Hey im not sure if this is a problem on my end or what, but the video ends around 3 minutes in and then is just dark screen. I tried it cast on my tv and then seperately on my phone and both times the issue persisted. Hoping others didn't have this issue
@@ak9vibez149 I'm okay with it since most of his videos are good content. He shouldn't get screwed just because he specialises in shorter form and thanks for reply
Where I from, I typically the Pear-shaped, and Gem-studded puffballs. We have giant puffball native but I have never managed to find one person. His looks delicious friend like this. I typically use the smaller puffball varieties a substitute for creminis. Just gotta look out for those poisonous earthballs.
This video shows footage in the field, cleaning and processing, and cooking. People complain when they think videos are too long, people complain when the videos are too short or too fast. If you want a different format, start a you tube channel. I'm a chef, not a videographer, and I do my best to share videos that are helpful. Sometimes that means they're longer.
Lol. Since you seem curious, You Tube doesn’t pay anything unless your views are in the millions. That’s why you never hear me beg you to subscribe, I just don’t care. I’ll get about $100 a month from you tube. My website costs about $8000 / year to run and manage the tech side currently.
@@foragerchef4141 You don't have to go into detail if you don't want but if that is the case where does the revenue come from to keep the website operational? The reason I ask is only that I am constantly browsing your youtube and website and would like to support you more. I just noticed today you have a flora book linked on the website. I'll probably purchase one of those when I have a bit more spare cash. On a side note, the last time I tried to fry a puffball (this was a purple spored puffball if memory serves me), I over fried it. It was almost like you overfried a motz stick and all the cheese melted out. The mushroom almost seemed to turn into air lol.
@@carvedwood1953 It’s a big weird mix of streams including events, residuals, my website, and a windfarm I own a piece of. You tube is only here to support the website. The biggest thing you can do to support me is to interact with my website by going through the link to each blog post. Leave star ratings if you make something, comment, and watch the video in the post, not on You Yube, although I know most people don’t do that. 😄
@@foragerchef4141 I would love to make it to an event sometime but its a bit of a travel for me. Maybe one day. I'll keep interacting with the website!
Just made this and it was so good! My partner said it tasted like bread crumbs. Maybe I should try thicker slices next time? I was worried about them not getting cooked through all the way, so I cut them about 3/4 inch thick.
I wonder why nobody is cultivating giant puffballs yet. They indeed taste delicate and tasty! Love your recipe too.
Outstanding video! I'll be using this recipe tomorrow on the giant puffballs we found today!
Hey im not sure if this is a problem on my end or what, but the video ends around 3 minutes in and then is just dark screen. I tried it cast on my tv and then seperately on my phone and both times the issue persisted. Hoping others didn't have this issue
he just added a ton of blank video to get it to 10 minutes for ads
@@ak9vibez149 I'm okay with it since most of his videos are good content. He shouldn't get screwed just because he specialises in shorter form and thanks for reply
I think it's just a mistake@@ak9vibez149
Beautiful PUFFBALL AND RECIPE MMMM!!!
Found two huge ones today . Going to try them like this .
Never even heard of these before, what do they taste like? Anything like your regular white or crimini mushrooms?
one of my favorite mushrooms
I’m looking forward to our season for Northern IL 2023
Found my first puffball today so this is super handy
Wonderful!
Our puffers only get to about 5 inches in Kansas.
Where I from, I typically the Pear-shaped, and Gem-studded puffballs. We have giant puffball native but I have never managed to find one person. His looks delicious friend like this. I typically use the smaller puffball varieties a substitute for creminis. Just gotta look out for those poisonous earthballs.
Great recipe, wish it was actually a 10 min video ( w multiple recipes or something) instead of 3 minutes of content.
This video shows footage in the field, cleaning and processing, and cooking. People complain when they think videos are too long, people complain when the videos are too short or too fast. If you want a different format, start a you tube channel. I'm a chef, not a videographer, and I do my best to share videos that are helpful. Sometimes that means they're longer.
@@foragerchef4141 No, dummy, watch the video you uploaded and then apologize for being a cunt
@@foragerchef4141he’s messing with ya there’s 7 mins of fuckin silence lol
what is puffball flavor like?
Mild and Mushroomy.
@@foragerchef4141makes sense with that beautiful white colour and firm yet easily sliced consistency
Were those dandelion “capers” by chance?
Those didn't look like just breadcrumbs. What's the green herb?
Thats because they’re gluten free. Lyme disease made it so I can’t eat gluten or consume alcohol.
@foragerchef4141 I'm just completed month number three of Antibiotics for Lyme disease. It is miserable.
I've not seen a puff ball prior to this viewing.
My friends and I used to "field goal kick" them, unknowing that they were edible.
nice i tried to pan fry one once after i marinated it in soy sauce lol , soggy and disgusting..., id love to do thiss
10 minutes ad revenue? 😏
Lol. Since you seem curious, You Tube doesn’t pay anything unless your views are in the millions. That’s why you never hear me beg you to subscribe, I just don’t care. I’ll get about $100 a month from you tube. My website costs about $8000 / year to run and manage the tech side currently.
@@foragerchef4141 You don't have to go into detail if you don't want but if that is the case where does the revenue come from to keep the website operational? The reason I ask is only that I am constantly browsing your youtube and website and would like to support you more. I just noticed today you have a flora book linked on the website. I'll probably purchase one of those when I have a bit more spare cash.
On a side note, the last time I tried to fry a puffball (this was a purple spored puffball if memory serves me), I over fried it. It was almost like you overfried a motz stick and all the cheese melted out. The mushroom almost seemed to turn into air lol.
@@carvedwood1953 It’s a big weird mix of streams including events, residuals, my website, and a windfarm I own a piece of. You tube is only here to support the website. The biggest thing you can do to support me is to interact with my website by going through the link to each blog post. Leave star ratings if you make something, comment, and watch the video in the post, not on You Yube, although I know most people don’t do that. 😄
@@foragerchef4141 I would love to make it to an event sometime but its a bit of a travel for me. Maybe one day. I'll keep interacting with the website!
@@carvedwood1953 Thanks buddy. Appreciate it.
Just made this and it was so good! My partner said it tasted like bread crumbs. Maybe I should try thicker slices next time? I was worried about them not getting cooked through all the way, so I cut them about 3/4 inch thick.
Some people just don't care for puffballs. If you don't use the breadcrumb coating you could try flour-egg-flour too.