[Sca-cooks] Re: Sca-cooks Digest, Vol 17, Issue 14

[Kai D. Kalix]

Greetings,
it may be that Peltz here means just Pilz, which is another german word for
mushroom. There is a difference - I just don't remember right now - between
what german mushroomers call Schwa:emme and Pilze. I would suggest
Steinpilze (don't know the english word for them, but I'll look it up as I
go for the other info) because they are often sold dried - and soaked
overnight.
And Steinpilze are - or were - common in Bohemia.
But again, they're not known now for availability or cheapness.
hoping to be of assistance
kai

> Greetings,
> 
> Tonight I began the process of picking dishes for my next feast. For
> my first redaction I chose one of the 23 Mushroom recipes that Anahita
> was so kind to translate for us and post.
> 
> I am at a loss as to what a Peltz mushroom is. And I have been able to
> find very little information on the origins of mushrooms as far as
> what was common in which country - I am guessing I just do not know
> where to look. I decided that the deciding factors on what mushroom I
> would use (since this is for a feast) will be availability and cost. I
> went to several local farmers markets and decided on dried Porcinis
> and dried Black Trumpets (which I have determined are black versions
> of the chantarelle I think) for an initial try. I made two batches
> tonight and they are cooling on the stove right now. I am going to put
> some in the 'fridge and some into the freezer and see what happens.

-- 
Come not between the Nazgûl and his prey! or he will not slay Thee in Thy
turn, but bear Thee 
away to the Houses of Lamentation, where Thy flesh shall be devoured; and
Thy mind be left 
naked to the Lidless Eye.

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