The delicatessen I frequent was good enough to give me two Italian black
truffles to try last Friday. I've been searching around for some
relevant recipes using truffles, but really haven't found a whole lot
that excites me.

I grated some over creamy scrambled eggs this morning... I loved it and
intend to have it that way again.

I thought some of you may have some better ideas than I can find via
searching, as to some yummy recipes?

I'd prefer simple, uncomplicated recipes that highlight the truffles.
I'm told these truffles I was given are just past their peak (no
noticeable ammonia smell as yet) but I was advised to used them up quickly.

Any ideas? Thanks in advance.

--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

"Jeßus" > wrote in message
...
> The delicatessen I frequent was good enough to give me two Italian black
> truffles to try last Friday. I've been searching around for some relevant
> recipes using truffles, but really haven't found a whole lot that excites
> me.
>
> I grated some over creamy scrambled eggs this morning... I loved it and
> intend to have it that way again.
>
> I thought some of you may have some better ideas than I can find via
> searching, as to some yummy recipes?
>
> I'd prefer simple, uncomplicated recipes that highlight the truffles. I'm
> told these truffles I was given are just past their peak (no noticeable
> ammonia smell as yet) but I was advised to used them up quickly.
>
> Any ideas? Thanks in advance.
>
>
They GAVE you two truffles?????

Kent wrote:
> > wrote in message
> ...
>> The delicatessen I frequent was good enough to give me two Italian black
>> truffles to try last Friday. I've been searching around for some relevant
>> recipes using truffles, but really haven't found a whole lot that excites
>> me.
>>
>> I grated some over creamy scrambled eggs this morning... I loved it and
>> intend to have it that way again.
>>
>> I thought some of you may have some better ideas than I can find via
>> searching, as to some yummy recipes?
>>
>> I'd prefer simple, uncomplicated recipes that highlight the truffles. I'm
>> told these truffles I was given are just past their peak (no noticeable
>> ammonia smell as yet) but I was advised to used them up quickly.
>>
>> Any ideas? Thanks in advance.
>>
>>
> They GAVE you two truffles?????

Yep, They're really good like that. I'm a regular customer and spend a
fair amount in there each week so I'm sure that's why. If I ask about
something whilst buying other stuff, they often give me some to try. I
was asking about when the local (Tasmanian) truffles are in season,
which led to these Italian ones. By my reckoning, I was given about $60
worth (AUD$1900/KG).

The local truffles sell for AUD$1700/KG. I have two friends who maintain
a truffle farm not too far away from here. The trees are only a few
years old, so not much in the way of truffles as yet (although they have
found a few). I can't wait for it to get into full swing.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Same thing basically, eggs Benedict with black truffle.

Paul


"Jeßus" > wrote in message
...
> The delicatessen I frequent was good enough to give me two Italian black
> truffles to try last Friday. I've been searching around for some relevant
> recipes using truffles, but really haven't found a whole lot that excites
> me.
>
> I grated some over creamy scrambled eggs this morning... I loved it and
> intend to have it that way again.
>
> I thought some of you may have some better ideas than I can find via
> searching, as to some yummy recipes?
>
> I'd prefer simple, uncomplicated recipes that highlight the truffles. I'm
> told these truffles I was given are just past their peak (no noticeable
> ammonia smell as yet) but I was advised to used them up quickly.
>
> Any ideas? Thanks in advance.
>
> --
> The power of accurate observation is commonly called cynicism
> by those who haven't got it - George Bernard Shaw

Paul M. Cook wrote:
> > wrote in message
> ...
>> The delicatessen I frequent was good enough to give me two Italian black
>> truffles to try last Friday. I've been searching around for some relevant
>> recipes using truffles, but really haven't found a whole lot that excites
>> me.
>>
>> I grated some over creamy scrambled eggs this morning... I loved it and
>> intend to have it that way again.
>>
>> I thought some of you may have some better ideas than I can find via
>> searching, as to some yummy recipes?
>>
>> I'd prefer simple, uncomplicated recipes that highlight the truffles. I'm
>> told these truffles I was given are just past their peak (no noticeable
>> ammonia smell as yet) but I was advised to used them up quickly.
>>
> Same thing basically, eggs Benedict with black truffle.

