Yes...

Yes...

Thursday, March 16, 2017

For The Feast On St. Patrick's Day...


For tomorrow, --- St. Patrick's Day... This Slow-Cooker Corned Beef Recipe is Pure Gold.
Prep Time:
15 min
Total Time:
10 hr 50 min.
Servings:
8
Ingredients---
Beef and Vegetables:
4 medium red potatoes, unpeeled, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1 can (12 oz) beer or nonalcoholic beer
Water
8 thin wedges cabbage
Sauce:
1/4 cup applesauce
2 tablespoons Dijon mustard
Directions:
1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, mix sauce ingredients.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef.

Wednesday, March 15, 2017

The Uses Of Sorrel...



Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid, which is mildly toxic.
In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income.
In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.
In Russia and Ukraine it is called shchavel (щавель, pronounced [ɕːɐˈvʲelʲ]) and is used to make soup called green borscht. It is used as a soup ingredient in other countries, too (e.g. Lithuania, where it is known as rūgštynė).
In Hungary the plant and its leaves are known as sóska (pronounced [ˈʃoːʃkɒ]). It is called kuzukulağı (pronounced [ku.zu.kuˈɫɑ.ɰɯ], 'the lamb's ear') in Turkish. In Polish it is called szczaw (pronounced [ʂʈʂaf]).
In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.
In rural Greece it is used with spinach, leeks, and chard in spanakopita.
In the Flemish part of Belgium it is called zurkel and preserved pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.
In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xèo.
In Portugal, it is called azeda or azeda-brava (pronounced: [ɐˈzeðɐ][ɐˈzeðɐ ˈβɾavɐ], "sour", "fierce sour"), and is usually eaten raw in salads or used to make soups. This is identical to its use in Brazil, under the name of azedinha ([ɐzeˈdʒĩɲɐ], "small/lovely tart").
In India, the leaves are called chukkakura in Telugu,and Pundi in Northern Parts of Karnataka(Gulbarga, Bidar, Bijapur etc) in making recipes, such as Chukkakura pappu , a soup made with sorrel and yellow lentils or Pundi Palya , a curry made with sorrel, yellow lentils and peanuts.
In Albania it is called lëpjeta, the leaves are simmered and served cold marinated in olive oil, it is used in soups, and even as an ingredient for filling byrek pies (byrek me lakra).

Monday, March 13, 2017

"Whoever Feeds A Fox...

Image may contain: 1 person

...will never suffer [permanent] harm."  --- Valerie Worth.

Uh- OH!!!... Floki Gives Rollo Magic Mushrooms...

They Are Peculiar Growths: Mushrooms, - Part 4...

Toxic mushrooms


Young Amanita phalloides, "death cap" mushrooms
Many mushroom species produce secondary metabolites that can be toxic, mind-altering, antibiotic, antiviral, or bioluminescent. Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms. Toxicity likely plays a role in protecting the function of the basidiocarp: the mycelium has expended considerable energy and protoplasmic material to develop a structure to efficiently distribute its spores. One defense against consumption and premature destruction is the evolution of chemicals that render the mushroom inedible, either causing the consumer to vomit the meal (see emetics), or to learn to avoid consumption altogether. In addition, due to the propensity of mushrooms to absorb heavy metals, including those that are radioactive, European mushrooms may, to date, include toxicity from the 1986 Chernobyl disaster and continue to be studied.[31][32]

Psychoactive mushrooms


Psilocybe zapotecorum, a hallucinogenic mushroom
Mushrooms with psychoactive properties have long played a role in various native medicine traditions in cultures all around the world. They have been used as sacrament in rituals aimed at mental and physical healing, and to facilitate visionary states. One such ritual is the velada ceremony. A practitioner of traditional mushroom use is the shaman or curandera (priest-healer).[33]
Psilocybin mushrooms possess psychedelic properties. Commonly known as "magic mushrooms" or "'shrooms", they are openly available in smart shops in many parts of the world, or on the black market in those countries that have outlawed their sale. Psilocybin mushrooms have been reported as facilitating profound and life-changing insights often described as mystical experiences. Recent scientific work has supported these claims, as well as the long-lasting effects of such induced spiritual experiences.[34]
Psilocybin, a naturally occurring chemical in certain psychedelic mushrooms such as Psilocybe cubensis, is being studied for its ability to help people suffering from psychological disorders, such as obsessive–compulsive disorder. Minute amounts have been reported to stop cluster and migraine headaches.[35] A double-blind study, done by the Johns Hopkins Hospital, showed psychedelic mushrooms could provide people an experience with substantial personal meaning and spiritual significance. In the study, one third of the subjects reported ingestion of psychedelic mushrooms was the single most spiritually significant event of their lives. Over two-thirds reported it among their five most meaningful and spiritually significant events. On the other hand, one-third of the subjects reported extreme anxiety. However, the anxiety went away after a short period of time.[36] Psilocybin mushrooms have also shown to be successful in treating addiction, specifically with alcohol and cigarettes.[37]
A few species in the Amanita genus, most recognizably A. muscaria, but also A. pantherina, among others, contain the psychoactive compound muscimol. The muscimol-containing chemotaxonomic group of Amanitas contains no amatoxins or phallotoxins, and as such are not hepatoxic, though if not properly cured will be non-lethally neurotoxic due to the presence of ibotenic acid. The Amanita intoxication is similar to Z-drugs in that it includes CNS depressant and sedative-hypnotic effects, but also dissociation and delirium in high doses.

Medicinal properties

Main article: Medicinal mushrooms
Some mushrooms or extracts are used or studied as possible treatments for diseases, including polysaccharidesglycoproteins and proteoglycans.[38] Currently, several extracts have widespread use in Japan, Korea and China, as adjuncts to radiation treatments and chemotherapy,[39][40] even though clinical evidence of efficacy in humans has not been confirmed.
Historically, mushrooms have been thought to hold medicinal value in traditional Chinese medicine.[41] They have been studied in modern medical research since the 1960s, where most studies use extracts, rather than whole mushrooms.
In some countries, extracts of polysaccharide-K, schizophyllanpolysaccharide peptide, or lentinan are government-registered adjuvant cancer therapies.[39][42]

Other uses


A tinder fungus, Fomes fomentarius
Mushrooms can be used for dyeing wool and other natural fibers. The chromophores of mushroom dyes are organic compounds and produce strong and vivid colors, and all colors of the spectrum can be achieved with mushroom dyes. Before the invention of synthetic dyes, mushrooms were the source of many textile dyes.[43]
Some fungi, types of polypores loosely called mushrooms, have been used as fire starters (known as tinder fungi).
Mushrooms and other fungi play a role in the development of new biological remediation techniques (e.g., using mycorrhizae to spur plant growth) and filtration technologies (e.g. using fungi to lower bacterial levels in contaminated water).[44]

They Are Peculiar Growths: Mushrooms, - Part 3...

Nutrition

Mushrooms (brown, Italian)
or Crimini (raw)
Nutritional value per 100 g (3.5 oz)
Energy94 kJ (22 kcal)
4.3 g
0.1 g
2.5 g
Vitamins
Thiamine (B1)
(9%)
0.1 mg
Riboflavin (B2)
(42%)
0.5 mg
Niacin (B3)
(25%)
3.8 mg
Pantothenic acid (B5)
(30%)
1.5 mg
Vitamin B6
(8%)
0.11 mg
Folate (B9)
(6%)
25 μg
Vitamin C
(0%)
0 mg
Minerals
Calcium
(2%)
18 mg
Iron
(3%)
0.4 mg
Magnesium
(3%)
9 mg
Manganese
(7%)
0.142 mg
Phosphorus
(17%)
120 mg
Potassium
(10%)
448 mg
Sodium
(0%)
6 mg
Zinc
(12%)
1.1 mg
Other constituents
Selenium26 ug
Copper0.5 mg
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a 100 gram (3.5 ounce) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) of B vitamins, such as riboflavinniacin and pantothenic acidselenium (37% DV) and copper (25% DV), and a moderate source (10-19% DV) of phosphoruszinc and potassium (table). Vitamin C and sodium have no or minimal content.

