I find it amusing because he bitches about bench specialist in the book. But he prides himself for being a national bench champ in NASA back in the day. Yet ill be damned if I can find a comp squat … dead or total for him. Which he oddly doesn’t mention.
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I’m sure the dude had some great things to share, but he’s SO focused on what everyone else is doing. Who has time for that?
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Scarcity increases value 
I am perpetually jealous of your mushrooms. Chanterelles are heavenly
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Impressive haul!
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Black forest ham, turkey, ribeye (shaved - which i guess is still steak), salami, and bacon, along with the requisite veggies.
Oh, and the helping of Ribeye is the thickest at at least half an inch thick.
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Ribeye / prime rib is one of the greatest meats. I perhaps even prefer it over the costly fillet.
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That’s because that costly fillet cut out all the good stuff!
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I prefer eating them off of the T-bone vs just the fillet. If I were to just compare the fillet side of the T-bone to a Ribeye, I think it is about a tie. When I factor in price, the Ribeye wins.
Jamie Lewis has done some interesting writing on the value of eating meat off the bone. I’m frankly sold on it: I just need to bachelor it up long enough to pull it off, haha.
Thanks!
Regional bounty. A little hike or bike ride can yield some amazing results.
I recognize this could be a thread all on it’s own, but how much training did you do to be able to recognize different types of mushrooms?
I was interested in mushroom hunting (picking? Foraging? Not sure the right term), but upon researching I saw so many warnings about the dangers, because lots of mushrooms apparently look so similar, and one is safe while one will twist your insides backwards and make you explode.
No shit the sandwich is better. Meat works like the natural numbers
meat+ more meat > meat
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There are good phone apps.
You are absolutely correct. My neighbor is in the truffle business and according to his estimate 99,9% of products ostensibly containing truffles are fake.
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Also, a lot of people make the mistake of cooking the truffle oil instead of just putting it on after cooking
wait, really???
That’s whack
About 16 hrs. of seminars and presentations then maybe 100 more of independent study. Then years of finding and accumulating good spots. But, I’m always doing stuff outdoors like hiking and biking, fishing, etc. So it is in addition to that, not a singular pursuit.
In the picture with the morels it took 20 some years to get to that spot because I always went out hiking for them with my sister. She insisted we go (this) way. Then she moved away and I went (that) way instead. They’re less than a mile from my house.
It does require pretty strict and diligent adherence to some identification guidelines and absolutely zero befefit of doubt. In addition to that, I always recommend local mycology or foraging clubs due to variations in appearance.
That’s also where you can get hands on the preferred ones and see side by side comparison to look alikes, and tips like “these ones grow under oak trees and those ones grow under maples…”.
Nobody listen to this crazy talk lol