I had eggs with truffles grated over the top again this morning, seems
like a pretty good way to have them.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

In article >,
Jeßus > wrote:

> The delicatessen I frequent was good enough to give me two Italian black
> truffles to try last Friday. I've been searching around for some
> relevant recipes using truffles, but really haven't found a whole lot
> that excites me.
>
> I grated some over creamy scrambled eggs this morning... I loved it and
> intend to have it that way again.
>
> I thought some of you may have some better ideas than I can find via
> searching, as to some yummy recipes?
>
> I'd prefer simple, uncomplicated recipes that highlight the truffles.
> I'm told these truffles I was given are just past their peak (no
> noticeable ammonia smell as yet) but I was advised to used them up quickly.
>
> Any ideas? Thanks in advance.

Have you considered making truffle oil so they will last longer?
--
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 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.

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

Giusi > wrote:

>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.

Plus, what are the odds of having so many truffles you cannot
consume them on the spot?

I like black (Italian) truffles cooked in with eggs or pasta, and white
(Italian) truffles grated over eggs, steak, or pasta right before
serving. I don't know of any better way to do it, and I'm
not sure there IS any better way to do it.

I suppose I would cotton to the idea of making real truffle
oil from truffles, just so that I know what non-fake truffle
oil is like, but I'm not sure it would be worth the cost.

Fake truffle oil is the sputum of satan. I cannot stand being
in the same building as it.

Steve

Steve Pope wrote:

> Fake truffle oil is the sputum of satan. I cannot stand being
> in the same building as it.

It's the *fart* of satan!
--
Vilco
Don't think pink: drink rosè

"ViLco" > ha scritto nel messaggio
...
> Steve Pope wrote:
>
>> Fake truffle oil is the sputum of satan. I cannot stand being
>> in the same building as it.
>
> It's the *fart* of satan!

I use the real thing. They make it in my town.

Steve Pope wrote:
> > wrote:
>
>> 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.
>
> Plus, what are the odds of having so many truffles you cannot
> consume them on the spot?
>
> I like black (Italian) truffles cooked in with eggs or pasta, and white
> (Italian) truffles grated over eggs, steak, or pasta right before
> serving. I don't know of any better way to do it, and I'm
> not sure there IS any better way to do it.
>
> I suppose I would cotton to the idea of making real truffle
> oil from truffles, just so that I know what non-fake truffle
> oil is like, but I'm not sure it would be worth the cost.
>
> Fake truffle oil is the sputum of satan. I cannot stand being
> in the same building as it.

So I assume the fake oil contain NO truffles whatsoever?

The bottle I bought says, under ingredients:
Olive oil, white truffle (tuber magnatum pico) 0.1%, aroma.

I'm wonder what the 'aroma' might be?


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Giusi wrote:
> > ha scritto nel messaggio newsmpomelet-
>> > 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.

Interesting. I wonder if this is unsafe in the same way raw milk is
'unsafe', or is there a really good reason that it's unwise to do so? We
make our own sauerkraut, pickled eggs, kefir and consume unpasteurised
dairy, etc. and never had a problem. I'm certainly not dismissing what
you say at all, just curious. I guess coming from under the ground,
being mycelium could bring up a bunch of new issues.



