Truffle & Mycorrhizae quotes/sources
bertglas at nlis.net
Wed Jan 7 07:39:44 EST 1998
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In article <884067206.1709047814 at dejanews.com>, dwheeler at teleport.com wrote:
>The following quotes and citations are extracted from Mushroom, the
>Journal, and is meant as a resource for further reading in regards to
>truffles and mycorrhizae. All truffles are presumed mycorrhizal fungi.
>"The time may be coming when we will use our forests to grow mushrooms
>and truffles. At crop rotation time, the tree will be a by-product."
>Menser, Gary "It's prounounced my'ko'ri'ze," Mushroom the Journal.
>Spring, 1988, p 14.
>"The sizeable conifer growth in managed forest stands inspires great
>admiration, yet the activities of mycorrhizal fungi upon which this
>forest growth depends are largely unrecognized." Amaranthus, Mike "The
>Fir and the Filament," Mushroom the Journal. Spring 1988, p 11.
>"If a plant needs even more reserve energy, it can die if there is not a
>mycorrhizal relationship." Menser, Gary "It's pronounced my'ko'ri'ze",
>Mushroom the Journal. Spring 1988, p 13.
>"Several miles of fungal filaments can be present in less than a
>thimbleful of forest soil." Amaranthus, Mike "The Fir and the Filament,"
>Mushroom the Journal. Spring 1988, p 10.
>"Tree - 1. Large sedentary perrenail food source. 2. Truffle indicator."
>"A Glossary of Obscure Mycology," Mushroom, the Journal. Spring 1994, p
>"Chris Maser noted in 'The Redefined Forest' that forestry as currently
>defined too often ignores or excludes fungi." Wheeler, Dan "Toward's
>Mycostry," Mushroom the Journal. Spring 1994, p 5
>'"In my estimation, I find them them the equal of European truffles,
>particularly the black truffle of Perigord. The very best of all truffles
>is probably still the white truffle from Italy, but the Oregon truffles
>certainly are not very far behind."' Jack Czarnecki, quoted by Jim Boyd
>in "Truffles Come from Different Continents," Mushroom the Journal.
>Summer 1995, p 19
>'"Actually, we're not selling (European white) truffles this year,
>because the wholesale price of truffles is $1,400 a pound," Corti said.
>"At more than $100 an ounce (retail), it seems obscene." Darrell Corti,
>quoted by Jim Boyd in "Truffles Come from Different Continents," Mushroom
>the Journal. Summer 1995, p 19
>"The author speaks of inoculation of the Oregon White truffle...But my
>examination of roots of inoculated seedlings showed no truffle
>mycorrhizae,..." Trappe, Jim "More than instructions for cultivation."
>Mushroom the Journal. Spring 1994, p 19
>"And canned truffles, unfortunately, do not retain much of the celebrated
>perfume-of-the-earth." Rogers, Maggie "Keeping Up," Mushroom the Journal.
>Spring 1989, p 35
>"True truffles have been found from the west coast to the east coast, but
>not in Arkansas, as far as we know." "You can train your very own tuber
>hound," Mushroom the Journal. Spring, 1989 p 11
>"A healthy Douglas-fir has 30 to 40 spoecies of these [mycorrhizal] fungi
>attached to its root system at all times." Maser, Chris "Ancient Forest,
>Priceless Treasures." Mushroom the Journal. Fall 1988, p 11
>"...there is reason to believe that frozen truffles may be more flavorful
>than fresh ones,..." Walters, Anthony B. Letter to the Editor. Mushroom
>the Journal. Summer 1985, p 44
>"In my estimation, the Oregon white truffle at the peak of its ripeness
>rivals the Italian white and Perigord truffles as a culinary delight."
>Trappe, Jim "Are commercial rakers killing our truffles?" Mushroom the
>Journal. Spring 1989, p 10
>"Menser, the principal organizer of the tour, is a truffle entrepreneur
>who has 5,000 young trrees on his Oregon hillside property inoculated
>with either European truffle growth (Tuber melanosporum) or the native
>Oregon truffle (Tuber gibbosum)." Barnhart, Harley E. "Truffling Along."
>Mushroom the Journal. Summer 1985, p 9
>"If such foresight is not your style of cooking, just grate a little
>truffle into the warm roasting pan juices at serving time. The au jus
>will become awe juice." Stickney, Lawrence M. "This could be a special
>Christmas for a special friend." Mushroom the Journal. Winter 1990-91, p
>"Jim [Trappe] easily identified them as Rhizopogon vulgaris...All who
>savored a first taste quickly scooped up second helpings." Trappe, John
>E. "Sauteed truffles in the Sawtooth Ridge area." Mushroom the Journal.
>Fall 1988, p 21
>"I think it unfair and unwise to compare T. gibbosum to T. melanosporum
>or any other truffles. An American truffle may have a kerosene odor
>fresh, an intense morel odor after freezing, and taste mildly nutty after
>cooking. Or it could have an earthy odor fresh, smell intensely of
>fermented fruit after freezing, yet taste of cornmeal after [being]
>cooked." Wheeler, Dan Letter to the Editor. Mushroom the Journal. Fall
>1985, p 46
>"He was known for his dream of someday harvesting European truffles from
>inoculated fir and filberts on plantations in Oregon." Rogers, Maggie
>"Gary Menser: Truffle promoter and author of Magic Mushroom Handbook."
>Mushroom the Journal. Spring 1994, p 35
>"The North Carolina filbert plantings took 13 years to produce; the New
>Zealand oak and filbert plantings yielded their first truffles in only 5
>years." Barnhart, Harley "You can read about truffles in English."
>Mushroom the Journal. Summer 1995, p 24
>"In the Pacific Northwest, it's the small squirrels - the chickaree of
>western Oregon and Washington and the red squirrel of eastern Oregon and
>Washington slopes - and other animals, such as shrews, that sniff out the
>truffles." Maser, Chris "Ancient Forests, Priceless Treasures." Mushroom
>the Journal. Fall 1988, p 11
>posted by Daniel B. Wheeler
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