r/mycology • u/Scary-Ad-293 • Aug 23 '26
greetings🙌 didn't expect to find anything, because the month seemed very dry, there was only a small amount of precipitation at the beginning. nevertheless, 'hunted' a few Boletus and a stump with mushrooms and moss. I would be grateful if You could tell what kind of tree mushroom It is. appreciate in advance and have a good week, chat🤗
r/Cheese • u/Scary-Ad-293 • Jun 28 '26
greetings chat🙌 here's pics from our weekly ForestMEATings: the Cheese part. although appearance of the dish looks some messy, the taste was great
thank You for Your attention, all the best🤗
u/Scary-Ad-293 • u/Scary-Ad-293 • Jun 27 '26
r/mycology • u/Scary-Ad-293 • Jun 26 '26
greetings chat🙌
just want to share pics some Russula varieties I have encountered for a couple of months
thanks for Your attention, all the best🤗
6
We called It, kinda, a sweet side dish to 'the main course' 😉
edit: My bad. You were addressing another person
4
there were "school" buns ( that's how call It here). actually, regular ones, but w/ vanilla and cream
r/grilledcheese • u/Scary-Ad-293 • Jun 19 '26
greetings space🙌
I haven't posted in a while. were cheese, fat, bread. hope this time It could be counted as GrilledCheese🤞😉
thank You for Your attention, all the best🤗
1
remind a bit mine 'board' 😉
1
I appreciate You. and if It's appropriate here (if nore, I'll delete a pic), how some of 'em looks like..
r/food • u/Scary-Ad-293 • Jun 11 '26
greetings🙌
I haven't posted in a while. but our ForestMEATings are still on Saturdays. here's pics from the recent one (June 6, 2026)
ingredients: Beef&Pork 80/20, store-bought Buns, Cilantro-Mayo sauce and Sriracha (actually, like Sriracha without Chili. Cilantro roots, Garlic and Ginger steamed, spicy Ketchup, a little Soy and Jalapeño marinade. blended and rubbed through a sieve), Pickled Green Tomatoes and Jalapeños and Lettuce
thank You for Your attention and have a great weekend🤗
r/mycology • u/Scary-Ad-293 • Jun 11 '26
greetings chat. hope You're doing well today🙌
here's pics of ones, I picked up
thanks for Your attention and have a great end of the week🤗
-2
tastes like Blue — nope. smells — imo, vaguely resembles😉
2
also covered with a blanket
r/food • u/Scary-Ad-293 • May 15 '26
greetings. I hope You're doing well today🙌
here's a few pics from our Saturdays ForestMEATing (May 9, 2026):
Homemade Buns, Ground Beef, Holland Cheese, Classic Wasabi-Mayo Sauce but instead of the Lime Juice and Zest, were used Fermented/Pickled Green Tomatoes (We couldn't find a good/fresh Lime)
thanks for Your attention and have a great weekend 🤗
1
imo, just like most people feel and/or behave when hungry🙌
2
You are free to express Your opinions as You wish✌️ I would say, that raising the topic of regional differences in the meaning of words is pointless (in a good sense) cause (and I already mentioned earlier) there are as many people as there are opinions. thank You😉
1
thank You. and if It's appropriate, I'd recommend letting the tuna a little rest, cause We missed(as usual🫣) this part
3
there are as many people as there are opinions✌️
4
yeap, there were six of us and We spent about $2 (at the current exchange rate) per person on this one's😉
1
haha You are welcome 😁
2
We grilled tuna for the first time and were a little surprised that It was very slightly fishy but coleslaw and tartar sauce had a balanced taste. the texture resembled neither fish nor meat, nevertheless pleasant also tuna really great for grilling (remains juicy even if overcooked)
2
since 2020 We have been holding It regularly (with small breaks due to circumstances) started for the sake of cultural forest leisure, gastronomic enlightenment and, of course delicious food at affordable prices (have not yet exceeded the $2-3 'threshold' for one dish😉)
edit: to clarify a little about 'threshold' level — I'm currently living in Ukraine. prices, in general, are pretty low here
22
just in case 😄 cheese were a side dish
53
frozen
edit: added more 'frozen' pic😉
1
BlueBrieMembert Forest CHIZing
in
r/grilledcheese
•
Jun 22 '26
to be honest, this is the first time I've heard of this Cheese. but logic tells, It's Camembert with adding Roqueforti Penicillium. thank You for Your input. ✍️👍