"ViLco" > ha scritto nel messaggio
> 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.

Of course I see them side by side! But he hadn't seen any and was trying to
figure out what he had. Last year the wholesale price was euro 3000 per
kilo set at auction, of course al detaglio is higher, but what does that
mean in Australia? He was told to shave it OVER cooked eggs and he paid a
lot, so I think he has Australian white truffle whatever that may be.
Chinese are garbage, but maybe Australian is good. I would not cook it,
however, unless the vendor told me to.

Your snobbism towards Umbrian white truffle is ill considered since you
apparently don't know them. When I have them I keep them sealed in a screw
top glass jar in rice, in the refrigerator. The cats can still smell them
and stare at the fridge.