I think it is just the texture of the cap, I'm not sure but I think the symbiosis is at the mycelium level.
We definitely need a weeviltime community, I had just found it before I was banned haha. Would probably fit right into this instance.
I've tried the grape leaves and didn't notice a huge difference. I do the low temp pasteurization and they stay pretty crisp. The most crispy are the lacto-fermented though.
I feel you, I dumped a bunch of azomite in my garden a few years ago, all of my beets were softball size or larger with massive chunks eaten out haha
I do love me some kimchi
I think I've seen those at the store, I'll need to pick up a couple jars
The most German thing here 'sausage salad'
Thanks for sharing, that's a very clear photo. I have always wondered if I could take a photo through a loupe, I'll have to give it a try.
I thought honey mushrooms were parasitic on trees or otherwise lignicolous, maybe they are growing on buried wood? These look so brown compared to jacks and the gills seem to be a white or cream colour.
I didn't really find them to be too dry, maybe less liquid than other mushrooms. I will try them again the next time I see them.
Are you sure these are jacks? Almost look like ringless honey mushrooms (which would explain why they were gone the next day 😂)
Thanks, I did take a have a look under the scope so will take another look at the photos. I was thinking something like C. ochraceus.