Giusi wrote:

>> Me too, am confused. But if he knows those truffles well, he'll sure
>> know how to cook them. You could try using half of the truffles as
>> he told you, then if you like the result go on like that otherwise
>> try adding the grated truffle to the egg for the last minute or two.

> But the outside of a white truffle isn't white but brown, and the
> inside is only white because they say so.

Have you ever seen a black and a white truffle one near the other? Maybe my
experience is limited to what I've seen both in Alba and Acqualagna but one
can tell the difference perfectly even without being an expert. Morevoer, if
he's in doubt he can contact the seller: he *must* know what he sold to
Phred.

> He paid white truffle price for that thing.

I don't know truffle prices in AUS but I know that 25 AUS$ for 10 grams is
1.8 EUR a gram, : here in Italy that's about the price of noble black
truffles from Langhe, while white Alba truffles were over 40 EUR a gram last
year (which is 4300 euros per kg). Sure umbrian white costs much less than
Alba white.
--
ViLco
Let the liquor do the thinking