Curry Recipes Online

Curry Chat => Talk About Anything Other Than Curry => Topic started by: Micky Tikka on November 07, 2014, 02:20 PM

Title: Bringing back hanging
Post by: Micky Tikka on November 07, 2014, 02:20 PM
Your thoughts please
Title: Re: Bringing back hanging
Post by: Madrasandy on November 07, 2014, 02:44 PM
 ;D
Title: Re: Bringing back hanging
Post by: chrisnw on November 07, 2014, 03:00 PM
https://www.youtube.com/watch?v=A-_m6EZ1SUk (https://www.youtube.com/watch?v=A-_m6EZ1SUk)

 ;D

Chrisnw
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on November 07, 2014, 03:28 PM
Your thoughts please

For trolls ?  A bit too quick and painless, to my mind.  I think that hanging, drawing and quartering would serve as a far better deterrent, or that wonderful method of execution still favoured by the Chinese into the early years of the last century, ling chi (http://www.executedtoday.com/2008/04/10/1905-fou-tchou-li-lingchi/)

** Phil.
Title: Re: Bringing back hanging
Post by: noble ox on November 07, 2014, 04:15 PM
Make them eat an Australian curry would be a good as a punishment to stop most crime ;D
Title: Re: Bringing back hanging
Post by: Madrasandy on November 07, 2014, 04:31 PM
Make them eat an Australian curry would be a good as a punishment to stop most crime ;D

My brother in law can vouch for that
Title: Re: Bringing back hanging
Post by: chillihothot on November 14, 2014, 04:28 AM
Its true the curry here is shocking.
Title: Re: Bringing back hanging
Post by: Madrasandy on November 15, 2014, 06:52 AM
Its true the curry here is shocking.

I've heard there are some really awful British Indian curries in oz  ;)
Title: Re: Bringing back hanging
Post by: chillihothot on November 17, 2014, 05:35 AM
Its true the curry here is shocking.

I've heard there are some really awful British Indian curries in oz  ;)

Indian in general are *disgusting*. They tend to underspice and everything comes in a liquidy sauce that takes like nothing. Then they add weird things like kidney beans. The service is typically terrible compared to BIR back home. Usually reluctant and lazy service. They cant do popodums right either. The only thing that's any good is naan. I think the best curry I've ever had here would be equal to a shocker back home.
Title: Re: Bringing back hanging
Post by: Ghoulie on November 20, 2014, 05:23 PM
Why not bring it back?  Lot of scum out there don't deserve to breathe the same air as normal humans :-

e.g - paedos, terrorists for starters

.......... no one to do the job?  Pass me the rope or a loaded gun.
Title: Re: Bringing back hanging
Post by: TheCurryBible on November 21, 2014, 08:54 AM
I'm not sure how serious this thread topic actually is, but the reintroduction of the death penalty in this country is one of only two things that would make me leave without hesitation.
Title: Re: Bringing back hanging
Post by: Ghoulie on November 21, 2014, 09:57 AM
That's one of the problems with the UK - no deterrents anymore - hence no respect for anything, including the law. 

There is a fine line between fear & respect.  Time some of the fear factor was brought back in.  Too many do-gooders, tree hugging liberal types out there today.

Court appearances these days result in a slap on the wrist in most cases & the offenders don't give a bollox.
Title: Re: Bringing back hanging
Post by: TheCurryBible on November 21, 2014, 10:05 AM
That's one of the problems with the UK - no deterrents anymore - hence no respect for anything, including the law. 

There is a fine line between fear & respect.  Time some of the fear factor was brought back in.  Too many do-gooders, tree hugging liberal types out there today.

Court appearances these days result in a slap on the wrist in most cases & the offenders don't give a bollox.

I agree that many judicial cases end up with custodial sentences that are too short, or no custodial sentence at all. I think the law should be much tougher in certain circumstances. However, I think state condoned murder is abhorrently wrong. I reckon I fall nicely in to your "do-gooders, tree hugging liberal types" category.
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on November 21, 2014, 02:12 PM
I'm not sure how serious this thread topic actually is, but the reintroduction of the death penalty in this country is one of only two things that would make me leave without hesitation.
I think the complete failure or desire to enforce the ban on fox-hunting comes pretty close ...

Quote
However, I think state condoned murder is abhorrently wrong.
I agree, but I would give those who would then receive a compulsory life sentence with no possibility of early release the option of opting for legal euthanasia if they so wished.

