Giant puffball

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Giant puffball

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boisdevie1

Joined: 11 Aug 2006
Posts: 3897
Location: Lancaster

Posted: Sun Sep 08, 13 10:59 am Post subject: Giant puffball
Is mine, all mine (cue demonic laughter). Saw it in neighbours garden and she didn't want it. So next question. Best way to cook it. Does it freeze OK as there's quite a bit of it.

Duane Dibbley

Joined: 12 Nov 2009
Posts: 95
Location: Between Newbury and Andover

Posted: Mon Sep 09, 13 8:02 am Post subject:
Slice it into 1cm thick slices....dip in egg then seasoned breadcrumbs then fry for a couple of minutes on each side

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Mon Sep 09, 13 11:16 am Post subject:
I'm still voting Puffburger

fungi2bwith

Joined: 08 Nov 2007
Posts: 167
Location: NE Hants

Posted: Mon Sep 09, 13 12:11 pm Post subject:
I found one as well, two weeks ago.

bubble

Joined: 13 Apr 2008
Posts: 960

Posted: Mon Sep 09, 13 12:20 pm Post subject:
nice one Garry ,any ceps yet???? I got 3-4 in the week

fungi2bwith

Joined: 08 Nov 2007
Posts: 167
Location: NE Hants

Posted: Mon Sep 09, 13 1:47 pm Post subject:

bubble wrote:

nice one Garry ,any ceps yet???? I got 3-4 in the week

There were a few in Scotland but in the last week back down south I have only seen two old rotting ceps. I have collected a few bay boletes though.

Should be a few more coming through soon with rain over the last four days.

Woodburner

Joined: 28 Apr 2006
Posts: 2904
Location: Essex

Posted: Tue Nov 26, 13 10:08 pm Post subject:
At last I've found a puffball that is still white inside! I really fancy trying one, have always been curious, but should it have a skin if it's still ok to eat? I've never really seen a young one, but assumed that they only develop the tough outside when they are ripe.

anoia

Joined: 14 Nov 2010
Posts: 47
Location: Hertfordshire

Posted: Wed Nov 27, 13 9:35 am Post subject:
The ones I have had have had a soft leathery outside which I peeled off, apart from the one which I kept in the fridge for a few days when it was a bit less soft. This was at grapefruit size so presumably young. They go quite soft and yellowy inside as they go over, they should be white and squeaky when you cut in. Very nice!

Woodburner

Joined: 28 Apr 2006
Posts: 2904
Location: Essex

Posted: Wed Nov 27, 13 11:34 am Post subject:
Ok, thanks. I will give it a go tonight, assuming the rest of it is still nice and white.

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Wed Nov 27, 13 8:20 pm Post subject:
Now this is a giant puffball, admittedly from back in 2005. Shared it with my friend. Neither of us was impressed with it - reminds me of a marshmallow and without much flavor of its own. Like tofu, absorbs the taste of what it's cooked with.

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Thu Nov 28, 13 10:34 am Post subject:

Jam Lady wrote:

Like tofu, absorbs the taste of what it's cooked with.

That's why you cook it in bacon fat

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