My wife is one of those whack jobs

They seem to be a sizable minority here so I'm going to be more
diplomatic in future!

They're still whack jobs. Saying so might be on the
border of personal attack, though and should be
discouraged.

we just get two pizza's one proper pizza and one mess of a
pizza with fruit on it.

When our office (9 people with nixed tastes) have a pizza Friday we
always order four: one with pineapple, one vegetarian, and two good
ones. [g]

Sounds like half or less of you have nixed tastes.
The rest maybe mixed tastes.

I find vegetarian pizza and the Meat Lovers Special both to be
unbalanced. Since most places will add an extra topping for a small

In my poorer days, I used to get meat-lover's if not a huge
premium over a two-topping and pick the sausage off to use
in a meat sauce. Problem was that in a big one (where the
practice was most cost-effective) that made the middle of
the pizza soggy. Greasy I didn't mind so much. So one would
eat around the edges of the pie and save the middle to be
reheated.

premium I sometimes order the vegetarian pizza with bacon, which
draws looks.

Isn't pork your favorite vegetable, too?

Tastes do vary: I dislike overly cheesy offerings but my now grown
up granddaughter would order, as a child: "three toppings please:
bacon, extra cheese, more bacon". She still does.

--

smoker to 325 degrees F [and] cook for 30 minutes ...
smoker to 175 degrees F. Peel [...] Smoke for at least 30 minutes

Why not just hard boil and shuck your eggs as you would for devilled eggs then cold smoke them as you would salmon or cheese? Makes a LOT more sense to me.

Your way would certainly be easier and faster; I wonder if any smoke permeates the shell during phase 1 so that his eggs ended up smokier.
I've never smoked eggs; perhaps there'll be some experimentation
done next summer.

Looked to me like trying (perhaps misguided) to
simulate the olden days, where on the trail one
tried to make things as simple as possible and
likely didn't carry an egg-boiling pan.

--

Of the foolproof four I routinely harvest morels and giant
puffballs. I haven't come across Chicken of the Woods or Yellow
Chanterelles. Perhaps they don't thrive this far north.

Saw chicken-of-the-woods (Polyporus sulphureus) in
Wisconsin just a few weeks ago. Last year, hen-of-the-woods
(Grifola frondosa) in Massachusetts. Chanterelles are more
scarce - that's why they're so expensive. I've collected
them in Michigan a long time ago and in Forges last time
but one (2015 I think).

Even Neekha could properly differentiate between morels and false
morels when she was just 17 months old. We were foraging in jack
pine forests the year after the big fire 19 years ago and we had
taken her with us. I showed her one of each and gave her her own
basket to fill. After some time had elapsed she called for me loudly
and pointed to a false morel and yelled out "toadstool!" and
then jumped and stomped on it with both her foot.

Some of the saddle fungi are harmless, but Gyromitra
deserves being stomped on.

Title: Romanian Baked White Fish
2 TB mushroom soup mix (or
flour)

Odd substitution, that. I wonder how many
Romanians have mushroom soup mix in the kitchen.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Mushroom Pate #1
Categories: Appetizers
Servings: 12

1/3 c Butter
1/2 c Fresh mushrooms (any type)
1/2 c Finely chopped onion
2 tb Dry sherry or vermouth
3 oz Cream cheese; softened
1/4 c Minced fresh parsley

In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook
until mushrooms are browned (10-15 min.), stirring often. Mix in sherry.
Remove from heat,set aside. In a bowl, beat cream cheese and parsley
until
blended, and then add mushroom mixture. Blend. (If you want the pieces of
mushroom, just stir. I like to Cuisinart in, so it's the same consistency
as pate.) Refrigerate, and serve with breads or crackers.

Posted by Debi of "Delectables by Debi Custom Catering" (NRPC58B)

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