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  • There's a massive patch of saffron milk caps outside my work - but I'm kind of wary about them, not EXACTLY sure I've identified right, being new to this lark.

    The reason I'm uncertain is:

    1. They don't exude a milky substance when cut.
    2. Stems don't appear to be hollow.
    3. Didn't bruise bluey green.

    I took a risk and ate a little bit with no ill effects.
    Should I go for it?

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