Taku, you are an artist. I’m so happy that you both are able to travel and cook full time. It’s always a joy watching your content! Your knife looks gorgeous btw. Congrats
Taku you are next level man. I loved the change of pace on this episode with you and Jocelyn foraging for the mushrooms. It’s absolutely gorgeous there in the woods. As always your creative chef skills are showing in that catch and cook! Or forage and cook. Truly stunning dishes. They could be in a Michelin star restaurant no joke. That carpaccio! 🙌
I always hated mushrooms growing up, but you and NWFS got me to try some legit fresh ones recently and I've found that I actually love them. Turns out I just didn't like the canned ones. So far I've tried lobster, chanterelle, and oyster mushrooms and loved them all.
Try grilling a Portobello with a drizzle of olive oil, salt, pepper and a sprig of fresh rosemary ( a tiny pat of butter if you'd like ). Huge beefy, umami, taste.
So, weird fact. The FDA allows a certain number (up to 20) of maggots (yes, fly larvae) per 100 grams of canned mushrooms. Which is why I’ll never eat them. 🤮
Taku I’ve been watching you and Jocelyn’s videos before you had 20k subscribers. So glad to see where you are now. Loving the journey with y’all. Great adventures!
Rinsing, aka with running water or even in a bowl/sink full of water to shake/loosen mud or sand is fine with pretty much any wild mushroom, just don’t soak them. If they are just dunk and wash off then placed on a wire rack or plate to drain off it is just like them getting rained on, soaking them can be a bit of an issue, but even short soaks for some mushrooms are fine, for example if you get buggy porcini you can place them in a salt water bath for 5-10 min and most to all the bugs will vacate the mushroom drowning in the water and the porcini will be fine. Proper field care though, trimming/brushing at the picking location can save you hours of cleaning later as you’ll leave dirt where you find it as it won’t be in your basket or bag rubbing off onto your other mushrooms. Also when it comes to the raw mushrooms you can eat some raw but you will digest little of the material in there compared to when you cook it. The flesh of all fungi fruiting bodies is made up of Chitin A or Chitin B which is non-digestible by the human gut, but cooking breaks the chitin flesh down allowing nutrients to be released. The Porcini is popular as a “raw” mushroom, but flavor wise I think Aminita cochiseana (the Arizona Caesar’s Amanita) is better raw with just some lemon juice, onion, and salt/pepper. Sadly though it doesn’t sit well on my gut raw, but cooked it is fine, which brings up my final pearl of foraging wisdom. What some eat, not everyone can eat, it is best to start with small samples of a wild mushroom you haven’t tried before to make sure your able to handle it. There is a garlic smelling variety of mushroom (a Pholiota) I find quite often here in Arizona in our mushroom season that always smells delicious (like a field of garlic) and can fruit in great numbers, but eatability is a 50/50 proposition as some eat it with no problems (Basque and former Eastern Bloc ethnic peoples like Ukrainians for example often find it a cultural delicacy similar to sister species they eat back in their motherlands) while many others end up with GI distress from it. A local PHD researcher from ASU recommended an “eatability test” taking a couple of days starting with a teaspoon full, and increasing volume every 8-12 hours until your at a full meal, the local club calls it the “Leather’s eatability test” in his honor.
the mesh bag is mostly so that the mushrooms can breath when you keep picking, never pick in a plastic bag because it will suffocate them! it also helps drop spores.
IT's REALLY GREAT WHEN YOU CLARIFY THE REALITY OF YOUR RELATIONSHIP. JOCELYN DESERVES CREDIT & CORRECTIONS NEED TO BE MADE WHEN PEOPLE WHO DON"T LIVE WITH YOU TWO & LIKE TO JUDGE WITHOUT KNOWING ALL THE FACTS! YOU ARE DEFINITELY LUCKY TO JOCELYN WHO HAS SUPPORTED YOU FROM THE VERY BEGINNING OF YOUR UA-cam ENDEAVOR! SHE'S A CATCH DON"T YOU LOOSE HER TAKU! :) JOCELYN THE GREAT MUSHROOM HUNTER! :D
Slowly your mushrooms foraging videos are becoming my favorite 😂😭 I went hiking in northern AZ and found a mushroom ! Would’ve never looked before your vids!
