I've received black truffle "flavored" olive oil for a Christmas gift
Return to Board  •  Menu  •  Bottom  Page 1 of 2  
Message
I've received black truffle "flavored" olive oil for a Christmas gift
Posted by Degas on 12/7 at 3:11 pm
What should I use it for?


Reply  •  Back to Top
Posted by BlackenedOut on 12/7 at 3:13 pm to Degas
Most of this stuff is pretty awful and chemical tasting. Put try it drizzled on some roasted potatoes, eggs, or risotto.


Reply  •  Back to Top
Posted by CITWTT on 12/7 at 3:38 pm to Degas
Couple of drops in risotto come first into mind. Will give this a few more thinks and get back to you.


Reply  •  Back to Top
Posted by BRgetthenet on 12/7 at 3:44 pm to Degas
quote:

black truffle "flavored" olive oil


This is a lithmus test for the people who post on this board, isn't it?

Or your're trying to get R2R to come back.


This post was edited on 12/7 at 5:55 pm

Reply  •  Back to Top
Posted by KosmoCramer on 12/7 at 3:44 pm to CITWTT
Maybe drizzle some on individual pasta servings if you're into that kinda thing.


From Master Chef:

quote:

One of the finalists, Tracy, went before the judging panel with a dish that involved a poached egg served atop a seared risotto cake. So far, so good -- she appeared within reach of earning the coveted white apron that would allow her to pass into the next round of competition. Then, she reached for a silver cylinder and began drizzling the contents over her dish. You could see the judges visibly brace, noses a-twitching, as they surmised what was happening.

"What is that?" Joe asked sternly.

White truffle oil, Tracy chirped, clearly quite pleased with her dish and her finish and absolutely clueless as to what was unfolding.

"One of the most pungent, ridiculous ingredients ever known to chef," Ramsay said. "I can't believe you've just done that. I think you just put your apron up in flames."

"A sure sign of someone who doesn't know what they're doing," Bastianich continued. "Do you know that truffle oils are made by perfumists that have no white truffles in them?" He added: "Generally if you go to a restaurant and you see white truffle oil on the menu, it's a good reason to run away."

"But it's ... it's good," Tracy stammered (and, in her defense, though the ingredient is controversial, it is used at some pretty well-respected places ... like the French Laundry). Her face crumpled, she appeared to be on the verge of a nervous breakdown.

Joe walked over to her cooking area and dramatically tossed the cylinder of white truffle oil into the trash. In the end, Tracy promised to never, ever, ever, ever even think of adding white truffle oil to her dishes.



I don't know if black = white



Reply  •  Back to Top
Posted by Martini on 12/7 at 4:16 pm to KosmoCramer
I keep it and use it for those suggested. Risottos, potatoes with rosemary, pastas, a bit on roasted meats.

Just be aware a little goes a long way. They aren't bad to use since most of us aren't going to buy real truffles for everyday cooking. Enjoy it. It's a great flavor.



Reply  •  Back to Top
Posted by BayouBandit24 on 12/7 at 5:47 pm to Degas
I'll tell you that if you spill even one drop the entire house will smell


Reply  •  Back to Top
Posted by Carson123987 on 12/7 at 5:50 pm to BRgetthenet
quote:

This is a lithmus test for the people who post on this board, isn't it?

Or your trying to get R2R to come back.





Reply  •  Back to Top
Posted by BRgetthenet on 12/7 at 5:55 pm to Carson123987



Reply  •  Back to Top
Posted by TigerSpy on 12/7 at 7:14 pm to Degas
drizzle over risotto


Reply  •  Back to Top
Posted by Caplewood on 12/7 at 7:29 pm to Martini
quote:

Just be aware a little goes a long way. They aren't bad to use since most of us aren't going to buy real truffles for everyday cooking. Enjoy it. It's a great flavor.



truffle oil and fresh truffles are no where near the same flavor



Reply  •  Back to Top
Posted by Martini on 12/7 at 7:50 pm to Caplewood
I agree but how many times have you shaved a white or black truffle on any dish cooked in your home kitchen?

