Foraging Cauliflower Fungus and Porcelain Mushrooms (in Dorset, for a Change)

October foraging for Cauliflower Fungus and Porcelain Mushrooms in a new location during a short trip to Dorset.
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[@JoshuaDay]

That HQ transition was the best visual gag in quite some time 😂

[@bletheringfool]

thinking the same thing!

[@daddytwins2003]

I loved it. When you walked into the frame I was looking for the green screen effect. Nice touch.

[@alocino96]

agreed, i was ready for the next shot and then he entered the camera view, super funny

[@solistheonegod]

Until he walked up the steps I didn’t believe it was real 😂

[@sarahstrong7174]

Had me! Still do not understand though how they built steps out of smoke & then the characters dance up them in the 1960s Mary Poppins film. Does anyone happen to know?

[@capt.kneecaps5237]

mr shrimp calling the porcelain mushrooms “slimy boys” just about knocked the wind out of me

[@looksirdroids9134]

You're easy to amuse then.

[@sushisea]

mr shrimp 😆

[@artistknownaslisa]

My new name for scammers 😂

[@asdfghjeanneh]

slimy bois had me coming to comment too lmao

[@brianartillery]

I love the 'Atomic Shrimp HQ' gag. Making it look like a stock photo of a house, and then rolling on to show it's an actual 'Atomic Shrimp HQ'. Nice one.

[@psychedelikchameleon]

Dad used to take us on fungal forays. He was red/green colour blind so had to ask us if things were reddish or brown sometimes. But his knowledge was extensive and there was never any doubt with the edible ones. We would have a cook up when we returned to the car park. I love hearing the Latin names as they bring back memories. Happy days. I'm glad you don't destroy poisonous mushrooms like some people are suggesting. Thanks for a lovely foraging video.

[@katrinarose2210]

I enjoy your use of holidays as adjectives. "The texture of these mushrooms are quite halloween" "Yea the texture if these mushrooms is a bit like pasta, but a bit Christmas"

[@HotelPapa100]

"Christmas" was crispness, but yeah. (I describe cauliflwer mushroom as almost cartilage-y)

[@MrCh0o]

@@HotelPapa100 Oh, it was? I totally heard Christmas, too, but I guess I may've been influenced by the earlier Halloween

[@black_platypus]

I thought "Christmas" for a fraction of a second, too, but then "crispness" displaced that interpretation. Surprisingly, the KZbin auto-generated subtitles got that right 👍

[@azurehanyo]

My children and I went out just yesterday and found some chicken-of-the-woods for dinner, and when I showed them this video, they were ecstatic and wanted me to tell you about our own endeavour. I hope you and the family enjoyed your time in Dorset!

[@looksirdroids9134]

Chicken is chicken of the woods. A chicken's natural habitat is jungle.

[@azurehanyo]

@@looksirdroids9134 One might say that all is fowl and fowl is fair.

[@AbandonedCrisis]

I've never seen cauliflower fungus before. Very interesting to see how well it cooked up. After many different Atomic Shrimp HQs, it was a shock to me when you actually appeared in the video walking into the cabin. I thought it was a green screen until you went up the step. I hope you enjoy your time in Dorset.

[@zorgonak]

The Atomic Shrimp HQ shot threw me for a huge loop! 😂 I actually did a double take and had to go back to watch it again. 😂

[@coryman125]

I don't even like mushrooms but I can't help watching these, they're so relaxing and also full of such good information. And I love your philosophy of always being on the safe side, even when putting the identifications up on the screen in post

[@darraghchapman]

2:23 "This one's starting to dissolve" That's got one of my favourite words to describe it: deliquescence. There's something lovely about the balance of syllables hopping between high and low vowels and and how the consonants come in sequence. A word you can 'savour' as you say it :)

[@looksirdroids9134]

More like 'savour' as the ONLY way to say it. Any other way is wrong.

[@ABoyNamedCharlotte]

A cabin stay for a little break sounds so fun, hope you and Jenny had a good time.

[@ChrisWar666]

Don't forget Eva! 😁 A break for all the family

[@fucksampleclearance2106]

I can't express in words how much these foraging videos do for my mental health. it's like stepping away from the city and into...

