I foraged for mushrooms in WV in the early 80’s once. One of the types in the batch I gathered gave me Penile Gigantism. The side effect eventually went away and I have been foraging trying to find those particular strains ever since.
@@CookingWithClams Love ya Clams. I’m so glad your striking out on your own and doing well. Great content. I know Aaron and Mad’s are missing some Clams.
Looks absolutely delicious. Fall mushrooms are my favorite, We hunt morels in the spring, but Chicken of the Woods, Hen of the Woods (or Miataki), Oysters, and Eastern Cauliflower mushrooms in the fall. Depending on the host tree they may have heavy tannins and taste like an oak cask, but other times are just perfect as you find them. If strong, soak them in saltwater, changing the water every day until it’s clear. These get huge here, weighing 10-20 lbs. My absolute favorite are the Eastern Cauliflower mushrooms. Sliced 1/2” thick and fried naked in butter, golden brown in a cast iron skillet, served on homemade bread toast, a thick slice of a beefeater tomato, fresh mozzarella and a glass of Cabernet Sauvignon. (Coincides with Snipe season.) Makes autumn my favorite season in the Midwest.
Hot sauce is hot sauce. If you like it....eat it!!! Being up north...you missed all the excitement!!! (Don't blame you.....I hate hurricanes!!!) How did you time eating your meal with the guy next door mowing his yard?!! Impressive!!! Great video!
Before moving to FL 20+ years ago, my family used to forage for chanterelle mushrooms while I was growing up in NJ. I don’t know if they were available at other times of the year, or in other locations/areas, but we always went for them within a couple of days after a full moon, between late September into early November or so, and we’d find them under/around long leaf pine trees (I think they’d be considered just generic eastern white pine?). Giving an even better chance to find them, is if there had been rain around that time frame. We’d always get tons, and we preserved them in empty spaghetti sauce jars, and have enough to last us mostly throughout the year. Those were the best mushrooms. I would love to be able to get them here in FL
@@CookingWithClams ditto. I’ve researched extensively online, and supposedly there are some chanterelles found in the panhandle area, but they’re so few and far between that I’ve never even had the thought to bother. Not to mention that long arse drive that I’d have from Fort Lauderdale. Eesh.
Love the mushroom foraging!!! My whole family is into mushrooms. I’ve eaten 27 different kinds including chicken of the woods! My brother and I take hiking trips into the BWCA wilderness in fall and find and eat mushroom like crazy!
@@CookingWithClams They're best put into a solution of alcohol since they're medicinal. Normally I avoid tinctures but this one turns a beautiful dark purple.
That looked really good! COTW was one of the first edible mushrooms I learned how to identify here in the UK. Will definitely try this with it. Great video as always Will, pure good vibes and never fails to make me smile
There are NO poisonous varieties of poly pores, so while they may not be palatable, they won’t kill you. Most will require subsequent soakings in saltwater, overnight each time, until the water turns clear. This blanching will pull those awful tannins out of them, so they don’t taste like you are eating the stump they came off of. The real trick is catching them at peak freshness.
@@driftless1870 COTW in good condition don’t require blanching but do cause stomach upsets in a proportion of people so always try a small piece first if it’s your first time. Not poisonous, but not much fun either
@@TGoose144 I’ve never had an issue with the COTW, but the Hen of the Woods are sometimes very “woody”, hence the soaking. Once I harvested a tremendous sized COTW that I used for numerous meals. It lived, barely fitting, in my crisper drawer in the fridge and grew almost at the rate of consumption for nearly 3 weeks. When I gave the last of it away, though it looked perfectly fine, they complained about nausea, vomiting, dizziness and loss of vision. I have wondered if that was from the degradation of the mushroom or a delicate sensitivity. Either way, I now let folks harvest their own mushrooms.
Clams Master Will 🙌😎!!!!, hope all is well with you and #theclamfam, also baller dish with the mushrooms, dude a few times I forgot those were not chicken pieces, that dish looked good dude hit it up with some lime juice next time💯👍, as always stay safe, stay awesome out there y'all 👋😎👋
I like the history and flavor of Tabasco for Louisiana style cooking. I keep Tiger Sauce (sweet) & Cholula (burrito’s) on hand. Similar to picking soy, teriyaki, ponzu sauces. Usually see hot chicken with double buttermilk. Looks like bread and butter was a winner. 🐔🪵
Those mushrooms look amazing! Good time of year to take liberties in western europe too :) Also my favourite use for sumac is on citrus marinated red onions, Turkish style, soo good with grilled meats/kebabs. Also, Also...no sensible person doesn't like tabasco
I love Tabasco sauce but by volume it is a lot more expensive. I have some tabasco peppers growing. My daughter took some home last week to make some sauce, I need to ask her how it worked out. I know right off the plant they are too hot for me to enjoy.
