Talk:Lactarius deliciosus

message: In catalan the correct name is pinetell: penny-bun. Perhaps the mistake comes from in catalan a and e are often pronounced as a neutral sound. Pèrez 19:13, 24 July 2006 (UTC)
thread_title: Untitled

message: I fried these in butter the other day....I'd never heard that one before. can anyone let me know why they aren't supposed to be cooked in butter? cheers,  Cas Liber | talk  |  contribs 11:53, 28 April 2007 (UTC)
replies: text: I've never cooked it in butter, I always use olive oil.--Pedroserafin 15:37, 28 April 2007 (UTC)
replies: text:  They are good sliced like french fries and cooked in españa.  But the texture is still wierd, you might be better off beer battering and frying them in oil.    Alan Rockefeller (Talk - contribs) 00:16, 29 April 2007 (UTC)
replies: text: I did beer batter last year, I was just lazy this time. Autumn is very rainy in Sydney and loads of fungi...cheers,  Cas Liber | talk  |  contribs 00:17, 29 April 2007 (UTC)
thread_title:  Butter?! 

message: The sentence about Polish people picking them in Sydney should be changed. Firstly, Russian, Ukranian, Czech and other nationalities pick this mushroom, and not only near Sydney. Also near melbourne, near Adelaide etc etc, not to mention that the Chinese pick it all over China (6000 tons per year, and thats only the commercial crop) and so on in many countries and areas around the world. France, Mexico, Chile, Italy, the list is endless.
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:Great, you're welcome to add it to the article, and some refs, if possible, would be great too. cheers,  Cas Liber | talk  |  contribs 06:43, 24 May 2007 (UTC)
thread_title:  Distribution 

message: There are some things in the article that confuse me. 
1) The Habitat section says that they grow on acidic soils but in Estonia (where I live), in Finland and in Sweden they favor soil that contains calciumcarbonate (limestone pieces) and often grow in alvar forests. Wouldn't that make the soil pH somewhat more neutral?
2) The link to Catalan Wikipedia is in my opinion misleading because Rovello=Lactarius sanguifluus; I recognised the picture at Catalan Wiki page. So the picture "Rovellons or Lactarius deliciosus" at this page is also not true. 
Could somebody clear this up for me?--erik16 (talk) 18:42, 24 July 2009 (UTC)
thread_title: Confusion

message: "In some older guides, the saffron milk cap is considered an excellent mushroom, having 'a crisp texture'. In fact, when naming the mushroom (deliciosus = delicious), the mycologist had mistaken the mushroom with Lactarius sanguifluus, which is an excellent, pleasantly crunchy mushroom. Today, most mycologists hold Lactarius sanguifluus in higher esteem than its pretender, Lactarius deliciosus." - this was similar to what I'd heard. I need to find the anecdote and source. In any case, it is clearing up the deliciosus/sangifluus/semisangifluus conundrum that should be first priority. Must say, I was wondering about the catalan photo too. Casliber (talk · contribs) 02:13, 6 March 2010 (UTC)
replies: text: I'm on it. I'll try to bring the article Lactarius sanguifluus and Lactarius semisanguifluus up to standard before I get too deep into this one. Sasata (talk) 14:35, 6 March 2010 (UTC)
thread_title:  Clarifying species - first priority 

message: "Pine mushroom" redirects to Tricholoma mangivelare.  This really should be a disambiguation page since there are at least two distinct species called pine mushroom.  
Oz tangles (talk) 10:47, 24 March 2010 (UTC)
thread_title: Confusion with Tricholoma mangivelare

message: This species has been seen in North America.  We pick it regularly in Colorado.
NationalReset (talk) 20:40, 3 August 2014 (UTC)
thread_title:  Error 

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thread_title:  External links modified