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20-10-2005, 01.50.12
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White truffles -- worth the hype and price?
Someone suggested tartuffo bianco, as part of some pasta dish,
apparently.
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20-10-2005, 02.45.01
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Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
With tartufi bianchi at GBP £1,500 (or more) per kilo, I'm not
surprised that your query has been met with silence so far, and I
can't speak from experience, I'm afraid. But they say the strong
flavour makes a little go a long way.
I've had some paté flavoured with black truffle, and very nice it was
too.
Keith, Bristol, UK
DE-MUNG for email replies
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20-10-2005, 02.45.01
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Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
With tartufi bianchi at GBP £1,500 (or more) per kilo, I'm not
surprised that your query has been met with silence so far, and I
can't speak from experience, I'm afraid. But they say the strong
flavour makes a little go a long way.
I've had some paté flavoured with black truffle, and very nice it was
too.
Keith, Bristol, UK
DE-MUNG for email replies
|
20-10-2005, 02.45.01
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|
Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
With tartufi bianchi at GBP £1,500 (or more) per kilo, I'm not
surprised that your query has been met with silence so far, and I
can't speak from experience, I'm afraid. But they say the strong
flavour makes a little go a long way.
I've had some paté flavoured with black truffle, and very nice it was
too.
Keith, Bristol, UK
DE-MUNG for email replies
|
20-10-2005, 02.45.01
|
|
Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
With tartufi bianchi at GBP £1,500 (or more) per kilo, I'm not
surprised that your query has been met with silence so far, and I
can't speak from experience, I'm afraid. But they say the strong
flavour makes a little go a long way.
I've had some paté flavoured with black truffle, and very nice it was
too.
Keith, Bristol, UK
DE-MUNG for email replies
|
20-10-2005, 02.45.01
|
|
Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
With tartufi bianchi at GBP £1,500 (or more) per kilo, I'm not
surprised that your query has been met with silence so far, and I
can't speak from experience, I'm afraid. But they say the strong
flavour makes a little go a long way.
I've had some paté flavoured with black truffle, and very nice it was
too.
Keith, Bristol, UK
DE-MUNG for email replies
|
20-10-2005, 03.01.03
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Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
White truffles are indeed very good, but they don't keep very long and
don't travel well, so I wouldn't buy one at astronomical prices very
far from where it was dug up.
There are a number of truffle fairs near where I live, and when I go
to one, I usually buy a little white truffle and a few bigger black
ones. The white ones definitely have a more delicate flavour. When we
get out of our car at the fair, the aroma of truffles fills the air.
The flavour degrades very quickly as I learned one year when I tried
to keep part of one for a week. You're supposed to keep them wrapped
in a slightly damp cloth (or paper towel) inside a tightly sealed jar
in the refrigerator. However, by the end of the week, it only had a
fraction of the flavour it had had the first time I tasted it.
The price is very high, but you only need a very little bit to flavour
a dish. We have a friend who goes truffle hunting and last year he
invited us and some other friends to an all-truffle dinner.
Appetizers, pasta, two meat courses and side dishes flavored with
truffles. Only one of the courses featured white truffle, the rest
were flavoured with black truffle. A real feast.
--
Barbara Vaughan
My email address is my first initial followed by my surname at libero dot it
I answer travel questions only in the newsgroup
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20-10-2005, 03.01.03
|
|
Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
White truffles are indeed very good, but they don't keep very long and
don't travel well, so I wouldn't buy one at astronomical prices very
far from where it was dug up.
There are a number of truffle fairs near where I live, and when I go
to one, I usually buy a little white truffle and a few bigger black
ones. The white ones definitely have a more delicate flavour. When we
get out of our car at the fair, the aroma of truffles fills the air.
The flavour degrades very quickly as I learned one year when I tried
to keep part of one for a week. You're supposed to keep them wrapped
in a slightly damp cloth (or paper towel) inside a tightly sealed jar
in the refrigerator. However, by the end of the week, it only had a
fraction of the flavour it had had the first time I tasted it.
The price is very high, but you only need a very little bit to flavour
a dish. We have a friend who goes truffle hunting and last year he
invited us and some other friends to an all-truffle dinner.
Appetizers, pasta, two meat courses and side dishes flavored with
truffles. Only one of the courses featured white truffle, the rest
were flavoured with black truffle. A real feast.
--
Barbara Vaughan
My email address is my first initial followed by my surname at libero dot it
I answer travel questions only in the newsgroup
|
20-10-2005, 03.01.03
|
|
Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
White truffles are indeed very good, but they don't keep very long and
don't travel well, so I wouldn't buy one at astronomical prices very
far from where it was dug up.
There are a number of truffle fairs near where I live, and when I go
to one, I usually buy a little white truffle and a few bigger black
ones. The white ones definitely have a more delicate flavour. When we
get out of our car at the fair, the aroma of truffles fills the air.
The flavour degrades very quickly as I learned one year when I tried
to keep part of one for a week. You're supposed to keep them wrapped
in a slightly damp cloth (or paper towel) inside a tightly sealed jar
in the refrigerator. However, by the end of the week, it only had a
fraction of the flavour it had had the first time I tasted it.
The price is very high, but you only need a very little bit to flavour
a dish. We have a friend who goes truffle hunting and last year he
invited us and some other friends to an all-truffle dinner.
Appetizers, pasta, two meat courses and side dishes flavored with
truffles. Only one of the courses featured white truffle, the rest
were flavoured with black truffle. A real feast.
--
Barbara Vaughan
My email address is my first initial followed by my surname at libero dot it
I answer travel questions only in the newsgroup
|
20-10-2005, 03.01.03
|
|
Re: White truffles -- worth the hype and price?
On Wed, 19 Oct 2005 15:50:12 -0700, poldy <poldy@kfu.com> wrote:
[color=blue]
>Someone suggested tartuffo bianco, as part of some pasta dish,
>apparently.[/color]
White truffles are indeed very good, but they don't keep very long and
don't travel well, so I wouldn't buy one at astronomical prices very
far from where it was dug up.
There are a number of truffle fairs near where I live, and when I go
to one, I usually buy a little white truffle and a few bigger black
ones. The white ones definitely have a more delicate flavour. When we
get out of our car at the fair, the aroma of truffles fills the air.
The flavour degrades very quickly as I learned one year when I tried
to keep part of one for a week. You're supposed to keep them wrapped
in a slightly damp cloth (or paper towel) inside a tightly sealed jar
in the refrigerator. However, by the end of the week, it only had a
fraction of the flavour it had had the first time I tasted it.
The price is very high, but you only need a very little bit to flavour
a dish. We have a friend who goes truffle hunting and last year he
invited us and some other friends to an all-truffle dinner.
Appetizers, pasta, two meat courses and side dishes flavored with
truffles. Only one of the courses featured white truffle, the rest
were flavoured with black truffle. A real feast.
--
Barbara Vaughan
My email address is my first initial followed by my surname at libero dot it
I answer travel questions only in the newsgroup
|
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