588112 Thu Jan 15 09:27:53 -0800 2009 52 27 General Chowhounding Topics 0 4328812 We've decided not to go to SF for the ZAP or Oregon for the Truffle Festival, embarking instead on a truffle and expanded zinfandel tasting at home (therby saving a minimum of $400 on pet kennel fees alone). We're planning to do a side-by-side comparison of both white and black truffles, domestic and imported. We won't be testing truffle oil, and it seems that Truffle Juice may also be a waste (http://chowhound.chow.com/topics/585600) Questions: 1) Where is the best place to order truffles from, both domestic and imported? 2) What companies/importers/brands are recommended? Thanks! Thu Jan 15 09:27:53 -0800 2009 224238 Caralien 1 4331453 There may be cheaper sources but for the super expensiveimported white and black truffle I would do Dean and Deluca. Reason is, truffle do not have a long shelf life and giving the price I would think many places have problems turning them around. Those guys definitely sell them quick enough ......... Fri Jan 16 07:03:37 -0800 2009 4328812 215714 jk1002 2 4331681 per frackit http://chowhound.chow.com/topics/587291#4322214 D&D's former exec has a greater investment in Princeton now, so maybe I'll venture there first. I'm in the process of ordering various truffles from Oregon now (via www.oregonwildedibles.com); once those arrive, time to pick up some imported varieties to taste and compare! We will be having some of the most amazing potato dishes... Fri Jan 16 08:03:19 -0800 2009 4331453 224238 Caralien 1 4332505 Oregon: Jack Czarnecki 600 Ferry St., Box 594 Dayton, OR 97114 Phone (503) 864 2995 jack@joelpalmerhouse.com Fri Jan 16 11:44:56 -0800 2009 4328812 28703 RicRios 1 4342897 I just received my order of truffles from Oregon Wild Edibles: 2oz small white 2oz small black 1oz Extraordinary Black (single) 2oz Etraordinary White (single) Being a complete novice, we weren't aware that we had to ripen them. Fortunately, I also picked up a dozen 4oz mason jars and had unbleached coffee filters to line the jars with. The smell is rather heady, which is still affecting my eyes and which might have made us both high. I'll keep you posted on the progress. These were picked during the weekend and Fedexed yesterday; total $122. Tue Jan 20 17:36:36 -0800 2009 4328812 224238 Caralien 2 4342928 "we had to ripen them" ??? Truffles are hypogeous fungii, meaning: they grow AND mature underground. The moment they are pulled out of the ground, c'est fini. The fault is on the purveyor's side, not on the consumer's: THEY are the ones that are supposed to pick and sell only mature truffles. http://en.wiktionary.org/wiki/hypogeous BTW: all you need in order to line the jar is something clean and absorbent. Paper towels, or a regular clean kitchen cloth, will do. Tue Jan 20 17:45:04 -0800 2009 4342897 28703 RicRios 3 4345859 What do you suggest we do with them? I was thinking of slicing some and putting those into olive oil, then into the freezer. Do you know how to infuse salts with the flavour? (is it similar to flavouring things with vanilla beans?) We used the coffee filters because we don't use them for anything else and have about 100 which have been sitting around for a year, and didn't have paper towels. Also, the kitchen towels we have are too big to put into jars! Thanks! Wed Jan 21 16:46:55 -0800 2009 4342928 224238 Caralien 4 4346050 Unfortunately, not much you can do at this point, except complain to the vendor. As I said above, maturing is not something can be achieved after the truffles are pulled from the ground, assuming maturing is the issue. However, your statement "smell is rather heady" is not usually associated with an unripened truffled, but rather with one that is over the hill. If the smell is not nice to begin with, any further processing will be wasted. Wed Jan 21 17:59:02 -0800 2009 4345859 28703 RicRios 5 4346700 We also bought some jarred French truffles (Truffieres de Rabasse). How would I use it to infuse salt or oil? Thanks! Thu Jan 22 00:07:51 -0800 2009 4346050 224238 Caralien 6 4347397 Infusion requires full aromas present, you can't do with preserves. Sorry. Thu Jan 22 08:46:22 -0800 2009 4346700 28703 RicRios 6 4347761 Hi Caralein, Congratulations on your delivery :). I have to agree with RicRios. I recently gave a fresh Perigord Truffle as a Christmas gift and it was a glorious specimen :). Regarding the aroma, it depends on what you mean by "heady". I