FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stew 7.7.2024 w/guest Mushroom Man Tan - Tanner Hammond
#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes #auburn #bbq #carlahall #nextfavoritechef
- Duration:
- 43m
- Broadcast on:
- 07 Jul 2024
- Audio Format:
- mp3
- Mike Bailey, a pioneer of the Gulf Coast blind scene, and award-winning food entrepreneur. - I know a lot of you wonder what to do with your main pies, but I've got some wine suggestions for you. Lemon moon pies, sub-yum blon, chinny blon, or peanut gricho. - Stewart Rib Donald, a claim food and travel writer, and world-class chef. - I was the chef de casserole. I made the casseroles in the frozen food department. - For more than a decade, they've combined their expertise to answer your questions and introduce you to the culinary movers and shakers you want, or ought to know, four-time taste award finalists, 10-time Nappy Award losers. - They are the dynamic duo of dining. - Drop, drop, keep a scream and put board. - Mike and Stu, on FM Talk 1065. - Wow, that's the way we were dragging white. ♪ Wow, that's the way we were dragging white ♪ - I had subtle for a little Bloody Mary myself, just one. But, good morning and welcome to the Sip & Chew Show with Mike and Stu. I'm Mike and Stu. There's Stu over there in his new teal hoodie. Looking bad, looking like Sam's over there. (laughing) I only like Dolph and Island like this. So, anyway, we have got a good show today. We've got a guest coming on. I know we say that a lot, and we're usually lying. - Well, not today. - It's in the eyes, or the ears of the B sound here. - The B sound there? - The B-hearer. - The B-hearer. So, anyway, we got a guest coming on. He is like a mushroom authority guy. You know, knows everything about mushrooms. Mushroom Mantan, his name is Tanner Hemman, and he's sitting out in the green room right now, and he'll be coming in in a minute, and he's supposed to have some samples of some mushrooms. So, we'll see him, we'll be talking to him soon. And in the meantime, man, what a 4th of July. Did you have a good 4th, Stu? - Yeah, it did. - What'd you do? - Nothing. - Nothing, not a thing. But the day before I went down to the island with my brother, and we went and surfcasted that evening, and I caught a catfish, saltwater cat, and my first ever shark. - Shark? - Yeah. - We're at? - On the island, don't know. - A lot of the time ago, when the periods had water under it, I caught a hammerhead. - Oh, we're always there. - This was about a foot and a half long, they're a shark. - Oh, okay. - Which in case you don't know, don't have any teeth. - Okay, well, I caught a hammerhead, and it scared everybody on the beach. Scared everybody on the beach, but that was like four years ago. - 40 years ago. - We'll buy that for scallops. (laughing) - A big controversy they had back in the city. - I tell ya, I tell ya. But I went and met Leanna and Trace so they could shoot some drone video of the fireworks downtown the other night. So after a friend's pool party, but other than that, it was really low-key. We didn't even have all that many fireworks in our neighborhood. I guess that was fireworks, I hope you will. See you in a way. I live downtown, so, you know, you know what I mean. But anyway, we're gonna have a very interesting show, like I mentioned, we've got a guest and we'll be talking to him after we come back from break. But I think he's brought some samples. So, we'll see. But I had to remind him that this is a food show. Food show, and so, I hope he got the hint that, you know, we're looking at food-related stuff. (laughing) - I don't see any stems with purple stripes, I think we're safe. (laughing) So anyway, I've been looking forward to that. I talked to Stu about this months ago, and I said, "Man, we need to get this gal on the show." - Yeah, 'cause I love mushrooms. - I do too, I do too. - And, you know, it's a fad for people who want to cut meat out of their diet to eat mushrooms. And I see why, it's a really, really good replacement. I've got mushrooms and something, I don't miss the meat. - I'll put mushrooms in different things where you normally would add rice, I'll use mushrooms. And I try to keep a couple of cans. I know that's a bad word, but my favorite snack is a kid growing up, and my mom loved it, was they can of B&B buttered mushrooms. - Ooh. - You know, that way better for me than chips or candy bars. - Oh, absolutely, yeah. - Absolutely, so. And, you know, over the years, I've had a house off the ground, and I had to go in there, do some repairs, and I got to crawl through the mushroom fields, and then you're thinking like, I wonder if any of these are edible. We're going to ask those questions. - Yeah. - You want to come back? - Yeah, I had a friend who was a botanist, and I had some peculiar mushrooms going in my yard, and I said, how do I know if they're toxic? And she said, eat a little, wait 24 hours, if you don't get sick, they're not. And apparently, that is a universal suggestion. Not what I'm happy with. (laughing) - Well, I'm okay with that. - What about if you don't make it 24 hours? Then they probably are. - Well, we will find out if any, actually, are that toxic, and it's important to note they are toxic enough poisonous. - I got some ink questions. - Yeah. - I got some snakes are toxic enough poisonous. - The trick