Truffle Paste Question
- sebetti Jan 10, 2008 03:11 PM
I've never had/used truffle paste and can't find it locally and have to mail order it.
Is white better than black?
Is it worth the expense?
Does anyone have any brand recommendations?
I found a great, easy recipe (perfect for weeknights) calling for truffle paste. I'd love to try it but I found pricing online ranging from $30 - $90 (not including s/h) for it. I don't want to purchase crap but I don't want to be a sucker either.
(I posted this question a few months ago but it was never addressed, sorry if it's redundant)
Have you had truffles or just not the paste? White and black are different, which is better is up to you. If you can find jarred truffles locally, maybe just chop those up and experiment, I think they are around $10. There must be some sort of truffle product available locally - aren't there any Italian specialty stores in your area? I'm thinking DeLaurenti or even PFI in Seattle would have something, but it looks like you're in Portland.
I'd like to purchase the paste for a specific recipe with hopes that if I like it, it would be a fun ingredient to experiment with. I really would like to try it. I just would like a little more information before I spend the money, especially since there seems to be such a huge difference in price from site to site.
I know a lot of people are unimpressed with truffle oil...how does truffle paste rate?
to preface, i know absolutely nothing about truffle paste, and not much more about truffles, other than the exotic lore.
i just analogized to anchovy paste vis-a-vis anchovies. purists claim the paste is the lowest quality stuff, all ground up.
just thinking that a quality truffle would command top dollar. why would it be turned into a paste if it were good?
I've bought white truffle paste a couple of times after getting addicted at a food fair. I have to say that, upon examination, the stuff I bought was mostly made up of very thinly sliced regular white mushrooms plus white truffle oil (and even the oil can be entirely synthetic -- never saw a truffle).
From your link:
"Aimo buys the paste from two brothers-in-law who produce it in Milan. During truffle season, the brothers take the one-hour jaunt to Alba to buy the best truffles available for their unparalleled truffle paste [...] The price of the tube is considerably less expensive than the cost of a top-quality fresh truffle "
LOL! Let me see if I understood correctly:
a) the brothers buy the fresh stuff
b) they process into paste
c) they package the product
d) they sell it to a distributor, who in turn sells to the public, ending up with a product that is "considerably less expensive" than the raw materials they started from.
Not counting labor, profits, &etc.
Did I say LOL! Sorry, I meant ROFLMAO !!!