G'day mates,

A friend imported a few truffles from down south (from a grower near
the artificial city of Canberra if I got the details right). My $25
share amounted to 10 grams (rather less than half an ounce to
translate for any imperialists watching).

The bloke who organised the deal is something of a gourmand and, as
I've never cooked with truffles before, I sought his advice.

He recommended using my meagre quantity finely sliced over perfectly
cooked scrambled eggs.

I'll probably end up doing that as my introduction to the world of
truffels. But it occurred to me that the accumulated knowledge of the
denizens of this group may be worth mining for alternative
suggestions. Anyone care to offer a recommendation or two?

TIA.


Cheers, Phred.

--
LID

"Phred" > ha scritto nel messaggio

> A friend imported a few truffles from down south (from a grower near
> the artificial city of Canberra if I got the details right). My $25
> share amounted to 10 grams (rather less than half an ounce to
> translate for any imperialists watching).
>
> The bloke who organised the deal is something of a gourmand and, as
> I've never cooked with truffles before, I sought his advice.
>
> He recommended using my meagre quantity finely sliced over perfectly
> cooked scrambled eggs.
>
> I'll probably end up doing that as my introduction to the world of
> truffels. But it occurred to me that the accumulated knowledge of the
> denizens of this group may be worth mining for alternative
> suggestions. Anyone care to offer a recommendation or two?

Different t4ruffles do different things. I live where we have black winter
truffles, black summer truffles and white truffles. One general rule for
all is no garlic.

Black truffles can be cooked to good effect, but summer ones you need a lot
more to get an effect. Since it is winter there...

White truffles may not be cooked. Shave them thinly over a cooked item,
like eggs, pasta dressed with oil or butter (no cheese) or roast turkey
breast.

That's quite a price they took, so they better be good. That's higher then
whites in a plentiful year and almost as high as in a rare year. My
neighbors hunt them and I can generally get them for about 1 euro per gram.
I don't know the exchange rate.

Phred wrote:

> He recommended using my meagre quantity finely sliced over perfectly
> cooked scrambled eggs.
>
> I'll probably end up doing that as my introduction to the world of
> truffels. But it occurred to me that the accumulated knowledge of the
> denizens of this group may be worth mining for alternative
> suggestions. Anyone care to offer a recommendation or two?

White truffles get used raw, black truffles get cooked, even if just a
little.
What kind of truffles do you have there? If they're white then your friend
gave you a very good tip, it's also typical in Langhe (Piedmont) the most
renowned white truffle area in Italy.
--
ViLco
Let the liquor do the thinking

In article >, "ViLco" > wrote:
>Phred wrote:
>
>> He recommended using my meagre quantity finely sliced over perfectly
>> cooked scrambled eggs.
>>
>> I'll probably end up doing that as my introduction to the world of
>> truffels. But it occurred to me that the accumulated knowledge of the
>> denizens of this group may be worth mining for alternative
>> suggestions. Anyone care to offer a recommendation or two?
>
>White truffles get used raw, black truffles get cooked, even if just a
>little.
>What kind of truffles do you have there? If they're white then your friend
>gave you a very good tip, it's also typical in Langhe (Piedmont) the most
>renowned white truffle area in Italy.

Thanks for your reply ViLco.

They're pretty damn dark! :-) I did ask him if they should be folded
into the scrambled eggs towards the end of cooking like I would
normally use parsley, but he said to just slice them finely on top of
the cooked brew. (So now I'm a bit confused. :-)


Cheers, Phred.

--
LID

Phred wrote:

>> What kind of truffles do you have there? If they're white then your
>> friend gave you a very good tip, it's also typical in Langhe
>> (Piedmont) the most renowned white truffle area in Italy.

> Thanks for your reply ViLco.
>
> They're pretty damn dark! :-) I did ask him if they should be folded
> into the scrambled eggs towards the end of cooking like I would
> normally use parsley, but he said to just slice them finely on top of
> the cooked brew. (So now I'm a bit confused. :-)

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.
--
ViLco
Let the liquor do the thinking

(Phred) wrote in news:99vo3uFjhgU1
@mid.individual.net:

> In article >, "ViLco" >
wrote:
>>Phred wrote:
>>
>>> He recommended using my meagre quantity finely sliced over perfectly
>>> cooked scrambled eggs.
>>>
>>> I'll probably end up doing that as my introduction to the world of
>>> truffels. But it occurred to me that the accumulated knowledge of the
>>> denizens of this group may be worth mining for alternative
>>> suggestions. Anyone care to offer a recommendation or two?
>>
>>White truffles get used raw, black truffles get cooked, even if just a
>>little.
>>What kind of truffles do you have there? If they're white then your
friend
>>gave you a very good tip, it's also typical in Langhe (Piedmont) the
most
>>renowned white truffle area in Italy.
>
> Thanks for your reply ViLco.
>
> They're pretty damn dark! :-) I did ask him if they should be folded
> into the scrambled eggs towards the end of cooking like I would
> normally use parsley, but he said to just slice them finely on top of
> the cooked brew. (So now I'm a bit confused. :-)
>


Shave them onto the scrambled eggs.

