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Ready for the Grill:

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Add in a medium rare filet mignon with a dash of cilantro and a glass of sweet desert wine.

yummy smile

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special thanks to Mr X (the unnamed morel scout with the eagle eye)

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Awesome! I'm debating on whether to eat mine. Had em in a paper bag for a week and figure they'll be good as long as no mold. How do you know there's not bugs in them whole ones?

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I soaked them for a while, drained water, them sliced in half, then rinsed again. They just look whole.

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Looks great Dtro. I know when I saute mine with a steak, I enjoy the morels more than the steak.

I also soak and cut mine in half. Then I rinse them well to get any dirt and sand out of the skin so when I eat them they don't crunch between my teeth where dirt or sand may have been.

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Hollow stem =good correct?

Not sure that the "stem" part is accurate. I believe the "head" gets filled with a cottony substance on the False Morels.

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Mmm, that does look good! I am frying some up for lunch today. It'll be my first attempt at making any myself, so cross your fingers for me that I don't screw them up! lol

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Well, I must say, I think they turned out just fine, and tasty too! The belly is one satisfied customer!

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Quote:
Hollow stem =good correct?

On the morels, yes

I have always heard it this way: "If its hollow, its safe to swallow"

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