Quote
I reckon I fall nicely in to your "do-gooders, tree hugging liberal types" category.
As I do.  I also find the current UKIP/everyone else "keep out the foreigners, even those from the EU" disgustingly xenophobic and about as close to racist as one can legally get.  Ask (for example) the East Malling Research Station management which casual workers they prefer, and the answer is decidedly not "local folk, of course".  And not because Central and Eastern European workers cost less; rather, because they work a d@mned sight harder, and don't stop just because it's raining.

** Phil.
Title: Re: Bringing back hanging
Post by: TheCurryBible on November 21, 2014, 02:17 PM
Yep. UKIP taking power in a general election is the second reason I'd emigrate without a second's hesitation.
Title: Re: Bringing back hanging
Post by: Garp on November 21, 2014, 03:46 PM
Now I am really worried. Twice in two days I have found myself in total agreement with Phil.....and I don't drink whisky ;)
Title: Re: Bringing back hanging
Post by: Madrasandy on November 21, 2014, 04:06 PM
Now I am really worried. Twice in two days I have found myself in total agreement with Phil.....and I don't drink whisky ;)

Wow what you smoking?
Title: Re: Bringing back hanging
Post by: Stephen Lindsay on November 21, 2014, 06:26 PM
For those who think that society is soft on offenders, we are putting more people in jail now than at any time in the last few decades at the cost of thousands per person. So if you want to lock up more people then there will need to be more prisons built, all at the expense of us tax payers.
Title: Re: Bringing back hanging
Post by: chillihothot on November 22, 2014, 02:24 PM
I love this convo, reminds me of being down at my mates after a curry and a few beers. Happy days.
Title: Re: Bringing back hanging
Post by: Garp on November 22, 2014, 03:48 PM
So if you want to lock up more people then there will need to be more prisons built, all at the expense of us tax payers.

Maybe we should stop invading countries and killing lots of shepherds. That could release some money to build more prisons :P
Title: Re: Bringing back hanging
Post by: Ghoulie on November 22, 2014, 05:45 PM
With any luck, UKIP will be calling the shots next year and get us out of the corrupt EU bandwagon - trade yes, everything  else NO.
Cost  me ?10k this year to get products tested to CE / EU standards, with ?5k pa ongoing fees - basically saying your old BSI standards are no good!  All passed - but it is a totally unnecessary, futile expense - all because the EU say it has to be.  Total & utter (moderated) - the sooner we are out of it the better !!!!!!!!
Title: Re: Bringing back hanging
Post by: Madrasandy on November 22, 2014, 05:48 PM
If the all of Britain paid for their prescriptions.........
Title: Re: Bringing back hanging
Post by: tempest63 on November 29, 2014, 08:13 AM
Talking of hanging, there are still 4 pheasants in the shed from last Saturday...destined only for the bin now. What a shame!
Title: Re: Bringing back hanging
Post by: tempest63 on November 29, 2014, 08:18 AM
For those who think that society is soft on offenders, we are putting more people in jail now than at any time in the last few decades at the cost of thousands per person. So if you want to lock up more people then there will need to be more prisons built, all at the expense of us tax payers.

And I bet the dirty stinkin' crim's get free curry when they're banged up.
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on November 29, 2014, 11:42 AM
And I bet the dirty stinkin' crim's get free curry when they're banged up.... Talking of hanging, there are still 4 pheasants in the shed from last Saturday...destined only for the bin now.

Now that /should/ be a hanging offence; taking life for sport, then leaving the bag so long that it can no longer be eaten.  Give them to the foxes, if you can't bear to eat them yourself; at least then their little lives will not have been taken for nothing.

** Phil.
Title: Re: Bringing back hanging
Post by: Ghoulie on November 29, 2014, 12:58 PM
I thought pheasants were left to hang for a better tasting bird?
Search it - lot of write ups on this subject :-  here is one part of a long entry

'Pheasants hung for 9 days at 50?F have been found by overseas taste panels to be more acceptable than those hung for 4 days at 59?F or for 18 days at 41?F. The taste panels thought that the birds stored at 59?F were tougher than those held for longer periods at lower temperatures. Pheasants hung at 50?F became more ?gamy? in flavour and more tender with length of hanging.

Aha! One issue solved. Food writers rarely talk about temperature of hanging because most of them think about hanging pheasants outside, which is fine if you don?t live in California; even now it is too warm to properly hang game. It seems 50?F is ideal, and the 55?F my fridge is set at is acceptable.

Furthermore, an English study from 1973 found that clostridia and e. coli bacteria form very rapidly once you get to about 60?F, but very slowly ? and not at all in the case of clostridia ? at 50?F.'


I have eaten fresh - i.e 6 hours old pheasant - not a lot of taste - more like chicken.

I have also eaten hung pheasant & much tastier for hanging
Title: Re: Bringing back hanging
Post by: tempest63 on November 29, 2014, 01:52 PM
And I bet the dirty stinkin' crim's get free curry when they're banged up.... Talking of hanging, there are still 4 pheasants in the shed from last Saturday...destined only for the bin now.

Now that /should/ be a hanging offence; taking life for sport, then leaving the bag so long that it can no longer be eaten.  Give them to the foxes, if you can't bear to eat them yourself; at least then their little lives will not have been taken for nothing.

** Phil.

Thoroughly agree with you Phil on the sport and food issue, the two brace in the shed were left over from the last shoot as some guns do not claim their brace, I take them into site for our cleaner, a Bulgarian guy, and our site nurse who is from Zimbabwe. Unfortunately both are out and I had no other takers.

We always claim our brace and they always get used, but I take your point on leaving them out for the wildlife and they will be deposited in the Essex countryside later today.
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on November 29, 2014, 01:53 PM
We always claim our brace and they always get used, but I take your point on leaving them out for the wildlife and they will be deposited in the Essex countryside later today.

I commend you, T63.  (But I'd still eat them myself, if they were even half-way on the safe side of "putrid" !  Cooking in a good full-bodied red with plenty of ceps can mask even the flavour of a well-OTT pheasant in my exeperience ...).

** Phil.
Title: Re: Bringing back hanging
Post by: tempest63 on November 29, 2014, 01:56 PM
I thought pheasants were left to hang for a better tasting bird?
Search it - lot of write ups on this subject :-  here is one part of a long entry

'Pheasants hung for 9 days at 50?F have been found by overseas taste panels to be more acceptable than those hung for 4 days at 59?F or for 18 days at 41?F. The taste panels thought that the birds stored at 59?F were tougher than those held for longer periods at lower temperatures. Pheasants hung at 50?F became more ?gamy? in flavour and more tender with length of hanging.

Aha! One issue solved. Food writers rarely talk about temperature of hanging because most of them think about hanging pheasants outside, which is fine if you don?t live in California; even now it is too warm to properly hang game. It seems 50?F is ideal, and the 55?F my fridge is set at is acceptable.

Furthermore, an English study from 1973 found that clostridia and e. coli bacteria form very rapidly once you get to about 60?F, but very slowly ? and not at all in the case of clostridia ? at 50?F.'


I have eaten fresh - i.e 6 hours old pheasant - not a lot of taste - more like chicken.

I have also eaten hung pheasant & much tastier for hanging

4 days is plenty for hanging pheasants given the current warm temperatures here in the UK, and then they can be a bit gamey for my palate. But I have never encountered a pheasant that tastes like chicken, hung or not.
Title: Re: Bringing back hanging
Post by: tempest63 on November 29, 2014, 01:59 PM
We always claim our brace and they always get used, but I take your point on leaving them out for the wildlife and they will be deposited in the Essex countryside later today.

I commend you, T63.  (But I'd still eat them myself, if they were even half-way on the safe side of "putrid" !  Cooking in a good full-bodied red with plenty of ceps can mask even the flavour of a well-OTT pheasant in my exeperience ...).

** Phil.

Honestly, if you go into the shed after more than four or five days you wouldn't want to eat them. I don't go for all that waiting for the maggots and the tail feathers to drop out.

