Fungi identification
Re: Fungi identification
Please don't go out and drink ten pints with your meal of shaggy ink-caps, though!
Suppose that this room is a lift. The support breaks and down we go with ever-increasing velocity.
Let us pass the time by performing physical experiments...
--- Arthur Eddington (creator of the Eddington Number).
Let us pass the time by performing physical experiments...
--- Arthur Eddington (creator of the Eddington Number).
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Re: Fungi identification
661-Pete wrote:Please don't go out and drink ten pints with your meal of shaggy ink-caps, though!
And as if I would.
But given the state of the Country and now that you say it....
Re: Fungi identification
On my ride today, and keeping a keen eye-out for a Phat Piffle, although quite obviously the ditch is far too narrow for one of those...
Then i saw something far more interesting. Each one the size of a dinner plate, add ketchup to taste?
Re: Fungi identification
A do like a big fungus. When large their scale amplifies their weird aspect. Perhaps this is also the attraction of the close-up photos of the things?
Fungi season is coming to an end here, with less showing anew and many of the extant reduced to slime by the first frosts. Here is my probably last batch of photos from this year's crop.
CUgel
Fungi season is coming to an end here, with less showing anew and many of the extant reduced to slime by the first frosts. Here is my probably last batch of photos from this year's crop.
CUgel
“Practical men who believe themselves to be quite exempt from any intellectual influence are usually the slaves of some defunct economist”.
John Maynard Keynes
John Maynard Keynes
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Re: Fungi identification
PDQ Mobile wrote:A rare occurance-apparently.
Quite pretty too.
https://www.bbc.co.uk/news/uk-wales-50289965
I did wonder if my large and muscular puffball was one of these, as it has a similar aspect - 'though not as white:
https://www.bbc.co.uk/news/uk-wales-29598302
Also, the front garden is not a fen, although it is extremely mossy.
Cugel
“Practical men who believe themselves to be quite exempt from any intellectual influence are usually the slaves of some defunct economist”.
John Maynard Keynes
John Maynard Keynes
Re: Fungi identification
PDQ Mobile wrote:Nice Blewit anyone?
image.jpgimage.jpg
That is very nice. Nice and big. A lovely nice big blewitt, that.
But it should be on a pristine white plate not that one with the blue scribbly stuff confusing the svelte lines of the lovely nice blewit. I have reported you to the Blewit Photography Society so they may send you a proper reprimand.
Cugel, just jealous of your big blewit really.
“Practical men who believe themselves to be quite exempt from any intellectual influence are usually the slaves of some defunct economist”.
John Maynard Keynes
John Maynard Keynes
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Re: Fungi identification
It's funny but sometimes one just gets a sort of feeling.
I had a feeling somebody might find the plate more "interesting" than the fruit.
Anyway those plates were my Mum's and if they were good enough for her.....
PDQ m, singularly unaesthetic and happy about it.
The proof is in the pudding.
I had a feeling somebody might find the plate more "interesting" than the fruit.
Anyway those plates were my Mum's and if they were good enough for her.....
PDQ m, singularly unaesthetic and happy about it.
The proof is in the pudding.
Re: Fungi identification
PDQ Mobile wrote:It's funny but sometimes one just gets a sort of feeling.
I had a feeling somebody might find the plate more "interesting" than the fruit.
Anyway those plates were my Mum's and if they were good enough for her.....
PDQ m, singularly unaesthetic and happy about it.
The proof is in the pudding.
Never had a Mushroom in a pudding. Am I missing something ?
You'll never know if you don't try it.
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Re: Fungi identification
Yes you are missing my Blewit pudding.
It's a sort of stir fry!
But wait!......
http://www.mssf.org/cookbook/blewit.html
Changed my mind; gonna go for the
"Fillet of Sole with Blewit Duxelles"
It's a sort of stir fry!
But wait!......
http://www.mssf.org/cookbook/blewit.html
Changed my mind; gonna go for the
"Fillet of Sole with Blewit Duxelles"