What exactly are mushrooms? What are they made of? They're not vegetables?
ฝัง
- เผยแพร่เมื่อ 23 พ.ค. 2021
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Thanks to Dr. Megan Biango-Daniels: / mnd24
Thanks to Hunter Pruett at Middle Georgia Mushroom.
Website: midgamush.com/
TH-cam: / @middlegeorgiamushroom...
Facebook: / middlegeorgiamushroom - แนวปฏิบัติและการใช้ชีวิต
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When Hunter is actually a gatherer
Bahahahahahahahaha
好き
A case of nominative determinism being wrong!
@@user-tt1zq7ws2e 僕も
Holy shit, I nearly choked on my own tongue.
" All fungi are edible. Some fungi are only edible once." - Terry Pratchett.
Ah, you beat me to it.
Me too. Pritchett fans are legion.
Incidentally I've heard that the most deadly types of amanita genus are really tasty. Too bad they are tasty only once.
But it’s worth it
Some fungi can make you experience death too :P
My old geography professor lost his older brother (a botanist) when he ate some deadly mushrooms while he was hiking the catskills. The guy really knew his mushrooms and STILL made a mistake. I will never eat wild mushrooms ever.
That’s fair but some are perfectly safe since they have no deadly doppelgängers
“The mushroom is the reproductive organ”
Man, Smurfs were already pretty messed up before.....
So? The flower part of plants are genitals, too.
@@pepearown4968 so allergies are basically like being raped up the nose by plants. Rude.
Pollen is plant cum and mushrooms are fungus dicks. I'm alright with it.
@@moonbeamstry5321
*😰😰*
@@Kearnach wow, i love mushrooms more now
Fun fact: back in the Carboniferous period the fungi hadn't evolved to eat wood yet, so the forests *were* huge pile-ups of dead trees, ending up as our primary source of coal.
Thank you scale forests for the energy to power our modern lives!
Is this true? I'd love to read more if you have sources on this! Very interesting indeed
that is indeed a fun fact i like very much. hard to imagine forrests in those days, right?
@@Kublai_jesus idk about sources, but basically when plants started making stuff like cellulose and shit it was much alike plastics today, it was not biodegradable, so they ended up buried and made mineral coal, that's why it's called the carboniferous
@@Kublai_jesus Merlin Sheldrake discusses this in a notable section of his book "Entangled Life"! It's an amazing read, and really accessible unlike a lot of books on fungi out there. Take it from a high school junior who hasn't read any other book since 6th grade: it's totally worth it!
Some are mega delicious, some will kill you and others will introduce you to the underlying fabric of spacetime.
Fuck they’re weird.
Some case, you don't have to it just wait at the right moment and you can feel that distortion space
@@adityadwirohman9072 uhhh wat?
@@timarc9895 yea... Some mushroom spore even can make you feel high even without eat the mushroom. But that spore also gave a bad impact to your body especially lung.
Huh? What type of fungi introduce me to fabric of spacetime?
@@Justlilmonster
Bless you! You sweet summer child 🙃
When I was very young, like age 5-7, some mushrooms grew in our front lawn from where I guess a tree had been before. My father was very stern telling me under no circumstances to eat them because they might be poisonous. I was confused because I had had no desire to eat them, but once he told me not to my curiosity was piqued.
so did you eat them and die?
Did you eat them
@@thesanguineseal7856, yeah, he forgot to mention he died after that
No the mushroom took over his mind and makes him eject spores from his mouth every month.
What exactly are mushrooms?
A crazy way to spend a saturday night, that’s what.
I wish I could find them around here
or death
@@HorrifiedThanosego death?
I love the fact that Adam not only gets experts in the field and scientists who know this stuff like the back of their hand, he chooses to go his local experts. Maybe it's just convenient for him, but I find it really cool to see what people just in the state are doing.
The reason I like it is for the academic vs practical application of the subject, it's great.
Does he pay them
This is Adam's journalistic background at work. It's a great quality to have in a food TH-camr. Adam's channel is one of my favorites because of this combo of common sense, practical cooking and quality journalistic reporting on the science behind it.
@@doggger Kenji is also great, along with channels such as Chinese cooking demystified, Souped up recipes, ATK is a no brainer, etc. They all go into scientific details and test their cooking methods.