would also describe mine as heady but in a delectable way :) heady does not necessarily signify an over the hill Truffle . You generally know when a Truffle is in the room :). You do have to be very diligent in changing the paper towel every day. It is like a little baby depending on you :). Regarding the infusion, it can only be done with fresh Truffles and is as simple as placing your Truffle, naked :), in the middle of your salt jar or rice jar. Also, depending on who you ask, it is better not to freeze the Truffle because you will deaden that beautiful aroma that is what makes a Truffle most prized. At least this is what my local Mycologist tells me :). The alternative is to preserve it is in a jar. You will keep the aroma but sacrifice the some of the texture. Tough choice. You might contact your local Mycological Society (you will see there is most probably one in your area :) and ask for their guidance. And lastly :) if you take a look at this month's La Cucina Italiana, they have a feature on Truffles with some delectable recipes - worth checking it out. http://lacucinaitalianamagazine.com/issues/2009/february Sorry about how long this is :). Happy eating, Oana Thu Jan 22 10:18:09 -0800 2009 4346700 256715 oana 7 4348710 Oana, You have been very very helpful. I do have to ask--"preserved" truffles includes whole, intact truffles as opposed to raw, fresh truffles, correct? So the French truffles I have should simply be sliced onto tomorrow's eggs? Or should I add them to the pate I'm making? With the fresh truffles, change the filter daily. Got it! Should I immediately put them into salt to infuse the grains or wait a few days first? And is there a good method you can recommend for infusing oil with the fresh truffles? I'm sure you can understand my confusion, as I'm receiving contradictory information all around. Thanks! Thu Jan 22 14:17:06 -0800 2009 4347761 224238 Caralien 8 4350498 Hi Caralien, So glad! :) Yes preserved Truffles are usually found whole and intact. I would usually use preserved Trullfes for Oils or Pates or any other "mix". Fresh Trufles are enjoyed at their peak when they are shaved over your favorite egg, rice or pasta dish. And don't be shy :). Place them in that salt or grain as soon as possible so that you can extract as much perfume as possible. The best way to infuse oil is to chop the truffle roughly an place it in the oil. Refrigerate the oil after you have done this. It will keep for several months. Absolutely :). Until I spoke with my local Truffle expert I was also confused. He was just amazingly informative and took his time to answer every one of my thousand questions :). If there is anything else you know where to find me :). Happy eating, Oana Fri Jan 23 07:46:02 -0800 2009 4348710 256715 oana 9 4350621 Thank you! You've answered all of the questions I had! It seems that I will have to search a bit further to find the local mycological society, or form one, as the closest one is in Manhattan: http://mycology.meetup.com/cities/us/nj/princeton/ So far, this morning has been interesting: http://chowhound.chow.com/topics/590098#4350551 Fri Jan 23 08:20:24 -0800 2009 4350498 224238 Caralien 10 4350706 You are super welcome :) I am not sure how close Middle Town or Weehawken are to you but take a look at the websites below and you can call them - Mycolofiles looove to talk about their passion and will be more than happy to answer as many questions as you have. http://www.mushroomhunter.com/truffes.htm http://shop.plantin.com/ Have a great weekend and happy eating, Oana Fri Jan 23 08:41:04 -0800 2009 4350621 256715 oana 1 4351330 Decided to add 2 eggs to the pint mason jar (no more would fit) with the largest black truffle. We'll have these tomorrow for breakfast and let you know how they turn out. Fri Jan 23 11:17:29 -0800 2009 4328812 224238 Caralien 2 4351608 You mean you put the whole eggs (shell & everything) into the jar? Fri Jan 23 12:35:35 -0800 2009 4351330 28703 RicRios 3 4351768 raw, whole eggs shell on into the jar with the truffle. The eggs are from a local farm, and if the truffles are good, they ought to flavour it. I'll post as to whether it does anything or not to the flavour of our eggs tomorrow! Fri Jan 23 13:27:43 -0800 2009 4351608 224238 Caralien 4 4351775 "if the truffles are good, they ought to flavour it" Why you think so? Fri Jan 23 13:30:03 -0800 2009 4351768 28703 RicRios 5 4351832 http://www.trufflezone.com/recipes/recipes.htm