Can truffles be grown at home?  How? And what do they taste like?
155394
Yes you can grow them at home, they are just a mushroom (fungus). They have a bitter, sharp flavor.
901272
at home.\nThey're much more moist and delicious that way.\nI make my daughters birthday cake every year. It's more fun that way too, and personal.
728479
Buy a large glass vase from Wal-mart (I picked one up this weekend for $1.97), a strand of 20 count lights ($.97 at Wal-Mart), and a bag of potpourrie ($1.00- I did a christmas scent, but this "craft" can be used year round, so maybe a scent/color combo that works well in thier homes?).\n\nPut the end few lights in the vase, add some potpourrie, add more lights, add more potpourrie, etc, etc, but leave the end of the cord out. I had some ribbon in my fabric bin that I used to tie a bow around the neck, and secure the cord down on the glass. When it's plugged in, as long as you have a vase with a large mouth and only slightly narrower neck (avoid the type that cinch in tight), enough air circulates that these light up air freshners are perfectly safe to use. The lights warm the potpourrie to give off scent, while looking pretty. They look nice in baskets, too.
655702
There are a large variety that grow there. I would suggest getting a guidebook from the library. The Nation Audubon Societie's Field Guide to North American Mushrooms is a good one.
617473
what the hell kind of question is this? do you eat food or what? where do you get your food from? do you grow everything yourself?
30100
if it is i want to taste it and i wonder what kind it is???
472085
I was supposed to be looking for something?  I didn't know I was missing anything.  what is it? what does it look like?  what does it sound like?  what does it smell like? what does it taste like?  what does it feel like?  Is it bigger than a breadbox?
248290
You'll need to go underground my friend or find a sheltered valley that is significantly cooler than the rest of your country. The other option is to have a thermostat regulate the temp, but the energy costs will make your mushrooms opressively expensive.
616045
Kombucha is so easy to make, it is hard to believe…\n\nYou can make your very own Kombucha tea at home with very little money, time or effort. It is simple to make and very rewarding.\n\nWithout modern equipment or facilities people have been able to make this enriching brew for generations, so you should have no problem \n\nYou can do it by following this simple method, easy, easy, easy… \n\nYou will need:\n\nA suitable brewing container, about 5 litre / 1 gallon capacity (see information on brewing containers)\n\n\nA piece of muslin, kitchen towel or some other piece of clean porous material. A size that will cover the top of the brewing container with some overlap.\n\n\nA large elastic band to hold the material on the container.\n\n\nA thermometer (optional)\n\n\n4 litres (plus a glass) of water (boiled and cooled or filtered)\n\n\nTea (6 teaspoons loose or 6 tea bags), black, green or a mixture of both.\n\n\n320g refined white sugar (ordinary household sugar).\n\n\nA healthy Kombucha culture (information on where to get a culture here)\n\n\n400ml of ready brewed Kombucha or 60ml (4 tablespoons) distilled vinegar (white, apple, cider or white wine vinegar). If you are using vinegar, it must be distilled - not live, brewed or fermented.\n\n\nSuitable bottles (4 litres worth) (see information on bottles)\n\n\nA kitchen measuring jug \n\nNote: Cleanliness is very important - hands, equipment etc. And the first thing you should do is to clean everything that you are going to use. \n\n\nMake your nutrient (sweet tea) solution:\n\nThis is the liquid that feeds the culture and is turned into the finished Kombucha tea. \n\nTo make the nutrient, take approx. 1 litre of water. \n\nThe water should either be filtered or should already have been boiled for at least 5 minutes. \n\nBring the water to the boil in a kettle, stainless steel or heat-resistant glass household cooking pot. \n\nAfter boiling, add the sugar and tea, stir it till the sugar dissolves, then leave off the boil to infuse for about 15 minutes.\n\nPut the other 3 litres, and the extra glass of cool water into your brewing container.\n\nWhen the 15 minutes are up, strain out the loose tea (if used) or remove the tea bags; then add the sweet tea to the rest of the water in the brewing container.\n\nThe 4 litres of nutrient needs to be between 20°C - 30°C, this is where the thermometer comes in useful. You might be able to judge this yourself, it's about room temperature. Just make sure that it's not too hot, otherwise you could kill your new culture very quickly. \n\n\nAdding the culture: \n\nOnce at the right temperature, pop the culture in the liquid. It may float or sink, it doesn't matter which, it will work just the same. Then add the 400ml of finished Kombucha or 60ml of distilled vinegar if you don't have any Kombucha tea.\n\nTime to brew: \n\nThat's it.\n\n\n \nJust cover the top of the container with your muslin or kitchen towel and use the elastic band to hold it in place. The brew needs air but definitely not insects, plant or mould spores \n\nMove the container to a suitable location. Somewhere that it can be left undisturbed for about a week. It should be at a constant(ish) temperature 20°C - 30°C, away from tobacco smoke, strong smells and not in the kitchen if there is a lot of grease in the air from frying food.\n\nYou could possibly use your living room (providing no-one smokes) or an airing cupboard. If you do put your brew into a cupboard please bear in mind a couple of things: \n\nIt needs to be left undisturbed the whole time so, don't put it on top of your stack of towels or bed linen. \nThe culture needs air, so leave the door ajar. \n5 days later…\n\nAfter 5 days, it is time to taste! \n\nBy now, you should have a new baby culture forming on top of your brew and the tea might be nearly be ready. Exciting! \n\nIf you take take a good deep sniff in your brewing container it will probably smell like pure vinegar, so
544616
Interesting question - they grew wild in my backyard in the last place I lived and I didn't know it until I saw some kids out there picking them one evening.\n\nI guess it depends on where you live, but in Canada they are illegal and also in the UK.  I suspect they are also illegal in the US, since US drug laws tend to be even stricter than Canada and the UK.  I believe people have been charged with regard to magic mushrooms in Indiana.  They are legal in Holland if they are fresh - laws are different for fresh mushrooms than for dry mushrooms in Holland - dry mushrooms are illegal.  \n\nI hope this info helps.