Hey Will how did you learn about edible wild plants and mushrooms? I know a couple around where I live, but I would like to learn more! Thank you for the video.
Been a dry summer here in the mid coast of Oregon but we got rain!!! Found 20+lbs of chicken where I have been getting chanys for three years!!! Be careful and do your research or go with someone that knows where to go and what to get... jus say'n
Another awesome video! These look great and the spiced oil probably added some good flavor. Green Tabasco is good or Valentina. Love the forage and cook videos
I wonder how many chickens I've knocked off walking through the woods in my 41 years 🤔 ?!?! I'm guessing thousands !! Maybe God was trying to tell me good food was right at my hands 😆!
It didn’t disrupt an ecosystem if that’s what you mean. That ghost pipe had already bloomed and pollinated and was a day away from starting to decay. Not sure if that’s what you meant
@@CookingWithClams nah didn't mean the ecosystem. Just struck me as when someone goes, "oh this flower is really pretty" then rips it out of the ground.
@@MaxxsHandle funny I almost replied that there are two kind of people, the ones that pick flowers and walk with them for a bit and others that leave them undisturbed. Never thought of myself as the first but I guess mindlessly I didn’t think about it.
I foraged for mushrooms in WV in the early 80’s once. One of the types in the batch I gathered gave me Penile Gigantism. The side effect eventually went away and I have been foraging trying to find those particular strains ever since.
Hahahaha haha. Thank you for that
I feel your pain. I have struggled with the same ailment my whole life.
@@CookingWithClams
Love ya Clams. I’m so glad your striking out on your own and doing well. Great content. I know Aaron and Mad’s are missing some Clams.
@@VernBigDaddy I’ll be back very soon
@@dizzious haha
Looks absolutely delicious. Fall mushrooms are my favorite, We hunt morels in the spring, but Chicken of the Woods, Hen of the Woods (or Miataki), Oysters, and Eastern Cauliflower mushrooms in the fall. Depending on the host tree they may have heavy tannins and taste like an oak cask, but other times are just perfect as you find them. If strong, soak them in saltwater, changing the water every day until it’s clear. These get huge here, weighing 10-20 lbs. My absolute favorite are the Eastern Cauliflower mushrooms. Sliced 1/2” thick and fried naked in butter, golden brown in a cast iron skillet, served on homemade bread toast, a thick slice of a beefeater tomato, fresh mozzarella and a glass of Cabernet Sauvignon. (Coincides with Snipe season.) Makes autumn my favorite season in the Midwest.
This sounds incredible. Where in the Midwest are you?
@@CookingWithClams I live in SE Iowa.
dude your mom's jersey kitchen is so on point for 1970's suburban chic. never remodel, that shit is coming back into style!
Brady bunch!
At 76 yrs old my cayenne days have waned, but your creation did look delicious!
Even if you were to omit the cayenne, it still would’ve been absolutely delicious
Bread and bucker pickles!! Haha! Nice video bro!
Haha I think every video I get tongue tied
Hot sauce is hot sauce. If you like it....eat it!!! Being up north...you missed all the excitement!!! (Don't blame you.....I hate hurricanes!!!) How did you time eating your meal with the guy next door mowing his yard?!! Impressive!!! Great video!
Hahaha it’s the suburbs, I swear yard work is 24 hours
Looks delicious I couldn’t tell it was mushroom it looks like a piece of fish or a piece of chicken breast awesome video….
Crazy right??
Before moving to FL 20+ years ago, my family used to forage for chanterelle mushrooms while I was growing up in NJ. I don’t know if they were available at other times of the year, or in other locations/areas, but we always went for them within a couple of days after a full moon, between late September into early November or so, and we’d find them under/around long leaf pine trees (I think they’d be considered just generic eastern white pine?). Giving an even better chance to find them, is if there had been rain around that time frame. We’d always get tons, and we preserved them in empty spaghetti sauce jars, and have enough to last us mostly throughout the year. Those were the best mushrooms. I would love to be able to get them here in FL
I’ve had 0 lunch mushroom foraging in Florida. I wish it was better
@@CookingWithClams ditto. I’ve researched extensively online, and supposedly there are some chanterelles found in the panhandle area, but they’re so few and far between that I’ve never even had the thought to bother. Not to mention that long arse drive that I’d have from Fort Lauderdale. Eesh.