Fri Jan 23 13:52:30 -0800 2009 4351775 224238 Caralien 1 4355272 No flavour enhancement with this morning's eggs. Trying again, this time with filter paper removed. Also decided to try scenting sea salt with half of the truffles. The scent is mellowing to the familiar truffle smell I was seeking. Tomorrow I'll make the pate and pick up a bottle of truffle oil when I get the best local baguette so husband knows what he was expected to smell & taste in this comparison. Sun Jan 25 01:12:06 -0800 2009 4328812 224238 Caralien 2 4355307 I've has pretty good luck truffling eggs and risotto rice in the past, but it generally takes a few days in the fridge to impart any flavor. Maybe even longer. Will you be making truffle butter? This actually holds up in the freezer fairly well. Sun Jan 25 02:56:21 -0800 2009 4355272 11225 rabaja 3 4355316 I'm tempted to add some truffles to the goat butter (plain, not cheese-enhanced version). Later today I have to make the pate (chicken liver with at least the preserved French truffle), so I'll see how much butter is left over. Thanks for the note about the eggs--I've read a few hours and overnight to 24 hours, but a few days would be worth it. Since I've had a craving for rice recently, I may have to buy some specifically for this purpose. Would jasmine rice work? I prefer that to all other rices varietals, but could get a round rice. Also, what are your thoughts on using brown rice? Thanks! Sun Jan 25 03:16:44 -0800 2009 4355307 224238 Caralien 4 4356668 Actually last year I scored some black truffles and tried to truffle a short grain brown rice we get here in SF called Masa. It didn't really work, but I think that's because the truffles were dried out a bit. I would totally do it again if I had some nice truffles. The egg thing can definitely go a while. One restaurant I worked at would put the truffles in a plastic container with the eggs, then seal that and leave it in the walk-in for at least a couple days. Then they'd be used for various preparations over the coming week or two. Try to find farm fresh eggs, you will notice the difference. I think Jasmine rice is too fragrant and would fight with the truffle aroma, which you really want to showcase. Sounds like a great experiment, I'm jealous! Sun Jan 25 15:00:18 -0800 2009 4355316 11225 rabaja 1 4358546 Dammit Caralien, you have me desperate to try truffles now! I was telling the g/f about you yesterday! I checked a site called efoodies in the UK, but the truffles start at £75 for one (I seem to remember), which is just too much. I think what I'll do is find a restaurant near me that serves it fresh on something and see if I like it. Mon Jan 26 09:30:16 -0800 2009 4328812 180623 Soop 2 4358591 I'm experimenting with Oregon truffles which to me are milder and a lot cheaper (7oz/198 grams for $122 including overnight shipping) than their French and Italian counterparts; so far, they're not as pungent as what I've had in the past at restaurants (generally Perigord truffles). I would definitely try it on eggs, possibly brunch? With potatoes, if they're whole, the truffle should be shaved or grated on top; if mashed, it's likely that truffle oil is used (which has a lot of artificial flavour, but little actual truffle) . It appears that there are domestic UK Truffles which may be more affordable: http://www.taipeitimes.com/News/worldbiz/archives/2006/08/22/2003324350 http://www.independent.co.uk/news/uk/this-britain/summer-rain-boosts-uk-truffle-harvest-460481.html http://www.telegraph.co.uk/earth/earthcomment/charlesclover/3349001/Bumper-year-for-British-truffles.html (the comments from the Telegraph article are hilarious) I'm justifying this experiment by not going out to eat as much,not going to Oregon for the truffle fest, and using the bounty in as many traditional ways as possible, recommended or not. Mon Jan 26 09:44:00 -0800 2009 4358546 224238 Caralien 2 4358655 You might want to email Melissa Waddingham: truetrufflesandmushrooms@hotmail.co.uk Mon Jan 26 10:02:36 -0800 2009 4358546 28703 RicRios 3 4361098 Thanks Ric! Tue Jan 27 02:22:30 -0800 2009 4358655 180623 Soop 3 4361739 Hey, I've sent a few emails back and forth, but she really does seem on the ball - It seems like it's not the best season right now (over here at least) but I'm happy! I owe ya Ric Tue Jan 27 08:38:18 -0800 2009 4358655 180623 Soop 4 4363517 Say Hi to Melissa from Ric in LA. Tue Jan 27 16:11:01 -0800 