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Do you mean the coliflower fungus (as its called in england) I have only ever found one before a long time ago in the forest of dean over in the uk . it tasted greatEnvious? Me?
YES!!!!!
I am happy you enjoyed your trip. Nice fish, good eating size. Wonderful funghi, those are my favourites!
Kantarell and Karl Johan in Swedish.
The one on picture 3 in post two is a rare one in Sweden. I only have found a handful of times over 30 + years of mushrooming....
The last time we had a such Funghi year was in 1993.
My sister has picked and dried lots for me.
How did you cook the Pike?
Such a good eating size I used to de head, halve, remove spine, bake on a plank turned towards the embers/fire.
Loads of bones, but great taste!
The Frenchies think the Pike is the best fresh water fish.
They make quenelles ( fish balls for us heathens) .
I'd rather eat the perch = Perca flavescens, the little fish beside the pike. I can fillet them boneless in a flash.
My mother used to pull the pike Y-bones with pliers and she was fast.
If there's lots of pike then cutting the Y bones out makes sense.
It's your environment that looks so very familiar to me.
I camped and lived and worked in it from a big canoe for a long time.
You're killing me. What was your best bait? A bit of fish?
Every once in a while, we would catch a really big perch. The paleo method was to
make a thick clay jacket and toss that into the camp fire for a while then dig it out and break it open.
Odd how every damn fish tasted like clay.
I like this trip because they could forage and fish with success along the way = just all that much less to have to carry and look after.
Roasting the smaller perch over a fire would be a new experience for me. Please pass the lemon.
Elk burger between 2 savory waffles for supper.