'Shrooms featured at Colorado festival
GUNNISON-CRESTED BUTTE, Colo. - They are putting the fun back in fungi, festival organizers say, at the Crested Butte Wild Mushroom Festival.
They report that the festival has grown - “some would even say mushroomed” - in recent years, focusing not on the science of 'shrooms but on the delectable things humans can do with them.
This year's festival, Aug. 17-20, includes hands-on activities, seasoned with lectures, slide shows, workshops and jazz.
Last year, participants found 100 varieties of mushrooms out on hunts.
The registration fee for the three-day festival is $115. The fee includes all forays, all workshops (except for the cooking workshops/luncheons), and a jazz concert. People may also register for individual events.
Information about Crested Butte Wild Mushroom Festival is available at (800)-545-4505 or on the Web at
http://www.cbmushfest.com.
Lazy shish kebabs without skewers
OLEAN - To give new meaning to the phrase “lazy days of summer,” make shish kebabs the lazy way: without the skewer.
If you enjoy this summertime grilling favorite but don't like the time it takes to put them together, try leaving the skewers in the kitchen drawer.
Just toss the fixings loose on the grill. This way still allows for the traditional variety of ingredients, but lets everyone at the cookout choose what's to their taste.
If a guest doesn't like squash, it's easy to pick it out of the mix.
Consider oil-brushed mushrooms and zucchini with pineapple for appetizers; plenty of vegetables for vegetarians, and firm fruits brushed with butter for desserts.
Use a sharp French chef knife to cut meat and vegetables into a uniform size of 1- to 2-inch cubes.
Marinate them in your favorite marinade for 30 minutes or more.
Place them on a lightly oiled grilling grid or aluminum foil (so you don't lose any pieces in the fire) and grill until done.
Grilling gear for the purists
Along with a French chef knife, useful tools for grilling include:
€ Barbecue fork, spatula and tongs. For safety reasons, use long barbecue utensils to avoid the heat and flames of the grill.
€ Slicer. Use this to slice a baguette for grilled garlic bread.
Spread margarine or butter onto the slices, sprinkle with garlic power or garlic salt and grill until golden brown.
€ Shears. For an aromatic and flavorful taste use the kitchen shears to cut fresh herbs and fresh or dried citrus peel to add to the fire.
€ Butcher knife. It can do more than cut through large cuts of meat.
Its heavy-duty, straightedge blade is also ideal for slicing through the thick rind of melon.
€Vegetable knife. This knife is designed to chop, slice and dice.
And its wide blade allows you to easily transfer ingredients from the cutting board to the bowl, pan or wok.
- From wire reports
They report that the festival has grown - “some would even say mushroomed” - in recent years, focusing not on the science of 'shrooms but on the delectable things humans can do with them.
This year's festival, Aug. 17-20, includes hands-on activities, seasoned with lectures, slide shows, workshops and jazz.
Last year, participants found 100 varieties of mushrooms out on hunts.
The registration fee for the three-day festival is $115. The fee includes all forays, all workshops (except for the cooking workshops/luncheons), and a jazz concert. People may also register for individual events.
Information about Crested Butte Wild Mushroom Festival is available at (800)-545-4505 or on the Web at
http://www.cbmushfest.com.
Lazy shish kebabs without skewers
OLEAN - To give new meaning to the phrase “lazy days of summer,” make shish kebabs the lazy way: without the skewer.
If you enjoy this summertime grilling favorite but don't like the time it takes to put them together, try leaving the skewers in the kitchen drawer.
Just toss the fixings loose on the grill. This way still allows for the traditional variety of ingredients, but lets everyone at the cookout choose what's to their taste.
If a guest doesn't like squash, it's easy to pick it out of the mix.
Consider oil-brushed mushrooms and zucchini with pineapple for appetizers; plenty of vegetables for vegetarians, and firm fruits brushed with butter for desserts.
Use a sharp French chef knife to cut meat and vegetables into a uniform size of 1- to 2-inch cubes.
Marinate them in your favorite marinade for 30 minutes or more.
Place them on a lightly oiled grilling grid or aluminum foil (so you don't lose any pieces in the fire) and grill until done.
Grilling gear for the purists
Along with a French chef knife, useful tools for grilling include:
€ Barbecue fork, spatula and tongs. For safety reasons, use long barbecue utensils to avoid the heat and flames of the grill.
€ Slicer. Use this to slice a baguette for grilled garlic bread.
Spread margarine or butter onto the slices, sprinkle with garlic power or garlic salt and grill until golden brown.
€ Shears. For an aromatic and flavorful taste use the kitchen shears to cut fresh herbs and fresh or dried citrus peel to add to the fire.
€ Butcher knife. It can do more than cut through large cuts of meat.
Its heavy-duty, straightedge blade is also ideal for slicing through the thick rind of melon.
€Vegetable knife. This knife is designed to chop, slice and dice.
And its wide blade allows you to easily transfer ingredients from the cutting board to the bowl, pan or wok.
- From wire reports
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