Anybody know what to do with FIVE POUNDS of chicken of the woods

[count_01@mastodon.social]

@sarahtaber My solution calls for more duck fat than any reasonable person keeps in the house.

[ams@infosec.exchange]

@sarahtaber Batter and fry? Or dehydrate for later.

[lykso@tiny.tilde.website]

@sarahtaber Forget eating it, that's one you mount and hang above the mantle!

[livcomp@hachyderm.io]

@sarahtaber make 90 chicken nuggets of the woods

[purplejillybeans@kind.social]

@sarahtaber Use it to distract zombies?

[mxchara@cyberpunk.lol]

@sarahtaber holy crap

[sarahtaber@mastodon.online]

@count_01 I'M LISTENING

[count_01@mastodon.social]

@sarahtaber Deep frying in duck fat solves most foraging related problems.

[bryan@dusty.ninja]

@sarahtaber for giggles: ask every AI to tell you if this is edible. Probably not as interesting since this is fine to eat…

[michael_w_busch@mastodon.online]

@sarahtaber

At the Minnesota State Fair, I encountered a booth selling "Shroomy Calamari" - by which they meant chunks of oyster mushroom, breaded and flash-fried.

Do that with the chicken of the woods and serve it as "mushroom fried chicken" ?

[dazzr@social.tchncs.de]

@sarahtaber This is no time to turn chicken!

[sarahtaber@mastodon.online]

@count_01 I mean to be fair it solves most problems period

[count_01@mastodon.social]

@sarahtaber That is a valid point.

[sarahtaber@mastodon.online]

@count_01

Food: deep-fry in duck fat solves this

Enemies: deep-fry in duck fat also solves this

[chrisi_mit_i@mastodon.social]

@sarahtaber Tear into nuggets, simmer in a light broth for about 10 minutes, take out and let cool.
Bread it and des/airfry/bake the nuggets.
Freeze the rest and cook from frozen, whenever you want some.

[simonbp@social.linux.pizza]

@michael_w_busch @sarahtaber Chicken Fried Steak Fried Fungi

[liquidlamp@hachyderm.io]

@sarahtaber Brag is all I could think of, and y'all have got that one covered

Its a lovely beast. I'd portion it out over some risotto or make the best mushroom soup ive ever had:

https://food52.com/recipes/89043-best-vegan-mushroom-soup-recipe

The above is the most savory, creamy soup I've ever made, and it came out so good with run of the mill white mushrooms. I'd imagine it would be mind bending with something like the above.

[tom_ofb@23.social]

@sarahtaber first you make all the mushroom lovers on Fedi quiver with envy. Oh, I see you already checked that off. Good.
Next you make the biggest, nay, greatest vegan pulled chicken burger you've ever tasted.

[tom_ofb@23.social]

@sarahtaber

If it tickles your fancy, you might ferment a pound or two. Just clean, cook for 10 minutes (might not be needed, but safer), rip to pieces, add whatever (chopped onions, garlic,...) weigh it, add 2% of weight in salt, spices and put in fermenting jar. you might need extra fluids, e.g. a blended apple.

Ferment it at room temp for a week and watch for activity. if all went well and there is not mold, only sour fermentation smell it's time for smaller containers and the fridge.

[malte@radikal.social]

@sarahtaber Beautiful piece! Whatever you do, steam it before frying - like many other mushrooms this one absorbs a lot of oil if the cell walls are intact. And don't discard cooking water. I like to steam in a pan, let the water evaporate, to contain all flavor on the pan. Then fry.