is to find out from those you already know. - Yeah. - That's the trick. - That when you're done with-- - The survivors. - Yeah. - The survivors? - No, you can learn from the ones that didn't survive too. - Well, that, but then you got to do the autopsy to find out what they died from and stuff like that. - I think all the mushrooms in their beard would be a pretty-- - One word for you. - Google. - Google, there you go. - There you go. - Hey, there they go. - Let's go to a few things out of the way before we go and break. We got some birthdays. You know, Shawn Sullivan had one the other day. - Shawn Sullivan. Was that the little red-headed dude in the snowboard in the Olympics? (sighs) - No. - No, that is actually Shawn White, who my friends and I call him. - Okay. - Shawn White, the red, because his hair was so red. - Ah, oh, okay. Anyway, his birthday was so the day. Friday was his birthday. Oh, by the way, Shawn is the chief guy here. - He's the head honcho. - Here, he's the head honcho. - FM taught 106.5. - The big cheese. - I want to talk Matt McLean, Fatty Matty's barbecue, up there in Fruitdale. Great barbecue. His birthday is tomorrow, but today is Kevin Halton. - Would you say that's off the eating trail? - Kind of. Then why do you shoot some video? - I haven't been up there in a while. I will though. I'm going back 'cause I've got my mission. I'm on a mission, but also Kevin Halton, at Bob's downtown diner. He's one of the favorite servers down there. Today is his birthday. I hope he's listening. He may not be. - And if you go, what color hair does he have? The answer is yes. - Yes, 'cause he's got hair, but you never know what color it is. And most of all, Richard Starkey. 84 years old. Who's Richard Starkey? Sir Ringo Starr of the Beatles. He is 84 years old. I saw a video of Mick Jagger running across stage. 80 years old running. And I'm thinking, God, I know I won't, but I would love to be able to run like that, but he's never stopped moving, you know? I bet he's, I bet he's slaw mushrooms. Probably, you know, I'll let Andrew. What do you think? What do you think? What do you think? And the day is National Macaroni Day, Strawberry Sunday Day, and World Chocolate Day. What a day. - Mac and cheese Sunday. - Put some chocolate over that Strawberry Sunday. - Yeah, and some mac and cheese on top of that. - There you go. - Mike would be all over that. - I don't know, I don't think so. - Oh, you'll put a hamburger on moon pies, but you draw the line at Sunday and Mac and cheese. - Mike, it's got their limit. They got their liminal things, you know? I certainly got their liminal things, so. But, what else you got? You got anything? - I went down the dolphin aisle the other night and you're, oh, wait, we've done that. I did want to hit back on it. It was a beautiful night. As hot as it is on land, you have to remember when you're on that Gulf side, especially Wednesday when that South Breeze was coming up. Oh, man, it was just as pleasant as it could be on the island. I mean, we were sitting so that the waves would hit our feet, just right there on the edge when it was a really big wave, it would hit our feet. And just sitting there with some cut baits, some mullet out there, just catching whatever bites. And my brother had given me a surf fishing combo for Christmas year before last. And I had been so busy, this was the first time I used it. And I made three casts and I caught two fish. So I think that's a pretty good break in. - I know it has been kind of nice at night recently. - Well, if there's a good breeze like there was, now when the mosquitoes made their arrival, it was unpleasant. And then my brother tapped me on the shoulder, handed me a can of repel. We were good after that. Nice little spray and they left a little bit. At first, I thought they were fruit flies, man. I looked down and went, what's a fruit fly doing out here and smacked it and finally realized those were mosquitoes. They have been feasting on tourists. - I don't have problems with mosquitoes, but they like my ankles though. At two or three o'clock in the morning when I'm asleep, they bite my ankles and then I can't sleep anymore 'cause I'm itching, like crazy. - Is that when you're cowboy camping? - Even in my house 'cause I like to leave the doors open on a nice evening and two, five, one, three, four, three, oh, one, six, it's a Callahan. I was social club, text and callin' on. When we get back, we're gonna have the mushroom man here himself, mushroom man tan. Tanner heaven. ♪ Down in Georgia ♪ ♪ They can't pick up their mind ♪ ♪ You can get it to a sweet or spicy ♪ ♪ And they'll say that ♪ - They are the dynamic duo of dining. - Sif and Chew with Mike and Stu, call 3-4-3-0-1-0-6. Now, back to Mike and Stu. - All right, Stu, we got a few folks to think. We gotta think Bob's downtown down there in the corner of that happy. - That omelette that he proposed. - I saw that and I can't believe I wasn't there, you know? I'm hurt, I'm hurt, I'm hurt. But if you go there, tell-- - Your heart's not hurt, but you are. - I'm hurt. - But if you go there today, and you see Kevin hot and tell him happy birthday, also we wanna thank Hal's sausage and wholesale meats. I don't know if they have any mushroom sausage in theirs, but you could probably add some to it. But thank you, Hal's sausage and veeks for your support here and butch Cassie's down there in the heart of flow shell. - Where they do a fine mushroom burger. - Do they? - Mushrooms, Swiss burger. - Okay. - Do they have any of these kind of mushrooms? - I know, it's usually button mushrooms, but I'll tell you, I love mushrooms. And what I do is after I cook the bacon, I leave a little of the bacon grease to saute the mushrooms. - Oh, yeah. - Then a little of the Montreal steak seasoning. And then the container that I put them in when they're done, I have a pad of butter waiting for them. So I drop the hot mushrooms in there and toss them in the butter so that it comes in. - All right. - 'Cause it's important to me that the mushrooms be good, 'cause if nobody's wearing a mushroom Swiss, I get to snack on mushrooms. - Well, in that segue, we're going to introduce our guest, mushroom man, Tan. So Tan, tell us about what you do. How did you get started doing this? Do you like mushrooms, really? - If you can't tell, yeah, I love mushrooms. But, so I started as a chef. I worked at Dragonfly and Fairhope and Daphne for, I believe it was like 10 years. - Wow. - And I kind of-- - Very innovative menu, by the way, for anyone that has been to Dragonfly, one of the most innovative menus on the Gulf Coast, along the place. - So I got the blessing of getting trained by the chef. He was actually going to help me get a culinary school. I turned it down 'cause I had girlfriend and house, all that stuff. - Life got in the way. - I was just like, I can't afford to do culinary school and work and just too much. So he just kind of taught me everything. - I have an opinion, what? - That's how I learned. - So he did everything to culinary school. - Yeah, he just taught me everything. - I worked there, like 60 hours a week all the time. And well, anyways, COVID hit. We kind of slowed down. I had a bunch of free time. My mom got a houseboat up in the mobile tensile delta in Stockton, and when she got that, I decided to get into hunting, to start smoking, to smoke meat, my own meats that I got myself. And we're gonna circle back to that 'cause I got something for you. - Okay, okay. - But I didn't find any deer or anything, but I found wild mushrooms everywhere. So then I came out the woods and said, I gotta be able to eat one. Step back, say go buy a book, say I bought a book and turn into this. - Yeah, for what I've learned through backpacking and stuff and asking questions, is just about every edible mushroom has a toxic mushroom that looks similar. - Kind of, kind of sort of. - So it's important to know that, but like the little puff ball mushrooms that we all get in our yarn, those are both edible and toxic, depending on when you get them. Yeah, when they're young, and they're still wide on the inside, like a big button mushroom. But if you cut them open and they're black, they're now toxic. - Yeah, I don't think that they're toxic. I just think they're not palatable 'cause it turns the score. - Yeah, just like bitter and stuff like that. - And it's like powdery, 'cause it turns in the spores. - That's true, yeah. Well, I wonder if the spores could trigger like a anaphylactic response to this mushroom. - Yeah, like an allergic reaction. - Yeah, that might be an issue with it. But so, you know, you can't just go out and start grabbing mushrooms out of the yard and chomping them. And some of them may be edible from a standpoint of not being toxic, but just not anything you wanna eat. - Yeah, not palatable. - Yeah. - Like there's choice edibles, there's edible mushrooms, and then there's poisonous mushrooms. - Now from a nutrition standpoint, mushrooms are packed. What can people expect to get nutritionally from a mushroom? - To be honest, the nutrition part of all of it is not my expertise. - Okay. - I'll teach you how to cook 'em for. - Okay. - How to get 'em and process 'em. - Yeah, yeah. - Yeah, I know it's like-- - Nutrition, I'm sorry. - Yeah, I think there's a good deal of vitamin E in them, folic acid, which is the brown color that you see in 'em a lot. Anything that's yellow or orange is gonna have beta keratin in it, 'cause that's what causes that. If it's green, that's chlorophyll, which is what turns other vegetables green. They're a vegetable-ish type thing. You know, they're in plant life as opposed to animal life. So they are packed with all kinds of things. - Oh, and kingdom. - Yeah. - They're not a plant. - Right. - Or animal. - Right. - They're a creature. (laughing) - So what was your first mushroom that you found and you experimented with? - So my first mushroom I found in actually eight was actually not a super common one to find. It's called a hedgehog. And it's like your stereotypical cap and stem, but instead of gills underneath the stem, it's got more teeth that hang underneath the cap. And it tastes like bacon, the hedgehog ones. - Really? - Dude, you can't grow 'em. You can only find 'em in the wild. - Who's the bacon substitute, maybe? - Yeah, yeah. They really like a media, it's, they're my favorite wild mushroom right behind the shantro. But you just don't find 'em a whole lot. - Yeah, in the Carolinas, I have heard rumor of a mushroom called the beef steak. - They're not, it's like a portobello, but they, they grew here too? - They do. - They didn't eat 'em wrong. - Closer up to the Appalachians or? - No, I found 'em down here in