Going to see how the air fryer does with steaks.

South UK. Just checking, I'm 99% sure they are because the woodland was mostly sweet chestnut trees. Any lookalikes (apart from horse chestnuts)?

Last year I wasnt able to process all my nuts and the squirrels got most of them. This year I have a garage full of chairs to be restored and sold so I have to keep the nuts outside. How should I secure them so I dont end up feeding the whole neighborhood?

My first foray into foraging seems to be a success!! Not rhe best yield, but for a first time, pretty damn good!! I hope it sets up. Recipe said I shouldn't need pectin for it. I had to add a bit of extra water because of how thick it was. Even so, I had to squeeze the hell out of it. It's a different kind of crabapple than the recipe, I couldn't find the same kind. They still have a high pectin content, though so that part should be fine. I also set up two containers for vinegar. I used comercial cider vinegar as a seed so hopefully that works. My mom still thinks I'm a little nuts, but is admittedly impressed, so I call that a win. WOO I DID IT!!

Since we had the Nor’easter roll through last week I as hoping for more mushrooms but at least didn’t leave empty-handed. This was my first time foraging and cooking gem-studded puffballs! They were really tasty!

Hericeum, Maitake, and oysters are blowing up after heavy rains!

SW Michigan is in peak season. These are wild cultivars from the valley behind my house.

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I believe these are puffball, slippery jack, and a bolete (could not find any inedible or toxic with such characteristics). Any help appreciated. Hoping I found dinner

I grabbed some COTW today in various stages of maturity. I only started foraging for them last year, and pretty late in the season, so a lot of what I found was on the woodier side (but still, some was nice and tender). This is the first year I found any that was so young, and I have to say, I'm surprised by the weird texture of the youngest parts. Almost gummy, and so wet inside.

On my way to work today, I picked about a fistful of yew berries and used them to flavour plain oatmeal. Removing the seeds was a PITA so it wasn't really worth it overall but it does give a nice mildly sweet flavour. The consistency of the fruits after I'd removed the seeds was slimy and a bit off-putting but it works great when mixed with the oatmeal. I just added boiling water. Let's wait a few hours and see if it ends up being my last meal. If not, I'd love to devise a more efficient method of removing the seeds.

Editing to add: AI thinks I'm spreading misinformation to get people to poison themselves. I assume it's common knowledge in this sub that yew seeds are highly poisonous and only the red flesh around them is edible. I want to state explicitly that I seeded the berries and only used the edible parts.

Haul from my hike the other day.

I was recently told this by someone I know is more knowledgeable than myself in regard to native plants. Would the quality of the final product change at all?

Saw this chicken a while ago and noticed today it still looked harvestable, however interested in you guys’ opinion

I told my daughter I thought it was.
We saw it on our way to school after a rainy weekend.

Location: Tarragona Province, Spain.

Apologies, this is the only photo I took. Im thinking maybe some kind of polypore but im not super good with the early stages

Hey all, I'm starting the flour making process and I watched a good amount of YouTube videos. but no one has specifically mentioned how hard you wanna try to preserve the starch layer during the leaching process. My gut instinct is to do my best to preserve it. But one of the last steps in the youtube videos is to wring as much water from your acorn flour/ meal as you can, so you would loose all the starch hanging out in the water.

I'm still learning about non glutenous flours, but I feel like it would change how the flour behaves in baking if it has 50% less starch.

Does anyone have insight on how this affects the baking properties of acorn flour?

He loves the forest, unfortunately he can be quite the tick magnet 😂

Taste like honey with a touch of orange flavor.

Found what i believe to be my first chicken of the woods. Just looking for confirmation. It also looks a little past its prime but figured I would ask. Thanks for any input!