Yep, C-1 you can do that, it is really easy, use chili powder ande Cayenne.
The world is your oyster, as it were.

LOL whistle.

you a chef or what? some good recipes. next time i see some lobsters kicking around i'll grab a couple and try them out. with the milk, are you saying soak while wet? or rehydrate in the milk? sorry didnt quite get that part.

i like to grow my plants, go hiking for my mushrooms. Funny thing is i dont much care for eating my plants or mushrooms :roll: but i love looking at and finding mushrooms. best part in my books. eating and selling are just added bonuses

ya for sure psynaut. LOL, pretty much any hunter around those parts are drunk hill billies in their dodge pickup or atv...either way your right, your safe off the road

speaking of which right once the pine season was ending i found a SHYTE load of them (rotting). there is a damn good spot jsut after that hill....where teh road splits take teh right (which is that higher road, which is also teh rougher one). im sure you know the place. its teh hills on the up wher ei looked and it seems thats where mos tof teh people go....anyway i found a good 100+ rotting away in about 4 hours.

I saw a slide show hosted by a pro pine picker and he shared a video of a lady's dog actually sniffing out the pines. The dog had not been trained per se, but possibly having been on enough forays associated the hunt with the quarry. Oddly enough, this lady was legally blind and she COULD smell the pines. And I have hiked with a forager who also had a highly sensitized olifactory sense. If you have been doing it long enough, your sense does become fine-tuned, the same as someone listening for tonal nuances or a photographer discerning hue variations.

I saw a segment of 60 Minutes a few weeks back where a research group in England had taught dogs to sniff out individuals with cancer. It was amazing! Here's the link:

www.cbsnews.com/stories/2005/01/06/60min...MP=ILC-SearchStories

If scientists have published books on the myco symbiotic relationships with flora, then there is certainly room for faunal interconnectedness as well.

Hi!
Here in Mexico are know 2 species of the lobster mushrooms: Hypomyces lactifluorum and H. macrosporus. The first one is red coloured and the last one is brown. Both are edible and prepared in different ways. People at the villages prefere to smash them until they become almost powder. They use this "powder" to give more taste to food. Other people prefer to fry them and add it lemon, hehe.
The common name here is "Enchilado", which means "the one with chilli".