851896
So, sounds like teacher wants a recipe for a "fun Halloween" that appeals to all the senses .... so, sight (maybe scary decorations), sound (maybe scary noises), taste (sweet candy?), smell (the burning candle in the jack'o'lanterns, maybe), feel (maybe something like that silly game where you put your hand in a bowl of peeled grapes and someone tells you they are eyeballs!)\n\nI think what the teacher is looking for is just a "recipe" of different Halloween-y type things that you might assemble for a fun Halloween party, and describe different things at your party and how they would appeal to each sense.
1071740
You can buy a juicer, like the Magic Bullet, it has a juicer with it.  Then You take the fresh vegetables, after You wash them really well, put them into the juicer.  Then You put a little apple, or watermelon, some kind of fruit, and add that to it.  This will make the vegetables taste sweet,  Then just have them drink it.  They will never know.  And they will get wonderful nutrients, fresh, because they have not been cooked.  You can buy a Magic Bullet for about $50.00 plus tax.  Call up stores in Your area, ask for Housewares to see if they carry it.  Other juicers are $100.00 to $200.00.  God Bless and Good Luck
260968
Take a sample of your own skin and fry it, then taste it. or go to cannibalidiot.com and ask them
968954
Make a jack o' lantern!  It doesn't matter that it's not Halloween- don't do a scary one, but something with a fall theme- carve autumnal leave into it, etc., then use it as a decoration wherever- at the doorway/stoop, as a centerpiece for the table, etc..\n\nUse it as a table centerpiece (no carving).  Set it in the center and surround it with something tall (like long, golden stalks of wheat, tied in a bundle) in the back to give it height, autumnal clusters of berries and colored Indian corn surrounding the base, all sprinkled with beautiful selected leaves of fall colors.\n\nSalvage the seeds, clean and soak in brine (salt and water), drain, dust with salt, and bake in an oven until just barely brown, then use as a snack- delicious solution for the munchies.\n\nScoop out all the innards and do a variety of things with it- pumpkin pie, pumpkin cookies, pumpkin cheesecake, etc., etc..  Yummy!\n\nI once saw a recipe that used a whole pumpkin cooked in the oven, filled with a savory meat mixture- it was traditional Mexican.  I never tried it, but it certainly sounds like something fun to experiment with if you happen to have a pumpkin hanging around!\n\nGrow more pumpkins.  Seriously- I did this one once, by accident.  I left a pumpkin sitting outside on the dirt in the rain and all the wetness, and then just left it there because it was too wet and mushy to throw out- the bottom had rotted out.  I finally got rid of it and forgot, only to have a beautiful vine show up later on- I was growing a pumpkin!  I still don't know how to really grow a pumpkin, but it was awesome having one I never even planned.\n\nEnjoy your big orange fruits!
936929
check here http://www.gardenandhearth.com/gardencooking/growing-sweet-potatoes.htm
844981
It is better to use the actual seeds, they contain more fiber.  If you use 2 teaspoons and grind them you'll be okay.
230472
Sourdough yeast fungi are actually kept alive constantly in a liquid medium called a starter. The baker either captures wild yeast that floats in the air to create starter from scratch or gets a cup of active starter from a friend and expands it.\n\nYeast creates special enzymes to deal with starch. The yeast and lactobacilli also "poison" the culture with the alcohol and lactic acid they produce, and that keeps other bacteria out.\n\nAs the starter ferments, it will develop a strong aroma -- bready and alcoholy and not particular appetizing. Feed it every day or two by dividing it in half and adding a cup of flour and a cup of water to one half of it (you can throw the other half away). When you see a watery substance floating to the top, stir it. Sourdough bakers call this "hooch." Over the week the starter became a thick liquid, like pancake batter. It will be slightly yellowish.