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Omelet wrote:
> In >,
> > wrote:
>
>> The delicatessen I frequent was good enough to give me two Italian black
>> truffles to try last Friday. I've been searching around for some
>> relevant recipes using truffles, but really haven't found a whole lot
>> that excites me.
>>
>> I grated some over creamy scrambled eggs this morning... I loved it and
>> intend to have it that way again.
>>
>> I thought some of you may have some better ideas than I can find via
>> searching, as to some yummy recipes?
>>
>> I'd prefer simple, uncomplicated recipes that highlight the truffles.
>> I'm told these truffles I was given are just past their peak (no
>> noticeable ammonia smell as yet) but I was advised to used them up quickly.
>>
>> Any ideas? Thanks in advance.
>
> Have you considered making truffle oil so they will last longer?

I have, but at the time I also bought a small bottle of truffle oil... I
already had the truffle oil along with all the other stuff I was buying,
then they came out with the Italian truffles. I felt kind-of guilty
after they gave me the two truffles so didn't put the oil back


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

In article >,
Jeßus > wrote:

> Omelet wrote:
> > In >,
> > > wrote:
> >
> >> The delicatessen I frequent was good enough to give me two Italian black
> >> truffles to try last Friday. I've been searching around for some
> >> relevant recipes using truffles, but really haven't found a whole lot
> >> that excites me.
> >>
> >> I grated some over creamy scrambled eggs this morning... I loved it and
> >> intend to have it that way again.
> >>
> >> I thought some of you may have some better ideas than I can find via
> >> searching, as to some yummy recipes?
> >>
> >> I'd prefer simple, uncomplicated recipes that highlight the truffles.
> >> I'm told these truffles I was given are just past their peak (no
> >> noticeable ammonia smell as yet) but I was advised to used them up quickly.
> >>
> >> Any ideas? Thanks in advance.
> >
> > Have you considered making truffle oil so they will last longer?
>
> I have, but at the time I also bought a small bottle of truffle oil... I
> already had the truffle oil along with all the other stuff I was buying,
> then they came out with the Italian truffles. I felt kind-of guilty
> after they gave me the two truffles so didn't put the oil back

Too funny. <lol>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Omelet > wrote in
news

>
> Too funny. <lol>


Considering who the 'tale' is coming from, I wouldn't put any faith in it's
veracity.

Maybe if some pictures were posted of said 'truffles' then it might lend a
bit of credence to the tale.

But I really can't see Marika and Nic of The Village Store and More giving
away $60 worth of truffles to *anyone*....... quite apart from the fact that
they don't stock anything to do with truffles.

And as they are the only deli in the town where the (proven) liar is supposed
to live..........


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

PLucas wrote:
> > wrote in
> news >
>> Too funny.<lol>
>
> Considering who the 'tale' is coming from, I wouldn't put any faith in it's
> veracity.

I wondered if and how long before you'd stick your nose in one of my
threads lucas. I've kept well away from making any comments, directly or
indirectly in reference to you. I haven't read a single one of your
posts for weeks - until now - and only because you've chosen to
interfere out of your trademark misguided jealousy

You also don't understand that Om isn't interested in getting involved
in any feuds, and why should she be?

> Maybe if some pictures were posted of said 'truffles' then it might lend a
> bit of credence to the tale.

Should I or shouldn't I take the bait?

Okay - just this once:
http://i39.tinypic.com/ras3zm.jpg
http://i39.tinypic.com/jqonyg.jpg

Perhaps you could get some handwriting analysis done on the pics Pete?
Might help to track me down?

> But I really can't see Marika and Nic of The Village Store and More giving
> away $60 worth of truffles to *anyone*....... quite apart from the fact that
> they don't stock anything to do with truffles.

LOL, where do I start on this one?

1: Firstly, you don't know where I live. You don't know where I shop.
How in the hell could you know, LOL.
I moved from St Helens nearly *two years ago* when I found and bought
this rural property.

2: Secondly, you only occasionally visit Tasmania, and know a hell of a
lot less about the place than you think you do.

3: Third, you're relying on Google (yet again) to come up with names and
places in a bid to engender the impression of knowledge. You're never
going to grow out of doing that, are you?

