You seem to have so much fun activities amongst studying and the videos are so very easy going they're comfortably relaxing to watch. Keep going! Hope you're all having fun studying here and I cannot even comprehend what the feeling is like to experience these things for the first time here in Finland. ✌
Yeah, my mind is soooo blown in the best way possible while getting to know Finland. I wanted to remember this feeling forever so I recorded alot of my first impressions :) thanks for watching !
Your teacher is so great for taking you on this awesome foraging trip! It seems like you're living the dream~ 🥰 Fun fact about "Fox's Bread" and what makes it so tasty: it has oxalic acid, which is present in rhubarb, but also parsley, chives, spinach and many other greens. It's recommended that if you eat rhubarb or other plants with oxalic acids that you drink milk, which neutralizes the acid. I hope you get to eat Finnish rhubarb pie sometime, it's so delicious 😋
Hey! This is really cool to know. So that is why it was sour and tasty. I didn't know about rhubarb pies, I want to try it (with milk, as you said)! Hopefully I can vlog about it :) and yes, I really appreciate our teacher!
The way to make it less scary and more safe is to concentrate on learning to identify some mushrooms well. Learn all you can about their variations and possible other mushrooms having similar looks. Books alone don't give that skill even though they are helpful and useful backup for memory. Narrowing attention to only some simplifies the process a lot. Though of course you're not going to find so many when you narrow your attention to such a small set. I don't want to be doubtful, I want to be comfortably sure.
This is a really great tip, thank you! I think the next time I go, I will feel a little more confident. Because now I feel like I really know at least 3 types of mushrooms confidently. Hopefully I can slowly add more to my brain :) Kiitos for watching!
@@heya_world It's a very healthy attitude to be careful. Mostly it means knowing what you know. It can mean that you'll leave perfectly good mushrooms in the forest, but that you just need to learn to accept. In addition to those 3 you know, you better try to learn those almost similar ones, which might confuse you. And all details don't have to be memorized. You can use a method, where you use a system to choose what you pick, and then later use assisting material and better lighting and tools to make a more careful final selection. But don't forget to do this more careful step. If you think, you might forget it, better leave those mushrooms in the forest away from your kitchen. One trick is not to bring them directly inside or in the kitchen. If you always have the more careful examination outside your kitchen, it will help to make it a kind of ritual which you are not likely to forget. Keeping uneditable mushrooms always out of the kitchen is a useful safety protocol.
01:47 This strange looking mushroom is called a Taulakääpä (Fomes fomentarius). The mummified remains of Ötzi, a person who died in the Alps 5000 years ago was carrying some of this mushroom to use as tinder for making fire.
@@heya_world They get lot more strange looking, if tree they're growing on falls. Then their growth can do literally 90 degree turn to match new horizontal angle. For bonus mushroom trivia, there's one specific mushroom growing at spring with special toxin: False morel. In human body its toxin, gyromitrin, is metabolized to monomethylhydrazine... Which is compound igniting spontaneously with many oxidizers and is used as hypergolic rocket fuel.
These vlogs are so cozy to watch! It just proves that there doesn't have to be any fancy editing or anything like that, I love these type of videos! ❤❤
Mushrooms can be put to 3 categories 1. exellent / trade verieties (porchini, chantarelles and others) some need to be cooked first but mushrooms guides usually tell you if they need to be cooked first to be edible. 2. edible but sadly taste really bad and will ruin your dish but often you survive with a terrible after taste and a gassy stomach, this gategory covers most of the mushrooms you can find from the forest including those that have gone old. 3. poisonous and often lethal if you're not careful. These are amanita and other poisonous types. Some poisonous mushrooms like false morels can be cooked to be edible and taste excelent after but they are an excepion also some poisonous mushrooms are edible to animals but not for humans. Also some mushrooms have an effect that will cause vomiting and severe stomach cramps when consumed with alcohol, similar to a denaturation agents added in to windshield washer liquids and other consumer products that contain high % of ethanol or other intoxicating alcohols.