[@jwalster9412]

He is quite a fun guy. I might even say he is a mycelium guy. There isn't mushroom left for puns here, I'll show myself out.

[@Mashamazzi]

@@jwalster9412 amanita minute to digest this comment

[@spugintrntl]

"A little bit Halloween" is not an expression I've ever heard before, but I think I'm going to use it at ever available opportunity from now on.

[@debbiehenri345]

By coincidence, just recovering from a long mushroom foraging walk myself. Found the biggest Beefsteak Fungus I've ever come across. Stump Puffballs, as usual, always nice to act as a filler. There were some late Chanterelles, which surprised me. Normally, they are the first mushrooms ready to pick around here. It must be a good year for Porcelain Fungus as there were loads, and I have to say - I too have never been able to identify them in a dish once they're cooked. They seem to melt away. It says in one of my books that the slimy stuff on the cap is 'gluten.' I also found a Beech tree with what looks to be a very similar large polypore growing in profusion all around the base. I broke a piece off one lobe to take home for identification - and because the edge of the broken lobe started to turn black, I identified it as Blackening Polypore. It's said to be edible, but must be cooked first, and even after cooking is known to cause 'some' people gastric upsets. I chewed a tiny, little bit raw (I know, shouldn't) but it was actually rather tasty. It's more fibrous than Chicken Of The Woods, but the flavour is much the same (they can be slightly bitter on occasion). I'll cook that tomorrow if the raw bit doesn't give me a bad night. I'm trying to find Jelly Ear fungus at the moment. Found just 2 'ears' within reach at the base of a dead tree. Hundreds about 15 ft up the tree - but as it's completely dead I might see if I can push it over, as I'm now very intrigued by a comment in another video regarding 'Boozy Orange Vegan Jaffa Cakes.' That sounds good to me!

[@sarah12232]

Hi am curious if you cooked the blackening polypore

[@DeathMetalDerf]

I love these videos because I don't often get the opportunity to get outdoors very much, but would kind of like to, so I watch these and it's pretty close. Close enough for me. So thank you for sharing with us.

[@brianbks02]

Can I just say, I absolutely love your content! I can’t think of another KZbinr who has absolutely captivated my attention in this way. The variety is exceptional. Thank you for producing all of these gems. 👍🏻❤️

[@CristianConsonni]

As an Italian, I can tell you that this man knows perfectly well how to make a good carbonara. This dish also looks very tasty.

[@zacstarkey1369]

Reasons like the 8 minutes mark is why I really like atomic Schrimp - if you happen to see this I live in Suffolk and would love to make something idk what but something of gratitude as thanks! 👍

[@gertgeist]

Califlower fungus was the first forged thing I'd ever got to eat last yeah. Posted on a local region mushroom id group and I had folks telling me I should go back and get it and also folks asking where they could find it lol Baked it with goat cheese and parsley on top of it after I slicked it and cooked it nice wnd golden in my castiron. Was a very lovely meal. Hope I find more this year.

[@gertgeist]

Current favorite edible fungus us the shaggy stalk bolete. It taste like a green tomato very acidic

[@HexerGraf]

"It's time to throw in the slimy boys!" just made me smile, I love the shroomy episodes so much

[@jwalster9412]

I can't express how oddly satisfying these videos are to me. Most cooking videos always seemed washed out to me or something, but this is just relaxing.

[@dees3179]

Have you tried ‘tasting history with max miller’? He always has endless interesting nonsense to accompany his recipes. And if you like that, you could also try ‘townsends. ‘

[@thekey8197]

I do have to get something off my chest. Even if it does sound silly to some people, I'm suffering from a phobia of mushrooms. Your videos have been greatly therapeutic for me and helped me a lot not to seize up anymore just from the sight of one. Actually when you showed the death cap, I seized up and had to stop watching for a couple minutes and skip ahead a bit... but usually I can see them now and think more rationally about them. Thank you for making these videos! They helped me a lot and I'm very glad about your calm way to explain those things!

[@bittehiereinfugen7723]

Hey, there are no such thing as silly phobias (but unusual, interesting ones), a phobia sucks, and there are far too many people who just don't understand. Nice that Shrimp's videos desensitize you a bit. Fall is probably a difficult time of year for you, right?

[@thekey8197]

@@bittehiereinfugen7723 Sometimes, yeah. I try to avoid woodland areas around this time of year, we have many fly amanita mushrooms around my area and it did help me a lot not just to panic at the sight of them. Just... take a few steps back around them now.

[@bittehiereinfugen7723]

@@thekey8197 This is fantastic! Did you do that all by yourself? Just like that, by watching videos? You are a very strong-willed person, I have a lot of respect for that!

[@jenniferhamby7667]

Really enjoy your videos especially the mushroom 🍄 foraging ones. The UK is so Beautiful. Thank you for taking us along with you. Your knowledge is astounding.

[@Mishona17]

Walking onto the shot of the Atomic Shrimp HQ gag had me chuckling, love it. I hope you and Jenny enjoy your little break away - Those Cauliflower Fungi look fascinating.

[@sarchlalaith8836]

"time for the slimy bois" Now that's a line you don't hear in every cookery show haha

[@markmarketing7365]

Calling a texture "Halloween" is a new one haha. Does explain their ghostly vanish in the end

[@thecatherd]

Thanks to you and Jenny for giving us a peak into your Dorset holiday, it seems as though you found yourself a lovely little place to unwind for a while. :) As always it's a pleasure to see you foraging, especially somewhere new, it's interesting to see how the local flora and fauna diversify even just a little across the country.

[@arnoldmmbb]

Love the foraging videos!! so nice and calming

[@jonny68s52]

Mike Might be a good idea for you to do a film about how trees look after their 'babies' and the roll fungi has with respect to trees and thier root systems. Think I once saw a fascinating TED talk on the subject. John

[@jonny68s52]

Roll grrrr role autocorrect

[@TregMediaHD]

I live in a Dutch forest . I'm a longterm resident of the UK 🇬🇧 in between many extended outreaches over my life . . After the last 6 years .. being back here in Netherlands have I returned. Beyond your videos and have I got a bit of news for some one . I could t find more solace . Your other videos when not on holiday are great memories to see an area I know very , very well winks winks. . Greetings uit Nederlands

[@harmonic5107]

9:22 My brain just had a short circuit. I'm so used to that joke that it being real was startling 😄

[@k8eekatt]

Happy weekend! We are looking forward to some rain to get the mushrooms growing! Thanks for sharing your walk.

[@bittehiereinfugen7723]

How nice that you, Jenny & Doggo took a little vacation! I hope you all had a nice, relaxing time!

[@boletascarletina4813]

Hi Shrimpy! Hope you don't mind this nickname; I have in mind Shrimpy from Downton Abbey. I have been binge-watching your videos for a week or so, and also enjoy walking through the woods with your cheerful and amusing voice chattering away in my ear as I forage for mushrooms. I really appreciate (and would love more videos on) your mushroom foraging and your tips on identifying trees by their growth patterns (ie: Chestnut trees and their twisting tree trunks). It looks like you've gotten a gimbal for video and have improved your audio, too; thanks for that; it makes such a huge difference when production values are high. Thanks for all the fun content and vicarious adventures. I still haven't found Chicken of the Woods, and understood your breathlessness and excitement in your video when you found them. Your scambaiting videos are hilarious as well as informative. I would love to see Jenny (and your daughter?) in your videos some time, and hear what they think of your foraging, cooking, crafting, scambaiting, eating/drinking Weird Things in a Can (I'm tempted to send you something from my local market), and other adventures. I've had and adore fresh Huitlacoche in Mexico in a really scrumptious quesadilla; I tried the canned one and found it a bit tasteless. I'd also love to see a video from you where you talk about how you got into foraging, who taught you, how long you've been at it, if you've gotten sick from foraging, and if you participate in any local mycological societies or mushie clubs. Hello and pets to Eva and Cheers from New York!

[@SheyD78]

Interesting idea for the poisonous mushrooms, carry a marker pen and just write "No" on a few of them. Can't get em all but might provide a info for a passerby. Hope you and Jenny had a happy holiday!