Nice video of you and Jocelyn foraging for mushrooms, it was really relaxed. The meals both looked delicious as always. Congratulations on the knife Taku and a good collab, much deserved. P.S. I liked the hair color on you Jocelyn 🙏 💕🍄🚐👍
The tan mushroom with the white fluffy cap you were looking at and saying looks similar to a death cap is Amanita calyptroderma. It's in the same genus of the death cap but is an edible species. Some people love it, others hate it. I think it's just ok. This was a good year for them. I've seen some huge ones.
Yall are such a power couple. I love yalls videos. And I love that yall never grow tired of each others company! I cant wait to a proposal on day. And that hair is gorgeous!!!
Taku and Jocelyn, just want to say thank you for the beautiful content and relaxing vibes ~ So nice to see you both enjoying your peaceful outdoor lifestyle together
Try to brush as much dirt off as possible, but don’t hesitate to wash those Yellow Chanterelles with water. They are a pretty firm mushroom anyway, and the dry sautéing will vaporize any added moisture. Loved the fungi-sushi presentation. Looked delicious! Always looking forward to your next video adventure.
YEP! I always laugh at people getting in a panic about washing mushrooms. Mushrooms have a lot of water in them as is. And like you said it all evaporates when you cook them. :) I rinse all I find.
Hey Taku, great video! Just some small feedback it you want to try. When editing if you scale in your static b roll shot by 10 percent and then key frame it back to the original scale it can add a more cinematic feel to your shots by creating a slow zoom in or out. You can also use this trick for position for a slow pan left or right. I find, Its a simple trick that can make a big difference. Thanks for your awesome content, I always look forward to Tuesdays. Cheers
FYI Lactarious Milk caps are all edible the ones most harvested are those that are not peppery in taste if you touch a little to the tip of your tongue and its not spicy or peppery its good for cooking
The fun life of Taku and Jocelyn! Wow! Mushrooms!!! Absolutely yummy and loaded with Vit. D. Beautiful and healthy food, Perfection for both food and the knife. Thank you for sharing your knowledge, Taku!
I'm so delighted and proud to watch you guys from Australia. Your honest and just so real keep it up it's very educational for my kids and we all sit here as a family and watch your content. Thankyou again from the Joneses Australia x
Those are big ones! Here in Northerm Europe chanterelles are usually smaller. I usually pick chanterelles, funnel chantarelles and porcinis. If there is a lot of some other mushroom, I'll pick them but these are the main ones here
Taku, you are so amazing, I love you man there is no one who does it like you, your dishes are always so beautiful I don’t know how u do it, please never stop making videos ❤️
Vegetarian here ! That must have been the most beautiful and yummy looking porcini carpaccio I have ever seen. The other dishes were amazing looking as well. Definitely be doing these soon.
I bet it's people like me, who know that eating raw mushrooms is bloody dangerous! STOP eating raw or undercooked mushrooms and STOP promoting it to other people!
Another awesome video! I’m a washer with chantis. A quick wash under the sink blasts off the dirt and pine needles in the crevices. Dry them with a towel and you’re good to go. I made the mistake of washing a bolete….once. The pores soaked it up like a sponge. Wasn’t pretty.
Just in time for the Humboldt County chicken of the woods and porcinis I just got done harvesting! Had my own recipe lined up but I think I'll try this out with the new 1 burner butane I just bought! Hope all is well with everyone
Another carpaccio recipe for porcini carpaccio is with red balsamic vinegar (15 years barrel aged, like a sirup viscosity), extra virgin olive oil, parmesan flakes, maldon salt, pepper and some dried porcini powder (make sure you dried the powder of raw edible mushrooms because otherwise the powder is also raw poissenous).
I started growing oyster mushrooms at home a couple of months ago. Their light flavor and meat like texture make them great to experiment with in dishes.