Suppilovahvero, or Craterellus tubaeformis (the small brown skinny mushrooms) are probably the best starter compromise especially when foraging mushrooms near the capital area: they're easy to recognise (and relatively hard to mix up with others), grow in suitable spots in large amounts, grow fast at this time of the year especially after rain, but are not glaringly obvious among the moss in the way that some bypasser would have necessarily already been picked when you arrive there. (Also, usually they're not full of worm holes unlike the big mushrooms when you see one and think it's a good one.) Frying them with cream/butter, salt and some pepper is a good basis for a gravy. They have very little weight to start with and shrink quite a bit when preparing though. There are certainly quite many others that are top notch too, like chantarelles, but they're so easy to spot that somebody has likely picked them already in a popular forest when you get there... and there's the lazy option of buying them from the market stall or supermarket too, but at a cost of course.
Yellowfoot (suppilovahvero) and Chantarelle (kanttarelli) are the mushrooms many who are not very familiar with mushrooms focus on, because they are quite easy to recognize, quite plentiful, very tasty and very easy to use.
@@Baiko ... but if you are going for mushroom foraging in the capital area with a bus, it's likely that somebody has spotted chantarelles before you. A different thing if you have a spot 50+ km away far from common routes, in case there's a lot more chances to find them I think.
![First 3 Days of Fall in Finland | 핀란드 가을 일상 | Sauna & Cafe | Aalto University [핀생일기 6] 📚](http://i.ytimg.com/vi/HcSR-WM2Lyg/mqdefault.jpg)
![First 3 Days of Fall in Finland | 핀란드 가을 일상 | Sauna & Cafe | Aalto University [핀생일기 6] 📚](/img/tr.png)
![[핀생일기 1] First 3 Days in Finland | 핀란드에서의 첫 3일 (vlog)](/img/1.gif)
You seem to have so much fun activities amongst studying and the videos are so very easy going they're comfortably relaxing to watch. Keep going!
Hope you're all having fun studying here and I cannot even comprehend what the feeling is like to experience these things for the first time here in Finland. ✌
Yeah, my mind is soooo blown in the best way possible while getting to know Finland. I wanted to remember this feeling forever so I recorded alot of my first impressions :) thanks for watching !
Your teacher is so great for taking you on this awesome foraging trip! It seems like you're living the dream~ 🥰 Fun fact about "Fox's Bread" and what makes it so tasty: it has oxalic acid, which is present in rhubarb, but also parsley, chives, spinach and many other greens. It's recommended that if you eat rhubarb or other plants with oxalic acids that you drink milk, which neutralizes the acid. I hope you get to eat Finnish rhubarb pie sometime, it's so delicious 😋
Hey! This is really cool to know. So that is why it was sour and tasty. I didn't know about rhubarb pies, I want to try it (with milk, as you said)! Hopefully I can vlog about it :) and yes, I really appreciate our teacher!
Teacher seems very nice👍
oooo mushrooms....
The way to make it less scary and more safe is to concentrate on learning to identify some mushrooms well. Learn all you can about their variations and possible other mushrooms having similar looks. Books alone don't give that skill even though they are helpful and useful backup for memory.
Narrowing attention to only some simplifies the process a lot. Though of course you're not going to find so many when you narrow your attention to such a small set.
I don't want to be doubtful, I want to be comfortably sure.
This is a really great tip, thank you! I think the next time I go, I will feel a little more confident. Because now I feel like I really know at least 3 types of mushrooms confidently. Hopefully I can slowly add more to my brain :)
Kiitos for watching!
@@heya_world
It's a very healthy attitude to be careful. Mostly it means knowing what you know.
It can mean that you'll leave perfectly good mushrooms in the forest, but that you just need to learn to accept.
In addition to those 3 you know, you better try to learn those almost similar ones, which might confuse you.
And all details don't have to be memorized. You can use a method, where you use a system to choose what you pick, and then later use assisting material and better lighting and tools to make a more careful final selection.
But don't forget to do this more careful step. If you think, you might forget it, better leave those mushrooms in the forest away from your kitchen.
One trick is not to bring them directly inside or in the kitchen. If you always have the more careful examination outside your kitchen, it will help to make it a kind of ritual which you are not likely to forget.
Keeping uneditable mushrooms always out of the kitchen is a useful safety protocol.