[@markh8116]

Never tried Cauliflower Fungus , or seen it near me. In Buckinghamshire where I am, lots of beach woodland and consequently Porcelain Fungus. I’ve only tried it once. Not a bad edible but not a very strong flavour. I enjoyed more some Bay Boletes last weekend and Chicken of the Woods. Enjoy your break !

[@uutdiegodzilla3821]

Cauliflower fungus is called wether "Fette Henne" (fat hen) or "Krause Glucke" (curly clucking hen) in German, and for me, they are the best tasting mushrooms ever. 😋 You are a lucky man!

[@dawnmagee3354]

I love these videos and I adore mushrooms! I bought a mushroom growing kit off Amazon. It comes with everything you need to grow some oyster mushrooms right in/on the box in 10 days. My kit is currently soaking for 10 hours and then the growing begins. Thanks Shrimp for inspiring me. 🍄🍄🍄

[@jacobe2995]

the sounds of those planes or cars or whatever going by made this video unintentionally more scary haha. every time you had a popup about poisonous fungus it seemed like there was 'scary music' playing haha.

[@what.why.where.when.waterhole]

i went looking for mushrooms today ( the day this video was released ) im a complete nooby so didnt eat but i managed to find 5 diffrent types and tryed to identify them as close as i can to the books, it's surprisingly fun even ifyour not eating them!

[@AtomicShrimp]

It's a good idea to do that for a while before you even think about foraging for the table - it's interesting to note how much more you will see once you 'get your eye in'

[@ExecutorQ3]

Did not know you call it cauliflower fungai, thx for me knowledge :) ... And yeah, it's delicious mushroom - in my country it's mostly used in traditional soup (as fake tripe, but i prefer the mushroom any time).

[@AtomicShrimp]

That sounds good (I like tripe, at least the Polish, Hungarian and Spanish presentations of it that I have tried)

[@ulture]

your channel was the thing that got me into foraging and made me realise that fungi are not inherently more dangerous than plants. Not sure why we were propagandised as children to believe all mushrooms would kill us but that we could go around eating plants as long as they weren't red berries.

[@jc441-i3q]

The thing is many poisonous plants might make you sick but won't kill you (or you'll vomit up most of the harmful toxins). However certain species of mushrooms are absolutely lethal, have no antidote and apparently taste quite good so I don't see the problem with teaching children to be careful about picking them.

[@AtomicShrimp]

It's true that a lot of toxic fungi poison in different ways from toxic plants, but there are plenty enough plants that will kill without alerting you that you're eating poison

[@davearthur514]

In the video you say you're going to loose the thick bits of the cauliflower fungus but it turns out you've lost the porcelain mushrooms instead. Great video again Mike.

[@kalthea]

Love the use of the kinder egg toy capsules! or at least that's what it looks like 😅 since i use mine for my own herbs

[@GigaBoost]

I wish we had the same kind of fungus here as you do there - not that I'd use your videos as an identification guide, but it'd be cool to follow along and try some of the things you try. I'm pretty confident about what fungus around here is edible - at least I know which 6-8 types I look out for when foraging. Don't recognize the porcelain mushroom as one of them. Thankfully the cauliflower mushroom is one of them! Always a treat to find, though a little bit of a hassle to prepare because of all the intricate folds trapping dirt and hiding creepy crawlies. The porcelain mushroom dissolving like it did does indeed make it sound ideal for giving body and texture to a soup or stew!

[@__.-.-_...-..___]

That HQ bit payed off quite nicely!

[@thismanoverhere2213]

I've eaten Giant Polypore before, I imagine it's just poor man's Chicken of the Woods, but it's one of the only edible fungi I can reliably identify in my neck of the woods. It has an interesting taste that goes well in a sweet-and-sour dish, younger specimens are better.

[@AtomicShrimp]

Might give it a try sometime - pretty sure that nice one I saw early on was probably prime for picking.