Spanish for it actually. - Oh, then some of these big mushrooms that I saw might've actually been beef steaks. But they're supposed to taste like a steak. - Yeah. - And then the texture and everything's so thick and they're like larger than a portobello. - Yeah, and there's, so you're, you're suggested to cook all mushrooms because they contain the same cell that's in the crab shell called chitin. Some of us can't, some stomachs are weaker than others and some of us, it'll mess our stomachs up. But there's three mushrooms. Two of 'em I know off the top of my head that you can eat raw and beef steaks, one of 'em. And then the woodier jelly mushrooms that you see in like 80s, those are two of the three mushrooms that you can't, that don't contain chitin. - Another issue with the raw mushrooms is they contain an amino acid that blocks your body's ability to absorb the nutrients that are in the mushrooms. The same amino acid is in spinach, but there's a lot more of it, which is why you should really cook spinach to eat it. There's so much of that amino acid in it, it blocks your body's ability to absorb the nutrients from the entire meal that you're eating. And that's why they've always recommended spinach be cooked as well. You can break that amino acid. I'm sure you can do it in mushrooms the same way by adding an acid to it. Vinegar, lemon juice, something like that. Well, we'll start of the same effect. But that texture you get when you cook a mushroom, you're just right, you got so much of it. - So what kind of samples here describe the names of them? - So I brought six of the mushrooms that I grew up. I got four different kinds of oyster mushrooms. I got golds, pinks, phoenixes, and blue oysters. And they're gonna kind of have like a generic seafood flavor to them. Some of them being more intense than the others. And then I brought lion's made mushroom, which is a huge medicinal. - Oh, that's what that is, yeah. I've not seen it that small before. - Yeah, I've only seen it videos too. But that's a huge medicinal mushroom, great for brain health. I can go on forever about that. And then it tastes and has a texture of like crab meat. - So this one's called a what? - That one's called a phoenix oyster mushroom. Mike's getting a very bad image of it on our YouTube channel. For those of you listening on the traditional radio. - Is this some different? - Yeah, this one is the blue oyster. - They should, they've actually formed a cult around that mushroom, Mike. (laughs) - It's part of being. (laughs) - And this is the lion's mane. - Yeah, yep. - It has fur. Look at that. - Yeah. Well, I'll try and find a picture and show him later of it full blown in the wild. I've seen him, so I'll watch a backpacking YouTube channel called Adventure Archives. And one of the guys is a botanist and he's especially fascinated with mushrooms. - Nice. - So every time they're going, no matter where they are, I mean, they did a couple of trips in Japan last year and he'll stop and go, well, I can tell by the shape of this leaf that it's in the same family as like an elm tree back in the U.S. - Yeah. - Or something like that. And he really brings a lot of the education aspect to it 'cause that's what he does for a living. - Now these two, maybe something you'd see in the ocean, you know, in a coral reef. But I mean, also it looks like a magnolia leaf. - Yeah. - You know, Japanese magnolia, but. - Yeah. - What he's holding up on camera for those of you are the orange oyster mushroom and then the yellow one, which looks really different shapewise than the rest of it. Is it just because it's at a younger stage? - Yeah, that's just how they drive it. - It doesn't get any bigger than that. - Yeah, those are a lot more like a brittle, they're really fragile and I have to be really careful when I pick that as compared to like these. - Right. - And they're really strong in flavor. These pink is in the gold. You can actually smell them and they have, you can smell the flavor on them, they're super strong. - Yeah. - Some people don't like the, my wife actually doesn't like the pinks as much, but we just pair them with like seafood, more seafood. - When you get into these different colors, what you're dealing with also is different nutrients. And it may be that whatever nutrient is making that, more of that orange color just takes bad to her palate. - Yeah. - Yeah. - I would go to say does she like carrots? - It's a little more bitter of a mushroom too. I think it's a bitter part of it. - Which bitters are good health wise? - Yeah. They are, which is why we like collards. - Yeah. (laughing) - Now-- - I like collards. - Yeah. Grocery stores have created a sin in that they've, have taught Americans that there's such thing as a baby Bella mushroom. It is not called a baby Bella at that stage, it's called a cremini. And because of the youth versus the adult version, the main difference is the gills, isn't it? - Those are, so the porta bellas, baby bellas, or creminis, they're all the same mushroom. - Right. - They're just at different stages. - Yeah. - The small ones are grown in darkness too, that's why they're white colored. - Oh yeah. - If I grew all these with no light, all of them would be light. - All right. Well we gotta go to Brank and we're gonna talk more with you in a minute. If you wanna get in and ask him a mushroom question, two, five, one, three, four, three, oh one, oh six. Michael Bailey, what does that number do? - This is a Callahan's Irish social club, Colin Texten line, we'll come back, we're gonna talk to the mushroom and tan. A little more, got some foody questions. (upbeat music) - For more than a decade, they are the dynamic duo of dining. Mike and Stu, on FM Talk 1065. (upbeat music) All right, we're back here with the mushroom man Tan. Tan or Hammond. And we're gonna talk about what's in the jar. Let's see some jars here. But first of all, where do you grow these at? Are you still picking any out of the wild, or are you growing these in a building or some type of housing? - So I have a, I built a 120 square foot shed in my backyard and that's where I grow all these mushrooms. I do, a majority of what I sell is all cultivated, but I do forage one specific mushroom chantrells and sell those. I got a license to the health department. - Oh, you have to have a license to that? - Yeah, it just became a thing three years ago. And one of my best friends, Alan, he actually created the certification course through the health department. - Hopefully. - So I was kind of like first in line behind him. - Now why is that? - Why is it that you have to have it? - Because it's not regulated or anything. It's basically holding people accountable for if, say I sell to a restaurant, someone says the mushroom got them sick. It's basically the same guidelines as like oysters where the restaurant is supposed to keep a file for 90 days and make it sick, they can go back and trust. - Okay, that makes sense. - That makes sense, that makes sense. So is this shed temperature controlled in any way? - It is. - It is temperature controlled, humidity controlled and CO2 controlled, so fresh air. - Oh, CO2, okay. Yeah, I see, I see, wow. So what you got in jars? - So in the jars, I cooked all these mushrooms the same way I did salt, pepper, garlic and fresh thyme and olive oil. - So what we have up here is what's in the jar. - Yep, okay, cool. Do you eat meals every day with mushrooms? - Not every day. We did that definitely at first, we ate them a ton. Now we definitely eat them a lot, but not every day. - Okay. - I take my extracts every day. - Okay. - I make like medicinal extracts. - That's another question I'm just gonna have. What medicinal what are they good for? - So the medicinal mushrooms, the only one of these that I use is the lion's mane, but I make extracts of these for like a daily health supplement. And I do lion's mane, which is good for brain health. I'm gonna try and sum this up really fast too. I got Rishi, which is really good for immune system. I have Chaga, which is really good for gut health. I've got Turkey Tail, which is really good for inflammation. And there's a ton of cancer research behind it. - Might be it or something like that. - What'd I say? Turkey Tail, Rishi, lion's mane, Chaga. My Taki, which is gonna be for, that's a really good one for diabetics. So it helps regulate blood sugar and it's good for heart health. - Oh wow. - And then the last one is Cordy Saves, which is the newest one. And I'm not as familiar, but I know athletes are using it for like a pre-workout thing. It helps oxygenate the blood flow while you're working out and stuff like that. - Oh wow. - Good. - Do you do tours? - I do foraging tours where I go out and take people in the wild and we'll do about two hours. And yeah, we'll talk about plants and wild mushrooms. And then I also do growth classes. - Okay. Now these things are seasonal. - Yeah, it's very seasonal, but it's really rain dependent. - As long as it's raining, it's not a problem here. - Yeah. As long as it's raining, we can go find some mushrooms. But you do have like different mushrooms and different seasons, but as long as it's raining, you can go out and find something. So do you do like any proprietary? You know what I mean? As it comes from one specific, seeing the wine business, there are proprietary wines that come from one, this one particular acre that happens to be facing the sun for so long during the day, during growing season. And I didn't know if there was anything you would consider proprietary, where kind of like a... - A truffle. - A truffle. - So really I just look for a... - You said it was a mushroom. - Truffle, yeah, are there any truffles around here? - So apparently we have a pecan truffle that grows in pecan fields, which I have not tried to get into finding or anything. It's not like to the level of white truffles and the real expensive truffles in a chef mindset, but it's still like an edible good one. And they're in pecan fields, but I haven't found them personally. - So I do a Dawes community, which prior to Hurricane Camille was the largest pecan producing region in the world. - All the counties were loaded with pecan truffles at one night, it's all houses. - Yeah, I do know that Oregon, they've been able to start cultivating truffles there. And when I was at Little House Midtown, we were ordering truffles that were being forged in Tennessee. - Yeah, I actually know. - White truffles, not white. - Okay. - So I go to mushroom festivals too in different states, and I actually started one here in Fairhope last year and we're gonna do it again this year. I want to go, I want to make sure I go to that, but I met some of the