[Sca-cooks] mushrooms

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Heleen Greenwald:
>Like, what kind of toxicity? and where from? And if it doesn't hurt you, why
>would it still be called toxic? And if it only gave you a stomach ache, as
>opposed to killing you outright, why would people eat it and put up with a
>stomach ache?
>Thanks!
>Phillipa the confused!

Toxicity as in, poisonous, but not necessarily fatal. In the case of
_some_ mushrooms, it might give you a stomach ache _if_ you don't
take the proper precautions, like peeling and parboiling the
mushrooms... The idea is to expose a maximum of the mushroom's porous
surfaces, to leech out the toxins into the parboiling water (which
you then throw away).

Again, this only applies to mildly toxic mushrooms, like some of the
puffballs. For others, it's either completely unnecessary, or it
won't save you anyway. Those, of course, are the mushrooms you really
want to stay away from.

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER