Oh. Wow. What are you going to cook with it?

Have you read what Isabelle Allende had to say about truffles in her cookbook?

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I plan on doing a simple, classic truffle-omelette this Saturday.

Drool.

SD

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Can I just say I am bucking for scambled truffled eggs over smoked salmon on a turkish bread base?

Apparently we get two serves out of this 50gm so I happy to concede one meal :D

I will never feel guilty about spending a stupid amount of money on one item ever again (in my case, boots) ... we have both enjoyed the initial outlay one way or another :D

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Yum!

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I am dying to one day try a recipe told to me by a former boss. (The guy made the most amazing roast beef.)

He used to get a truffle, matchstick it, get a small chook, insert the truffles under the skin, and microwave it. (I imagine poaching it would also work.)

One day, one day...

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I think I need a little more info on that one.

In my experience, the words "chicken" and "microwave" in the same sentence tends to equal "Epic Fail" in anyone's language.

What am I missing?

SD

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Personally, I'd poach it.

On the other hand, I've eaten this man's cooking, and he can cook.

I mean, yes, the microwave is for defrosting "lonely bastards" (frozen dinners) and popcorn. It also rocks for gently steaming asparagus.

If I were to give it a go, it would be a small chicken, in a covered dish, with a serious amount of liquid. I would possibly experiment with a garlic chook, before I had a go with a truffle chook.

And, I never thought I'd write this on lj, but suit-dude, can you share the name of your dealer? I totally cannot afford this harvest, but maybe the next one.

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These guys:

http://www.perigord.com.au/index.htm

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And further on Isabelle Allende. She wrote an aphrodisiac cookbook, which is a hilarious read.

Apparently, she had a new lover, and had promised him truffles. In the cold light of day, she was left wondering if he was worth it.

She got truffle oil, and some stoned black olives. She washed the olives, soaked them in the oil, and then made an omelette. Which, while very good, is not the same thing at all.

he didn't spot the change, and she didn't keep him.

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my level of respect for you just went up a few notches.

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Yeah, we sure do it tough around here :D

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That would be a fine thing to try...

The only truffles I've tried were in my housemate's risotto, brought here from his hometown in Italy. Damn, they were good.

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Wow. I am in awe. I don't think I've ever eaten one.

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"I don't think I've ever eaten one."

Which is on par with saying "I'm not really sure, but I don't think I've had a three-way with Monica Bellucci and Angelina Jolie".

If you're a food-freak, it's not the sort of experience you can easily forget.

The word "magnificent" was invented purely to describe the aroma of the damn things.

They turned up this morning. They rock.

SD

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Oh, you've just reminded me of possibly the best thing I ever put in my mouth.

I was doing a solo driving holiday in Tasmania, and had just driven up the east coast. I had dinner alone at Stillwater, and did the degustation.

The first thing was a sashimi scallop, which had been sliced very finely, and served with truffle oil and a few drops of artichoke essence. It was a religious experience. It tasted of the depths of the earth, and the sweetness of the sea and like springtime, all in one mouthfull. It was amazing.

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It tasted of the depths of the earth, and the sweetness of the sea and like springtime, all in one mouthfull.

Now you've got my attention. Next time we meet up - this is the first topic of conversation.

SD

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