Vitamin D

With its vitamin D content being related to post-harvest treatment, the vitamin is not included in the listed nutritional content of mushrooms in the USDA nutrient database.[17] However, when exposed to ultraviolet (UV) light even after harvesting,[18] natural ergosterols in mushrooms produce vitamin D2,[19] a process now used to supply fresh vitamin D mushrooms for the functional foodgrocery market.[20] In a comprehensive safety assessment of producing vitamin D in fresh mushrooms, researchers showed that artificial UV light technologies were equally effective for vitamin D production as in mushrooms exposed to natural sunlight, and that UV light has a long record of safe use for production of vitamin D in food.[20]

Human use

The Agaricus bisporus, one of the most widely cultivated and popular mushrooms in the world
Further information: Ethnomycology

Edible mushrooms

Mushrooms are used extensively in cooking, in many cuisines (notably ChineseKoreanEuropean, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world.[21]
Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species available at many grocers include Hericium erinaceusshiitakemaitake (hen-of-the-woods), Pleurotus, and enoki. In recent years, increasing affluence in developing countries has led to a considerable growth in interest in mushroom cultivation, which is now seen as a potentially important economic activity for small farmers.[22]
Mushroom and truffle output in 2005
A number of species of mushrooms are poisonous; although some resemble certain edible species, consuming them could be fatal. Eating mushrooms gathered in the wild is risky and should only be undertaken by individuals knowledgeable in mushroom identification. Common best practice is for wild mushroom pickers to focus on collecting a small number of visually distinctive, edible mushroom species that cannot be easily confused with poisonous varieties. A. bisporus contains small amounts of hydrazines, the most abundant of which is agaritine.[23] However, the hydrazines are destroyed by moderate heat when cooking.[24]
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified. Additionally, even edible mushrooms may produce allergic reactions in susceptible individuals, from a mild asthmatic response to severe anaphylactic shock.[25][26]
People who collect mushrooms for consumption are known as mycophagists,[27] and the act of collecting them for such is known as mushroom hunting, or simply "mushrooming".
China is a major edible mushroom producer.[28] The country produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of mushrooms are consumed per person per year by over a billion people.[29] In 2014, Poland was the world's largest mushroom exporter, reporting an estimated 194,000 tonnes annually.[30]

They Are Peculiar Growths: Mushrooms, - Part 2...

Morphology

Amanita jacksonii buttons emerging from their universal veils
The blue gills of Lactarius indigo, a milk-cap mushroom
A mushroom develops from a nodule, or pinhead, less than two millimeters in diameter, called a primordium, which is typically found on or near the surface of the substrate. It is formed within the mycelium, the mass of threadlike hyphae that make up the fungus. The primordium enlarges into a roundish structure of interwoven hyphae roughly resembling an egg, called a "button". The button has a cottony roll of mycelium, the universal veil, that surrounds the developing fruit body. As the egg expands, the universal veil ruptures and may remain as a cup, or volva, at the base of the stalk, or as warts or volval patches on the cap. Many mushrooms lack a universal veil, therefore they do not have either a volva or volval patches. Often, a second layer of tissue, the partial veil, covers the bladelike gills that bear spores. As the cap expands, the veil breaks, and remnants of the partial veil may remain as a ring, or annulus, around the middle of the stalk or as fragments hanging from the margin of the cap. The ring may be skirt-like as in some species of Amanita, collar-like as in many species of Lepiota, or merely the faint remnants of a cortina (a partial veil composed of filaments resembling a spiderweb), which is typical of the genus Cortinarius. Mushrooms lacking partial veils do not form an annulus.[10]
The stalk (also called the stipe, or stem) may be central and support the cap in the middle, or it may be off-center and/or lateral, as in species of Pleurotus and Panus. In other mushrooms, a stalk may be absent, as in the polypores that form shelf-like brackets. Puffballs lack a stalk, but may have a supporting base. Other mushrooms, such as trufflesjelliesearthstars, and bird's nests, usually do not have stalks, and a specialized mycological vocabulary exists to describe their parts.
The way the gills attach to the top of the stalk is an important feature of mushroom morphology. Mushrooms in the genera AgaricusAmanitaLepiota and Pluteus, among others, have free gills that do not extend to the top of the stalk. Others have decurrent gills that extend down the stalk, as in the genera Omphalotus and Pleurotus. There are a great number of variations between the extremes of free and decurrent, collectively called attached gills. Finer distinctions are often made to distinguish the types of attached gills: adnate gills, which adjoin squarely to the stalk; notched gills, which are notched where they join the top of the stalk; adnexed gills, which curve upward to meet the stalk, and so on. These distinctions between attached gills are sometimes difficult to interpret, since gill attachment may change as the mushroom matures, or with different environmental conditions.[11]