Went to check out your knife and it's sold out already. Congrats! Couldn't be happier for you both! You two make a great team couple, both bringing your strong points to the table while spending quality time together, that's what its all about! Ya'll deserve all the love and support!! Love these foraging videos too🍄🌾🍂 Waiting for your knife restock as well, ill definently have to be quicker this time!😄❤
I absolutely love mushrooms, my favorite topping on pizza. These dishes are right up my alley, dang, wish I was there, looks magnificent and delicious! Excellent! Maybe get into food shipping lol, I'd buy these immediately! Keep the content coming, love your channel!
I seriously *love* y'alls relationship & your adventures! And Jocelyn I'm digging the hair girlfriend! She rocks it well💜 Another great video guys😊 PS: What an amazing plate you prepared!😳 As always😍😍😍
man oh man I really hope you guys do more colabs with burrfection to make more knives, once I save up a little more money 😅 11/10 would buy! I'll also have to try some mushum sushi, I have never thought of that before!
Man…. This brother makes me feel like a celeb. It is such an honor to be able to work together
I mean, You've helped most of us buying our first quality chef knives, so I'd consider that celeb status
I already have a Ryky gyoto , otherwise I would buy this one. You guys need to do a yanagiba together!
Only possible because of you, ryky!
@@nomadhomad3685 nah….. you are too kind. YOU do all the hard work
@@OutdoorChefLife nope. You have done all the hard work. I am just riding your wave of success.
I love that Jocelyn kicks his ass catching/finding things almost every episode she is on.
I am drooling. mushrooms and sushi being my two fav thangs. also? we need to clone Jocelyn. she is a mushroom finding MACHINE! great video
Taku, you are an artist. I’m so happy that you both are able to travel and cook full time. It’s always a joy watching your content! Your knife looks gorgeous btw. Congrats
Taku you are next level man. I loved the change of pace on this episode with you and Jocelyn foraging for the mushrooms. It’s absolutely gorgeous there in the woods. As always your creative chef skills are showing in that catch and cook! Or forage and cook. Truly stunning dishes. They could be in a Michelin star restaurant no joke. That carpaccio! 🙌
COUPLE GOALS - exploring the outdoors with the love of your life, sounds like something out of a fairy tale!
Can I just say I love love love when Jocelyn features.
Taku is the main draw, but Jocelyn makes my day.
I always hated mushrooms growing up, but you and NWFS got me to try some legit fresh ones recently and I've found that I actually love them. Turns out I just didn't like the canned ones.
So far I've tried lobster, chanterelle, and oyster mushrooms and loved them all.
Fresh mushies are life changing
Try grilling a Portobello with a drizzle of olive oil, salt, pepper and a sprig of fresh rosemary ( a tiny pat of butter if you'd like ). Huge beefy, umami, taste.
So, weird fact. The FDA allows a certain number (up to 20) of maggots (yes, fly larvae) per 100 grams of canned mushrooms. Which is why I’ll never eat them. 🤮
SHROOMS FTW !!!
@@micheller6197 i think that goes for all canned food
Taku I’ve been watching you and Jocelyn’s videos before you had 20k subscribers. So glad to see where you are now. Loving the journey with y’all. Great adventures!
Rinsing, aka with running water or even in a bowl/sink full of water to shake/loosen mud or sand is fine with pretty much any wild mushroom, just don’t soak them. If they are just dunk and wash off then placed on a wire rack or plate to drain off it is just like them getting rained on, soaking them can be a bit of an issue, but even short soaks for some mushrooms are fine, for example if you get buggy porcini you can place them in a salt water bath for 5-10 min and most to all the bugs will vacate the mushroom drowning in the water and the porcini will be fine. Proper field care though, trimming/brushing at the picking location can save you hours of cleaning later as you’ll leave dirt where you find it as it won’t be in your basket or bag rubbing off onto your other mushrooms.
Also when it comes to the raw mushrooms you can eat some raw but you will digest little of the material in there compared to when you cook it. The flesh of all fungi fruiting bodies is made up of Chitin A or Chitin B which is non-digestible by the human gut, but cooking breaks the chitin flesh down allowing nutrients to be released. The Porcini is popular as a “raw” mushroom, but flavor wise I think Aminita cochiseana (the Arizona Caesar’s Amanita) is better raw with just some lemon juice, onion, and salt/pepper. Sadly though it doesn’t sit well on my gut raw, but cooked it is fine, which brings up my final pearl of foraging wisdom.