Cholula is my all time favorite. Crystal is to vanilla for my buds. Tabasco is only good on certain things like eggs and chilli.
I do love Valentina more than cholula
I’m crystal with everything!!
Buuuuuuttt fish with fish i Tabasco!!! Lol
Great video bro
Thank you Joel!!
Love the mushroom foraging!!! My whole family is into mushrooms. I’ve eaten 27 different kinds including chicken of the woods! My brother and I take hiking trips into the BWCA wilderness in fall and find and eat mushroom like crazy!
That’s incredible. I’m just starting out so this is all new to me. Love it so far
Nice, I found some ghost pipes a few weeks ago growing only a block from my house.
They’re SO cool. I’m too nervous to really dive in eating them
@@CookingWithClams They're best put into a solution of alcohol since they're medicinal. Normally I avoid tinctures but this one turns a beautiful dark purple.
@@eve_squared oh wow! They are such a beautiful plant
That looked really good! COTW was one of the first edible mushrooms I learned how to identify here in the UK. Will definitely try this with it. Great video as always Will, pure good vibes and never fails to make me smile
One thing I would do different is blanch the mushroom first. Just to make sure they are cooked and don’t dry out while frying
There are NO poisonous varieties of poly pores, so while they may not be palatable, they won’t kill you. Most will require subsequent soakings in saltwater, overnight each time, until the water turns clear. This blanching will pull those awful tannins out of them, so they don’t taste like you are eating the stump they came off of. The real trick is catching them at peak freshness.
@@driftless1870 COTW in good condition don’t require blanching but do cause stomach upsets in a proportion of people so always try a small piece first if it’s your first time. Not poisonous, but not much fun either
@@TGoose144 I’ve never had an issue with the COTW, but the Hen of the Woods are sometimes very “woody”, hence the soaking. Once I harvested a tremendous sized COTW that I used for numerous meals. It lived, barely fitting, in my crisper drawer in the fridge and grew almost at the rate of consumption for nearly 3 weeks. When I gave the last of it away, though it looked perfectly fine, they complained about nausea, vomiting, dizziness and loss of vision. I have wondered if that was from the degradation of the mushroom or a delicate sensitivity. Either way, I now let folks harvest their own mushrooms.
Clams Master Will 🙌😎!!!!, hope all is well with you and #theclamfam, also baller dish with the mushrooms, dude a few times I forgot those were not chicken pieces, that dish looked good dude hit it up with some lime juice next time💯👍, as always stay safe, stay awesome out there y'all 👋😎👋
Yeeew! It would have fooled a meat eater for sure!
@@CookingWithClams I can confirm as a carnivore barely an omnivore lol 😆
@@ataglance556 haha perfect!
Looks awesome.
Thank you Dana!
I like the history and flavor of Tabasco for Louisiana style cooking. I keep Tiger Sauce (sweet) & Cholula (burrito’s) on hand. Similar to picking soy, teriyaki, ponzu sauces. Usually see hot chicken with double buttermilk. Looks like bread and butter was a winner. 🐔🪵
That’s a solid hot sauce line up
Those mushrooms look amazing! Good time of year to take liberties in western europe too :)
Also my favourite use for sumac is on citrus marinated red onions, Turkish style, soo good with grilled meats/kebabs.
Also, Also...no sensible person doesn't like tabasco
Haha I don’t know one single sensible person! And sumac is somewhat new to me, I discovered it about two years ago, life changing
I like the green Tabasco but not the red. My favorite is Franks red hot sauce, I also like Crystal or Texas Pete
Franks! Love franks
I've always wanted to try mushroom foraging. Seems like a great way to get out and get some exercise while also finding some tasty treats.
It’s pretty relaxing to say the least
Absolutely love Tabasco!!! Goes great in a cheesy broccoli soup, and amongst many other things!
Do you feel it tastes different than crystal? I feel it’s a little thinner
It does taste different. But I feel it’s a regional thing. I’m in Wisconsin and people around here seem to be accustom to Tabasco.
@@jakem5339 definitely regional!
Very good Vedio. Nature does give us a lot👍. One love from Papua New Guinea 🇵🇬
Whoa!! Welcome and thank you for watching!
This looks really good. Thanks.
It was surprisingly good
Gotta go with Cholulu or Texas Pete hot sauce .
Texas Pete! So good
Looks delicious! I like Crystal hot sauce also.
Team crystal!
Morels! Keep the video’s coming!
I’ve never found one!
Cool! Will remember.
I wonder how many I walked past never knowing
@@CookingWithClams don’t matter, you found one. ftw. sorry
@@simpleman3473 haha true
Wow that looks absolutely amazing!
