One of those “democrat SLAMS Trump” headlines everyone always complains about.

Oh I see the weird pores are normal for that species, glad it’s not the bolete-eater.

Boletes tend to have a lot of water so I usually do a dry saute (cook in a hot pan with no oil until the water comes out and evaporates) then add a little neutral oil and a pinch of salt. You can taste them at this stage and either add more seasoning or put them in the fridge/freezer to season and use in a dish later.

If you find a lot of bugs while prepping, I would suggest drying in a food dehydrator or oven to get them out and then using the dried slices in soup.

Separate the pores and dry them, you can eat them like chips or crush them up to use as seasoning. Pores turn to mush when sauteed so a lot of people throw them out which is a waste because they have a ton of flavor.

Not a boy or in the Midwest but if I found something like that bolete in the PNW I’d call it B. Edulis var. edulis. Just keep in mind we don’t have very many species of boletes here compared to other regions in North America. I can’t quite tell from the photo but the pores look a little like a Hypomyces sp. may be attacking it.

I can’t confirm the cort but I can confirm it’s gorgeous.

Never seen this genus before, that’s some serious reticulation.

Pinchflat isn’t being maintained and has a few annoying bugs already.

Someone was working on a “community maintained” fork that had a bunch of fixes and new features and were also working on a hard fork with even more features but then last week they abruptly overwrote the history of the repo so there’s nothing but a script to migrate back to the main pinchflat. They also deleted all the packages which means docker pull now errors if you have their version. Thankfully someone had a fork of that one saved but the person who saved the fork doesn’t have the programming skills to continue development so we’re back to it not being maintained.

These people declared war on Obama back in the day.

Calocera was another thought, did you touch it? Calocera are jellies so they’re soft and flexible while Clavulinopsis is brittle and Ramaria are more dense and fleshy.

From the top I think probably a Gloeophyllum/Mazegill. Can’t be from the top but my track record isn’t bad

Leccinum scabarum is probably close enough, Leccinum are hard to tell apart beyond " the brown ones" and “the red ones”.

Second pic could be an oyster but IDK without more angles.

Yours is different and definitely isn’t Ramaria, it’s a different shade of orange and has long club like protrusions that don’t branch as much. It almost looks like Cordyceps but they’re a little too smooth.

Maybe something similar to Clavulinopsis laeticolor.

Looks more like Clavulinopsis corniculata to me. Ramaria are usually aren’t so brightly-colored in my experience but corals in general are really hard.

Edit: I looked it up and there’s a couple Ramaria that can be sort of this color but I still think these are a little on the small/sparse side. I’m just gonna say corals are hard again.

Star Trek governing bodies tend to include the founding species in their name so citizens of “The Klingon Empire” can be called “Klingons” regardless of whether or not they’re actually of the klingon species. The same doesn’t apply to any species like humans who are citizens of The Federation, unless you’re talking about the Mirror-universe Terrans who are citizens of The Terran Empire.

I’m using Tunarr which hooks up to a Jellyfin or Plex library and lets you customize channels and filler content (ads) with a bunch of different scheduling tools. Definitely a more heavyweight solution than those plugins but a lot more flexible.

You still have to find the filler content yourself but there’s plenty of playlists on YouTube and Tunarr also supports local libraries so you don’t need to clutter up your Jellyfin library with them.

Distance by road is probably longer than by plane as roads need to follow terrain instead of going straight from point A to point B, hence why the author felt it necessary to specify.

I was right, mazegills!

Thanks for indulging me.

They’re tough and woody so not many volunteers to try.

I know this isn’t !mycology@mander.xyz but I’m still sad there’s no pic of the gills/pores. Especially since these look like Gloeophyllum which have really cool gills.

Nice, I’d love to find one of those some time.

I got started with jellyfin and never used Plex but there’s a bunch of rough edges:

• No apps on several smart tv/streaming stick stores, Vizio has an app for plex but not jellyfin so I would need to buy a new streaming device. Yes smart tvs spy on you but the alternatives people recommend either spy on you just as much or are expensive (Nvidia shield) and most of them still require side loading so it’s a major obstacle for sharing with anyone else.
• Casting from the mobile app won’t play at full resolution, you can get around this by using VLC as your player and casting from that but that causes it to frequently lose watch progress. Also stopping casting or playing the next episode doesn’t work properly with VLC and you need to rapidly mash “back” to get into the jellyfin app again and queue up a new episode.
• The current release of Jellyfin desktop won’t play audio for iptv streams, this is fixed in the dev branch but I have yet to find a build without other critical bugs so I’ll likely need to wait for the next release which currently has no target date.
• The browser version has spotty controller support that stops working constantly. When it does work it lacks any way to access context menus to mark shows as watched etc. If you’re using a flatpak browser to run it on steam deck or whatever, you’ll have codec and passthrough issues (Chrome is the only flatpak with decent codec support).
• Others have mentioned the security issues which you can bypass by putting authentik or something in front of it but then you can only share with people using browser.

Not yet but I probably will at some point. Wild oysters are better than cultivated so maybe these will be too.

Though with oysters the wild ones I’m eating are probably a different species than the cultivated. Someone sequenced a grocery store oyster for fun and it turned out to be something close to Pleurotus floridanus while the ones we have in the PNW are usually P. pulmonarius or sometimes P. ostreatus.