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nocturne@slrpnk.net

submitted 5 months ago by MxRemy@pxlmo.com to c/foraging@slrpnk.net

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Finally, after YEARS of trial and error failures, today I've made Thicket Beans palatable and not poisonous! I went whole hog, 24 hour soak with 2 changes of salty, alkaline water. Boiling in another change. Pressure cooking after. And then boiling AGAIN. Lastly stewing with some sauce as a faux baked beans. It's pretty good! The process could certainly be optimized but now I know it IS at least doable.

#foraging #nativeplants @foraging@slrpnk.net #technicallynotforagingigrewthis

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[–] pixeltree@lemmy.blahaj.zone 9 points 5 months ago (1 children)

How did you judge thwm non-poisonus before eating them? Is paring dow the process going to involve making ateps less intense until the means make you sick? Vv cool though

[–] MxRemy@piefed.social 2 points 5 months ago* (last edited 5 months ago) (2 children)

Using the incredibly scientific method of... assuming the level of bitterness roughy equates to the amount of toxins left lol. That, and the most typical toxins in this genus usually present symptoms within a few hours, which didn't happen (luckily). And yeah, I went all-out on this batch. My hope is I can dial back on each until i find the bare minimum required amount/type of processing.

[–] vala@lemmy.dbzer0.com 5 points 5 months ago

That's not exactly how it works. How much did you eat?

[–] AwesomeLowlander@sh.itjust.works 2 points 5 months ago

So there's a chance you're just slowly long term poisoning yourself?