No need to cook them.


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

"ViLco" > wrote in message
...
> Phred wrote:
>
>>> What kind of truffles do you have there? If they're white then your
>>> friend gave you a very good tip, it's also typical in Langhe
>>> (Piedmont) the most renowned white truffle area in Italy.
>
>> Thanks for your reply ViLco.
>>
>> They're pretty damn dark! :-) I did ask him if they should be folded
>> into the scrambled eggs towards the end of cooking like I would
>> normally use parsley, but he said to just slice them finely on top of
>> the cooked brew. (So now I'm a bit confused. :-)
>
> 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.


If they have the truffle smell to them, put them in the carton of eggs for
awhile and they will permeate through the shells giving a subtle flavour to
the eggs, creating what I have always known as truffle eggs.

Mike

"ViLco" > ha scritto nel messaggio
> Phred wrote:
>
>>> What kind of truffles do you have there? If they're white then your
>>> friend gave you a very good tip, it's also typical in Langhe
>>> (Piedmont) the most renowned white truffle area in Italy.
>
>> Thanks for your reply ViLco.
>>
>> They're pretty damn dark! :-) I did ask him if they should be folded
>> into the scrambled eggs towards the end of cooking like I would
>> normally use parsley, but he said to just slice them finely on top of
>> the cooked brew. (So now I'm a bit confused. :-)
>
> 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. He paid white truffle price for that thing.

(Phred) wrote in news:99vo3uFjhgU1
@mid.individual.net:

> In article >, "ViLco" >
wrote:
>>Phred wrote:
>>
>>> He recommended using my meagre quantity finely sliced over perfectly
>>> cooked scrambled eggs.
>>>
>>> I'll probably end up doing that as my introduction to the world of
>>> truffels. But it occurred to me that the accumulated knowledge of the
>>> denizens of this group may be worth mining for alternative
>>> suggestions. Anyone care to offer a recommendation or two?
>>
>>White truffles get used raw, black truffles get cooked, even if just a
>>little.
>>What kind of truffles do you have there? If they're white then your
friend
>>gave you a very good tip, it's also typical in Langhe (Piedmont) the
most
>>renowned white truffle area in Italy.
>
> Thanks for your reply ViLco.
>
> They're pretty damn dark! :-) I did ask him if they should be folded
> into the scrambled eggs towards the end of cooking like I would
> normally use parsley, but he said to just slice them finely on top of
> the cooked brew. (So now I'm a bit confused. :-)
>


http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm


Truffle Scrambled Eggs.

Ingredients

3 free-range eggs
1 heaped tablespoon sour cream
20mls sparkling wine
40g butter, cut into cubes
Chervil
Shaved black truffle
Parmesan shavings
Pepper and sea salt
Extra virgin olive oil (evoo)
1 slice white bread


Method

Whisk together the eggs in a bowl; season with salt and pepper. Add sour
cream and butter in knobs, don't whisk. Heat a frypan with a little butter
until it foams. Add egg mix to frypan and gently fold over medium heat.
When the eggs start to firm up, take them off the heat and add a dash of
sparkling wine to lighten and freshen the mix. Pile the scrambled egg onto
the bread.
Before the egg cools, shave the truffle on top, add chervil and parmesan
shavings. Eat immediately.

To finish off an extravagent breakfast, add a couple of oysters and serve
with a glass of chilled bubbles.



(I'd ditch the white bread and use wholemeal :-)

--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

I'm back. wrote:

>> They're pretty damn dark! :-) I did ask him if they should be folded
>> into the scrambled eggs towards the end of cooking like I would
>> normally use parsley, but he said to just slice them finely on top of
>> the cooked brew. (So now I'm a bit confused. :-)

> http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm

Way too much ingredients: egg, truffle and salt is unbeatable.
--
ViLco
Let the liquor do the thinking

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

"ViLco" > wrote in :

> I'm back. wrote:
>
>>> They're pretty damn dark! :-) I did ask him if they should be folded
>>> into the scrambled eggs towards the end of cooking like I would
>>> normally use parsley, but he said to just slice them finely on top of
>>> the cooked brew. (So now I'm a bit confused. :-)
>
>> http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm
>
> Way too much ingredients: egg, truffle and salt is unbeatable.




Don't knock it till you've tried it.


