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Updated: June 10, 2025
When rendered wholesome by the ordeal of boiling water, it becomes a dish of which I have naught but good to say. Then again the smooth-headed amanita frequently appears upon my table, after being duly boiled: if it were not first treated in this fashion, it would be hardly safe. I have tried the blue-turning boletes, especially the purple bolete and the Satanic.
He chose the lemon-yellow amanita, which has as bad a reputation as the mottled variety, and ate it at supper. Everything went off without the slightest inconvenience. Another, a blind friend, in whose company I was one day to taste the Cossus of the Roman epicures, treated himself to the olive tree agaric, said to be so formidable. The dish was, if not excellent, at least harmless.
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