smith weber's field guide to southern mushrooms (weber & smith, ). describing collections from mississippi, weber distinguished "strobilomyces dryophilus" from strobilomyces floccopus on the basis of its frequently pinkish young cap, which is "fibrillose to woolly" and only develops floccopus-like scales...
to look for include the fact that the cap is not (or only slightly) lined, and features a margin that is incurved and draped with tiny wisps of veil remnants when young. microscopically, the species features two-spored basidia, narrow and nearly smooth spores, and hymenial cystidia that do not have...
buffalo $ a nod to our neighbors from western new york, this is the original. buffalo ranch sauce $ the perfect blend of two classics; buffalo wing sauce and ranch dressing. bbq spicy bbq sauce rich bbq with a touch of heat. maple bbq $ delicious blend of maple and bbq!...
home of roderick and ann haig-brown between and . one of british columbia's most distinguished conservationists, roderick was a prolific author and a magistrate in campbell river on vancouver island. roderick haig-brown is perhaps best known for his writings on flyfishing, along with books on natural...
home of roderick and ann haig-brown between and . one of british columbia's most distinguished conservationists, roderick was a prolific author and a magistrate in campbell river on vancouver island. roderick haig-brown is perhaps best known for his writings on flyfishing, along with books on natural...
, but soon begins to develop grayish brown colors in the center ofthe cap, and by maturity the cap may be brownish or grayish brown overall--except for the margin, which usually remains paler. it lacks a distinctive odor, and its cap and stem are slimy; these features help distinguish it from some of...
, but i think there's a fair chance you will find it—or something very close to it—under spruce and fir trees in our continent's montane and sub-boreal forests. the species was recently validated (christensen & heilmann-clausen ) in northern europe as a distinct member ofthe tricholoma saponaceum species...
. every few weeks i whip up a batch of chile oil and drizzle it on just about everything and anything. sometimes, i simply heat up some oil and then pour the hot, sizzling, bubbly oil over a bowl of chile flakes. the hot oil gives the chile flakes a pleasing toasty flavor and, after a while, turns the...