Search Results for: Mushrooms of the genus agaricus dried
, m.a.; abdel-sater, m.a.; zohri, a.a. . a synoptic key to species of the aspergillus nidulellus- emericella assemblage common to egypt. mycotaxon. : - unknown link a. acristatulus a. aculeatinus noonim, p.; mahakarnchanakul, w.; varga, j.; frisvad, j.c.; samson, r.a. . two new species of aspergillus
aspergillus from india. mycologia. ( ): - no link a. allahabadii a. alliaceus thom, c.; church, m. . the aspergilli. : - yes link a. alliaceus a. alliaceus var. alliaceus thom and church, manual of the aspergilli: ( ) unknown link a. alliaceus var. alliaceus a. alliaceus var. macrosterigmatus glinsukon...
https://www.aspergillus.org.uk/species
. the only logical answer to this asymmetrical spread is that many non-mexicans are intimidated by salsa's chief ingredient: chiles — especially those dried ones. mexico counts types of chiles that cooks use fresh, dried, roasted, or smoked. you're unlikely to find that kind of variety in the u.s., but
, and making salsa verde, which is softened by tomatillos (fresh, roasted, or boiled), and often flavored with garlic and onions. fresh chiles can be used raw or cooked, and it's up to you whether to remove the seeds and membranes or to use all of the heat of the pepper. to familiarize yourself with...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes