Saturday, September 27, 2008

Food porn on a Saturday Morning...


Care for some egg with your truffles? That is a picture of a dream breakfast if you're a truffle junkie like moi.


Tuber melanosporum has been called the "Diamond of the kitchen." I was lucky enough to run into a food purveyor at the RAM show in Baltimore that had just received a shipment of black truffles from Italy. He gave me one about the size of a golf ball, which has lasted me two weeks so far.

I'm a fan of black and white truffles, but the whites are horribly expensive and they don't keep nearly as well. On the flip side, there is nothing like the smell and taste of fresh white truffles. It's amazing how the smell permeates anything and everything. If you put an unwrapped white truffle in your refrigerator everything that is not hermetically sealed or in a bottle will take on and absorb the flavor, including milk, iced cream, butter, whatever.

On the rare occasion that I get the white truffles I store them in an airtight container filled with risotto and organic eggs. The scent permeates through the eggshell and flavors the raw egg exquisitely. It's a wonder of nature.

If you get a chance, give it a taste.

Until next time....







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