4: I don't shop at St Helens. I shop in Launceston.
Now, there's really only three decent delicatessens in Launy, perhaps
you could get their numbers and try some social engineering by asking
them if they gave some truffles away, and to whom (lucas has been trying
for years to get ny name and details)

> And as they are the only deli in the town where the (proven) liar is supposed
> to live..........

Yes Peter. Best you take a sedative and have a lie down for a while?

NB: The Village Store 'deli' you refer to isn't really what you could
possibly call a deli.
Using Google has backfired on you, yet again.

Hopefully my last response to you. End transmission



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

"Jeßus" ha scritto nel messaggio

> The delicatessen I frequent was good enough to give me two Italian black
> truffles to try last Friday. I've been searching around for some >
> relevant recipes using truffles, but really haven't found a whole lot that
> excites me.

It's not the truffle recipes that excite you, it's the truffle itself. I
live in truffle territory and most of my male neighbors are truffle hunters
in season. The truffle you have is the weakest one of the year, so you just
have to use more.
The recipes in which they are commonly used are recipes made without
truffles that taste even better in truffle season. They can be sliced
exquisitely thin over many preparations just before serving. Roasted turkey
breast for a start. Black truffle can be sliced very thin and arrayed under
the skin before roasting. Do NOT use garlic. Or roast it and slice truffle
over the sliced meat as you serve it.
Make pate and arrange truffle slices inside befoire baking that will be
revealed as it is sliced.
Mince some finely--off cuts sort of-- and toss with best olive oil, salt and
pepper over pasta.

Poach chicken breast with skin and bone. Remove the skin and bone, make an
aspic with the broth and mayo-- look up a recipe for the rest-- then lay
truffle slices on the cooled breasts and glaze ocver them with the aspic.
Do it on a rack over waxed paper so you can reheat the drips and add another
layer. These are served chilled and make wonderful picnic food.

Sautè pounded pork loin slices briefly in olive oil. Arrange on a platter
and scatter truffle bits over, a sprinkle of salt.

By now, you'll be out of truffle, but the off season ones aren't very
expensive, so buy some more.

Giusi wrote:
> "Jeßus" ha scritto nel messaggio
>
>> The delicatessen I frequent was good enough to give me two Italian black
>> truffles to try last Friday. I've been searching around for some>
>> relevant recipes using truffles, but really haven't found a whole lot that
>> excites me.
>
> It's not the truffle recipes that excite you, it's the truffle itself. I
> live in truffle territory and most of my male neighbors are truffle hunters
> in season. The truffle you have is the weakest one of the year, so you just
> have to use more.

Noted...

> The recipes in which they are commonly used are recipes made without
> truffles that taste even better in truffle season. They can be sliced
> exquisitely thin over many preparations just before serving. Roasted turkey
> breast for a start. Black truffle can be sliced very thin and arrayed under
> the skin before roasting. Do NOT use garlic. Or roast it and slice truffle
> over the sliced meat as you serve it.
> Make pate and arrange truffle slices inside befoire baking that will be
> revealed as it is sliced.

*Drool* at the pate idea...

> Mince some finely--off cuts sort of-- and toss with best olive oil, salt and
> pepper over pasta.
>
> Poach chicken breast with skin and bone. Remove the skin and bone, make an
> aspic with the broth and mayo-- look up a recipe for the rest-- then lay
> truffle slices on the cooled breasts and glaze ocver them with the aspic.
> Do it on a rack over waxed paper so you can reheat the drips and add another
> layer. These are served chilled and make wonderful picnic food.
>
> Sautè pounded pork loin slices briefly in olive oil. Arrange on a platter
> and scatter truffle bits over, a sprinkle of salt.
>
> By now, you'll be out of truffle, but the off season ones aren't very
> expensive, so buy some more.

Thank you very much Giusi, exactly the sort of ideas I needed! I still
have most of one left, I don't have any chicken breast, but I do have a
duck breast in the freezer. I might give your idea shot, thanks.



