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Old 07-13-2017, 05:35 AM   #31
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To whom is this addressed? Aren't all replies here 'general' - and attention to any particular poster then mentioned in actual text?
The person I quoted. They replied to the OP directly.
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Old 07-13-2017, 05:38 AM   #32
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Sorry - I'm a 'newbie' - could you please explain? It can't be a private message as you saw it - how do 'we all' see it?
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Old 07-13-2017, 05:43 AM   #33
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Sorry - I'm a 'newbie' - could you please explain? It can't be a private message as you saw it - how do 'we all' see it?
I'm not sure I follow. I quoted a post that is in this thread.

If you are asking how I know when Bob66 was last active on DC, go to the first post and click on his user name. That will open a box that lets you choose several options. If you click on "public profile" it will open that information. It will give you the date when the user was last active on DC.
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Old 07-13-2017, 05:48 AM   #34
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OK - I got the strands of spaghetti unentangled - pardon the intrusion :-)
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Old 07-13-2017, 05:55 AM   #35
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OK - I got the strands of spaghetti unentangled - pardon the intrusion :-)
Intrusion? There wasn't any. Look at my last post again. I edited it so you can see how I found the OP's last activity.
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Old 07-13-2017, 10:31 AM   #36
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Well, that has not been the experience I've had nor many, many others.

I get, fortunately, plenty of chanterelles each year and use them fresh, unfrozen and dried...The dried are, in many cases, even better as not 'slimy' as when fresh - they also have more flavor as it is then concentrated.

It was just this 'bitterness' that can be eliminated with throwing out the soak-water. And my cusiosity about what's going on there.

One 'trick' too is when using them 'fresh' - to let them dry a bit 12-24 hours. The texture improves amazingly for some dishes and soups.

But the question I posed is already producing results as we all now have what looks like a very good risotto recipe from the Piedmont!
To each his own.
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Old 07-13-2017, 11:15 AM   #37
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To each his own.
Exactly!
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Old 07-16-2017, 12:11 PM   #38
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The OP you just replied to hasn't been here since 8-12-13.

I had no idea that this gentleman is no longer a member.
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Old 07-16-2017, 09:13 PM   #39
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Not to worry Sagittarius, everyone who reads these posts benefits from others ideas.

My parents had a place of about 40/60 acres outside of Toronto. They also had a friend who would come out 'during the Chanterelle season' to pick. My mother swore the woman didn't even look, she could just smell them... She would pick a bunch, come back to the house and make the most amazing pie from them. My mom & dad would just die with happy happy happiness.

She was quite a pro, not even sure if she wasn't a professor, think mom told me she had written a book on Chanterelles. Wish I could remember her name. Supposedly quite well known.
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Old 07-16-2017, 09:31 PM   #40
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Ina Garten had a show on Food Network today that used sautéed crimini with sherry vinegar in a salad with prosciutto, arugula, dried tomatoes, shaved parm with a vinaigrette type dressing. Loked really good and I bookmarked it for a quick easy meal
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