Wow Will, that looks delicious! I'm in the woods a lot especially during early fall scouting for deer. I never got into mushrooms until recently and I used to see a lot of Chicken of the woods, Hens of the woods as well as Oyster mushrooms. Now, I really enjoy being in the woods because I added hunting for mushrooms into my repertoire.
@rbuenafe100 that just helps guarantee that SOMETHING is always coming home for dinner, hahaha. If you're somewhere that gets Lions Mane or any of the Hericium, they're absolutely amazing aswell!!!
Perfect timing for my lunch break dude! Would be cool to see you try foraging different areas of FL, though I know its tough down here. The Cinnabar Chanterelles are good right now though! Or possibly morel hunting? As a shroom lover, morels will always be my favorite because of the simple way my family fried them up. Love all your foraging! Keep it coming
@CookingWithClams I'm going on a cruise during Indiana's morel season next year or I'd love to have you out on my family property for tons of morels...maybe that eventual collab with Taku can be during his morel season, I know he's had some good videos doing that in the past. Not taking anything away from YOU, because you alone is amazing content and you DO NOT need a collab. But sometimes that other point of view just unlocks everything and it starts working out better for ya! Maybe Tug Trash (Ian) who is into foraging can help out
Oh my! How beautiful! Thank you Will! I really liked how you explained the procedure of making the focaccia, I think I can do that. Last time I tried a bread, it ended up in the rock pile, I think it's still there too! 😂 Have a beautiful week Clams family!
@@CookingWithClams I've been looking for them in Central Ohio for a month but we hadn't had any rain until Hurricane Helene gifted us over an inch yesterday. I'll be out in my free time next week though.
Great video Will! I’ve got to be honest, about 10 years ago, I made focaccia at a day long cooking school at the Holland College Culinary School & have never tried since, but as usual, you’ve brought out that interest in me. Thank you! Thanks for sharing!!!
Nice video, much appreciated! I ve been shrooming our land in Northern Wisconsin and found new to me hedgehogs, chantrelles, and coral tooth! My shaggy manes fruited beautifully too😁
I miss the “crunch” of the underbrush. Lived in MD/VA for a minute and used to hike a lot. The crunch under foot when foresting is very therapeutic. Been in Texas now for 30yrs. Just can’t scratch that itch here.
@VernBigDaddy completely understand, South Florida doesn't give that same feeling either...although the dead palm fronds try their best lol. IN/KY every school break and summer really stole my heart. Just wanna get out on a hike with a little elevation!!!!
Hey Will, is that how you should sauté all mushrooms? Even the store bought ones. I’ve always had a hard time getting the water out of mine and they always end up to soft and mushy.
Just qurious when you get yeast in that big of a package doesent it loose a lot of its property after opening and how do you store it so it doesent happen. Thanks.
@@CookingWithClams I think I may have screwed this up I don’t think my yeast bloomed and I added it to the mix and set it out to proof, nothing happening after 2 hours. Need to try again I think.
That could be a possibility, but this is also an overnight proof in the refrigerator. You can proof it from 12 hours up to 24 to 30 then take out of the fridge for the second proof which can take up to four hours.
Hey Chef, personal question. Hope you don't mind me asking. Are you married? First time I've noticed a wedding band. Although I've watched numerous videos, mainly on Youngs format. Never noticed , on all your excursions, you with a partner. Just figured you for a workaholic Chef. Which I never here you discuss that either. Which o know you are because I've been cooking for over 30 years. And I know a Chef, when I see one. Thanks
Hey bill! I did one video talking about my life as a chef. I no longer cook at my restaurant but do at special events or private parties. As for a partner, no. I’ve been single a VERY long time
You did those mushrooms justice brother!! Looks absolutely delicious like everything you make.
Wait until you see what I have coming up
Wow Will, that looks delicious! I'm in the woods a lot especially during early fall scouting for deer. I never got into mushrooms until recently and I used to see a lot of Chicken of the woods, Hens of the woods as well as Oyster mushrooms. Now, I really enjoy being in the woods because I added hunting for mushrooms into my repertoire.
It’s a new passion of mine but very fulfilling and very fun and a great excuse just to be out walking the trails
@rbuenafe100 that just helps guarantee that SOMETHING is always coming home for dinner, hahaha. If you're somewhere that gets Lions Mane or any of the Hericium, they're absolutely amazing aswell!!!
Where I live there is a patch of not hen-of-the-woods but chicken-of-the-woods. It’s nice to see other people who enjoy local edible fungi!
It’s a fulfilling hobby to say the least
Perfect timing for my lunch break dude! Would be cool to see you try foraging different areas of FL, though I know its tough down here. The Cinnabar Chanterelles are good right now though! Or possibly morel hunting? As a shroom lover, morels will always be my favorite because of the simple way my family fried them up. Love all your foraging! Keep it coming
I’ve tried in Florida a few times and I have friends that found really beautiful Cibar chanterelles. I haven’t had such luck though.