[@CssHDmonster]

if u like slimy, weird mushrooms, i HIGHLY recommend looking up and maybe even finding Suillus Gray , its my go to since it grows naturally on my grandparents garden and nearby , its mega slimy and becomes even slimier when jarred

[@lizadams7662]

Jenny said it was very nice! A huge advance on it's alright. It must be wonderful!

[@ragggen]

I'm so far north that the mushroom season is long over here, so I'm living vicariously through you right now Mr. Shrimp

[@DRakeTRofKBam]

Its mushroom foraging season again, which is my favourite part of the year when you put out these seasonal videos. Cheers

[@samhenwood5746]

Love these foraging videos & thanks Atomic Shrimp 🤗

[@staceywalker8699]

I love this channel, am forever hunting mushrooms (not to pick I don't have enough knowledge) it's still fun though. I love autumn in general. I read we had a "false autum" due to the heat this summer. I hope the animals manage to find enough food to see them through winter. Its important people put food out for birds etc.

[@JamesWilson-gw2ij]

Hope you enjoyed your mini break, thanks for the content. Love watching them

[@pianocat254]

I learned a new word the other day for what happens to ink caps when they decompose - deliquesce. I thought it was a beautiful word for a pretty gross process.

[@mrsenstitz]

Russulas are best in late autumn. The fly damage has stopped and most specimens are clean and sturdy. Especially the charcoal burner.

[@AnUnearthlyGay]

Loved the video, as always! If you're still here in Dorset, they have the Flying Scotsman locomotive down at Swanage Railway right now. Definitely worth checking out if that interests you at all :)

[@Lucy-uf6oi]

lucky! ive always wanted to see the flying scotsman!!

[@jensgoerke3819]

That cheese and egg sauce is quite familiar - I like to use eggs and the seasoning from instant ramen to coat the cooked noodles before frying them and adding cheese or cream cheese.

[@planescaped]

That sounds... uhh... interesting. Although I'm sure me pureeing white beans with chicken broth in a food processor and adding it back into meat pie mixture to thicken them like some kind of edible food glue sounds interesting to someone else. :P

[@hdbordercollie]

"It's a good edible." almost spat out my tea, sir, *what*

[@AtomicShrimp]

What are you talking about?

[@cynthiajohnson6747]

You really got me with the atomic HQ this time.

[@ciderbandit2909]

fwiw We founds some porcelains the other day, the initial chat was to try and wipe the snotty top layer of kitchen paper/similar but that didn't really cut it. But - that top slimy layer is attached to a membrane, that when you find the knack (it was a bit fiddly) you can peel it away from the rest of the cap leaving the rest of the fungus absolutely intact and then you have the added bonus of not needing to wash your shrooms, which as a rule ought to be avoided - we cooked in some olive oil and cracked black pepper - absolutely delicious, will be looking for more soon

[@PureCoKayne]

MY WORD I'm sure if i went for a bush walk I'd be able to find sites like this but what a different world we live in; to see so many different cultures! Again I'm sure if I walked through the most foresty forest in new zealand, there would be something similar but just WOW. I guess I didn't realise how... expansive these fun-little-guys are

[@fluh2794]

Sparassis crispa (cauliflower fungus) is quiet common in southern austria; we like to bread and deepfrie it :)

[@lizardlover420]

that sounds amazing !

[@CarJul666]

Wait a second! Mike actually walked into the headquarter today! Thanks for the jump scare. I know it's not your permanent home.

[@Dippedinsilver1974]

As always, you are a wealth of information, and a joy to watch. I love that little spice container you made from tins. I'd like to try to make one some time. I make jewelry so I should have the tools needed. Do you have a video of you making one? Thank you for sharing and enjoy your little break!

[@milicar4822]

Just as I was looking for what to cook tomorrow. Right on time Shrimp! Although unfortunately I'll be foraging at the supermarket.

[@latinalegend2000]

6:52 i'm sorry but being distracted by my phone for just a minute and hearing the way you said "that one will kill your whole family" was hilarious 😭😭

[@mihohobaba]

Love that cosy cabin.

[@carlz0r]

Right before you compared the cauliflower mushroom to pasta while pulling it apart, I was thinkin about how it kinda looked like egg noodles.

[@MrWylis]

Thanks, Mike - I needed this today.