people on the forefront of truffle farming in America. Like they're basically a princess under people in Europe that have done this for a while, and they came back and like in the Carolinas and stuff, are three years into a 10-year start of a truffle farm. It takes like 10 plus years to get there. - And in fit two France, truffles a big industry, and wine is a big industry there. And the miners have to put Bobwire around their fields to keep wild boar from eating their grapes. - Yeah, and their bushes and their roots. But it's against a lot of honey 'em out of season, 'cause they do have to control the population of 'em. But the truffles, the wild boar hunts, the truffle and the dogs chase the wild boar, and they find where they've been rooting at, and they get the truffles out of the ground there. And I know the delta, and especially up around, stocked in that area, and just there on the call say, there's a good bit of wild boar. - Oh yeah, I've seen 'em, I've seen 'em. And I would think they would do a good job trying to help time truffle. - Yeah, do you know why pigs are so attracted to truffles? - My one. - Because they release the same hormone that a female pig does when they're in heat. So that's why they stopped using pigs as much and went to dogs, because the pigs would devour the mushrooms before they got to them. Because it was that same hormone, like that same scent. - So really dogs, you just expose 'em to something that can pick up the scent and just a tracking dog, yeah. - Exactly, that's how they use 'em. - Yeah, that's wild, that's great. - Mike, here's something interesting about a truffle. When we would get two of 'em about that size, which is, we'll say a little larger than a golf ball if you're listening to the radio, they would come in a styrofoam box. And the chef, and the sous chef that ran the brunch, they'd come in on Monday, they'd put two eggs in the box with the truffles. And leave 'em until Sunday morning, and those were for them. The flavor, the aroma of the mushroom, would penetrate the eggshell during the week and flavor the egg like truffle. So they didn't have to add anything to it. - Wow. - So there's some mushroom stuff for you with an egg. - So what are the chef lice on these ones she picked 'em? - So it varies with the different types of mushrooms. These pinks in these golds don't last super long. You get like maybe four or five, especially these you get like maybe four days, these maybe five days. Mine's main, you can get it over a week, sometimes two weeks, I think it's just 'cause it's a really dense mushroom. - Oh wow. - And then most of the other ones, you get about a week in the fridge, as well as you store them in like a breathable brown paper bag or something. - After you self-tail. - Of course, I wouldn't self-tail 'em until I'm ready to eat 'em. But I mean, if you self-tail 'em and you leave 'em like a jar or like a ziploc bag and a refrigerator, how long were they last? - Depends on how you do it to like in the restaurant, what we do is we would coat them in something fatty, like a high fat oil or butter, and then it'll extend the shelf life. If you just do it lightly, I would say like week, week and a half, if you coat it in some fatty, I would say you could get closer like a month, and then you could even freeze that. - Yeah. - And then you extend it even longer. - Or dry, or dry them. - Yeah, I found that sauteing 'em though and covering 'em in like a bunch of butter and freezing it. It's the best way to keep the texture of 'em, 'cause I love the texture of some mushrooms. - Yeah, one of the things with the dry mushrooms, Mike, if you buy those at a store, you reconstitute 'em by putting 'em in hot water like you do anything dry, like a sun-dried tomato, but save the water 'cause now you've got mushroom broth. - There you go. That makes sense. That makes sense. Have you done any like chef dinners or anything where they use your mushrooms and you're there to talk about what you grow? - So I actually, I haven't done it where like other chefs are cooking 'em, but I've done it plenty of times where I'll do, I do private dinners too. - Okay. - I know somebody does private dinners. (laughing) - I'll do mushrooms and I really like to focus on like local, either farmers or what's in season, fish-wise and stuff like that and then I'll get up and I'll give a whole talk on like each piece of their meal and where it came from. - Now do, are there any particular mushrooms that pair well, it's like with wines with fish and meats and duck and fowl? Are there any mushrooms that do pair well as well? - For sure, for sure. I'm at markets, a lot of these regulars that we start getting at our markets, they'll start coming up to the table to our tables and be like, tonight I'm gonna do a beef, or I'm gonna do a steak with some asparagus, like what's a good one to go with this? And I'll steer 'em towards a certain mushroom. - Wow, that's great. That's great. (laughing) - Y'all talk, I'll eat. - Okay. That's great tonight because, now what do you do your markets out? - Well, then I do the fully one, it's called the fully fish and farmers market, and it's down by Ola, I do that one every other Saturday. And then on the Sundays in between, I do a fairhood market at the fairhood period. - Yeah, I've been with that one. I missed you one time. You would already, it