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Old May 18, 2014   #31
RootLoops
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try it out and post your results!
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Old May 20, 2014   #32
Paul R
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Nice formation!
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Old May 20, 2014   #33
RootLoops
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thanks! i just got through blending up the stumps to start some outside things and what not. they were pretty good fried my wife ate a whole plate full!
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Old August 2, 2014   #34
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Anything new on the mushroom front?!

What types can be purchased from the grocery store and grown and on what substrate(s)? Would love to see a table and maybe some tips on how to do it based on experience.
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Old August 2, 2014   #35
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Just moved to a wooded property in NC. I have the basic idea of how to do this and do have a couple of pressure cookers, agar and plenty of grain varieties, including rye.
Where would y'all recommend that I get spores to start? I think I'd like to try oysters first.
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Old August 2, 2014   #36
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Quote:
Originally Posted by Tracydr View Post
Just moved to a wooded property in NC. I have the basic idea of how to do this and do have a couple of pressure cookers, agar and plenty of grain varieties, including rye.
Where would y'all recommend that I get spores to start? I think I'd like to try oysters first.
You really should grow some shetalky mushrooms.
All you need is a freshcut hardwood log and some plugs.
I know I spelled it wrong but the bad work cyber police is active.
Worth
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Old August 3, 2014   #37
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I got my Shiitake and oyster plugs from mushroom mountain in SC. See blog linked below for a post I did on it. You could email them to see if they will sell you spores if you really want to go that route.



Quote:
Originally Posted by Tracydr View Post
Just moved to a wooded property in NC. I have the basic idea of how to do this and do have a couple of pressure cookers, agar and plenty of grain varieties, including rye.
Where would y'all recommend that I get spores to start? I think I'd like to try oysters first.
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Old August 3, 2014   #38
Tracydr
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Quote:
Originally Posted by Worth1 View Post
You really should grow some shetalky mushrooms.
All you need is a freshcut hardwood log and some plugs.
I know I spelled it wrong but the bad work cyber police is active.
Worth
Sounds good. I love ★★★★akes!
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Old August 3, 2014   #39
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Some guys I was working with had to go into the pantry where I work.
They found huge sacks of dried shetalky mushrooms.
We never have these things at work in our food so where do they end up?
I asked the sous chef what the deal was.
He said he sometimes makes soup with them.
He also asked me if I wanted some.
Later on that evening he passed me in the hallway and handed off to me a huge grocery sack of dried mushrooms.
I have been friends with the sous chef and the guy that runs the pantry for years.
I can go in and get anything I want from these guys.

A while back I made chili with prime rib and dried shetalky mushrooms.
To darken it I added three teaspoons of dark cocoa powder.
It turned out great.

Worth
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Old August 3, 2014   #40
ChrisK
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All you have to do is spell it correctly..no nanny filter to worry about then!
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Old August 3, 2014   #41
Tracydr
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So, looks like the ★★★★ake requires cooler weather. Looking at some warmer weather oyster types. Which would you recommend?
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Old August 3, 2014   #42
Tracydr
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Quote:
Originally Posted by Worth1 View Post
Some guys I was working with had to go into the pantry where I work.
They found huge sacks of dried shetalky mushrooms.
We never have these things at work in our food so where do they end up?
I asked the sous chef what the deal was.
He said he sometimes makes soup with them.
He also asked me if I wanted some.
Later on that evening he passed me in the hallway and handed off to me a huge grocery sack of dried mushrooms.
I have been friends with the sous chef and the guy that runs the pantry for years.
I can go in and get anything I want from these guys.

A while back I made chili with prime rib and dried shetalky mushrooms.
To darken it I added three teaspoons of dark cocoa powder.
It turned out great.e!



Worth
I soak dried porcinis and ★★★★akes to use in soups and gravies. Also, very good in stuffing. I find big packages at the Asian store, although, I have no idea where that is near my new home!
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Old August 3, 2014   #43
Tracydr
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Which oyster variety tastes best and can grow at around 75-85 degrees? I was looking at some of the tropical varieties like the pink one.
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Old September 24, 2014   #44
Tracydr
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Quote:
Originally Posted by Worth1 View Post
Some guys I was working with had to go into the pantry where I work.
They found huge sacks of dried shetalky mushrooms.
We never have these things at work in our food so where do they end up?
I asked the sous chef what the deal was.
He said he sometimes makes soup with them.
He also asked me if I wanted some.
Later on that evening he passed me in the hallway and handed off to me a huge grocery sack of dried mushrooms.
I have been friends with the sous chef and the guy that runs the pantry for years.
I can go in and get anything I want from these guys.

A while back I made chili with prime rib and dried shetalky mushrooms.
To darken it I added three teaspoons of dark cocoa powder.
It turned out great.

Worth
It's good to have friends in the kitchen! I love dried ★★★★akes and porcinis.

I ordered a mushroom kit for Phoenix oysters. Can I increase the spawn on sterilized grain or should I order some sawdust spawn to grow more than a couple of bags full?
Also, can you provide details of the still air box? Specifically, is there something that keeps contamination from entering the arm holes? I noticed a trash bag around the bottom. What is that for?
Where do you purchase the filter patches and bags?
I would love to just taste some morels and chanterelles. I doubt I'll get morels on my property since they seem to prefer areas with higher pH.
I've been tramping through my woods and have found one small puffball, lots of what appear to be turkey tails and probably 20-30 other varieties which I've only seen a few times. I've used a bunch of wood in my new garden bed, all hugelkultur. Most of it was nearly disintegrated and full of mycelia. Hoping my garden plants like all the fungi!

Last edited by Tracydr; September 24, 2014 at 06:32 AM.
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Old October 5, 2014   #45
Tracydr
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I've got a question about my Phoenix oysters. The mycelium ran quickly over one side of the bag. I was probably over enthusiastic and broke the chunks up a little to try to spread them to the other side. After 9 days, it really hasn't spread much to that side. Yesterday, I placed them in a cabinet above the oven, since I think it may be too cool in the house.
Just wondering if waiting will help?
Next time I'll go with a variety that likes cooler weather. I sort of forgot that I'm in a normal state with seasons now.
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