Heather it was hard not to make another one immediately
corn flower instead of corn starch and flour and toast the buns
The corn flour can get almost tooo crispy. If there is such a thing.
I love Tabasco sauce but by volume it is a lot more expensive. I have some tabasco peppers growing. My daughter took some home last week to make some sauce, I need to ask her how it worked out. I know right off the plant they are too hot for me to enjoy.
Oh wow I’ve never had them fresh. I love crystal
Do you plan to go back to Key West and if so when?
Yes I live in key west. Just taking care of my business and family here in NY.
Hey Will how did you learn about edible wild plants and mushrooms? I know a couple around where I live, but I would like to learn more! Thank you for the video.
Mostly reading, watching a lot of videos and targeting things that are unmistakable. My dad took a mushroom foraging class back in the 80s
Texas Pete for the win!!
It’s pretty good I won’t lie
Deja vu
Haha
Clams my man. Cmon...Tabasco all day!!
Haha over crystal???
@@CookingWithClams that right!! That Northern air must be getting to you. Come back down to the humid swamp we love
@@tylerread1068 sooon
Back in the 70’s I worked as landscaper coworker had girlfriend in college needing mushrooms flor class we found chic in the woods that filled ash can
Whoa! Where was this??
@@CookingWithClams outside Philly sitting at the base of an oak tree we threw out all the small mushrooms we found that day
@@jimcathcart5116 that’s incredible
I. am so Hungry right. now. ....
Haha same
What's the difference in. Sumac and. Poison Sumac. ????
Sumac was here in this video. Poison sumac has white or green berries that hang downward
Been a dry summer here in the mid coast of Oregon but we got rain!!! Found 20+lbs of chicken where I have been getting chanys for three years!!! Be careful and do your research or go with someone that knows where to go and what to get... jus say'n
Nice!! There are only a few things I look for in ny, just to be sure
I’m an anti vinegar based hot sauce guy. But I put siracha on just about everything
As just a condiment I couldn’t agree more but I like the vinegar in marinades
@@CookingWithClams I’m going to have to try changing it up. I use siracha in all my marinades and brines as well haha
does it really taste like chicken? it looks kinda good though....
It has very mild flavor, not at all like a typical mushroom. It’s more a texture thing and yes it’s texture is like chicken breast
@@CookingWithClams wow that's crazy.... I bet a cheap restaurant would sell it as chicken. Lol. Cool information in the video.
@@miketorre16 what’s funny is that I’ve never seen it on a restaurant menu, I wonder why
@@CookingWithClams would u think they do and sell it as chicken? Or is it obviously 2 different tastes?
@@miketorre16 ah no way it’s passable but not that passable
I’ve be wanting to try these for a minute is but never got the chance to. How do you know if it’s cooked all the way through?
One trick is to blanch it first. That way you know
@@CookingWithClams oh ok thanks bro
Another awesome video!
These look great and the spiced oil probably added some good flavor. Green Tabasco is good or Valentina.
Love the forage and cook videos
Thank you so much!!
Poison sumac?
Poison sumac has green or white berries that hang downward. Harmless sumacs berries are red and grow upward
I wonder how many chickens I've knocked off walking through the woods in my 41 years 🤔 ?!?! I'm guessing thousands !! Maybe God was trying to tell me good food was right at my hands 😆!
Haha right?? I only started paying attention about 2 years ago
👍👍
Thank you shawn!
Why would you rip it out of the ground then say I don't mess with them?
It didn’t disrupt an ecosystem if that’s what you mean. That ghost pipe had already bloomed and pollinated and was a day away from starting to decay. Not sure if that’s what you meant
@@CookingWithClams nah didn't mean the ecosystem.
Just struck me as when someone goes, "oh this flower is really pretty" then rips it out of the ground.
@@MaxxsHandle funny I almost replied that there are two kind of people, the ones that pick flowers and walk with them for a bit and others that leave them undisturbed. Never thought of myself as the first but I guess mindlessly I didn’t think about it.
gotta go Frank's if they don't have the crystal
Love it
Man that looks good... but I'd still have made tacos.
Haha fair
You had me until you poured the spicy oil on the sandwich...lol
Cause of the spice or the oil? In Nashville they legit dunk it in
@@CookingWithClams oil
@@justuschmiii3173 understandable haha
I fuck with most hotsauces
Same
Gotta stay away from chicken parm
I will not mess with perfection such as chicken Parm
I’m dying to see what the NOT in chicken is.
Haha lemme know when you find out