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I think that was all inevitable given the sudden popularity. I used to buy oil with a truffle in it
Joined: Oct 13, 2010
Posted to Thread #22544 at 6:55 pm on Jul 25, 2012
but years ago, I think that's all there was. The flavour is so intoxicating and truffles so unaffordable, that I don't really care. That and the teflon concerns were 2 that we decided were worth any risk.
We went to the Alba truffle fair about 18 years ago, to find that the entire city was consumed with the perfume of the little beasts, both black and white. Upon entering the big tent where the locals displayed their tiny treasures, one could be knocked over by the intensity of the aroma. That was definitely one of life's heady pleasures. Then, much of the production was seemingly quite genuine. Tartufata, which I brought home by the case was a distinct treat.
I understand that a local farmer here, has brought spores back from Italy, has apparently found the right trees and will be attempting the results here. I hope that happens in my lifetime.
Just as a somewhat unrelated aside, while we were doing a tour of the local vintners on that particular trip, we came across one fellow who had accidentally shot and killed his favourite truffle dog (an Irish setter) and in the vintner's despair, evident even years later, he had labelled his wines in honour of this dog.
I love truffles.
Other messages in this thread:
- 22544. I was just given a bottle of white truffle olive oil...suggestions for use please? [NT] - deb-in-MI - 10:56am on 07/24/12 (21)
- I had it drizzled on creamy Yukon Gold potato soup made with panchetta. [NT] - MarilynFL - 11:46am on 07/24/12
- I mix it with grape seed oil for oven baked potato fries. [NT] - Marg CDN2 - 7:51pm on 07/24/12
- Just drizzle over pasta with some parsley and a bit of garlic, maybe parmesan. [NT] - Marg CDN2 - 7:52pm on 07/24/12
- Make truffle popcorn. Adding some grated pecorino or parm would be lovely too. [NT] [LINK] - Traca - 9:38pm on 07/24/12
- Also good over risotto, scrambled eggs, a simple omelet or warm bruschetta with tallegio. [NT] - Steve2 in LA - 10:30pm on 07/24/12
- oooh definitely. I never make risotto without it. Love it on scrambled eggs. I just love it. [NT] - Marg CDN2 - 10:47pm on 07/24/12
- Must try on eggs - (I eat egg white omelets daily) - thank you! [NT] - deb-in-MI - 9:54am on 07/25/12
- Tried and it was FANTASTIC. Will probably use the whole bottle on this - LOL! [NT] - deb-in-MI - 10:41am on 07/26/12
- Yes, I'll take all of this to be delivered for tomorrow's breakfast, please. Do you accept COD? :) [NT] - ErininNY - 4:14pm on 07/25/12
- In an orange vinaigrette for warm mushrooms, chevre, bacon, frisee salad. [NT] - Marg CDN2 - 10:46pm on 07/24/12
- Over squash ravioli. [NT] - Marg CDN2 - 10:48pm on 07/24/12
- Drizzle over roasted red pepper soup. [NT] - Marg CDN2 - 10:50pm on 07/24/12
- Thank you all - your input is sooooo appreciated! [NT] - deb-in-MI - 9:55am on 07/25/12
- Geez...and now I want to go out and buy a bottle. [NT] - MarilynFL - 11:44am on 07/25/12
- ...or maybe not. Interesting read (older article) on whether truffles are used in truffle oil. [NT] [LINK] - MarilynFL - 2:00pm on 07/25/12
- Excellent article... - SallyBR - 2:27pm on 07/25/12
- I think that was all inevitable given the sudden popularity. I used to buy oil with a truffle in it - Marg CDN2 - 6:55pm on 07/25/12
- That's a lovely story, M. Personally, I've never tasted one. I've had "truffle mousse" but - MarilynFL - 7:20pm on 07/25/12
- Sure is lovely:) My hubby was put off by the smell of the oil but I loved it! So earthy [NT] - deb-in-MI - 8:23pm on 07/25/12
- There is a whole book in here, Marg... :) (I esp. loved "the little beasts" = truffles.) ;) [NT] - ErininNY - 10:25am on 07/26/12
- [NT] - KarenNoCA - 2:57pm on 11/02/14