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I will definitely never eat anything with saffron (good on my wallet) or cilantro again. Although saffron isn't repulsive, it just doesn't taste right. It reminds me of plastic toys I used to chew on as a kid.

Don't mention cilantro! I might throw up!

How can anyone eat this? I find nothing appetizing about it. Today was the first and last time I'll ever eat it. Yes it was real saffron.

I won't quote the wall of text above, but thanks for the info.

I've never bought it online. http://earthy.com/ is a legitimate website for all your fungal needs though. Reasonably priced at that.

Unless you just get plain truffle and use it as I suggested up there, the only multi use products that I would ever put on my food would be truffle salt and truffle butter. Truffle butter is real butter. That said, if you can find truffle oil cheap, it's not a terrible thing. It just doesn't...

If you really don't want salt, I'd get truffle butter. "truffle" oil is one chemical mixed with olive oil. It shouldn't cost much if at all more than olive oil but it's way overpriced in reality. And it just doesn't match the flavor of real truffle products. That, or you can always get a few...

Get some. $15 for 3.5 ounces on amazon. I've used it a lot over the past half year and it's still almost half full.

On my phone so ill keep this short. I used this recipe and the sauce and batter tasted right, but the flour mixture and batter just fell right off. I fried it anyway and was left with a severely disappointing blooming onion. Any ideas on how to make batter stick better?

Nice for not even looking. If I had actually actively hunted them and found only this many, it would be disappointing. quelques images. Sorry, SD card was the only thing I could find for relative size.

I walked on a path this morning and just happened to think of looking for morels even though the path was well traveled and surely would have all morels picked by now. Nope! Found a nice little patch. My first morel find ever. Probably half a pound around the base of an ash tree. pictures later...

Thanks to all of the suggestions in this thread. I've made a very acceptable bread for once. I made about 5 bread rolls. They taste good for an experiment.

Bought some bread flour because why not, right? I've always used a real oven thermometer that gets replaced every year or two. I don't even let the temperature get 10º off

So they actually worked this time... Of course I take the time to ask this question and they're magically perfect all of a sudden *rolleyes* Thanks anyway. Edit: Mmmm... Tasty. I'm going to regret the fact that they soak up oil like a sponge in about 15 minutes.

Yeah. I wash them until my arms are about to fall off to get the starch out, and then put them on a towel or paper towel to dry them too. I'll go try my method one more time since potatoes are practically worthless. Just in case I'm remembering wrong.

So I've tried to make fresh shredded hash browns a few times in the past and they've always turned out sticky, gummy, and raw tasting no matter how I prepare or cook them. I've even tried washing them for like 15 minutes straight in warm/cold water before I cook them and they still taste and...

Ok just so everyone knows, all of my ingredients are less than a month old. I bought some of them the week before i made the bread.

French Bread Rolls to Die For Recipe - Allrecipes.com This. I don't have bread flour, but I wouldn't think all-purpose flour would make something as terrible as I got. It was like chewing on raw dough... It tasted like dough, not bread. It was definitely baked at the right temperature and for...

Anything I make with bread dough or bread-like dough (soft pretzels, bread, bread rolls, croissant, etc) always turns out bad tasting (either like nothing, or the leavening agent...), dry, cracked, and it never browns evenly. I can follow recipes fine on the internet usually, but anything I try...