I've also just started Cowboy Kent Rollins and he's a jolly good watch.
Oh no, it's absolutely not convenient. Convenient would be to simply not get any experts or reduce it to some mails.
I mean he's got a journalistic background and all, I'm 100% certain he could get most of the information relably without ever consulting anyone.
That's why I love those videos. Most of the times he got 2 Experts; a scientist and one who is working with whatever he is talking about. I can imagine it's a lot of work for Adam, setting up one interview is propably enough work. I certainly appreciate it a lot.
"you cannot kill me in a way that matters"
Had to scroll too far for a reference to this glorious shitpost
I'm pretty sure any way won't matter.
Fungi is an extent form of life
“tell me the name of god you fungal piece of crap”
@@futurephone1329 can you feel your heart burning
I love mushrooms and as a kid I used to pick morels for my grandfather to batter and deep fry. As an experimenting adult I tried the hallucinogenic shrooms once and spent all night looking at my face melting in the mirror, experiencing constant déjà vu and crying to my wife that I was dying lol. I will stick with the store bought mushrooms from now on.
Adam Ragusea x Mushrooms! Two of my favorite things! A couple points I wish you had brought up:
1) Fungi are a whole KINGDOM of species. Saying a mushroom tastes a certain way is like saying a plant tastes a certain way. There's so much variety in flavor and texture that largely goes unexplored culinarily.
2) Mushrooms are ecologically MUCH more important than just decayers. Many fungi form symbiotic relationships with plants and are essential to the health of the ecosystem. 90% of land plants have such relationships!
3) Safely foraging for certain mushrooms is not dangerous. Identification can be intimidating because it's so unfamiliar and unpracticed, but it need not scary. There are many 'beginner' species that are easy to ID without poisonous lookalikes. Polypores, actually, are common first foraged species and are quite delicious (e.g. Chicken and Hen of the Woods).
I have eaten nearly all of the easily identifiable edible mushrooms in my area, 20 +, (those not needing a microscope).
My favorite flavor is the resinous polypore. It's just mmm mmm.
My favorite to tell people I've eaten is Lactarius indigo. People go nuts when you tell them you ate a blue mushroom. Lol
I learned to identify mushrooms for myself with help and guidance from a few groups and individuals on fb and the extremely helpful information presented by Michael Kuo on his website.
Learning all the new scientific words used to describe mushrooms took some time. I'm still learning. I have a hard time retaing the latin names in my head.
If I ever get a microscope I have several more waiting for me to try.
I enjoy some of the common names like wolf farts, but I identify by the latin. Some have too many common names. And some latin names change just when I can remember them like lycaperidon pyriform (I don't know if I spelled that right) it's wolf farts. Love the name but it was like chewing a stale wet marshmallow stuffed in a tiny uninflated water balloon.
Maybe I didn't cook it right.
All I know is that they're delicious and creepy
Saw a movie, where they turned people to zombies, I agree.
🤣🤣🤣🤣🤣
Best description of mushrooms ever
@Ange having had both, fish and insects taste very different lol
@@TheSlavChef This isn't that fantastical. There's a fungus in the rainforest that turns ants into zombies for its own ends. We'd do well as a species to give fungi more respect. This is their world. We just live in it. www.theatlantic.com/science/archive/2017/11/how-the-zombie-fungus-takes-over-ants-bodies-to-control-their-minds/545864/
"Can you feel your heart burning? Can you feel the struggle within? The fear within me is beyond anything your soul can make. You cannot kill me in a way that matters."
Was thinking about this quote this whole video. Mumble mumble something shoelaces
I'm not fucking scared of you!
Decay is an extant form of life
@@danielwendell542 yeah yeah uhhhh president
Educate me. What is this from, please?
This content is exactly why TH-cam exists. This is orders of magnitude better than the shallow drivel that's on tv.
I remember mushroom picking with my grandmother as a kid. We also had a class on edible mushroom foraging in the Finnish Defense Force.
Though now I would only feel confident gathering wild penny buns, or chanterelles. Very tasty
Fun fact: a specific honey fungus measuring 2.4 miles (3.8 km) across in the Blue Mountains in Oregon is thought to be the largest living organism on Earth.
Oh I thought that was tess holiday! Lol
And also it's a great spot to start a wildfire, cause these mushrooms dry up trees making them much more flammable. So technically it's a parasite.
And it probably at least pre-dates the fall of the Roman Republic.
Homie I was forced to read a entire fucking paragraph about it in a writing test
@@views4money497 same, it was cool though
You can recognize edible mushrooms quite easily, at least in Central Europe. If they have a brown/orange cap and a foamy (as opposed to a leafy) underside, they are edible. There's a wide variety that fits that description and the only one of those that isn't edible has a distinct red leg.
In Czech Republic, foraging for mushrooms is the national passtime.
Something I like about your videos is, so often it feels like I've been watching for 10-15 minutes because of all the info, yet, less than 5 minutes has passed! So much info!
We eat tempeh almost everyday so it's a warm surprise when Adam mentioned them. Try them, folks. Brined with garlic and deep fried they make and excellent protein dish.
Recipe?
i'd never heard of tempeh before this vid! I'll have to find some and try them!
@@erinb4237 Garlic, salt, grind to smitheerens, add water. Cut your tempeh into thin slices, dip into brine a little bit (1-3 minutes). Deep fry them until golden brown (+/- 3 minutes, depends on thickness and how wet your tempeh is). Careful of splattering.
You can also made the brine into batter, just add flour. Rice flour is my favorite, but all-purpose flour can do the trick. Just careful that they're _very_ different in taste and texture.
@@buttersticks7877 If you are in NA/ Europe, check your health food aisle.
Cut into blocks, add sweet soy sauce , a little bit of neutral oil , season as you like (salt , pepper)
Then stir-fry , i usually do that.
"Kind of even looks like it, doesn't it?" Adam, PLS.
That is the most 2005 pfp I’ve ever seen epic face + tf2 lmao
Lol that's a old school profile pic
I was about to comment this lol
Why does his wiener look like mushroom that’s not healthy
Liked for TF2 profile pic
This has been said about Adam's work before, but his channel is so fascinating because while it begins and ends with food and cookery it takes you through a journey of science. Most people might not care what all it takes for food to reach your table, but Adam exposes you to a vast world of chemistry and biology.
Some stuff I've always been curious about, but almost all his content opens my eye to some new fascination and makes me love the world of cooking even more.
This was actually really interesting and informative - thanks Adam!
Adam's flexing on the red pretty mushroom shots he got and I'm so here for it. The timelapses are great.
Right? And it's not just a time-lapse. It's the culmination of setting up a shot like that, taking the time and patience to wait for it (while hoping something doesn't go wrong), AND GROWING HIS OWN FRIGGIN MUSHROOMS IN HIS OWN BASEMENT. He better flex on it.
Adam, could you make a video on Dutch processed cocoa powder, against natural cocoa powder, analyzing the differences?
Isn’t Dutch treated with alkali or something to make it less bitter??
@@thelingeringartist natural cocoa is slightly acidic (pH 5/6). Dutched cocoa is washed with a potassium carbonate (K2CO3) solution, this brings the pH up to a neutral 7. This results in the cocoa having a smoother and mellower flavor. If you dutch the cocoa heavily, you'll end up with cocoa with a pH of 8, this will result in a bittersweet taste.
Fyi, this process was invented by a dutch guy, so thats why its called dutched cocoa.
Sources:
www.seriouseats.com/difference-dutch-process-natural-cocoa-powder-substitute
en.m.wikipedia.org/wiki/Dutch_process_cocoa
@@HvV8446 Aaah,so the opposite. Ic. Thanks?
@@thelingeringartist ah well, you weren't wrong about the alkaline part. Tbh, i also didnt know anything about this. Had to look it up myself too
Dutch one is alkali treated to reduce the acidity cocoa got, it usually has more pronounced chocolatey flavor
This was incredible! Bring back Hunter Pruett and more timelapse mushrooms and how to grow them!
This is a great channel , thank you for great content . Also i loved the specialist you talked to ,she seemed very passionate about the subject and explained the tough concepts in easy words.
I grew up in southwestern China, where we forage tons of wild mushrooms every summer based on unsystematic, non taxonomic, traditional methods and just pray we won’t die because of them
That sounds more like some adrenaline sport...
I recall some folks who live in my state (Minnesota) being hospitalized who moved here from China. was due to foraging their own mushrooms, which ended up being a poisonous lookalike to ones they knew. Like Adam, you'll never find me picking my own other than maybe a puffball.
@@godofannoyance The only one I dare harvest is the shaggy mane, no dangerous lookalikes. Not very meaty though
@@godofannoyance foraging only the species you know instead of trying to figure out whether a mushroom is poisonous or not based on its appearance is an effective way. some eatable species have very distinctive features, like green brittlegill and ganba fungus. wild mushrooms are way more delicious than home breed ones. also nearly all truffles are wild breed, but no one seems to complain about them.
@@donaldlee8249 Is there much of a market for wild mushrooms? Like, I know there is for truffles of all types, but could I pay somebody to forage for me?
Similarly, I want to try fugu pufferfish, but have *zero* interest (or trust in my skills) for learning to prepare it myself.
Mushrooms are Magic! 🍄✨
Especially the ones with psilocybin 😃
Indeed
Mushrooms aren’t cheap!!
Stoners coming to this comment section
You got dem send me some
Oh man, really excited to see more from Hunter! :)
I just found your channel a couple days ago and I haven't stopped watching your videos. They really remind me of the old Alton Brown show. I always want to know the way to the how and your content scratches that itch.
I worked in the food industry for over 10 years. I started out working in diners and ended my career in fine dining. I always come away from your videos knowing something I didn't before.
Thank you for all the effort you put into your content, I can tell you are passionate about what you do. Also, thank you for coming across as a real person and not just come cookie cutter content personality.
5:51 The best analogy here for the human body isn't an arm and you know it
@Socio Pathetic FFS LMAOOOO😂😂😂😂😂
😏
blue oysters were so popular in the 80's that they even had a cult following
haaaaah
All our times have come~~
That’s was good 😂😂
Mushrooms don't fear the reaper
Need more cowbells to appreciate this little joke..😎😎
Thank you very much for your videos and all the effort it takes to make them!
I really love your scientific approach to food and cooking!
Thanks man, really cool, entertaining and educational video. Love how you explore different contents that relate to the main theme of your channel
For a minute at the start I was afraid Adam was cooking a random mushroom he found in his basement
A youtuber ate some mushrooms this is what happened to his channel
@@mbedj1974 makes a 20 minute video of a story that should have been 5
@@mbedj1974 presenting to the emergency room
Reminds me of that one Naruto Shippuden filler episode that had me going "WTF?!"
Another example of when we eat the whole fungai: molded cheeses. Blue mold like Gorgonzola is maybe one of the best known cheeses where growth of fungi is aloowed to grow thru the cheese.
Also beer, wine, mead, and all other non-distilled alcohols. And leavened bread, of course.
@@shawnhtpc2271 isn't that mostly bacteria
@@user-io2on9ho5s yeast is a single-celled fungus actually
@@drewgehringer7813 actually thats not clear, may be yeast is it's own thing.
@@Crazmuss "its own thing"?
Already knew all of this but still interesting to hear you explain it your own way.
I've been following these grow kits for a while now. They seem really cool. Personally, I have no use for them, but they've definitely intrigued me enough, just to see how it grows, that I kind of want one.
I used to think mushrooms were weird till someone got me a grow kit as a present. Growing mushrooms smell delightful
As next years april fools video, we need a "wtf is oatmeal?"
unfortunately he already exactly that, tho not with the same title
Wall paper paste
@@elmo319 's glue :P
As a Polish person, I love foraging for mushrooms and I do it whenever I can, but I admit - I've been foraging with my family ever since I was able to walk. I know ways of finding and recognizing the edible types that non-pickers would never know. These are things you have to learn from others.
Hunter is a good example of “don’t judge a person by their accent”
He doesn't have much of an accent though.
Definitely knowledgeable but in Adam’s other video with Hunter you can see the Gadsden flag in the background. If it is his, he lives up to the southern stereotype regarding his political views.
@@biancamlf288 He's a Georgian Libertarian, which certainly is not the stereotype.