[@jameslarkworthy6099]

Love your foraging videos like this! 🎉

[@jasonharrison2434]

Thanks so much for these videos Mike! such a nice, relaxing piece of content

[@miadel5846]

There are morons everywhere that would have you kill anything in nature that might be even slightly dangerous! I am so glad to see you are not a moron and because of that I have subscribed to your channel and will be following, thank you for not being a moron and damaging nature!

[@PlanetZhooZhoo]

I was thinking, "Another fun Atomic Shrimp HQ." ... Then, "Oh!" Good one!

[@theresanee]

What we call cauliflower mushrooms or hen of the woods are maitake mushrooms. Quite the delicacy in Japan. Do you ever find them? Not sure if they grow in Great Britain. Find them in the fall at the base of oak trees.

[@AtomicShrimp]

I think they are found here, but I have not yet seen one

[@ghettosled1976]

Cauliflower has become my second favorite mushroom. My spot has paid off past three years.

[@semajnosnibor17]

Great video as always. Actually mouthwatering. Love mushrooms and also love carbonara style pasta.

[@aggregateexception5304]

Had just gone out on a walk ealier today and found some porcelain fungus. The first time I found some around a month ago I fried just one mushroom and it quickly tuned into nothing. The taste was pretty good but I may well have been eating 50% olive oil at that point. I happened to find a cauliflower fungus not too far from that place too, it tasted a lot nicer but I haven't found one since.

[@black_platypus]

15:07 What... what am I looking at? OMG, it's herbs and spices Mike brought from home in Kinder Surprise egg capsules! 😂

[@planescaped]

"It's not my job to sanitize nature" _Sparks flamethrower_ It's mine... _puts on shades_

[@rattlesnakz9716]

Your laugh when washing the mushrooms. Brilliant Very Halloween

[@lizagna7172]

I love your little container of travel herbs

[@MachinaOpus]

Have you thought about cultivating some fungus in your home as one of your projects?

[@k8eekatt]

Wow! High praise from Jenny! 🍄😄

[@pamcolechadwell1302]

You know you can soak greens and such in salty water and the bugs will come right off. Looked like chicken of the woods growing at the base of the Beech tree. Those love beech trees.

[@2lefThumbs]

I found a sparassis Crispa in my teens, took it home sliced it and fried it in butter, it's probably the tastiest and most easily identifiable fungus going, i've never seen another in 45 years or so🤷‍♂️ If I ever find another, I'll definitely try a carbonara but pair it with farfallle maybe 🤔 "Cauliflower" isn't a good name for them to my mind though, the surface is fully concave and "wiggly", like some variants of kale. The poisonous "turban" mushroom (Giromitra esculans) can look more like a cauliflower imo

[@Condemn-Focus]

I love mushroom however, I don't have the knowledge on what edible mushroom wise. I better off buying it when I feel comfortable to identifying it.

[@phileo_ss]

Looks delicious. But I would like to see more of the porcelain fungus. In Japan we often eat a type of mushroom that is covered in slimy, almost jelly-like, substance, but the mushroom itself is quite firm and will not disappear when cooked. Even the slime will not dissolve in soup.

[@coldtm]

An advice from a Polish (Polish are crazy about mushroom picking, if you're not aware) - if you're not an expert, stay away from mushrooms with blades underneath the cap. Only pick those with a spongy structure (that way you greatly limit the chance of getting poisoned, and especially lethally poisoned). When it comes to destroying poisonous mushrooms, there is one very important reason why doing so is not a very good idea. Many good mushrooms (including the best ones, like Boletus edulis) grow in the vicinity of poisonous ones and they may actually require poisonous ones in order for them to grow. A forest ecosystem is connected and fragile. PS Cauliflower Fungus is very testy, nutty in flavour. It's a fantastic base for a sauce.

[@lindacharles6581]

Enjoyed your video, I am fascinated by the mushroom family’s I wouldn’t eat them but I love trying to identify them . Maybe one day when I am sure of what I have I will try a few. I live very close to Cannock Chase so we get a large variety of mushrooms that Eastern European folk will pick.