What some eat, not everyone can eat, it is best to start with small samples of a wild mushroom you haven’t tried before to make sure your able to handle it. There is a garlic smelling variety of mushroom (a Pholiota) I find quite often here in Arizona in our mushroom season that always smells delicious (like a field of garlic) and can fruit in great numbers, but eatability is a 50/50 proposition as some eat it with no problems (Basque and former Eastern Bloc ethnic peoples like Ukrainians for example often find it a cultural delicacy similar to sister species they eat back in their motherlands) while many others end up with GI distress from it. A local PHD researcher from ASU recommended an “eatability test” taking a couple of days starting with a teaspoon full, and increasing volume every 8-12 hours until your at a full meal, the local club calls it the “Leather’s eatability test” in his honor.
Wow! Love Jocelyn’s hair color! So vibrant!
the mesh bag is mostly so that the mushrooms can breath when you keep picking, never pick in a plastic bag because it will suffocate them! it also helps drop spores.
love the sound of Jocelyn's voice. Warm, genuine, charming.
The mesh bag was a great idea! Didn't think about that. Always just used a plastic grocery bag.
IT's REALLY GREAT WHEN YOU CLARIFY THE REALITY OF YOUR RELATIONSHIP. JOCELYN DESERVES CREDIT & CORRECTIONS NEED TO BE MADE WHEN PEOPLE WHO DON"T LIVE WITH YOU TWO & LIKE TO JUDGE WITHOUT KNOWING ALL THE FACTS! YOU ARE DEFINITELY LUCKY TO JOCELYN WHO HAS SUPPORTED YOU FROM THE VERY BEGINNING OF YOUR UA-cam ENDEAVOR! SHE'S A CATCH DON"T YOU LOOSE HER TAKU! :) JOCELYN THE GREAT MUSHROOM HUNTER! :D
We stan jocelyn! 🥰
Is this Jocelyns'S CHannel? or Taku.
WHY IS THIS IN ALL CAPS?
4 hours and that knife is already sold out ! Wild! Congrats! My son and I enjoy the videos.
How can I say Thanks... Except to say thanks and good times... The Van build has been the best ever!
Slowly your mushrooms foraging videos are becoming my favorite 😂😭 I went hiking in northern AZ and found a mushroom ! Would’ve never looked before your vids!
I love watching your vlogs! The adventure is so humbling and hearty! Taku and Jocelyn you have such amazing souls!
Mushroom foraging videos are my favorite
Jocelyn's hair is so cuteeeee
Nice video of you and Jocelyn foraging for mushrooms, it was really relaxed. The meals both looked delicious as always. Congratulations on the knife Taku and a good collab, much deserved. P.S. I liked the hair color on you Jocelyn 🙏 💕🍄🚐👍
The tan mushroom with the white fluffy cap you were looking at and saying looks similar to a death cap is Amanita calyptroderma. It's in the same genus of the death cap but is an edible species. Some people love it, others hate it. I think it's just ok. This was a good year for them. I've seen some huge ones.
aww Jocelyns walk
That’s the best looking vegetarian meal I’ve ever seen.
Fun fact. Mushroom DNA is closer to human than plant. So closer to a cannibal meal than vegetarian😆😆😆
Really nice, this is the reason why we start following you. continue your good work, enjoy.
Yall are such a power couple. I love yalls videos. And I love that yall never grow tired of each others company! I cant wait to a proposal on day. And that hair is gorgeous!!!
Taku and Jocelyn, just want to say thank you for the beautiful content and relaxing vibes ~ So nice to see you both enjoying your peaceful outdoor lifestyle together
Try to brush as much dirt off as possible, but don’t hesitate to wash those Yellow Chanterelles with water. They are a pretty firm mushroom anyway, and the dry sautéing will vaporize any added moisture.
Loved the fungi-sushi presentation. Looked delicious!
Always looking forward to your next video adventure.