was toward the end, and you weren't there. I walked by you, and then when I went back, you weren't there, so I forget. - I'm about to pick up the, there's a night market at Oyster Brewing Company. - Yeah, no, and they do it once, every one Saturday a month or something, and I'm gonna do that one. - It's not too far from my house, start doing this one. - And then they get the market in the park, and configure a square that's, either in the spring or in the fall, 'cause it's like too hot right now. - Yeah, I think they just had their last one, I was looking in there. - Yeah. - I think you would do well there. - So far, I'm not doing any markets in my bill, but I sell it at the New Piglet Wiggly on university. - Yeah. - That's a good one. - The goal is to pick up a mobile market here soon. - Okay. I would think that you would get in the pig in Fair Hope as well. - Yeah, they started me there, and then they put me in the university store, and then they put me in the Foley one, see 'em. Is that doing good for you? - Yeah. - Yeah, that's doing great. - Oh, wow. - So, you ever sell mushrooms to Jeremiah Matthews at South Wiggly Kitchen? I had a feeling, Jeremiah was my chef that made this market years ago, and then when the market closed down, he went to either Yellowstone or Grand Tetons and just cooked like a chuck wagon cooked. - No, he's telling me that. - He's so jealous. That is the pity me of what I wanna do in my life. - Yeah. - That's all right. I admired Jeremiah a great deal, and he was a really good chef that influenced me greatly, and that food itself would get you. - Awesome. - One of my favorites. - Yeah, I've still got some money left on my debit card. Not my debit card, but my gift certificate I have there. I gotta get my decent. - All right, we wanna thing mushroom man tan for coming in. Check out our Facebook page for information about him, or you can call us at 251-343-0106. ♪ From where I am in the way ♪ - To get on the line, call 343-0106. Now back to Mike and Stu. Michael, yes. - If I were looking for an omelet with meatloaf in it, and jalapeno peppers, and maybe some mushrooms, where would you send me? - I've sent you to Bob's downtown down on the corner, Fat and Happy, that's at North Jackson, and St. Francis Street. - Well, I have a question. You mentioned the phone number before we went to break. What was that phone number? - Oh, that was Callahan's Irish social club, call-in text, and text-in line. - I think it's working, too. We'll get to it in a minute. - Yeah, we got cookie online. We're gonna get heard in a second, but we also-- - You know what these mushrooms would go good with them? - What? - Some of that hall's cation's-- - Absolutely it would, yeah. That one, particularly. - Yeah, mushrooms and sausage go great. - We wanna thank hall's sausage and wholesale mix for help sponsoring the show, and butch Cassie's over there on Florida Street, and a part of Floshell, and he's up in Illinois right now. - Please don't pronounce yes. - I don't, Illinois. - Yeah, I know, it's a state motto. - Right. (laughs) - Illinois, please don't pronounce yes. - There you go. - All right, now we're back with the mushroom man tan, and tan are working people find you at, and what are your social media outlet pages, and how can they find you on the inner web? - If they're stalking you. - Yeah. So the best place is gonna be our Facebook page, mushroom man tan on Facebook. We also have an Instagram, but we're not the best at posting on the Instagram. (laughs) Yeah, all the social media stuff is not our for today. We try our hardest of, and then we also have a website now, mushroomman tan.com, and you can look at all of our, everything we provide, product-wise, class-wise. I have a calendar on there that try and keep updated where you can see all of our classes and markets, and all that kind of stuff. - Cool. - Cool. - Now Mike, we got a caller. - We got cookie, I wonder what that is. - We got cookies. - Oh. - Cookies. Cookies, guys. - What did we have a caller? - Oh well, I guess we lost cookie. Did we lose cookie? Yeah, okay, well, we got dead here with women. Hey, is that you, cookie? - This is me. - I bet you got mushroom questions for tan, don't you? - Do you? - Do you? - I mean, come on. (laughs) This is, y'all, please repeat this show, because I was doing everything I could not do this. Anything that was said, but I got cut off somehow, okay? - Okay, all you gotta do is go to our Facebook page, or to our YouTube channel. - I don't have all that stuff, you know. - You don't have to have it to view it. All you gotta do is just go Facebook.com, and sipping you with Mike and Stu, and it'll take you to our page. - I don't have a computer. - Oh, well, that's a whole different story then. I'm gonna turn you over to tan then. (laughs) - Thank you. - How are you? - I'm fine, I am so delighted by this program, and please, all three of y'all and all of the, the rest of the crew, y'all, please repeat this program, so that, you know, I can make notes about it, and get in touch with you through ways that I have access. Not everybody has computers, not everybody has smartphones, you know, in podcasts, and all the other stuff, and anyhow, but we still like to be informed, and this has been a most wonderfully informing, wonderfully informing, and the only thing I'd like to add to it is that, and