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05-10-2006, 08:38 AM
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#1
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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Got some fresh morel mushrooms at work a few days ago...
And they're freaking HUGE! Here's a pic:
That's a full-sized sheet pan that the morels are on. One of my coworkers put her hand in the shot for scale.
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05-10-2006, 08:45 AM
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#2
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Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
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WOW! Allen, those are great. So what ya going to make with them.
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05-10-2006, 08:56 AM
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#3
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Senior Cook
Join Date: Nov 2005
Posts: 294
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 and how can i get in touch with your purveyor? No but seriously, those are incredible.
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05-10-2006, 09:17 AM
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#4
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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<hush>I think it was an "under-the-table-deal" with a local mushroom hunter</hush>
I probably won't be making anything with them. I work in the "cold side" of the kitchen, Garde Manger, cold salads, sandwiches, hor d'ourves, desserts, etc. It's the "hot side" of the kitchen that uses them.
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05-10-2006, 10:28 AM
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#5
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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Oh, man! Those are so beautiful they make my eyes water!!!
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05-10-2006, 02:08 PM
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#6
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Assistant Cook
Join Date: Feb 2006
Location: Kissimmee, FL
Posts: 9
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I haven't seen morels like that in 25 years since I moved from Illinois! Good luck and tell us how you did them!
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05-10-2006, 03:42 PM
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#7
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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Very nice. One of my all time favorite mushrooms.
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Johann Wolfgang Von Goethe
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05-10-2006, 06:21 PM
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#8
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Head Chef
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
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those are so cool will someone please post how to make some recipes of them
some recipes that you think i will like ( if you know me long enough here you know the type of food i cook and like )
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3..2..1.. HUSTLE! HUSTLE!
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05-11-2006, 08:43 AM
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#9
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Senior Cook
Join Date: Nov 2005
Posts: 294
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With mushrooms like those, i wouldn't do too much, they are so delicious and expensive they need to be the showcase and not mixed with tons of other flavors. simply toss them with some pasta with EVOO and a little parm or lightly saute them and serve them alongside of a steak or veal. Sure, there are many recipes and i'm sure you will get many, but like i said, with something like those, let them compliment themselves, they are the star.
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05-11-2006, 06:02 PM
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#10
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Head Chef
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
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sautee at what temperature and just coat em with olive oil salt and pepper?
to serve with steak i mean.
are they difficult to clean? because i have access to buy these.
it looks like they would be a b*tch to clean.
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3..2..1.. HUSTLE! HUSTLE!
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05-17-2006, 08:49 PM
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#11
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Head Chef
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
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ttt
to the top
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3..2..1.. HUSTLE! HUSTLE!
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05-18-2006, 09:50 AM
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#12
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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The chef ended up slicing the mushrooms into rounds, and sauteing them with some onions and peas and tossed them with a funky-shaped pasta and Alfredo sauce. It was good.
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Peace, Love, and Vegetable Rights!
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05-18-2006, 10:07 AM
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#13
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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That does sound good, Allen!
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05-18-2006, 05:52 PM
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#14
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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those are morels on steroids.
butter and bread crumbs are all you need.
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Kool Aid - Think before you drink.
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05-19-2006, 09:06 AM
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#15
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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They grow big around here, if conditions are right.
Another board I frequented a couple years ago was dedicated to Morel mushroom hunters here in MI. One guy had an avatar of himself holding up two morels that were over 8" tall!
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