Amen!
@CookingWithClams I'm going on a cruise during Indiana's morel season next year or I'd love to have you out on my family property for tons of morels...maybe that eventual collab with Taku can be during his morel season, I know he's had some good videos doing that in the past.
Not taking anything away from YOU, because you alone is amazing content and you DO NOT need a collab. But sometimes that other point of view just unlocks everything and it starts working out better for ya! Maybe Tug Trash (Ian) who is into foraging can help out
P
Oh my! How beautiful! Thank you Will! I really liked how you explained the procedure of making the focaccia, I think I can do that. Last time I tried a bread, it ended up in the rock pile, I think it's still there too! 😂 Have a beautiful week Clams family!
Ha ha yeah this one is definitely forgiving and that’s why it’s my go to
Oak and maitake
Salt grain , water plus yeast
a woodland feast
I'm so psyched that you're shooting more mushroom foraging videos. I love Hen of the woods. Keep the videos coming!
That time of year in New York, so it’s a really fun thing to film
@@CookingWithClams I've been looking for them in Central Ohio for a month but we hadn't had any rain until Hurricane Helene gifted us over an inch yesterday. I'll be out in my free time next week though.
Thanks for the nature walk and another delicious recipe!
My pleasure!
Great video Will! I’ve got to be honest, about 10 years ago, I made focaccia at a day long cooking school at the Holland College Culinary School & have never tried since, but as usual, you’ve brought out that interest in me. Thank you!
Thanks for sharing!!!
It’s very forgiving as far as baking goes
The dog 🐕 says HEY PAL...BREAK ME OFF A PIECE OF THAT 😂
Oh, they get treats
Glad to see there was a little cheese at the party. Turned out looking good. Bark, Bark!
Got the horseradish yesterday! Thank you
Awesome sauce!
Nice video, much appreciated! I ve been shrooming our land in Northern Wisconsin and found new to me hedgehogs, chantrelles, and coral tooth! My shaggy manes fruited beautifully too😁
Those are all amazing species that taste absolutely incredible
Who Let The Dogs Out! 🎼🎵
Dogs or landscaping can escape it
As as usual, another amazing episode will
Thank you!
❤ you can add that to my cart anytime …. Yum 😋
It was a fantastic breakfast
I miss the “crunch” of the underbrush. Lived in MD/VA for a minute and used to hike a lot. The crunch under foot when foresting is very therapeutic.
Been in Texas now for 30yrs. Just can’t scratch that itch here.
I feel the same when I’m in key west
@VernBigDaddy completely understand, South Florida doesn't give that same feeling either...although the dead palm fronds try their best lol. IN/KY every school break and summer really stole my heart. Just wanna get out on a hike with a little elevation!!!!
Great video, thanks
Thank you!
Looks tasty Will!
It’s was a good breakfast!
So simple and looks amazing. I really need to look up mushrooms I can eat that are in my area.
It’s a fun hobby
Looks really delicious!
It was!
Hey Will, is that how you should sauté all mushrooms? Even the store bought ones. I’ve always had a hard time getting the water out of mine and they always end up to soft and mushy.
This would definitely help that
Just qurious when you get yeast in that big of a package doesent it loose a lot of its property after opening and how do you store it so it doesent happen. Thanks.
I do believe it loses some, but I put it in a plastic bag sealed, and then in the fridge and it seems to do OK
Wait i just commented about working at wood fired pizza place on your last mushroom video lol! And no pecorino on a focaccia?? Sacrilege
That’s a good point I didn’t have any on hand
What oven temp and about how long?
I bring the oven up to 475 once it hits temperature lower it to 425 put in the pan and cook for about 25 minutes or until golden on top
@@CookingWithClams I think I may have screwed this up I don’t think my yeast bloomed and I added it to the mix and set it out to proof, nothing happening after 2 hours. Need to try again I think.
That could be a possibility, but this is also an overnight proof in the refrigerator. You can proof it from 12 hours up to 24 to 30 then take out of the fridge for the second proof which can take up to four hours.
Water needs to be 105-110 degrees higher will kill yeast
Exactly!
Hey Chef, personal question. Hope you don't mind me asking. Are you married? First time I've noticed a wedding band. Although I've watched numerous videos, mainly on Youngs format. Never noticed , on all your excursions, you with a partner. Just figured you for a workaholic Chef. Which I never here you discuss that either. Which o know you are because I've been cooking for over 30 years. And I know a Chef, when I see one. Thanks
Hey bill! I did one video talking about my life as a chef. I no longer cook at my restaurant but do at special events or private parties. As for a partner, no. I’ve been single a VERY long time
I think you’re thinking of the ring on my right hand. Just a ring. Was my grandmothers
Right on. Thanks for the reply! Aloha!
I think it would be better jalapeno, cheese, mushroom bread... still free...
LOL TNX 4 VID LOL
Next one! That’s the beauty of focaccia