/ck/ - Food & Cooking

>>15729747
World Wide Stout and 120m IPA from dogfish head by themselves have been released at 20%. Probably needed a special strain of yeast that can withstand that much ethanol. Eisbocks and barrel aged beers can go beyond 15% as well.

>>13104502
Mushrooms of North America by Orson Miller is my personal favorite and has a huge amount of really good information, but depending on where you live, other titles might be more relevant. Mushrooms by Thomas Laessoe is decent as well for brief overviews of a good quantity of species, but might not be as good for in-depth details. Check out some field guides specific to your region as well.

Edible, but rare. Dry it and give it to a collector instead!

>>11996971
You probably wont have much luck with portobellos (Agaricus bisporus), they're pretty demanding with their grow conditions. You'll have a much easier time starting with oyster mushrooms (Pleurotus ostreatus). What you want to do is buy a package of oyster mushrooms (be sure to find ones that have really fuzzy looking patches on the stems: this is your active mycelium and that's what will spread throughout your substrate). Take a 6"x6" piece of cardboard cut from a box (so that it has the two stiff, straight layers sandwiched over a corrugated layer in the center). Run it under piping hot water until the layers peel apart easily. Using a knife, cut a few relatively thin (1/8th of an inch thick) slices of that fuzzy mushroom stem and sandwich it between the soaked strips of cardboard. Take the sandwiched mycelium cardboard and put it in a ziplock sandwich baggie, but don't close it all the way. You want a bit of air flow, since fungi breathe oxygen just like we do. Keep your fungi at room temperature out of direct sunlight and check back in a week or so. You should see that the mycelium have spiderwebbed out across your cardboard. Once you're confident that you've got enough growth, you can transplant the cardboard (minus the bag, of course) into your substrate of choice. I use sterilized sawdust. Now all you need to do is be sure to provide water (mushrooms are mostly water, after all), a small series of openings for your fungi to sprout fruiting bodies, and keeping your setup in the right temperature range.

Look up some growing guides for more details, but there's a broad overview of growing saprobic mushrooms. Have fun!

>>11311809
Lycoperdon species, maybe L. perlatum.

Drunken /an/ mycoanon here. Ask shit, get shit.