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

Jeßus wrote:

> I'd prefer simple, uncomplicated recipes that highlight the truffles.
> I'm told these truffles I was given are just past their peak (no
> noticeable ammonia smell as yet) but I was advised to used them up
> quickly.
> Any ideas? Thanks in advance.

Cook some egg noodles like tagliatelle or pappardelle, drain them and put
them in a serving pot with thinly sliced butter and some grated truffle and
quickly stir to roughly mix truffle and butter with the noodles. Cover and
wait a minute for the butter to melt, stir a little and serve, grating some
more truffle on the ready dishes. You could also grate the truffle on the
ready dishes only, or you could just put truffle in the pot, as you prefer.
Grating at the table, you now for sure now, has that fascinating look to it

BTW, many people says that black truffle should be somewhat heated, almost
cooked, to get the most out of it. That's why this recipe asks to let the
pot covered.
--
Vilco
Don't think pink: drink rosè

ViLco wrote:
> Jeßus wrote:
>
>> I'd prefer simple, uncomplicated recipes that highlight the truffles.
>> I'm told these truffles I was given are just past their peak (no
>> noticeable ammonia smell as yet) but I was advised to used them up
>> quickly.
>> Any ideas? Thanks in advance.
>
> Cook some egg noodles like tagliatelle or pappardelle, drain them and put
> them in a serving pot with thinly sliced butter and some grated truffle and
> quickly stir to roughly mix truffle and butter with the noodles. Cover and
> wait a minute for the butter to melt, stir a little and serve, grating some
> more truffle on the ready dishes. You could also grate the truffle on the
> ready dishes only, or you could just put truffle in the pot, as you prefer.
> Grating at the table, you now for sure now, has that fascinating look to it
>
> BTW, many people says that black truffle should be somewhat heated, almost
> cooked, to get the most out of it. That's why this recipe asks to let the
> pot covered.

Thanks very much for the idea ViLco

--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

On Mar 21, 7:17*pm, Jeßus > wrote:
> The delicatessen I frequent was good enough to give me two Italian black
> truffles to try last Friday. I've been searching around for some
> relevant recipes using truffles, but really haven't found a whole lot
> that excites me.
>
> I grated some over creamy scrambled eggs this morning... I loved it and
> intend to have it that way again.
>
> I thought some of you may have some better ideas than I can find via
> searching, as to some yummy recipes?
>
> I'd prefer simple, uncomplicated recipes that highlight the truffles.
> I'm told these truffles I was given are just past their peak (no
> noticeable ammonia smell as yet) but I was advised to used them up quickly.
>
> Any ideas? Thanks in advance.

Shave on pasta with a white sauce.

Put into meaty sauces/gravies with beef, lamb etc.

Combined with mushrooms with no strong aromas of their own

With mild cheese

With beans

With mashed/fried potatoes

In pretty much any other dish that doesn't have any competing strong
aromas

Andy wrote:
> > wrote:
>
>> The delicatessen I frequent was good enough to give me two Italian
>> black truffles to try last Friday. I've been searching around for some
>> relevant recipes using truffles, but really haven't found a whole lot
>> that excites me.
>>
>> I grated some over creamy scrambled eggs this morning... I loved it
>> and intend to have it that way again.
>>
>> I thought some of you may have some better ideas than I can find via
>> searching, as to some yummy recipes?
>>
>> I'd prefer simple, uncomplicated recipes that highlight the truffles.
>> I'm told these truffles I was given are just past their peak (no
>> noticeable ammonia smell as yet) but I was advised to used them up
>> quickly.
>>
>> Any ideas? Thanks in advance.
>
>
> I wouldn't mind coming along on a truffle hunt. I'm a well traveled
> BUM!!! according to some countries I've invaded. Business or
> pleasure?..."
>
> ...Pleasure!!!!!!
>
> Truffles on eggs?...? Can't much improve on that day after day after day
> after day!

Well, I'm pretty pleased with truffles just on eggs, I must say.



--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw