halfhead

Ok awesome man i think ill be back by then! If so, I shall attend for sure! Going to egypt next Friday and doing a tour with graham hancock and hawass. Im keen to venture into the pines when i return!

Would be nice to have you there man You don't need to converse but i am all ears if need be my friend! Bringing plenty of meat too and preparing to pickle some milkys I am hoping to get that spot again. Last few times it has been taken up by motorcycle folks. Let's hope we get lucky

Haha no way I swear I was told this weekend, weekend if the 3rd! Well we're going anyway. We went a few weeks ago and found some happiness and I need to et the fuck out of shitney so it's on! Feel free to join us staying til Monday night

Bout to head in now. Anyone else out there yet?

Im going to bring a pot and vinegar (and hopefully a crushing machine ) and will be collecting milkcaps to pickle! I mentioned it last year If you have never indulged, then prepare yourself for an amazing mushroom experience A non psychedelic experience! He he he

I'll be going there many times again. I'll keep you posted and if anyone is keen to join then schweet

Bah! Screw beers! Come eat some happy caps and smoke some home grown and bring yer staffy

2015 time at Oberon coming up?!?!? Jeeeeez ill be there regardless family is going mid next month for milkcap season

I has moved this thread to Chill Space Recipe Thread Cheers now moved! And no probs! Open Source is my way of life hehe Good question. I am unsure and would be curious to know if you do try I don't see why it wouldn't work. I'll ask my old man, he'll know for sure.

For some reason I am not allowed to post pics says extension not allowed. I tried BMP, JPG and PNG anyway, its easy enough ) Why hello good people of earthly goodness! I thought I would share a 100+ year old family recipe with you I will start by saying that my family, dirty Italian pasta munchers, comes from a very small village in southern Italy. They needed to make salami, other cured meats, tomato sauce for pasta as well as pickle milkcaps. They relied on this for survival. They used to pick saffron milkcaps in Europe then moved to Sydney in '68 and have been picking at Oberon every April since then I had a chat with a few folk at the sub camp this year and thought I would share our recipe if I can, when at my PC, I'll upload pics that go along with the recipe. Also, someone else mentioned whether or not this would work with other mushrooms. I am unsure! If anyone knows or wants to try and post results I, as well as others, I'm sure, would be very grateful SAFFRON MILKCAP RECIPE OF GLORY AND AWESOMENESS... or so my dad told me... OK... So this is quite simple but trust me, the results are super addictive and will be a flavour explosion of awesomeness in Ur mouth!! Once picked and taken home, clean all the gunk off them. Green moldy stuff isn't a problem, in fact I left my shrooms out for 2 days, they turned mostly green under the gills and my mum said that's normal. You can store them in the fridge for a week or so and will be fine. Despite the green. Next step, chop them up. They only need to be as big as the hole in the jar but you can chop them as finely as you like. I generally chop them to about 1cm strips about 1-2inches long. Once chopped put them into a pot for the stove. Next you need to mix vinegar and water to boil the mushrooms in. My mum said "put water and vinegar together and mix salt thru until you like the flavour then add a touch more salt!" My dad said mix 50/50 vinegar/water and no salt! Both of their mushrooms are incredible so I'd suggest playing until you're happy Once you find the ratio you like, add the fluid to the pot of shrooms(approx. 1 inch/25mm above the mushrooms) and start to boil. Once the water is boiling cook it for a short amount of time. My mum said 6 minutes. My dad said between 10-20. My last batch was 10 mins and they came out amazingly! Once boiled for x amount of time, pour the contents out into a strainer and let them cool down. Once cool, pat down the shrooms to squeeze out and excess fluid. After they are cooled and squeezed, you can add things like garlic, chili, dried oregano(which is my mums recipe, amazing) or chili, fenel and oregano(dried always). You can be creative and add what you wish! Put the shrooms and flavour mix into a jar and pack hem in tightly. Fill the jar with oil, done!!! After use, make sure the oil is covering the shrooms and they will last.... Well the longest ice had a jar is 2 years. I hope you can find some pleasure from the milkys like I have for the last 29 years hehe I'm obsessed!! Enjoy -hH P.s: May the Schwartz be with you!

P.s: I think you should have a recipe section chocolate happy caps!! Best idea ever!!!

Why hello good people of earthly goodness! I thought I would share a 100+ year old family recipe with you I will start by saying that my family, dirty Italian pasta munchers, comes from a very small village in southern Italy. They needed to make salami, other cured meats, tomato sauce for pasta as well as pickle milkcaps. They relied on this for survival. They used to pick saffron milkcaps in Europe then moved to Sydney in '68 and have been picking at Oberon every April since then I had a chat with a few folk at the sub camp this year and thought I would share our recipe if I can, when at my PC, I'll upload pics that go along with the recipe. OK... So this is quite simple but trust me, the results are super addictive and will be a flavour explosion of awesomeness in Ur mouth!! Once picked and taken home, clean all the gunk off them. Green moldy stuff isn't a problem, in fact I left my shrooms out for 2 days, they turned mostly green under the gills and my mum said that's normal. You can store them in the fridge for a week or so and will be fine. Despite the green. Next step, chop them up. They only need to be as big as the hole in the jar but you can chop them as finely as you like. I generally chop them to about 1cm strips about 1-2inches long. Once chopped put them into a pot for the stove. Next you need to mix vinegar and water to boil the mushrooms in. My mum said "put water and vinegar together and mix salt thru until you like the flavour then add a touch more salt!" My dad said mix 50/50 vinegar/water and no salt! Both of their mushrooms are incredible so I'd suggest playing until you're happy Once you find the ratio you like, add the fluid to the pot of shrooms and start to boil. Once the water is boiling cook it for a short amount of time. My mum said 6 minutes. My dad said between 10-20. My last batch was 10 mins and they came out amazingly! Once boiled for x amount of time, pour the contents out into a strainer and let them cool down. Once cool, pat down the shrooms to squeeze out and excess fluid. After they are cooled and squeezed, you can add things like garlic, chili, dried oregano(which is my mums recipe, amazing) or chili, fenel and oregano(dried always). You can be creative and add what you wish! Put the shrooms and flavour mix into a jar and pack hem in tightly. Fill the jar with oil, done!!! After use, make sure the oil is covering the shrooms and they will last.... Well the longest ice had a jar is 2 years. I hope you can find some pleasure from the milkys like I do I'm obsessed!! Enjoy -hH

Wasn't too bad we didn't have much time cos we were just traveling thru but we found about 50 in 1 area. Hunted for an hour with NOTHING then BOOOOOM a massive mound of pine trees had a good 150 subs on it, mostly dead so I left those and took the purty ones made for a very good night They won't be there much longer will they? I'm keen for cube season! Yet to hunt them, keeeen!

Area so*

Heading back in tomorrow. I'm gonna be in he areabo I figured I'd check it out. What r my chances you think?