Truffles

Hello All,
I have never eaten truffles, but have been reading many books about Americans going to France and discovering the history of and passion for truffles. It has more than peaked my interest.
What are your experiences with truffles, opinions of, and also, could there be an American dish that needs the presence of truffles?
The only person experience I have had with truffles was listening to the Beatles' song, "Savoy Truffle."
Take Care,
Fieldthistle

Wonderful little things. Don't bother w/ the canned one although the oil is pretty good.

Good timing also as they will begin to show up anyday now.

The only truffles I had was in Montreal. Although Montreal is known for French and Quebecois food, I think we had truffles from Italy. They were white.

Teres a guy in California who has actually figured out how to raise them---somthing that was thought to be impossble---his ""{farm nis indoors and COMPLETELY private--no guests-no press-no nothing---Very secure--very top secret---i dont blame him---his product is worth a bundle---mostly he is selling the oil more then the fresh product and i have been told that his stuff is excellent quality. I do know that a little truffle oil goes along wqy and makes a wonderful difference in anything its used on!

A big hit as a side dish for my guests is very simple to make. I take rice (either white or brown), mix herbes de provence in and cook it. When it's done, I fluff it while mixing in truffle oil----usually about 2 teaspoons. Everyone loves it!

Truffles are sublime! In France I would buy a couple of black truffles, put them in a plastic bag with 6 eggs in the shell. The shells are very porous so the result was.......truffle scented eggs! Well, I would put a slice of truffle or two on top of those omelettes. At the restaurant we use white truffle oil to drizzle on various entrees.....especially good on halibut on a bed of risotto or filet mignon on Yukon Gold mashers.

Hello All,
What do they taste like?
Take Care,
Fieldthistle

quote:

Originally posted by lleechef

Truffles are sublime! In France I would buy a couple of black truffles, put them in a plastic bag with 6 eggs in the shell. The shells are very porous so the result was.......truffle scented eggs! Well, I would put a slice of truffle or two on top of those omelettes. At the restaurant we use white truffle oil to drizzle on various entrees.....especially good on halibut on a bed of risotto or filet mignon on Yukon Gold mashers.

lleechef is talking dirty again! Ain't food porn wonderful?

quote:

Originally posted by Rick F.

quote:

Originally posted by lleechef

Truffles are sublime! In France I would buy a couple of black truffles, put them in a plastic bag with 6 eggs in the shell. The shells are very porous so the result was.......truffle scented eggs! Well, I would put a slice of truffle or two on top of those omelettes. At the restaurant we use white truffle oil to drizzle on various entrees.....especially good on halibut on a bed of risotto or filet mignon on Yukon Gold mashers.

lleechef is talking dirty again! Ain't food porn wonderful?

Aint it though! I LOVE it when she just gushes!

I've tried Ruffles, but I suppose it isn't the same.

Hey, Hey, guys!! BE NICE! Truffles and foie gras happen to be two of my favorite foods. I just bought some lovely chanterelle mushrooms, and have a black truffle which I will slice on my truffle slicer....HA! I have one! Sautee the mushrooms, add the truffle slices at the end and pile the whole mess on top of some duck breast.....not forgetting the white wine and creme fraiche for the sauce!

quote:

Originally posted by GordonW

I've tried Ruffles, but I suppose it isn't the same.

Right: Truffles have Tridges.

quote:

Originally posted by Rick F.

quote:

Originally posted by GordonW

I've tried Ruffles, but I suppose it isn't the same.

Right: Truffles have Tridges.

quote:

Originally posted by lleechef

Hey, Hey, guys!! BE NICE! Truffles and foie gras happen to be two of my favorite foods. I just bought some lovely chanterelle mushrooms, and have a black truffle which I will slice on my truffle slicer....HA! I have one! Sautee the mushrooms, add the truffle slices at the end and pile the whole mess on top of some duck breast.....not forgetting the white wine and creme fraiche for the sauce!

Maybe i should move to Alaska!---what time did you say dinner was---and is that wild or domestic duck

Tiki, Dinner is going to be Sunday night at 6PM. I'm using domestic duck. You're welcome to join us. I was thinking of putting some thin truffle slices under the skin of the duck breasts before I saute them. Then the chanterelle mushroom sauce starts to happen......and everybody is happy!

quote:

Originally posted by lleechef

Tiki, Dinner is going to be Sunday night at 6PM. I'm using domestic duck. You're welcome to join us. I was thinking of putting some thin truffle slices under the skin of the duck breasts before I saute them. Then the chanterelle mushroom sauce starts to happen......and everybody is happy!

oh man!!! that sounds SO good!!! But I think my wife will kill me if put a flight to Alaska for dineer on the credit card!!! oh well---one day!

A way to get farmers away from tobacco growing...

http://www.tobaccotrustfund.org/truff_Control.htm

I've got three acres planted two years ago.

I recommend the foie gras under the skin. Also don't forget the old French trick of putting your truffle in a bowl w/ eggs and covering. The eggs will take on the truffle smell and taste w/o using a bit of them in the process. Scramble the eggs and be amazed.

PS I learned how to produce foie gras from the PETA website...cleand it up a bit but 90% of my basic procedures come from their site.