31 replies to this topic

[witchdr11]

When you boil a pot of water it doesnt all just vaporize instantly....

[Monoxide]

hmmm interesting, i'll be trying the butter shrooms :)

[mosotogari]

pfrank, you gotta post the recipe for mushroom chili! I believe I would like to try some. I hooked a friend up with some mushies and he told me he made ravioli's out of them. The problem with mushroom ravioli is that it reminds me of that movie Twilight....

[Dharma]

A few weeks ago I spent the weekend on a friends farm. One morning I woke up and decided to make a mushi omelet. I chopped 5g of dried mushs and place it on the eggs mix. Just add a bit of salt, pepper and oregano and voí lá! Tasty as heaven! We divided by 3 persons and we had a nice trip around the woods, not intense trip but lots of colors, field size changing, blurry from 20meters, laughing and "very connected to earth" =).
I recommend it!

[I was A kaleidoscope]

so many great ideas so little time!

[drmcnasty]

Last weekend deep fried PESA. Cue inspired this and after some research you are safe heating to well over 300 degrees. Absolutely no loss of potency. I figure if the temps are safe for canna-butter they are ok for psilocybin

[Mycomaniac2007]

Has anyone tried this, how do they taste battered and fried? Like any other deep fried mush?

[TheMorningstar]

Quick question, would drying cubes at 165 temperature with a food dehydrator compromise psilocin?

[dead_diver]

I've made tea with boiling water many times and it was fine. I used to only simmer it but I found out the hard way that it doesn't kill fly eggs on wild shrooms. A couple days in the fridge and unbeknownst to me I had maggot soup. Thousands of very tiny maggots. The tea tasted like it had sawdust in it. Then I held the glass up to the light. To be honest I don't really like to drink the tea anymore.

[CatsAndBats]

Quick question, would drying cubes at 165 temperature with a food dehydrator compromise psilocin?

Psilocyin oxidizes instantly when you see the bluing, psilocybin is much more stable as I understand it.

165° should be fine. I clocked mine at 155-160° and the fruits still produce plenty of the desired effects. ☺

Edited by catattack, 15 February 2017 - 11:12 PM.

[korhash]

I've used them florida shrooms to make a grape kool-aid. We picked them fresh and boiled the water down til it turned into a syrupy texture. made the kool-aid with double the sugar and mixed in the syrup. one glass of kool-aid and about 15 - 20 mins later, the walls are breathing and melting. Overall with effects lasting up to about 6 hours.

[drrazzeux]

In a land far far away and in a time long long ago. A little boy and his silly little playmates would gather mushrooms. In a large, 26 quart, pot with several inches of water the mushrooms would be brought to a boil then turn to medium low and simmered for 4 hours. The cooking temp when reduced would not rise over 200. The boiling was reduces when the water came to a furious boil. They would mush with a potato masher and keep stirring every 20 minutes. After enough time and it was a liquid gooey heavy pudding texture they would strain and cool the liquid. The stuff strained out would be consumed. The goo was placed in ice trays were the water would freeze leaving slimy thick mucus goo. Taste so foul it is best to have a friend hold a gun on you and then your body still hesitates. A magic potion was on the shelves of many a merchants. There the Delaware Punch or Hawaiian Punch concentrates waited to do battle with shroom tongue The Gagger. In a large (think supersize at Circle K). Two to three ozs of juice, 8 oz of concentrate and water was the cocktail but still the taste. Downing this would result in a very heavy long trip. To keep up intensity make another and nurse it along.

This was in the day when 2 pots had to be used because of the volume of caps. We called it Swamp Shit cuz it looks like that green slimy mud you find in the swamps. The mud taste better by the way.