Jews Ear Fungi

little know all, now this I love, why am I adding them to my favs when you could just send them all to me,

its edible! Its fab isn't it? We could cover your hall at this rate! You could have paid me and not the decorator!

never thought of that

hehe great pic..amazing colours! i wouldnt want to eat it tho ;)

very nice detail there :-)

Smashing photo and info to go with it :o)

Brilliant photography there Pita

Hello Pita, welcome to Goy. I think we are in for a bit of a treat with some of your photography. These are curious, dont know if I like them, but then again cant stop looking at them!

Thank you PL99 - "Hello to you!"
I'm just glad my ears don't look like that! hee hee

Oh my what big ears you have, would not fancy eating this at all.....

WOnder what they taste like.......

Apparently it is used in Asian cooking because although it lacks a strong taste, it absorbs the flavours of other foods and provides delicate texture in Chinese and Japanese dishes.

It is also said to have medicinal properties and has been used for thousands of years for the treatment of various things in traditional herbal remedies, especially in China. The Chinese believe they are good for infections of the lungs because they remove irritations and smooth its surface. They also recommend them for haemorrhoids and as cleansing agents for both stomach and intestines.

:D

Covers the lot then......!!

Aw brilliant, reminds me of another fungi "chicken of the woods".

Oh no now my daughter has become a medical scientist,

Not really - researched it from the inter-web! :D
Interesting though!

great pic..ive eaten this in chicken soup..

chicken and jews-ear fungus soup

4 (about 400g) chicken thigh fillets 2 tsp groundnut oil 30g peeled ginger, shredded, chicken stock 60ml shaoxing wine (Chinese rice wine, or dry sherry) 2 1/2 tbsp soy sauce 1/4 tsp crushed white peppercorns 100g Jew's ear mushrooms, trimmed 1 garlic clove, thinly sliced

Bring a pan of lightly-salted water to a boil then add the chicken. Return to a boil and immediately take off the heat. Drain and set aside for 5 minutes, until the chicken cools. Pat the chicken dry then thinly slice across the grain. Add oil to a wok over high heat. Add the ginger and chicken and stir fry for 2 minutes. Add the stock, rice wine, soy sauce and peppercorns. Bring the mixture to a boil then add he mushrooms and garlic. Remove from the heat and ladle into soup bowls. Serve immediately...simples

And how did it taste SkipS? Recipe sounds nice - still not sure I'd be tempted! :)

x

now I am surprised at you Pita, thought you would try this, your more daring than me,

We'll try it when you come back down in the summer (if we can find the ears!) Do a little step-by-step video tutorial for all GOYers! :D

o.k. who dares wins,

Okay but you have to go first cos Bloomer nominated you team leader and thats the price you have to pay for being in charge! :D

I'm brave, that is why I got my medals at christmas

You are! I think Her Majesty realised just how brave you are when she met you. ;o)

Amazing macro of this Pita! The colour is so rich..Really interesting reading the comments too..\0/xxx