Interesting guy
Is that idea at all novel to anyone? Everyone in a quarter of the US talks like that.
My science teacher was part the team figured out how to farm the Golden chanterelle mushroom
Nice
Join the "We live and die for the Fungi" group on facebook
That's pretty cool actually.
How difficult was it to grow that cluster? And can we expect to see mushrooms join the ranks of tomatoes as ingredients you'll now grow at home?
As someone who grows mushrooms for a business, it’s a pretty simple process. Very VERY simple if you buy the fruiting blocks from a vendor. Almost set & forget.
@@Doppioristretto you can get better yields if you control every step... and take your best genetics from the best caps
Home fungiculture is super simple to get into! Like Will Nunya says, they're even easier if you already get fully colonized blocks from someone! They grow super fast, and if you grow them indoors, you can have them any time of year!
It has been for a while already. Especially species like oyster mushrooms, Shiitakes, white buttons or chanterelles are quite common. Some grow best on dead wood, others on straw, white buttons are traditionally grown in a special dirt mix with horse manure.
Beginner level: You buy a grow kit that is fully colonised and ready to fruit in 1-2 weeks time. All you need to do is maintain the fruiting conditions like high humidity (by spraying) and fresh air exchange. You get about 100-200gm for first flush (harvest). You get a maximum of 3 flushes (after each flush you need to leave it to rest for a couple of days then reintroduce moisture). Yield will decrease in subsequent flushes. A bit expensive but still very simple.
Intermediate level: You buy the spawn and substrate (straw, hardwood sawdust, logs, coffee, etc) yourself, sterilize the substrate (very important step and multiple ways to do like treating in hot water for a couple of hours or even using a pressure cooker), ensure substrate itself is soaked in water to field capacity and then pack the spawn and substrate together in a plastic bag, bucket, bottle, etc. Almost a month or so you need to keep it a dark, cool, moist and sterile location for colonisation. After that the mycelium will cover the entire substrate and is ready to fruit. Make openings for the mushrooms to pop out and maintain high humidity, good oxygen supply and allow some light as well. Will be ready to harvest in 1-2 weeks time. Not too expensive but needs time, care. Time and complexity will also depend on the type of mushroom cultivated. Above conditions are for oyster mushrooms and other easy to cultivate varieties. Its more complicated to cultivate species like Shiitake.
Enthusiast level: You buy the culture for a specific strain and make the spawn yourself in a lab setup. Or you may even clone a mushroom yourself and acquire a new culture. For this you will require some expensive equipment like autoclaves, Laminar flow hood and a sterile work space.
I love love love love love how / that your videos DON'T have any annoying background music. You're the bomb!
The time lapse footage at the beginning was really impressive! looked like professional stock footage. Then you showed you did it yourself, that's really cool!
Lol that mushroom guy is definitely growing some of the magical variety.
Reminded me of Gibby Haynes
Interesting. When I was vegetarian mushrooms were essential for me because I always found that they were very meat-like food a vegetable. Which, I guess makes a lot of sense now
You were vegetarian and did not know what are mushrooms?!
@@Malik-Ibi no? Theyre literally saying they ate mushrooms while veggie
@KoiFlow mushrooms have excellent micros but abysmal macros! Mostly water and chitin and sugars!!!
@@Malik-Ibi no, the OP said they empirically knew that mushroom tastes meaty. This video gets to the root cause of why (sorry, I mean mycelium).
In my country they are traditionally called "meat of the poor"
Unlike meat that was really expensive the mushroom were practically free growing in the woods or in the fields. People still forage for mushrooms as a form of past time. It's really relaxing activity.
The first rule of mushroom gathering is to only pick the ones you know, to prevent any poisoning. Every autum I go to gather the only 2 I recognise.
Great video! Thanks! I learned a lot about mushrooms... and I already did quite a bit of foraging with friends.
"buy a grow kit."
On it, Adam! Hold on the DEA is here, brb
Damn it. Hank Schrader found my shroom lab
@@jubbusbubbus distract him with minerals
Love the video Adam! Quick correction, Lichens are related to fungi, but their taxonomic position is a bit strange. A lichen is not a single thing, but a composite form that comprises of both multiple species of fungi hyphae and a photosynthetic partner (algae/cyanobacteria), with both partners benefiting each other. Lichens are nature's Frankenstein's monster, exhibiting characteristics of both the algae and fungi :D
They are truly the ultimate organism.