Microscopic features

hymenium is a layer of microscopic spore-bearing cells that covers the surface of gills. In the nongilled mushrooms, the hymenium lines the inner surfaces of the tubes of boletes and polypores, or covers the teeth of spine fungi and the branches of corals. In the Ascomycota, spores develop within microscopic elongated, sac-like cells called asci, which typically contain eight spores in each ascus. The Discomycetes, which contain the cup, sponge, brain, and some club-like fungi, develop an exposed layer of asci, as on the inner surfaces of cup fungi or within the pits of morels. The Pyrenomycetes, tiny dark-colored fungi that live on a wide range of substrates including soil, dung, leaf litter, and decaying wood, as well as other fungi, produce minute, flask-shaped structures called perithecia, within which the asci develop.[12]
In the Basidiomycetes, usually four spores develop on the tips of thin projections called sterigmata, which extend from club-shaped cells called a basidia. The fertile portion of the Gasteromycetes, called a gleba, may become powdery as in the puffballs or slimy as in the stinkhorns. Interspersed among the asci are threadlike sterile cells called paraphyses. Similar structures called cystidia often occur within the hymenium of the Basidiomycota. Many types of cystidia exist, and assessing their presence, shape, and size is often used to verify the identification of a mushroom.[12]
The most important microscopic feature for identification of mushrooms is the spores. Their color, shape, size, attachment, ornamentation, and reaction to chemical tests often can be the crux of an identification. A spore often has a protrusion at one end, called an apiculus, which is the point of attachment to the basidium, termed the apical germ pore, from which the hypha emerges when the spore germinates.[12]

Growth

Agaricus bitorquis mushroom emerging through asphalt concrete in summer
Many species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in the English language including "to mushroom" or "mushrooming" (expanding rapidly in size or scope) and "to pop up like a mushroom" (to appear unexpectedly and quickly). In reality all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.
The cultivated mushroom as well as the common field mushroom initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form in the primordia.
Similarly, there are even more ephemeral mushrooms, like Parasola plicatilis (formerly Coprinus plicatlis), that literally appear overnight and may disappear by late afternoon on a hot day after rainfall.[13] The primordia form at ground level in lawns in humid spaces under the thatch and after heavy rainfall or in dewy conditions balloon to full size in a few hours, release spores, and then collapse. They "mushroom" to full size.
Not all mushrooms expand overnight; some grow very slowly and add tissue to their fruitbodies by growing from the edges of the colony or by inserting hyphae. For example, Pleurotus nebrodensis grows slowly, and because of this combined with human collection, it is now critically endangered.[14]
Yellow flower pot mushrooms (Leucocoprinus birnbaumii) at various states of development
Though mushroom fruiting bodies are short-lived, the underlying mycelium can itself be long-lived and massive. A colony of Armillaria solidipes (formerly known as Armillaria ostoyae) in Malheur National Forest in the United States is estimated to be 2,400 years old, possibly older, and spans an estimated 2,200 acres (8.9 km2). Most of the fungus is underground and in decaying wood or dying tree roots in the form of white mycelia combined with black shoelace-like rhizomorphs that bridge colonized separated woody substrates.[15]
It has been suggested the electrical stimulus of a lightning bolt striking mycelia in logs accelerates the production of mushrooms.[16]