YEP! I always laugh at people getting in a panic about washing mushrooms. Mushrooms have a lot of water in them as is. And like you said it all evaporates when you cook them. :) I rinse all I find.
SHROOMS FTW !!!
Taku that spread you created was insanely beautiful! Just incredible stuff. And much love to Jocelyn for working you over AGAIN! And her hair is 🔥!
Taku Tuesdays eyyy? Let’s go baby!!
The most underrated UA-camr there ever was😭😭 Supporting you always Taku!
Love how Taku is a cheerleader for Jocelyn!! You two make a great team!!
Hey Taku, great video! Just some small feedback it you want to try. When editing if you scale in your static b roll shot by 10 percent and then key frame it back to the original scale it can add a more cinematic feel to your shots by creating a slow zoom in or out. You can also use this trick for position for a slow pan left or right. I find, Its a simple trick that can make a big difference.
Thanks for your awesome content, I always look forward to Tuesdays. Cheers
FYI Lactarious Milk caps are all edible the ones most harvested are those that are not peppery in taste if you touch a little to the tip of your tongue and its not spicy or peppery its good for cooking
Wow! So creative! You are a master outdoor chef!
This video is awesome , my mouth is watering right now. thx for this amazing moments in this hard time. love from germany
You guys are the cutie couple ever. The honor and respect you show each other is truly amazing!!
Love the hair Jocelyn. 😍
the cutting skill is top notch!
loved the raw nature sounds
The fun life of Taku and Jocelyn! Wow! Mushrooms!!! Absolutely yummy and loaded with Vit. D. Beautiful and healthy food, Perfection for both food and the knife. Thank you for sharing your knowledge, Taku!
Simply amazing idea, presentation, and execution.
this is one channel that truly captures 100 percent of my attention every time. beautiful effort guys please keep going!
Awesome video, Taku! Can’t wait to catch up on all the vids I’ve missed and get back to your newest uploads
Also Jocelyn's hair is RAD!
I'm so delighted and proud to watch you guys from Australia. Your honest and just so real keep it up it's very educational for my kids and we all sit here as a family and watch your content. Thankyou again from the Joneses Australia x
Those are big ones! Here in Northerm Europe chanterelles are usually smaller. I usually pick chanterelles, funnel chantarelles and porcinis. If there is a lot of some other mushroom, I'll pick them but these are the main ones here
Your videos are my favorite content on UA-cam right now! They always make me so hungry and I want to make what you make! Keep up the great work
As long as you are a happy couple It doesn’t matter who cooks for who.
A visual masterpiece Taku and thank you!!
WOW so beautiful! Eye candy and tummy goodness
Taku, you are so amazing, I love you man there is no one who does it like you, your dishes are always so beautiful I don’t know how u do it, please never stop making videos ❤️
Well done Taku!!! That is some of the most beautiful food i've ever seen.
Love your guys videos! Such an a great break from the real world. You guys are such a great team!
I thought you were home, but you were in your van in the middle of the trees! Your van is awesome!
Love the mushroom foraging videos.
Jocelyn is Awesome and you Too Taku . Great Videos, Master Taku always educating .
I'm not really into wild mushroom foraging, but I love mushroom photographs and snapshots of your finished dishes..
The camera shots are amazing !!
Vegetarian here ! That must have been the most beautiful and yummy looking porcini carpaccio I have ever seen. The other dishes were amazing looking as well. Definitely be doing these soon.
Your sushi making is just beautiful to watch. It’s an art
Jocelyn the best at finding shroomssss
Great video! I was too late on the knives. Hope to get in on the next batch!
Who would dislike these videos? Seriously??? Taku is the man!
I bet it's people like me, who know that eating raw mushrooms is bloody dangerous! STOP eating raw or undercooked mushrooms and STOP promoting it to other people!
Entertainment with value and what is quality.
love your work Taku, you inspire me to get out and explore culinarily and through the outside world
Ready for the great outdoors! 🍃 🍄
You are amazing artist! Super chill video! ❤❤❤
Another awesome video!
I’m a washer with chantis. A quick wash under the sink blasts off the dirt and pine needles in the crevices. Dry them with a towel and you’re good to go.
