Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.
If by Chinese you mean Italian $9 truffle booger, then yes
it could be italian, but i'm afraid it's pretty doubtful. there are decent chinese black truffles though, that can be found at around that price. they're not the same as the real thing, but a reasonable facsimile. particularly since the italian truffle season this year is shaping up to be a pretty terrible bust.
Actually - Maine blueberries mucho better > b/c most of them wild & sweet.
so are there truffle beat reporters?
Riojas and tempranillos generally as they always do this time of year... and simple risotto with mushrooms, aged balsamic... could eat every day in Autumn.
From first glance, it looks like this will be a good book.
it makes the tfl book look like bittman.
I'd be interested in browsing through it, though by the time I tried to make anything it'd be cheaper to just eat there.
I think it is a nice book. No recipes I imagine I will make straight through, but some really good ideas.
cool, looking forward to seeing some results
I am at the point now where any new book I buy necessitates removing another.
The scallop minestrone really caught my eye. The pictures are amazing. Some great techniques, too. I'll probably get more use out of it in the summer than wintertime.
Seems to me that Humm's stuff is right up mm's alley.
This book should be sold with a complimentary sous vide machine.
when removing one book from your library, feel free to ship my way.
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