Well hung pheasants do go down well with ferrets, but I don't know anyone that goes rabbiting, after all fair exchange is no robbery.
Title: Re: Bringing back hanging
Post by: macferret on November 29, 2014, 05:07 PM
We always used to hang pheasants until they were gamey and I thought that's just how they tasted. But then about 20 years ago I had shot a bird too close and decided the next afternoon that it was so mangled that I would just salvage the breast meat. I fried it on a high heat for 3 or 4 mins and then finished it in the oven, deglazed with port while the meat was resting, and sat down expecting not much. But it was much much nicer than any pheasant I had eaten before - pink in the middle, mild and slightly nutty in flavour.  Since then I have never hung pheasant for more than 48 hours.
You can tell by the feet how old they are, by the way. Age is not much of an issue for a driven shoot (where most or all of the birds are this year's) but I'm not rich enough to shoot driven birds and everything I brought home was therefore rough shot.  Older birds need to be casseroled, of course. This is a very nice recipe that works well for any pheasant, young or old:

Pheasant in Curry Sauce with Game Chips
SERVES 2
1 pheasant, whole
2 chef's spoons olive oil
1 med onion finely chopped
2 cloves garlic finely chopped
2 tbsp good curry powder (or use your own mix powder)
1/3 bottle dry white wine
500 ml good chicken stock
1 tsp finely sliced lemon zest
Sprig fresh thyme and a bay leaf
1 chef's spoon parsley, finely chopped

5 tbsp creme fraiche
Butter to finish

FOR THE GAME CHIPS (otherwise known as home-made potato crisps, ahem)
2 medium potatoes, peeled and sliced with a mandolin or potato peeler; reserve them in cold water with a little lemon juice
Veg oil to deep fry

1. In a heavy casserole, heat the oil until smoking and then brown the bird all over, moving every couple of minutes.
2. Stir in the onion and garlic and cook until translucent but not brown.
3. Sprinkle over the curry powder and fry it in for 2 mins.
4. Deglaze with the wine.  Boil hard for 2 mins.
5. Add the stock and lemon zest. The pheasant should be at least half covered.  Bring to the boil.
6. Cook with the lid on in the oven for 30 mins or until the pheasant is tender.
7. Put the pheasant on a warm plate and cover with foil to rest.
8. Reduce the sauce over a high heat until treacly.  Stir in the cream and heat gently. Finish the sauce with butter to make it glossy.
9. Meanwhile pat the potatoes dry on a towel and heat the deep fryer to 180C.
10. Cook the game chips until light brown and crispy.
11. Carve the pheasant and serve with game chips and a sprinkle of parsley.

Title: Re: Bringing back hanging
Post by: Onions on November 29, 2014, 05:10 PM
How big is a chef spoon.
Title: Re: Bringing back hanging
Post by: macferret on November 29, 2014, 06:47 PM
1 chef spoon = 2 or 3 tablespoons
Title: Re: Bringing back hanging
Post by: Onions on November 29, 2014, 06:52 PM
heers- it seems a variable amount sometimes!
Title: Re: Bringing back hanging
Post by: Invisible Mike on December 03, 2014, 11:55 PM
We always claim our brace and they always get used, but I take your point on leaving them out for the wildlife and they will be deposited in the Essex countryside later today.

I commend you, T63.  (But I'd still eat them myself, if they were even half-way on the safe side of "putrid" !  Cooking in a good full-bodied red with plenty of ceps can mask even the flavour of a well-OTT pheasant in my exeperience ...).

** Phil.
Do you pick ceps Phil?
Title: Re: Bringing back hanging
Post by: Ghoulie on December 04, 2014, 05:01 PM
Last pheasant i had was a gift from a shooter - frozen stuff his missus had 'processed' into various bits.  This was breast.  Tough as old boots.  Must have been an old bird & only fit for casserole cooking style. Went into the bin after one mouthful.
Title: Re: Bringing back hanging
Post by: macferret on December 04, 2014, 07:17 PM
Not your fault Ghoulie.  The last time someone gave me some meat it was a frozen leg of their own lamb. When I defrosted it a month later to do a nice Sunday roast, it turned out to be not just "well hung" but completely rotten. They must have had a freezer break down. I had to do the kids fish fingers with roast potatoes and yorkshire puddings!
Beware anyone bringing gifts of meat.....
Title: Re: Bringing back hanging
Post by: Madrasandy on December 05, 2014, 06:04 AM
1 chef spoon = 2 or 3 tablespoons
Quite a big variation there, 3 is half us much again as 2
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on December 09, 2014, 04:26 PM
Do you pick ceps Phil?
I do indeed.  With the exception of fairy-ring champignons, Coprinus comatus and parasol mushrooms. they are the only mushrooms that I can identify with sufficient certainty to eat them without consulting a field guide.  I have a rather nice string hanging in the conservatory at the moment, collected from the grounds of a local crematorium after helping to inter the ashes of a late friend.