I made the mistake of washing a bolete….once. The pores soaked it up like a sponge. Wasn’t pretty.
Just in time for the Humboldt County chicken of the woods and porcinis I just got done harvesting! Had my own recipe lined up but I think I'll try this out with the new 1 burner butane I just bought! Hope all is well with everyone
also, I just wash my mushies, but I'll deff have to try brushing then now lol
Awesome, enjoy!
I grew up in Humboldt. My parents had a mushroom book. There's so many good ones. And some deadly ones. It's important to know what you're foraging.
@@pudgebonetv9628 very true, I was lucky enough to know mycologists at HSU that have been a great foraging resource.
Why forage for mushroom when in Humboldt you can forage for WEED? It's literally in everyone's backyard. Lol
Another amazing video. Genius to make mushroom Carpaccio and sushi. Keep up the great content my brotha. Aloha
Have always love the content since the beginning. Just here for the love and support.
Hope you guys are enjoying van life looks like lots of fun
the presentation on that meal was really nice!
Washing depends, I sometimes wash lobster mushrooms, always was morels. I usually use a wet towel and brush on most others. Great vid brother
Very relaxing video! Your cooking skills are awesome!
I always love watching your vids bro! You guys have come a long way! I knew you was going to get bigger! Keep it coming guys.. 🙂
Another carpaccio recipe for porcini carpaccio is with red balsamic vinegar (15 years barrel aged, like a sirup viscosity), extra virgin olive oil, parmesan flakes, maldon salt, pepper and some dried porcini powder (make sure you dried the powder of raw edible mushrooms because otherwise the powder is also raw poissenous).
Watching your videos and ordering your merch for Christmas presents.
Y'all absolutely nailed it this episode! Thank you for sharing🤙
Love watching these treks through the forests. Very calming and tranquil. Thumbs up 👍🏽!
omg AMAZING finished product 🤩
Sold out in less than 24 hours. Well done Taku! Cheers!
Lmao when Joseline threw the mushroom at Taku
Hey I was right when I said she was pretty enough to rock any color hair! Looking good!
Hi Taku, hi Jocelyn. I like to eat magic mushrooms. Foraging for mushrooms looks like fun. Cool video!!! 🍄🍻🍺🥂🍷🥃🚬
That mesh bag idea is amazing! Thank you for putting me up on game Taku. Los quiero mucho a los dos
I started growing oyster mushrooms at home a couple of months ago. Their light flavor and meat like texture make them great to experiment with in dishes.
My guy Taku combining my loves. Mushrooms, sushi, cooking, and the outdoors! 🍄🍱🍣
Went to check out your knife and it's sold out already. Congrats! Couldn't be happier for you both! You two make a great team couple, both bringing your strong points to the table while spending quality time together, that's what its all about! Ya'll deserve all the love and support!! Love these foraging videos too🍄🌾🍂 Waiting for your knife restock as well, ill definently have to be quicker this time!😄❤
Jocelyn was on a roll today! She found all those mushrooms!
I absolutely love mushrooms, my favorite topping on pizza. These dishes are right up my alley, dang, wish I was there, looks magnificent and delicious! Excellent!
Maybe get into food shipping lol, I'd buy these immediately!
Keep the content coming, love your channel!
That was an amazing display of your talents my friend. Thank you
I seriously *love* y'alls relationship & your adventures! And Jocelyn I'm digging the hair girlfriend! She rocks it well💜
Another great video guys😊
PS: What an amazing plate you prepared!😳 As always😍😍😍
man oh man I really hope you guys do more colabs with burrfection to make more knives, once I save up a little more money 😅 11/10 would buy! I'll also have to try some mushum sushi, I have never thought of that before!
Finally finishes the plate of food for pictures..... It's nnighhttt!!
Fantastic great flavors that come together ☺️😊
Looks amazing... I love mushrooms of all types.... I bought a dehydrator and have been stockpiling numerous types of mushrooms...
Congrats on the knife, Taku!
And great job as usual, outdoing the main man, Jocelyn! 😉
Everything looked great!