maybe I missed it, maybe this is something you already brought out, that when mushrooms, when you dry them in the fridge, because you can't use them right away, like you said in the paper bag, and then dry them out, you can blend them up so that they become mushroom powder. And that gives you, that gives you yo mommy, not yo mommy, you mommy, all right, you know, so that you can do just amazing things with, I'm sure you know more about it than I do. Are there other alternatives to the preservative measures that you've already mentioned, that someone who is, who, well, doesn't really care about technological sophistication, can do. - So my favorite way to preserve them is to cook them all down in sautéum, and mushrooms are like 80, 90% water, so cook all that water out, no butter, no oil, and then when the water cooks out, you can throw in a butter or oil, like a high fat butter or oil, and coat them really good, and then you can freeze them like that, and-- - Oh, you've got my number, man. - Okay, cooking all that water out from it keeps, you know, freezing water, it expands and attracts, so it messes the texture up, but once you cook all that out of it, then you-- - And you've got the extra, all that wonderful extra flavor, like you said, but you know, yeah, listen, just please repeat this program, okay? I'm saying, y'all, please do, and thank you for this morning. Thank you. - You're welcome, all right. - Thank you, Cookie. I don't know how a person exists in 2024 without some form of, I mean, every way we've got a repeating this is, you know, you need a computer or a smartphone for. - No phone, yeah. - Yeah, the podcasting and all that. But I know people, I know people don't. - Go to a friend's house, Cookie, who has a computer, and pull it up on Facebook or YouTube then, and watch it. - Go to the library, you can go to the library. - Yeah, library is a great sort. I mean, that is one thing that I felt I've always gotten back from my tax dollars, is library. - Yeah. - It's a great resource. I'm sure it was very helpful to tan when he started doing this. - I'm gonna tell you, there was one time before COVID, you could go to the Ben May Library downtown, and there'd be a small little orchestra in there playing classical music. - Oh, yeah, they've done chamber co-infected. - Oh, yeah. - I saw Lauren Murphy play in the auditorium there one time. - There, too, Phil and Foster believe it used to be their own Sunday. - Well, you know, the nice little auditorium is a Sunday afternoon. - Maybe he's seen, it's what, 200 people at most. - Just a quick question for you, Tanner. And this is one we asked off there, just to go ahead and repeat for everybody else's knowledge. What is the difference between cooking mushrooms and the other mushrooms? - So, the other mushrooms, they're gonna breeze blue whenever you rip, like, breeze them or rip them open or something, they're gonna breeze blue. - Meaning that they turn blue in their stem. Okay. - Mm-hmm. - Yeah. - Okay. So, that's the precaution that you wanna keep. - Does that mean they're bad for you or is that you probably gonna get a little buzz or something? - It depends on who you ask at the bathroom. (laughing) - And where they tend to travel, too. (laughing) - And the amount as well. I mean, they've had wonderful success using psychedelic mushrooms in a capsule form as an anti-depressant that's far more beneficiary to people in anything that big farmers come up with. - Again, it's sort of unregulated, as you say. - In Colorado, it's completely legal. They've been doing regulated experimentation there. And also with LSD, which is not a natural product, like-- - Right, D.C., Washington D.C., it's legal. - Oh, of course, it would have to be. (laughing) - Yeah. - Well, I just tried the lion's mane and it's delicious. That was really flavorful, right? - Yeah, it does. - You had the sauteed, not the raw, right? - No, I had the sauteed, it's kind of smoky. - Oh, like a natural smoky? I'll have to get into that here in a minute. - Yeah. - But I-- - We are gonna try these in a minute, folks. - Well, I've tried a few of them. (laughing) - Tim, we want to thank you for coming in. I have always loved mushrooms, the more mushrooms, the better for me. I've always said, if the doctor said I had to give up, B for die, I would die. But I could probably live for a while with plenty of mushrooms. - Yeah. - But I want to thank you for coming in. Folks, visit his Facebook page if you were interested in learning more about mushrooms or purchasing some mushrooms. Are just, you know, hanging out with Tim. He seems like a cool fella. - Yeah, I love to talk about mushrooms. (laughing) Feel free to ask any questions any time. - All right, cool beans. - All right, Michael, I guess we got to start wrapping things up. - Well, thank you for coming in. I appreciate you getting up coming over. You probably had to get up and feed all your mushrooms anyways. (laughing) - Man, you have not seen anything like an ordinary herd of mushrooms. - Oh man. All right, get out there. Support local, be local, by localness too. - Prove a load! - Prove a load, buddy. (upbeat music) ♪ You can't get anything you want ♪ ♪ At Alice's Restaurant ♪ ♪ You can't get anything you want ♪ ♪ At Alice's Restaurant ♪ ♪ Walk right in, it's around the back ♪ ♪ Just to have a mile from the railroad track ♪