Amanita Research Forum

It seems to depend on the importance of ascorbic acid in the conversion. It's a new one on me, I don't know where you got that from. I've encountered people who thought ascorbic acid might be why lemons are sour; it isn't, they're sour primarily because of citric acid. The issue with conversion is, ...

A couple of posts here that may relate to your question -
Difference between ointment and tincture
Healing with A. Muscaria tincture (report)

... and I'm sure there's more. You have to kind of hunt around, this site has its nooks and crannies.

This popped up recently, and it made me wonder if anyone(other than this original poster) have eaten amanitas just as normal food? My experience so far is that to avoid "effects", the amount has to be pretty small. The flavor potential is however so strong that this isn't a real problem. Ibotenic a...

These concentrations [of muscarine in A. muscaria] are considerably higher than those generally cited in the literature; and with concentrations of muscarine reported as high as 0.011%, place Amanita muscaria on par with the muscarine content of some species of Inocybe (Catalfomo & Eugster 1970), a...

If the dehydratator only reach 70º, can it still convert some ibotenic acid? Is that big of a difference the result without that plus 30% initial convertion? Sure. I mean, this is an area where everyone is not of the same mind. Some people think of it like a pharmaceutical industry process where yo...

Since ibotenic acid is a "flavor enhancer" like MSG, it's no surprise that fly agaric turns out to be a mighty tasty mushroom. A couple of things I tried recently: - Fried part of a large stem. Found it somewhat psychoactive, and the savory flavor was quite strong. Also put part of a smaller stem in...

Same here. Mushrooms for lunch, wine with dinner, no problem - with small doses. If you're taking on enough fly agaric that the effects are pronounced, then ... I guess you probably should have someone looking after you, and that person should keep you away from alcohol.

leeriley84 wrote: ↑

Fri Oct 23, 2020 11:57 am

I dont know what host the bush is sorry

"Cherry laurel", Prunus laurocerasus variety "Otto Leukans", is what it looks like to me. Innocent bystander, I'd say.

Well anyway, some mold or something. Very wet lately.

Is there any difference in quality of conversion for temps between 165F and 284F? If one were so inclined you could sous vide for 1 hour at 170F, 1 hour at 180F, and 1 hour at 190F. But would there be any point in doing so, or would the low end of the temperature range work just as well? Is there a...