2009 4361739 28703 RicRios 1 4364967 Update: *6 eggs with large black truffle now in quart jar; leaving until weekend *Put large white truffle into jar of popcorn overnight--kernals took on the scent very well, but as I don't think we'd be able to taste it, so I transferred the kernals out to a sealed bottle which we can open and sniff as desired *Put large white truffle into jar with with an unusual organic brown rice (neither short nor long, more opaque skin). I should have written the name on the bag. *Used the goat butter to make pate with the chicken livers, substituting shallots for the garlic used last time, using gin to deglaze the pan, and not adding any other meat or filler; lined the bottom of 8 (4oz) mason jars with 1 grated tiny (gumball sized) white truffle each, the other 4 with slices of the remaining French truffle, then put a couple of tablespoons of pate into each before refrigerating *bought a bottle of black truffle oil (I know, scented with artificial aroma), and realised that the oregon truffles HAD been developing that wonderful smell over the course of the past week; husband now knows what he was supposed to compare things to, and we're both happy *baked a small potato, grated half a black truffle and a quail egg yolk on top. Phenomenal *ate one each of the black and white truffles. I couldn't help myself. Wed Jan 28 07:00:05 -0800 2009 4328812 224238 Caralien 1 4383015 Update: *the black truffles are not as pungent as the white ones, so we're using them more generously (ie 1.5oz underneath the skin of last night's roasted chicken) *in the pate, they're incredible, but we need to remember to stir the pate before serving, as I simply poured the still liquid pate onto the shaved truffles (about 1.5 oz pate to each gumball truffle) *eggs were a wash, again Tue Feb 03 06:38:15 -0800 2009 4328812 224238 Caralien 2 4383020 How was the chicken? Tue Feb 03 06:41:56 -0800 2009 4383015 180623 Soop 3 4383045 Good, but not superlative. I think it's better to shave it on top after cooking. The white truffles remain our favourites, and next year it will likely be closer to pound of the gumballs (my terminology). We just realised that the season is nearly over, so we'll have to wait until next year to do another comparison. I really need to add Dogfishhead Pangea and Oregon Truffles to my October feasting now! Tue Feb 03 06:51:54 -0800 2009 4383020 224238 Caralien 4 4386217 Decided to freeze 9 of the jars of pate (they won't last long) and add a link in CH to the bare bones site of my current purveyor. Added a CH link for Oregon Wild Edibles. As a bonus, it appears that if website url is included in a post, a link back to the post from the CH listing will occur, but not vice versa. Wed Feb 04 06:36:40 -0800 2009 4383045 224238 Caralien 5 4386251 Have you thought of making a blog? There are probably quite a few similar out there already, but if you could keep up the experiments... Well, I just thought I'd throw that idea out there. Wed Feb 04 06:51:59 -0800 2009 4386217 180623 Soop 6 4386278 Maybe next time. As a new CH poster, I'm still learning how to use the functions on the site! Wed Feb 04 07:01:20 -0800 2009 4386251 224238 Caralien 7 4388994 Hey Caralien, Once you have mastered the functions and have some time to spare click below. Have fun! http://chowhound.chow.com/topics/349720 Wed Feb 04 21:40:31 -0800 2009 4386278 28703 RicRios 8 4391219 Great link--thanks! I've just emailed the NC truffle purveyors (http://www.keepyourforkfarm.com), as they may be able to provide us with springtime truffles! We've given up on the idea of making oil with truffles. It appears to be something which wouldn't work so well. Shaved atop anything, stored in salt, added to pate. YUM Thu Feb 05 14:53:31 -0800 2009 4388994 224238 Caralien 9 4392276 False alarm. I inquired about the season, availability, purchasing...and was provided with a response which merely added me to their mailing list for next year. Not very helpful. Fri Feb 06 01:49:58 -0800 2009 4391219 224238 Caralien 1 4391705 It came to my attention that there should be a distinction between truffle oil and fresh truffles, so here are my thoughts on that and other things: 1) using truffle oil as a baseline for what most people think of truffles is fine, particularly when the response is that the flavour of the fresh truffles is so much better and with a more developed flavour range in comparison for those with or without experience with truffles 2) fresh truffles have something ephemeral about them which I've tried to put into words, but which I have been unable to do so yet. Yes, they're funghi, which I love in all forms, but the fresh truffles brought out something which I hadn't yet experienced. Of course they're earthy, but there was the true je ne sais crois which caused my husband to return a few times before heading off to work. 3) Flavour, not discounting the above, are something we each ought to try, at least once. Use it decadently on simple bites like soft boiled eggs or roasted potatoes. It may be mild to some. I love habaneros, but my ability to taste and smell haven't yet been diminished. I wouldn't use them in the same dish, however, as it would demean both. I've been looking into eating locally and searching out the nuances between that which is available at different pricepoints. For me, I'll never buy a preserved truffle again--from any country. There are places in the US which have native truffles growing during the autumn-winter seasons, which I intend to pursue. Then there are the spring to summer seasons. If I happen to be in Italy or France during their seasons, I'll do the same. But for me, I'm more than ecstatic to know that our home grown (native) truffles are delightful and strong, and have the ability to transform whatever I can prepare into something incredible. Devoted fan I remain. Thu Feb 05 18:05:04 -0800 2009 4328812 224238 Caralien 1 4408784 Update: the popcorn truffle infusion worked--not for all of them, but the hint was there. I used the popcorns in a brown lunchbag and microwaved for 3 minutes (1 lidful from a mason jar). Very good. Finding that the white Oregon truffles were about to be out of season, we ordered another pound of the gumball sized ones. Will update as we experiment further. (we still have many whole in salt, some shaved in pate--the best version so far; the whites are stronger [this sounds racist, but it isn't--they're funghi!], and we're very happy) Compound butters are what's recommended, so we'll try that with some of it (using goat butter, not the cheese version, but the plain, more neutral version). Will provide updates as they seem fit. The popcorn test was a lovely addition. Not terribly recommended, as it could be better used elsewhere, but for the truffles we didn't know what to do with? Why not? $100 worth of truffles to scent and flavour so many things is so much more valuable in their abilities than the amount we spend on wine in a month. So good. Wed Feb 11 17:00:12 -0800 2009 4328812 224238 Caralien 1 4408846 Not knowing what to do with this new 1lb batch, we're going to store them in mason jars with sunflower seeds. They smell so good, and I don't want to waste them on paper this time. Tomorrow, or soon enough, I'll get some goat butter and other things. They smell so incredible. Wed Feb 11 17:24:44 -0800 2009 4328812 224238 Caralien 1 4408889 took a photo this time--1lb of gumball Oregon white truffles on a 16x22 platter with 1 pint mason jars (some with the sunflower seeds we're going to use until we figure out what to do with them) I know it sounds terribly decadent to toss these lovely morsels onto the lowly sunflower seed, but who knows what might happen? The amount of joy we're getting with playing with the truffles (including eating one that dropped on the floor and may no longer be decent for preserving, at least that's what I'm telling myself). 1lb for $100+shipping. And these are fun. It could be similar to those who have a saffron grove nearby. I don't know. The amount we spend on wine is less than that per week if we go out (and sometimes even when we do), but this is so much more fun. It enhanced my reason for making pate, which is so easy and cheap and we may start experiencing gout if we lived off of the pate and port. This second shipment was better smelling than the first. It smelled more like what one would expect from truffles. We took it out immediately. Truffles will make a mason jar tougher to open--they're still alive, and exude CO2. Plus that yumminess which is inherant to them (the original packaging is being kept in it's bag so we can smell it when the desire builds). I'm so in love with these things. They're neither plant nor animal, but incredible. The ability to enhance things better than my favourite rosemary fronds (and they're inability to mesh with that other strong flavour!) has sent me into a conundrum. Even rosemary works well with ginger and cayenne. Truffles? No. They poo-poo any other flavours. You'll diminish my abilitities (true). And how can you smell and taste this lustrous thing I have? Well, okay. You got me there too. Pate is my favourite. Then potatoes and eggs. Not necessarily in that order. It depends on either the eggs or the potatoes or my demeanour at the time. It even makes my Greek olive oil feel bad, as the oil's fruitiness overwhelms the truffle. I'll still mix the two (take that!) but will be more gingerly in application. I guess that I should have wrote a blog about this. But will keep those informed on my truffle experiments. They are so good, and the season is ending. Sadness. Wed Feb 11 17:35:51 -0800 2009 4328812 224238 Caralien 2 4426393 Sunflower seeds: these got moist, as did some of the truffles. Toasted the seeds, and they have the most amazing truffle infusion. Eating them is lovely Mushed truffles: it's the end of the season, so some were destined to go faster. Now they're mushy. MrCaralien is scared of eating them, I wasn't. So good on their own, but likely better with a milder cheese like manchego. Salt: The salt containers are rock hard from the first batch; the salt flavours are closer to caramel and toffee. We really need some goat butter--this week--for the remaining supply. Was just informed that white truffle season for Oregon is over. It's fine for us, as we still have 80% intact (put back into filters in glass until we figure out what to do with them). I feel so decadent. Tue Feb 17 15:46:23 -0800 2009 4408889 224238 Caralien 1 4408896 took a photo this time--1lb of gumball Oregon white truffles on a 16x22 platter with 1 pint mason jars (some with the sunflower seeds we're going to use until we figure out what to do with them) Wed Feb 11 17:37:14 -0800 2009 4328812 224238 Caralien 2 4409784 are all those things truffles?!? You have loads! Thu Feb 12 02:27:22 -0800 2009 4408896 180623 Soop 3 4416032 Next time you're in the US, it may be something to look up! So far, shaving them in the bottom of the pate and mixing it up prior to gorging (we're 2, and with some toasted thin slices of bread--perfect) seems to work the best. The popcorn was fun. I'm still sad that the eggs didn't work, but having them to shave atop them works well too. This time, however, we're using them from day 1--even if it's only on sunflower seeds until the weekend! Fri Feb 13 18:44:42 -0800 2009 4409784 224238 Caralien 1 4433968 So far, the 6 stores not in my area don't have goat butter. So the truffles remain in their unbleached coffee filters. We're still surprised and happy with the sunflower seeds. Who knew? The mushier versions have become mushroom flavoured; those are still good on potatoes, but they lack that distinctive truffle flavour. Now that the weekend is approaching, we'll have more opportunities to play. I also bought some more organic chicken livers for pate. Yeah! Thu Feb 19 17:16:52 -0800 2009 4328812 224238 Caralien 1 4441110 Scallops and truffles: we purchased some giant scallops yesterday, and was inspired by Daniel Bouloud's recipe: http://topchefs.chef2chef.net/recipes-2/boulud/maine-scallops-black-tie.htm I used about 1/2C (volume) of truffles sliced thinly, and cheated by only slicing the scallops into thirds. Salted and peppered the pan before adding the scallops; another thin coating after adding the truffles and restacking. Not a huge fan of puff pastry, we will be baking these morsels for dinner, wrapping each in baby spinach first. This is what we it looks like before being refrigerated (apologies for the ugly kitchen--we're still renting). Now this recipe looks a bit more like my cooking style, although it may be difficult to turn the scallops: http://thepassionatecook.typepad.com/thepassionatecook/2004/09/panseared_scall.html Sun Feb 22 08:35:31 -0800 2009 4328812 224238 Caralien 2 4452138 here's the finished dish with a truffle risotto (the risotto was made with sweet brown rice, about 1Q of milk, chicken stock and fat, garlic, sea salt, and lots of fresh pepper). The risotto was a little mushy, but the dish divine. Wed Feb 25 15:53:51 -0800 2009 4441110 224238 Caralien 1 4441188 here's an interesting article for you, cara: http://www.mailtribune.com/apps/pbcs.dll/article?AID=/20090128/LIFE/901280301 Sun Feb 22 09:04:17 -0800 2009 4328812 10651 bbqboy 2 4441229 thanks! Sun Feb 22 09:19:35 -0800 2009 4441188 224238 Caralien