@@aapjew18 Lichen are not a single organism. They are multiple organisms living together.
@@brookefoxie9610 Yeah, I know, I guess I should have said ultimate lifeform, or something? Anyway, they're the ultimate. They're so cool.
@@aapjew18 ultimate superorganism??
@@patisenah Hell yea
Oh word you already made the video I wanted to see from the "how to grow mushrooms" video I just watched.
Adam Ragusea is a national treasure.
The french word champignon seems to apply to any fungus, incuding dry rot. My brother gave me a log that had been inoculated with mushroom spores, shitake i think. It sat outside for 3 years doing nothing. One day some sprouted! That evening i was having a drink with several french people, where i live, and someone asked if i had any news. I said excitedly "il y a des champignons sur ma buche!". Silence.... Then Emilie said you mean buche (a log) not bouche ( a mouth). I had said i was overjoyed to have an oral fungal infection. So nobody could think of what to say.
😂😂😂 oh dear
@I :V no you.
When he said one other fungus we deal with in the kitchen all the time I thought he was going to say black mold 😐
You are not the only one whose first instinct was mold.
I often end up leaving organic matter so long that it becomes FLUFFY organic matter.
Ikr?
If u have black mold in your kitchen then u need to clean it asap
@@UrsineBloke you live an insane life
@@ZoeBateman but I gave them a name and everything, I call them the Colony of Carl
“The hand is not gonna regrow a whole human attached to it.”
Say that to Ash from Evil Dead
and Dr. Who.
@@nickim6571 Not a great analogy - the Doctor isn't human.
@@StormsparkPegasus Half human biological metacrisis?
My first though was Tomie, but that works as well.
Didn't wolverine also grow an entire body from one drop of blood
What an amazing creation.
Gee for all these years I assumed “wrongly of corse” that Mushrooms were Vegetables! What a great day this is in the year of our Lord 2021 that I now know for a fact that Mushrooms are not Vegetables! Thank you for this highly intuitive and definitely needed video!
I never quite figured what mushrooms are, they truly look like a sci-fi creation. Thank you for breaking it down
I love that the mushroom farmer refers to trees and fungus as being part of "our society". A good perspective to have.
Mushrooms know that we're still part of the food chain.
While I haven't done this myself, that way of thinking reminds me of people who have experienced psychedelics. It would not shock me one bit if that guy grew his own psilocybin Shrooms.
Re: the foraging for mushrooms yourself, here in Sweden is is more or less a folk movement every fall. We go out and pick mushrooms as kids and learn which ones are poisonous. And if we're looking for something special rather than chanterelles or the most commonly picked ones we carry a guide book with us to make sure.
But this is of course because of our freedom to roam laws, the land owner can't legally stop us from picking "his" mushrooms.
Interesting
It's shroom season in Australia right now and I am having a blast picking them! Great video mate. New fan!
so glad to see that Adam is on 'wash the mushrooms' team. we got Brad from BA KITCHEN and Adam so far.
Why are you glad specifically about that?
@@JBergmansson no clue
@@JBergmansson Maybe because it is usually recommended to not wash mushrooms and this person might wash them. This is the only explanation I can come up with.
So I personally only wash my mushrooms if I have the time...
Agreed, can’t believe people don’t wash the dirt away, it gives cooked dishes undesirable flavor and texture. Especially if the mushroom is used in a dish where it’s flavor is heavily pronounced like a mushroom cream sauce or soup.
7:07 Ahh, aren't we all just basically "a heap of dying cells" in the end. 😌
Join the "We live and die for the Fungi" group on facebook
God dammit whyd you have to give me an existential crisis in the middle of a cooking video
Easily one of your best videos. Loved it.
Best explanation of a mushroom I've ever heard.
"Can you feel your heart burning? Can you feel the struggle within? The fear within me is beyond anything your soul can make. You cannot kill me in a way that matters." - mushroom
IM NOT SCARED OF YOU!!!! 😨
Tell me the name of God!