And if you tell me ten out of those ten how many do you think were actually French and not Chinese? I'd say nine plus times it is Chinese which is nothing like a real French truffle.

As a Baton Rouge cook (and before the New Orleans peeps jump up this includes them) probably the best a home cook will get is a truffle infused oil which is as authentic as real balsamic
vinegar. Google that for clarification. Or perhaps a Chinese
version.
And many French chefs get flamboozoled by a Chinese truffle even in their own backyard.

My guess is this. Neither me, nor you have actually had a real experience of actual Perigord black truffles, or at least not in a residential environment.

Or for clarification since I have no clue for yourself, I myself don't have that experience.



This post was edited on 12/7 at 7:54 pm

Reply  •  Back to Top
Posted by Caplewood on 12/7 at 8:10 pm to Martini
quote:

My guess is this. Neither me, nor you have actually had a real experience of actual Perigord black truffles, or at least not in a residential environment.



I.....

quote:

Or for clarification since I have no clue for yourself, I myself don't have that experience.


...nvm, i agree with you for the most part



Reply  •  Back to Top
Posted by Martini on 12/7 at 8:30 pm to Caplewood
So you have true French black truffles and have shaved in your home? I'm not saying you haven't but as much of an a-hole as I am I can't say I've shaved a true black truffle in my kitchen. And if you do, I'll Bring. Whatever wine you want to particate.

But I have enjoyed them in eggs! Fois GRAS, risotto. All a great combination.



Reply  •  Back to Top
Posted by brbengalgal on 12/7 at 8:42 pm to KosmoCramer
I remember that

Joe hates truffle oil--hates it I tell ya!



Reply  •  Back to Top
Posted by brgfather129 on 12/7 at 8:46 pm to KosmoCramer
quote:

From Master Chef


...first thing I thought of when I read the OP.



Reply  •  Back to Top
Posted by Caplewood on 12/7 at 8:49 pm to Martini
i have bought them here


Reply  •  Back to Top
Posted by dandug001 on 12/8 at 5:51 am to Degas
never had a truffle so don't know what the taste is.



Reply  •  Back to Top
Posted by lilwineman on 12/8 at 10:18 am to Degas
A small amount of white truffle on some delicious macaroni (manchego or smoked Gouda) is a favorite. With the black truffle oil, maybe a touch on a wild mushroom bisque. Like others have mentioned, don't use too much. A little goes a long way.
As far as real affordable truffles go, Oregon is producing a quality product for a fraction of French or Italian truffles.



Reply  •  Back to Top
Posted by Martini on 12/8 at 10:22 am to lilwineman
Well I'll have to order some. I order a good bit of stuff but I'll have to say truffles I have not.


Reply  •  Back to Top  •  Refresh
Return to Board
Jump to Page   

           Page 1 of 2           

 

 Message Boards
 Tiger Rant
 Score Board
 Recruiting Board
 SEC Rant
 SEC Score Board
 Saints Talk
 Pelicans Talk
 More Sports Board
 Soccer Board
 O-T Lounge
 Tech Board
 Outdoor Board
 Movie/TV Board
 Music Board
 Political Talk
 Money Talk
 Fark Board
 Gaming Board
 Fantasy Sports
 Food and Drink Board
 Ticket Exchange
 Help Board
 

 News
 LSU
 More Sports
 Sports Lite
 

 Other Options
 >> Search
 

 SECRant.com Links
 SEC Rant
 SEC Recruiting
 SEC Tickets
 Off-Topic Board
 

 Geaux.com Dining Guide
 New Orleans
 Baton Rouge
 

 Site Features (Full Version)
 Home Page
 LSU Football Schedule
 Pick'em Home Page
 
Back to top
Sign In 
View in: Desktop
Copyright ©2014 TigerDroppings.com.