[@wpatrick22744]

You can remove the thin layer on porcelain mushrooms.its like a thin film on top

[@dreamcatcherpone]

Oh yeah, another foraging video Now I can touch grass virtually

[@PhoebePaget]

I found two shaggy inkcaps the other day and thought, what would Atomic Shrimp do? I did my research, found them again today, then took them home and ate them 😄

[@catslove3884]

Guess they didn't kill you. Haha

[@PhoebePaget]

@@catslove3884 lol! So far so good

[@RFC-3514]

7:32 - I'd say it's a bit more like covering a hole in the ground so people don't fall into it. Sure, other holes might eventually appear, leading to the same cave / tunnel / etc., but at least you made it less likely that some random person (or dog, etc.) will fall into that one.

[@AtomicShrimp]

But I don't go around filling in holes, bricking up caves and fencing off cliffs either, and not only do I not think I should. I explicitly think I should not.

[@RFC-3514]

@@AtomicShrimp - I'm not suggesting you should. But if you happened to come across one and had all the tools necessary to do it in a couple of seconds, wouldn't you?

[@AtomicShrimp]

@@RFC-3514 no, I don't think I would. If you saw a tiger and you had a gun in your hand, would you shoot it, even if it posed no threat to you?

[@RFC-3514]

@@AtomicShrimp - How do you think I got banned from the circus? Seriously, though, that's a borderline dishonest analogy. As you said yourself, crushing a mushroom doesn't kill the fungus (like crushing an apple doesn't kill the tree). It merely prevents (or greatly reduces the likelihood of) people, children, pets, etc. from eating it and being (potentially fatally) poisoned. And yes, I would definitely do that. I wouldn't go out of my way to do it, but I definitely think the reduction in risk for others would be worth a couple of seconds of my time, even if "it's not my job". Maybe I just haven't attained the appropriate level of misanthropy for 2022.

[@TheFrugalMombot]

One thing I always appreciated about your channel is that any notes you wanted to make in print you’d make at the top of the screen rather than the bottom where, if you need to use captions, you’re forced to turn the captions on and off, pause and start and pause and start, to read the notations you’ve made to your audience while also trying to read the captions. My partner is functionally deaf and my son has an auditory processing disorder and does better watching videos with captioning on, so we always have captions on. I’ve offered to do captioning in English free of charge to both you and Babatunde, because there are a lot of people out there that rely on reliable captions. And, honestly, auto-captioning is just subpar. But, in the mean time, whether you take me up on my offer or not, could you please go back to putting audience messages at the top of the screen rather than the bottom? :) LOL! I’ve just realized you’ve done the captioning for this video. Thank you so much for that. I can’t tell you how much it is appreciated by people who rely on captioning to have it done properly and not just relying on the auto-captioning. Still happy to help if you ever need it. I have noticed other newer videos without it, so not sure if this was just an experiment, but anyways thank you.

[@AtomicShrimp]

I usually try to put my own titles at the top (because of system captions, and also the overlay ads are at the bottom. If I put a title somewhere else, it's usually because the framing of the shot is such that a top caption would cover up the object of interest. I typically leave the automatic voice to text captions in place. I think in this one, they consistently did something silly with one particular phrase (maybe beech trees), people mentioned it, so I edited them.

[@Laralinda]

I know the cauliflower fungus because of the name: in Germany it's called "Krause Glucke" which is a very untypical name. Translated it means something like "curly sitting hen" or "frizzy clucking hen" or something.

[@botanic3428]

Though we also call it Fette Henne, fat hen.

[@AlissaSss23]

I pick giant blackening polypore, it's one of the few I REALLY TRUST, the small/ tender ones are delicious cooked as tempura/ vegetarian Schnitzel

[@AlissaSss23]

Small or tender brackets, not only small specimens. I've harvested around 5 kgs, most of it was dried for rehydrating/ stock powder, the tender ones are in the freezer.

[@stevenadyanto4364]

Woah, finally a REAL HQ XD

[@Fryho]

I was quite confused when you actually walked into the Atomic Shrimp HQ set

[@frenchiestfry9045]

Well, I was thinking that atomic shrimp HQ was too normal looking!