Tumblr: the dead whale carcass upon which the rest of the internet depends on, but will never admit it
"Yum..." - Adam knows about the YTP, Adam is fueling the YTP
What if...the ytps fuel *adam*
Along with white wine
@@bread-bz3zh Chig bungus
I live about 15 minutes from the mushroom capitol of the world, Kennett Square, PA. They have a mushroom festival each fall as well
So surprised how much I wanted to know this. Thanks
Hearing that pronunciation of "fungi" with the J sound from a mycologist has me absolutely shook.
Yeah, I always knew about that FUN-gi (guy)!
Why? Both ways of pronouncing the word are fine.
@@dingdongism it may be fine and correct yes. But it urks my soul a bit hearing it that way.
funjus
@@dawsonhorah5436 sus?
"it's an ARM reaching up from the fungus and casting its SPORES into the wind" ... Okay. I see exactly what it is...
More of a third leg.
@@Ithirahad 😆
@@Ithirahad haiyaa
The family friendly analogy
So basically he's saying, mushrooms are cocks. This is a very unsurprising fact.
This brought joy to my aspiring plant pathologist heart! Beautiful shots of hyphæ and those pink oysters :D 🍄
@adam Ragusea: speaking of cuts, could you go over what to do when cut/burned in the kitchen and what we should have at hand to treat cuts and burns and when to call an ambulance and when not?
Please make a video about vanilla! It's such an incredible ingredient that I feel is so often taken for granted. I've been reading a lot about it recently but literally every source on the internet says something vastly different. I wanted to make my own, but every recipe is so different! Some call for several times more beans than others, huge differences in time it takes and resulting product. Apparently you can even use a pressure cooker to make usable extract in just an hour or two! I've seen those who swear that theirs is way better than anything you can buy and others who say it's simply impossible to recreate the product that you can buy in the store. Then there are those who even say that artificial vanilla these days is just as good as the real deal and I don't know who to believe! Save us from the confusion Adam!!
I feel stuck with all of this contradictory information and I just want to hear it how it is from a source I know I can rely on! Also, I'm sure you could give some awesome insights into the chemistry of vanilla as well as it's culinary applications and history, even a video just on that would be awesome! There is so much depth to vanilla in terms of growth, fermentation, processing into different products, history, uses, etc, that I feel like you could talk about it for 3 hours straight and just barely scratch the surface.
Edit: Just searched your channel for mentions of vanilla and in a Q&A you mentioned that you could do a whole video on vanilla...the time has come!
"Our Fungus. Our Films. Films of Fungus. Fungal Films." has "Kuzco's poison" vibes.
She looks so happy to talk about musrhooms!
Hunters explanation of why fungi are necessary to digest dead trees was spot on. In fact it actually happened millions of years ago when plants first evolved lignin for wood nothing could digest them and so dead trees polluted the earth because they wouldn't decompose, and those dead trees that didn't decompose back then are still around today in the form of coal.
that's fascinating
The state that that mushroom farmer was talking about, with trees piled high was the carboniferous period where all the coal on earth was made
5:35 Fun fact: lichen are actually a composite organism of fungus and bacteria or algae as opposed to being fungi in the conventional sense. Very interesting to learn about and one of the many places where nature confounds human-imposed order and categorization. I don't imagine a deep-dive into lichen and the weird places where conventional taxonomy stumbles is food-adjacent enough for a full Adam video but it's an interesting tidbit. Thanks for the awesome video and for shining a light on the oft-ignored world of mycology my dude.
Just a note, "polypore" is more used as a morphological classification for mushrooms that have a multiple pore structure that spores come from rather than gills. An example of one that does not grow on trees is the porcini mushroom, or the kind bolete (an entire group of polypire mushrooms that don't grow on trees)
So many fantastic fungi. I really think everyone should learn just how vast and diverse fungi are.
