Mushrooms. - Page 5

I don't suppose it was meant to be illuminating... but in essence you agreed with me. There are two things about truffles that are frustrating. 1> Their value prop is low. 2> They tend to be over-used. I agree the value prop is low.. but that does not negate that they inherently taste great. Just means that for that money, it's not generally worth it. On the over-use, I believe that is driven by the price more-so than anything else. Just like the sub-standard caviar dish I had last night at JR - it had to be on the menu to justify the $190 price tag. I could have done without it... but there is an expectation when you pay that much for a meal that you will have some combination of "truffles / foie / caviar" as the proliferation of food television and blogging has alerted the world to the notion that these are luxury ingredients and should be included in a luxury meal. I believe all three are wonderful on their own merits, and in some cases irrespective of price, but I believe they are all over-used due to marketing which is inherently based on their rarity and high prices. For example, I believe the empirical great taste of perfect Uni is superior to any of those, but it is less expensive/rare, therefore does not enjoy the same marketability. Just my $.02

The best bang for your buck truffle is this stuff.

about to make some mushroom Pakoras, bitches

ehh I think a great tomato is better than any truffle. I also realize why they are overused, that is not a new concept to me. I don't think a great truffle is a bad product, I just would not cream myself over it regardless of price.

So obviously we agree Sfield

Porcini, freshly picked from the forest.

so true.

good judgement. i've been thinking about going on one of those hunts, too. unfortunately, i just don't think this is mushroom country. if you want some great mushrooming, it's a lot better when you get close to monterey. and then, of course, mendocino and points north are terrific. i got spoiled living in NM when I could fill the trunk of my car with porcinis in the mountains above santa fe. here, y ou're like scrabbling for chanterelles.

there are just too many variables. first of all, i would almost NEVER pay the rate for truffles in this country. I can count on one hand the times I've had really good ones. And you're right that they are a cop-out. they've become like parsley ... mainly there for their looks and the imputed luxury.
THAT SAID, back in the good old days, I lucked into being in alba for the truffle fair two or three falls, and those white truffles are among the most amazing things i've ever smelled or tasted. i remember walking down the main street in alba, really cold, see your breath cold, and half a block ahead of me someone came out of a mushroom/truffle store and when they opened the door, i could smell it from that far away. the difference between those truffles and almost every truffle i've had in this country is like the difference between an Edward Weston original and a picture that's been xeroxed out of a book a half-dozen times. truly an astonishing perfume.
is it better than any other produce item? that's hard to say. it's an old foodie game to wonder which would be more valuable given similar scarcity, an onion or a truffle ... and a great tomato or a great peach (or apple, or pear or any of a dozen things) is amazing. but I would certainly put a great white truffle up there with any of them. now, whether they're worth the crapshoot and the extravagent prices they go for these days is another matter entirely.

i live in the land that mushrooms forgot

anyone had a calvatia gigantea?

Just went mushroom picking the last week and, as an experience alone, it's a lot of fun. Only knew/recognized chanterelles, and took a while to start finding anything, but fun nonetheless. Gives a purpose to a walk in the woods, and provides a reward, if you're lucky.

Just did shrooms last week for the first time since college. Forgot how great they are. I should try writing on shrooms.

totally, dude.