** Phil.
Title: Re: Bringing back hanging
Post by: macferret on December 09, 2014, 06:53 PM
Quite a big variation there, 3 is half us much again as 2

Fair point. It's tablespoons that cause the problem because a lot of people use dessertspoon to mean tablespoon. I should have been more accurate and said:

1 chef's spoon = 3 dessertspoons = 2 tablespoons.

I don't think chef's spoon is an actual measure is it? Correct me if I'm wrong. It's a useful measure when descriing BIR because curry chefs tend to use just one large cooking spoon for everything - diced onion, garlic/ginger mix, spices, etc.
Title: Re: Bringing back hanging
Post by: Madrasandy on December 09, 2014, 07:28 PM

I don't think chef's spoon is an actual measure is it? Correct me if I'm wrong. It's a useful measure when descriing BIR because curry chefs tend to use just one large cooking spoon for everything - diced onion, garlic/ginger mix, spices, etc.

Jb's base is a great example of the variation in chef spoon sizes.

I use these for measuring instead of chef spoons, think people should put down quantities in Tbs and tsp when posting recipes
(http://www.curry-recipes.co.uk/imagehost/pics/75c0435c5c3cf9f0699c7c3fbc033fcb.jpg)
Title: Re: Bringing back hanging
Post by: Sverige on December 09, 2014, 09:44 PM
I've noticed the capacity of my chef's spoon varies depending how thick the liquid I'm measuring with is. A thin liquid like water will fit about 2 tablespoons onto the wide flat chef's spoon but a thick creamy liquid seems to cling on more and sit higher at the edge of the spoon and 2.5 tablespoons can be contained. I think Andy is correct in saying it's better to stick with teaspoons and tablespoons which are standard and not such a flat shape, affected by the thickness of the liquid.
Title: Re: Bringing back hanging
Post by: Invisible Mike on December 10, 2014, 03:07 AM
Do you pick ceps Phil?
I do indeed.  With the exception of fairy-ring champignons, Coprinus comatus and parasol mushrooms. they are the only mushrooms that I can identify with sufficient certainty to eat them without consulting a field guide.  I have a rather nice string hanging in the conservatory at the moment, collected from the grounds of a local crematorium after helping to inter the ashes of a late friend.

** Phil.

Well I never! A dark horse you are Phillip. I teach groups of foodies (mainly Michelin star chasing chefs)  how to identify fungi and other wild growing edibles during the autumn months. I recently did a magazine feature too. I thought I was the only forager on here. :-)
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on December 11, 2014, 09:24 AM
Well I never! A dark horse you are Phillip. I teach groups of foodies (mainly Michelin star chasing chefs)  how to identify fungi and other wild growing edibles during the autumn months. I recently did a magazine feature too. I thought I was the only forager on here. :-)

I have spent far too much time in Poland [1], Mike !  But if ever you are running a field-course in Kent, do please let me know; I would be delighted to be taught how to reliably identify more than a handful of edible species, and particularly how to accurately identify agarics in the field.

** Phil.
--------
[1] True story from 1991 conference in Sobieszewo

Background :  conference organisers notice large number of overseas delegates searching for mushrooms.

Morning session, Chairman's welcome :  "Ladies and gentleman, it has come to our attention that some of our overseas delegates are picking our local mushrooms;  whilst we are delighted to see our visitors taking advantage of our local natural resources, please, if you are not certain what they are, ask a Pole, or a Russian, or a Lithuanian, to identify them before you eat them ...".

Slavic speaker at back of hall :  "Mr Chairman, I would like propose amendment.  If not certain, ask OLD Pole, or OLD Russian, or OLD Lithuanian ...".

Massive round of applause from all present.
Title: Re: Bringing back hanging
Post by: fried on December 11, 2014, 06:43 PM
Your not the only one MM, here're a couple beauties.

