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Re: Cultivation Confessional Booth [Re: Mr Piggy] * 2
    #29352385 -

I use shallots a lot. They are good in everything! Really good in burgers. Deviled eggs I like to use smoked paprika to top em off.


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The Hitchikers Guide to the Shroomery

Sometimes you just have to shut up and color!
~CMS Wilbur

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Re: Cultivation Confessional Booth [Re: AZ Starman2112] * 2
    #29352395 -

AZ Starman2112 said:
I present to you my tequila cured cold smoked salmon…








yah ok real hard time bans are being handed out if you dont post that recipe

:eyesonyou:


--------------------
:hypnotoad:
Making Liquid Culture :  Go insane with LC
Mushboy likes these teks : Making shroom tea
Dank Education

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Re: Cultivation Confessional Booth [Re: mushboy] * 2
    #29352402 -

It seems like we need to have a cooking/recipe thread. Lots of chefs in here which is no surprise I guess.


--------------------
You can ignore the truth to your final breath. But trust me, it will meet you there to be ignored no longer.

The answer to your question is almost always 42
“The answer is always grow more shroom.” Mr Piggy
- Those two answers coexist peacefully.

Quick Sterilization Reference for Altitude

Extras: Filter Print Post Top
Re: Cultivation Confessional Booth [Re: OLDDAD77] * 1
    #29352403 -

Here's where I'm going to get in trouble.  Technically if a patty has anything mixed in with it, it is sausage and not a burger.  Even salt and pepper.  I was recently set straight by a chef :shrug:

I'm with you though, shallots in a BURGER are fucking great.  (eat it chef)


--------------------
🅃🄴🄰🄼 🄸🄷🄾🄿


New to cultivation or the shroomery?  Observe the hitchhiker's guide

The Hitchhiker's Guide to the Shroomery



Smellyhobbit said:
"Wiping a needle with isopropyl after flame sterilization is like shitting after you wipe your ass."

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Re: Cultivation Confessional Booth [Re: 1NFIN8]
    #29352408 -

1NFIN8 said:
It seems like we need to have a cooking/recipe thread. Lots of chefs in here which is no surprise I guess.


https://www.shroomery.org/forums/showflat.php/Number/28532394/fpart/1/vc/1
I tried to make a thread like that, but it didn't really gain any traction.


--------------------

The Shroomery Manual
Wanna Play?
Dream Interpretation
GC’s Ayahuasca Recipe
Free Therapy

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Re: Cultivation Confessional Booth [Re: 1NFIN8] * 1
    #29352410 -

1NFIN8 said:
It seems like we need to have a cooking/recipe thread. Lots of chefs in here which is no surprise I guess.


mushcult extracurricular actives thread???

:thatsayes:


--------------------
:hypnotoad:
Making Liquid Culture :  Go insane with LC
Mushboy likes these teks : Making shroom tea
Dank Education

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Re: Cultivation Confessional Booth [Re: AZ Starman2112] * 2
    #29352447 -

AZ Starman2112 said:
I feel like shallots are the most overlooked and underused cooking item. I use them a lot. Soups, marinara sauce, stews, bagels & lox, marinades. Shallots, black pepper & champagne vinegar for a mignonette to put on oysters is just one of my favorite things.




They're actually one of the main ingredients we use in French cooking. Almost every French recipe calls for shallots.

When I was in culinary school we went through so many fucking shallots carrots and celery and onions every single day. By the end of the week we probably dice it up 400 lb of each.

Onions are for the Mirepoix. Which makes the base foundation of all of our stocks sauces sound etc.


Mirepoix is a French culinary term for a flavor base made from a mixture of diced onions, carrots, and celery, traditionally in a 2:1:1 ratio of onions to carrots and celery. This aromatic blend is slowly sautéed in fat, such as butter or oil, to release its flavors without browning, forming the foundation for countless soups, stews, sauces, and stocks.

And then we used  shallots intead of onion  for pretty much  every recipe.


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:hippie::mushroom2:Take it easy. if it's easy. take it twice:mushroom2::mushroom2:
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**A LINK TO EVERTHING**


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