In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio newsmpomelet-
> > JeÃYus > wrote:
> >
> >> The delicatessen I frequent was good enough to give me two Italian black
> >> >> truffles to try last Friday.
>
>
> > Have you considered making truffle oil so they will last longer?
>
> You CANNOT make truffle oil at home. Even professional truffle firms have
> problems with that and that's why so much truffle oil is fake. It is very
> unsafe to try infusing it at home. You just have to use them up. Period.

Okay, how about infusing some into white vinegar? :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

"Omelet" < ha scritto nel messaggio
> "Giusi" > wrote:

>>
>> You CANNOT make truffle oil at home.
>
> Okay, how about infusing some into white vinegar? :-)

What do you think would be left of the truffle perfume? If there were
reasonable ways to preserve truffles, surely the Italians who have them over
1/3 of the country would do it? They now do dried ones. I'm not wasting my
euro on them.
I was hired by a Chinese firm some years back to develop recipes using their
dried truffles. In the end I decided that the only way I could get them to
taste like truffles was to drip some Italian truffle oil over the dish when
it was done. I later read they are fed to livestock there. They were just
trying to see if they could make more off them than the cows were willing to
pay.

In article >,
"Giusi" > wrote:

> "Omelet" < ha scritto nel messaggio
> > "Giusi" > wrote:
>
> >>
> >> You CANNOT make truffle oil at home.
> >
> > Okay, how about infusing some into white vinegar? :-)
>
> What do you think would be left of the truffle perfume? If there were
> reasonable ways to preserve truffles, surely the Italians who have them over
> 1/3 of the country would do it? They now do dried ones. I'm not wasting my
> euro on them.
> I was hired by a Chinese firm some years back to develop recipes using their
> dried truffles. In the end I decided that the only way I could get them to
> taste like truffles was to drip some Italian truffle oil over the dish when
> it was done. I later read they are fed to livestock there. They were just
> trying to see if they could make more off them than the cows were willing to
> pay.

Ok.

So what's all the hype about? What makes truffles worth the
astronomical amount of money they charge for them? I've never eaten them.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

"Omelet" > ha scritto nel messaggio
> "Giusi" > wrote:

> So what's all the hype about? What makes truffles worth the astronomical
> amount of money they charge for them? I've never eaten them.

They are very pungent and earthy. It's the smell that is the strongest, but
there's a taste too that involves all the tongue and fairly reeks of umami.
It contains, according to scientists, many or even most of the markers for
human sexual odors. It takes very little to alter anything you are making.

OTH, my daughter finds them disgusting and can't stand to be in the same
room. I can be near caviar, but I feel the same about putting it in my
mouth. That's the distinctiveness of them. Some like me love them, some
hate them. How many people have a passionate feeling either way for a
potato or a greenbean?

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
> > "Giusi" > wrote:
>
> > So what's all the hype about? What makes truffles worth the astronomical
> > amount of money they charge for them? I've never eaten them.
>
> They are very pungent and earthy. It's the smell that is the strongest, but
> there's a taste too that involves all the tongue and fairly reeks of umami.
> It contains, according to scientists, many or even most of the markers for
> human sexual odors. It takes very little to alter anything you are making.
>
> OTH, my daughter finds them disgusting and can't stand to be in the same
> room. I can be near caviar, but I feel the same about putting it in my
> mouth. That's the distinctiveness of them. Some like me love them, some
> hate them. How many people have a passionate feeling either way for a
> potato or a greenbean?

You'd be surprised. <g>

But thanks for the perspective!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama