Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
A small hunk of pure gold also makes an excellent gift. People love em.
In these uncertain times, shouldn't your portfolio include gold?
I know it is very common to shave them over pasta or risotto. What other ways can they be used?
Also, in TFL cookbook, Keller says not to store them in rice.
The flecks and little crumbles that fall away can be used for a variety of things but, really, the only proper use for whole white truffle is to shave raw onto pasta, risotto, a salad, etc.
or to just keep it in a jar and smell it repeatedly to improve your day.
Funny, funny or funny ha-ha?
I wonder if I could go to Alba and forage for some myself. That would be fun. Although, I'm sure there's some sort of white truffle cartel.
This is an interesting video of how Daniel buys truffles. Like a drug deal.
http://videos.nymag.com/video/Danie...HVK2LTWS3V96Q&t=Daniel Boulud Buying Truffles
I love the mystique chefs try to portray around something as banal as buying produce.
I've read that Robuchon has someone look over produce 3 times for any imperfections.
Sometimes, when asked for corrections and edits by the president of the firm, we just wait an hour and give it back to him. Only once did he say something other than "Great. Just what I was looking for."
Sauce was too thin.
I missed the prosciutto di parma. But was good nonetheless.
How did you cook the chanterelles?
Just sautéed them a couple minutes in butter. Added some parsley/prosciutto later.
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