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Questions about those French film links and brown beech/buna shimeji mushrooms.
1) Which thread had all those links to some uni or something's online cache of French films?
2) If I wanted to make a soup with brown beech mushrooms, would it be good to saute them a bit first? Would that help bring out the flavor or no? Any other recommendations with these would be appreciated, actually, as I've never used or even had them before.