(http://i1050.photobucket.com/albums/s404/fried71/mushrooms_zps6062f9b9.jpg) (http://s1050.photobucket.com/user/fried71/media/mushrooms_zps6062f9b9.jpg.html)
Title: Re: Bringing back hanging
Post by: macferret on December 11, 2014, 09:37 PM
Wow - whoppers. Here in France we can wander into a local pharmacy to check what we've picked: all pharmacists are qualified mycologists or whatever it's called. As I am not a fan of renal failure I always take mushrooms that I have picked to be checked, and they find it hilarious: to them it would be like taking a dog and cat to the vet and asking them to confirm which is which.  But every year you read the stories....
Title: Re: Bringing back hanging
Post by: Invisible Mike on December 13, 2014, 06:12 PM
Phil: I'm in Worcestershire, Kent unfortunately is a bit out of the way for me else I'd be more than happy to take you out. You can always contact me with photos of your finds if ever you are unsure of ID. There is a guy based in Hastings called Geoff Dann who runs courses. I don't know whether that is reasonable travelling distance although his courses are ran in other counties too. He has a website and admittedly knows more than I will ever know about mushrooms.

Yes the Polish/Eastern European community are very knowledgeable. They get the blame for all the illegal commercial picking in the New Forest every year although can't say I've ever bumped into other pickers much whilst in the woods. Foreign or otherwise!

Fried: Those morels are huge. You are a lucky so and so! Never found any, and not through lack of trying. Did you find those in the UK if so what kind of habitat? They fetch about ?90 a kilo!

Macferret: Yes I've heard that about French pharmacists. Isn't it odd how cultures differ so much. On the continent everybody picks mushrooms. In the UK there is a huge fear. The aim of my sessions is partly to teach people that as long as you use your loaf there is nothing to be afraid of.

Mike
Title: Re: Bringing back hanging
Post by: fried on December 14, 2014, 06:15 PM
The morilles come from the north east of France. A few years ago my brother-in-law was handed down the knowledge of a spot in a private forest, known to only a couple of other people.

Even with this knowledge hunting morilles is painstaking, a 5am start to be first on the patch, which is a bank of beech stoles (not sure if this is the correct word) about 20m wide by 50m long. The morille is incredibly difficult to spot and we may spend 3 or 4 hours going over/ regoing over and around the same trees. Luckily aven finding a few is worthwhile.

This lot were from 2 years ago, as this year's weather was too strange. They made a fantastic blanquette de veau that would bankrupt you if you bought the mushrooms.

Apparently they like freshly cleared/ burnt areas of woodland. I know someone that have found them growing on woodchips next to a B and Q.

Very difficult to find, even if you do know where to look.
Title: Re: Bringing back hanging
Post by: Naga on December 14, 2014, 09:23 PM
Not too sure about my mushrooms, fried, but that looks like a decent slug of pastis sitting beside them on the table! :)
Title: Re: Bringing back hanging
Post by: Peripatetic Phil on December 14, 2014, 09:42 PM
I've bought dried morelles in the past, and they were not outrageously expensive (quite cheap, really); unfortunately neither Khanh nor I can remember where we bought them -- Khanh thinks Lidl, which is unlikely but (I suppose) a possibility ...

Found them :)  It was clearly in Germany, because they are labelled Spitzmorcheln getrocknet ohne Stiele.  Edler Speisepilz f
Title: Re: Bringing back hanging
Post by: Invisible Mike on December 14, 2014, 10:25 PM
Those are morchella esculenta. They don't fruit much in the UK but are supposedly mycorrhizal mainly with ash trees and maybe other species. The ones you find on bark chip are morchella elata and are the ones that you have most chance of finding. I make a point to check out any flower beds I pass each spring but so far have not seen any. You can buy dried ones in a jar from delicatessens but will probably wait till Lady Luck takes a shine and try them fresh. I'm not holding my breath. :-)
Title: Re: Bringing back hanging
Post by: macferret on December 15, 2014, 07:01 AM
Thanks MushroomMike. Good to have a knowledgeable fellow like yourself on board. I love morels but they aren't found around here (SW France), although I think there are a lot further South towards the Spanish border. We had a Canadian friend who used to send us a huge bag of them every year. She hailed from Czechoslovakia and used to go into the pine forest with a wheel barrow. No-one else there knew or cared what they were. She would dry them, bag them and send them back to her family in Europe.
We get a lot of ceps here, but you have to be before dawn as the competition is stiff. The funny thing is that the French don't rate the common field mushroom at all - we can pick as much of them as we like.
Title: Re: Bringing back hanging
Post by: fried on December 15, 2014, 11:05 AM
Not too sure about my mushrooms, fried, but that looks like a decent slug of pastis sitting beside them on the table! :)

When in Rome ;)

Phil is correct, they sometimes show up dried in Lidl's 'luxury' range. 13euros for 30g or 800euros a kg. Cheap as chips.