This series is actually so nice
🙊 kiitos 🫶
01:47 This strange looking mushroom is called a Taulakääpä (Fomes fomentarius). The mummified remains of Ötzi, a person who died in the Alps 5000 years ago was carrying some of this mushroom to use as tinder for making fire.
Suuuper interesting fun fact 😮
@@heya_world They get lot more strange looking, if tree they're growing on falls.
Then their growth can do literally 90 degree turn to match new horizontal angle.
For bonus mushroom trivia, there's one specific mushroom growing at spring with special toxin: False morel.
In human body its toxin, gyromitrin, is metabolized to monomethylhydrazine... Which is compound igniting spontaneously with many oxidizers and is used as hypergolic rocket fuel.
These vlogs are so cozy to watch! It just proves that there doesn't have to be any fancy editing or anything like that, I love these type of videos! ❤❤
Yay thank you for watching and finding it cozy!
These videos of yours are nice to watch, you got a new follower here in Finland🇫🇮🙂
awww, kiitos 🫶😇
Bread of cuckoo bird? Huh... When I was kid we were taught it's Fox's bread.
Haha yes, he also said it is called the bread of the fox! Very cool name
The other name is "cabbage of the cuckoo bird".
와 버섯 천국이네요. 저도 버섯 좋아하는데 핀란드가서 꼭 채집해봐야겠네요.
당신은 항상 내 나라 핀란드에 오신 것을 환영합니다
좋아요 구독 완료! 저보다 훨씬 뷰가 많으시네요 ㅜㅜ
あなたを知ってくれてとても嬉しいです。韓国にも遊びに来てください
Mushrooms can be put to 3 categories
1. exellent / trade verieties (porchini, chantarelles and others) some need to be cooked first but mushrooms guides usually tell you if they need to be cooked first to be edible.
2. edible but sadly taste really bad and will ruin your dish but often you survive with a terrible after taste and a gassy stomach, this gategory covers most of the mushrooms you can find from the forest including those that have gone old.
3. poisonous and often lethal if you're not careful. These are amanita and other poisonous types.
Some poisonous mushrooms like false morels can be cooked to be edible and taste excelent after but they are an excepion also some poisonous mushrooms are edible to animals but not for humans.
Also some mushrooms have an effect that will cause vomiting and severe stomach cramps when consumed with alcohol, similar to a denaturation agents added in to windshield washer liquids and other consumer products that contain high % of ethanol or other intoxicating alcohols.
Suppilovahvero, or Craterellus tubaeformis (the small brown skinny mushrooms) are probably the best starter compromise especially when foraging mushrooms near the capital area: they're easy to recognise (and relatively hard to mix up with others), grow in suitable spots in large amounts, grow fast at this time of the year especially after rain, but are not glaringly obvious among the moss in the way that some bypasser would have necessarily already been picked when you arrive there. (Also, usually they're not full of worm holes unlike the big mushrooms when you see one and think it's a good one.) Frying them with cream/butter, salt and some pepper is a good basis for a gravy. They have very little weight to start with and shrink quite a bit when preparing though. There are certainly quite many others that are top notch too, like chantarelles, but they're so easy to spot that somebody has likely picked them already in a popular forest when you get there... and there's the lazy option of buying them from the market stall or supermarket too, but at a cost of course.
Yellowfoot (suppilovahvero) and Chantarelle (kanttarelli) are the mushrooms many who are not very familiar with mushrooms focus on, because they are quite easy to recognize, quite plentiful, very tasty and very easy to use.
@@Baiko ... but if you are going for mushroom foraging in the capital area with a bus, it's likely that somebody has spotted chantarelles before you. A different thing if you have a spot 50+ km away far from common routes, in case there's a lot more chances to find them I think.
Heya posted!
Thank you~ I just tried making 된장찌개 (dwenjang-jjigae) with it, it was very interesting~
@@heya_world YUMMYY
핀란드의 자연 좋아요 ❤ 그 해초 무엇인가요? 저는 그것을 사고 싶습니다!
아! 한국 김이요? 선생님께서 여기서 사셨다네요 :)
maps.app.goo.gl/KvC4AqirRFq7qE1M7
6:49 thought she was giving us the fingers :D
😂
The little gasp at 2:11 ^^