Ever since I was a kid, I've loved shiitake mushrooms. My parents would grow or buy them and we'd eat them in stir-fry. That's good eatin'!
i was expecting the intro to be "this video is sponsored by hallucinations"
a great explanation, the connection between food and biology is a very trademark of your videos
👆For your psychedelic products.shrooms, DMT, LSD candy bars🍄💯
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Great camera work in this one!
another neat thing about mushrooms - they can look remarkably different depending on what substrate they are grown on and under what conditions. a good example are the commonly eaten Enoki mushrooms - the thin white ones that often end up in Asian soups. They are thin and white in their cultivated form, which is grown on sawdust in the dark. In the wild, where they grow on tree stumps, they are a red bracket fungus. I know this because I brought one (the wild form) into a undergraduate fungus lab, and was surprised to ID it under a microscope as the same kind you find in soup.
Hate mushrooms but enoki is the only good one
I had a buddy in highschool who I played Magic the Gathering with. It was during a set where Myconids became a 'race' in the game. He became obsessed with mushrooms from a scientific standpoint, and would often tell us about how they grew or worked. Dude would school us with his giant mushroom deck and then tell us that mushrooms have gills.
Was a nice trip down memory lane to hear alot of this again.
The more I think about them being closer to animals, the more I imagine how the mushroom in your hand feels and what it thinks as you're waving it around while talking about it.
the biologist looks so happy and does eyebrow raises so often
It's so cutee to see her enjoy it so much
She's quite been literally waiting all her life for this moment
"I would never go foraging for mushrooms" Laughing at you in Slavic 😁
Here in the Czech Republic mushroom foraging is something like a national sport. The same in Poland and Baltic countries. As Terrence McKenna said "Slavs are into mushrooms." Though he probably meant Amanita Muscaria or Psylocibe Bohemica and not tasty "hříbek" as we call them.
Yes, but those of us aware that we don't know what we are doing will either spend a few years learning, or play it safe, as Adam and I do. I am sure he eats the cultivated forms of some wild mushrooms (like the oysters he had) but relies on the experts to ensure pure culture and correct ID, thus safety.
I heard the same about Russia.
Bohemica.... LoL, figures.
Yeah it's not that hard to start mushroom hunting. I think there are just a few basic things to keep in mind: 1. Become familiar with poisonous mushrooms in your area. Usually they have prominent features that make them identifiable - for example the death cap can have varying colours on its cap, but always grows from a volva and has a ring. Even if just one of these are present means you don't pick it. 2. Bring a mushroom hunting guidebook (atlas) with you to compare with photos and descriptions. 3. Most important: If you're not sure, leave it there. Even if it's just a feeling. Remember: There are brave mushroom hunters and there are old mushroom hunters, but there are no brave old mushroom hunters :)
I think Atomic Shrimp might have something to say about that.
This video reawakened my interest in cultivating mushrooms at home.
Take advantage
I'm in an apt on 2nd floor with no balcony
I loved this episode
Great video! I thought I knew a fair amount but this summarises it well. And i didn't realise tempeh had fungus.
finally! an Adam Ragusea video where I actually knew EVERYTHING he was talking about beforehand!!
edit: never mind.
Nice edit
As a biology major - same here
As someone that's starting a mushroom farm, I'm thrilled that you made this video! Mushrooms deserve more attention for their culinary use!
Wishing you luck with your mushroom adventures
Dr. Megan Biango-Daniels sounds like she is a lot of fun to be around!
Brilliant!
Foraging is quite popular where I live and one of the first rules that gets taught is to NEVER pick up white mushrooms in the forest.
...until you know what they are. 😉 When you've learned how to ID the Agaricus silvicola, you'll never forget it. But yes, caution is essential for beginners, and even seasoned foragers should never let down their guard.
@@chezmoi42 That's what my mum and grandma taught me well. Never pick a mushroom you don't know. General rule of thumb is the gills, but there are some very tasty mushrooms which have them, like the one you've mentioned. They are totally awesome fried in schnitzel style.
@@JustSpectre Wise women. One of the first things I learned is that there are no general rules, and there are no shortcuts to learning accurate identification.
Are you in Europe? I began learning about them when I retired in France. 25+ years later, I'm still learning. Good mentors, good field guides, and a lot of practice are essential.
@@chezmoi42 Yes, I live in the Czech Republic, Central Europe. It's really beautiful country with lots of historic monuments. Mushroom gathering is very popular here and there are lots of traditional dishes made of mushrooms.
@@JustSpectre I learned that about Czechia when I was there. Families going in the forest to harvest mushrooms together. A very cute tradition!