Chinese truffles are threatening the French truffles! I'm just waiting for The Good Wife to come on.
Oh gosh, essear, me too.
Truffle Lady needs to cool it with the self-tanner.
You should change to Real Housewives of Atlanta where Kandi is trying to write a song for JoDee Messina (sp?) about "my mother, my brother / all disapprove of my significant other" or some shit. I'm drinking a glass of pink port because it's only 9 pm and all three kids are asleep(ish) and I have another few minutes of being awake.
American truffles are apparently pretty good!
I'll also confess that while we don't watch The Good Wife yet, Archie Panjabi makes me inclined to bend my rule on not having celebrity crushes. I should really check whether the early episodes are on Netflix, but I also want to watch Damages first and Lee has finally started Mad Men.
Everyone in the world should have a crush on Archie Panjabi.
I'm just waiting for The Good Wife to come on.
I've lost my taste for that show. You should all be watching Downton Abbey on PBS.
Speaking of 60 Minutes, granted I never watch it, but I'm glad there's still people out there doing this sort of thing.
I'm pretty sure I'm one of those people who just doesn't get truffles. I keep trying them, but they just don't give me the raptures they seem to give other people.
I've lost my taste for that show.
But this season we get to see Eli Gold and Kalinda interact! Two great characters who go great together!
13: I bet I can miss a couple three episodes and get the idea; it'll be shown in repeats later. I just got tired of the way money is thrown around, actually.
What's really frustrating about $1000/lb. truffles is when you're buying them (in tiny quantities) from a supermarket whose scales only measure in increments of 0.01 lb.
They were pretty happy to give us the lower of the two prices, though...
Illegal downloaders look forward to the screams of "are you kidding me??" awaiting law-abiding American viewers.
18 to 9. Or, hell, a different, funnier comment.
Damages is ridiculous and un-stop-watching-able. And season III has Lily Tomlin.
I was told recently truffles are more related to potatoes than mushrooms, but a quick check of wikipedia suggests that they are funghi of the genus 'tuber'. I don't think that's the same as the tubers we call potatoes.
I just got to taste white truffle from piedmont. The aroma was amazing, but the taste not so much. I hear black truffles from france have a more mellow flavor.
I like truffles enough to eat them in italy, especially when they are free, but not enough to ever go buy some and make something with it. I guess I'd order some fois gras with truffle appetizer in a restaurant. I tried white truffle ice cream once, and it was even worse than it sounds.
Actually, I've been thinking about a science-fiction story where the Armillaria ostoyae organism above develops consciousness and intelligence as it grows above a certain threshold size, and then makes contact with us by tapping into telephone lines crossing through the forest.
It will be called Humongous Fungus Amongus Rungus. Thank you - I'll be here all week.
I guess I'd order some fois gras with truffle appetizer in a restaurant.
I haved tried fois gras only once. I don't see what the big deal is, except for the goose. It wasn't that much better than braunschweiger.
Fois gras is a food I've been reasonably happy to discover I don't like. I think I've given it a fair shot, and it just doesn't work for me. Given the ethical issues (above and beyond ordinary meat-eating), it's a fine candidate for random dislike.
I tried white truffle ice cream once, and it was even worse than it sounds.
I do not see how that is possible unless it leaps off the plate and physically attacks you or has a little embeded musical-greeting-card chip in it that plays Katy Perry at you or something.
I love foie gras a lot. I'm a sucker for fatty richness.
hysically attacks you or has a little embeded musical-greeting-card chip in it that plays Katy Perry at you
Molecular gastronomy has gone too far!
Now I'm craving foie gras brulee... Darn you all, Unfogged.
I love fois gras but it kind of tastes like liverwurst.
I love fois gras but it is a kind of tastes like liverwurst.
Fixed that for you.
I don't usually like things made with truffles -- a little goes a long, long way -- though I've had popcorn made with white truffle oil that was amazingly delicious, despite how it sounds. (In Silver Spring at a place with silly fancy cocktails. D.C. folks should check it out.)
I'm a sucker for fatty richness.
I've got one of the two going for me.
white truffle oil
Note: contains no actual truffle.
32: in the US "foie gras" does not imply wurst, although I gather it might be a shade different in France, and have no idea what the system is in the UK.
Right, pate means, essentially, liverwurst, but foie gras without the accompanying pate is just bits of liver.
I've never spazzed over truffles, although I've had a few dishes they made appreciably better.
Foie gras is deliciousness.
I recently had foie gras butter, which was quite delicious, even though I don't like pâtés or meat terrine-type things of any kind. Is there a way to make foie gras in a way that doesn't sound monstrous?
39: Maybe if you fattened the birds on beer?
You could form a group that advocates for softer, more comfortable feeding tubes.
You could form a group that advocates for softer, more comfortable feeding tubes... laydeez.
Foie Gras is fucking awesome. It's also only moderately insanely expensive (or just mildly expensive if you're in France). It also tastes like liverwurst in about the same way that apples taste like oranges. The disadvantage of spending Christmas in Poland instead of Geneva was that I didn't get to smuggle any home with me.
43 & 44: Well, that was an interesting story. Apparently, non-monstrous, if difficult to manage, procedures do exist.
I love hunting for Morel mushrooms, but I suspect they would not taste nearly as good if one could buy them for a reasonable price at a grocery store.
They are devilishly hard to find, and almost impossible to mistake, and they taste divine sauteed in a little olive oil and garlic (and butter and bacon if you must).
Truffle oil in mashed potatoes is delish.
in happier news, his company is opening two new offices, one in iraq and one in somaliland!?!
Happier for everybody except the Iraqis and the northern Somalis?
Clew's mum sounds like Emerson's ideal woman. Pies and no relationship!
Saffron milk caps have always been my favorite mushroom for gathering. Easy to find by mushroom standards (bright orange) and even easier to know you've got the right thing (bright orange 'blood' that turns blue when exposed to oxygen). Plus they're delicious and not eaten by the locals around Geneva so there was always more of them for us than there were chantrelles (also relatively easy to see and distinguish) or porcini (not so much). Strangely, though they apparently grow in the US, I've never heard of anyone eating them here. If you get some fry them up in a ton of butter. Creme fraiche and garlic optional.