Maggie and Simon would *never* do us wrong!! :-)


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

I'm back. wrote:

>>> http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm

>> Way too much ingredients: egg, truffle and salt is unbeatable.

> Don't knock it till you've tried it.

That's always a good point, but when I pay something per the gram I like to
have it as pure as possible. Truffles and just eggs are a perfect match for
two reasons: few ingredients, so the truffle flavor gets through clean, and
the delicacy of the egg, which helps in the same direction. In truffle
season in Alba all the restaurants offer white local truffles in many
dishes, and the most widespread ones are egg & truffle and tajarin &
truffles. Tajarin are egg noodles dressed with just butter or, sometimes, a
delicate cheese fondue. In the main yard of the truffles market in Alba one
can also have something to eat and guess what they offer? Egg & truffle.
That's the way one can really enjoy and evaluate truffles.

> Maggie and Simon would *never* do us wrong!! :-)

I didn't know them
--
ViLco
Let the liquor do the thinking

"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.

Giusi wrote:

> Of course I see them side by side! But he hadn't seen any and was
> trying to figure out what he had.

So your observation "But the outside of a white truffle isn't white but
brown, and the inside is only white because they say so." perfectly suits
your first post, too. Read it in front of a mirror, you'll get a chance to
udnerstand how your posts sound.

> Your snobbism towards Umbrian white truffle is ill

Wrong: my higher consideration for Alba truffles comes from the highly
superior quality of Alba truffles in comparison to *any* truffles on this
planet. Perigord, Norcia, Calestano, they're all sad truffles when compared
to the relative (white or black) Alba truffle.

> considered since you apparently don't know them.

I have had many Norcia and I know them, I also had many Calestano and even
black truffles (both aestivum and scorzone) from central and southern Italy,
as far as Calabria and they were all very inferior to Alba and Acqualagna
truffles: this is why I don't even talk about truffles from out of the Alba
and Acqualagna areas, the ones I had the majority of the times because I can
feel the difference, and a lot of.
--
ViLco
Let the liquor do the thinking

In article >,
"Giusi" > wrote:

> Your snobbism towards Umbrian white truffle is ill considered since you
> apparently don't know them.

Let the games begin! Someone get Dams and tell her to gather the lawn
chairs and kettle corn. If someone brings wings, I'm cooking a berry
chipotle sauce that would complement the wings nicely.

--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

"Melba's Jammin'" > ha scritto nel messaggio
> Let the games begin! Someone get Dams and tell her to gather the lawn
> chairs and kettle corn. If someone brings wings, I'm cooking a berry
> chipotle sauce that would complement the wings nicely.

No excitement here. I strongly disagree with Villi, but campanilismo reigns
in Italy. At fr4om euro 1500 to euro 3000 per kilo, you can be damned sure
Villi isn't getting any of MY truffles on his pizza. Pearls before piggies
and all that.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> > Let the games begin! Someone get Dams and tell her to gather the lawn
> > chairs and kettle corn. If someone brings wings, I'm cooking a berry
> > chipotle sauce that would complement the wings nicely.
>
> No excitement here. I strongly disagree with Villi, but campanilismo reigns
> in Italy. At fr4om euro 1500 to euro 3000 per kilo, you can be damned sure
> Villi isn't getting any of MY truffles on his pizza. Pearls before piggies
> and all that.

LOL!!
(My berry chipotle barbecue sauce, just out of the canner, kicks some
serious ass.)

--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

"Melba's Jammin'" > ha scritto nel messaggio
> (My berry chipotle barbecue sauce, just out of the canner, kicks some
> serious ass.)

Then send me a recipe. Quick before all the berries are over.

On 8/5/2011 4:43 PM, ViLco wrote:
> I'm back. wrote:
>
>>>> http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm
>
>>> Way too much ingredients: egg, truffle and salt is unbeatable.
>
>> Don't knock it till you've tried it.
>
> That's always a good point, but when I pay something per the gram I like to
> have it as pure as possible. Truffles and just eggs are a perfect match for
> two reasons: few ingredients, so the truffle flavor gets through clean, and
> the delicacy of the egg, which helps in the same direction. In truffle
> season in Alba all the restaurants offer white local truffles in many
> dishes, and the most widespread ones are egg& truffle and tajarin&
> truffles. Tajarin are egg noodles dressed with just butter or, sometimes, a
> delicate cheese fondue. In the main yard of the truffles market in Alba one
> can also have something to eat and guess what they offer? Egg& truffle.
> That's the way one can really enjoy and evaluate truffles.
>
>> Maggie and Simon would *never* do us wrong!! :-)
>
> I didn't know them


I like them grated on top of my toast and vegemite.

Rheilly