which is your favorite and for what, black or white(essence)? 
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quote:Originally posted by TBird:
which is your favorite and for what, black or white(essence)?
Black or white. Both excellent, however I find that I reach for the black much more often.
What a Racist thread..............
I use black alot more. I especially like it in mashed potatoes and on ravioli with nothing else on it.
La Buona Tavola Truffle Cafe in Seattle is as good as it gets for any black or white truffle related product; oils included. Heaven on earth...
quote:Originally posted by jburman82:
...black....I especially like it in mashed potatoes
Unfortunately I dont have access to a lot of great truffle oil- I typically buy whats available at my local grocery store. I dont recall the name of the brand off hand but for this specifc producer, the white is far superior to the black. The white has a much stronger flavor (which I like).
quote:Originally posted by jgreen:
Unfortunately I dont have access to a lot of great truffle oil- I typically buy whats available at my local grocery store. I dont recall the name of the brand off hand but for this specifc producer, the white is far superior to the black. The white has a much stronger flavor (which I like).
jgreen, sign up with Garagiste. As well as wine, they offer excellent truffle oils, as well as special evoo's several times a year at very reasonable prices. I've been very pleased with the ones I've received.
I like white in mashed potatoes, and on garlic popcorn. It elevates cheese-garlic grits to a whole new level.
I usually drizzle black on leaner cuts of steak after grilling.
quote:Originally posted by mneeley490:
jgreen, sign up with Garagiste. As well as wine, they offer excellent truffle oils, as well as special evoo's several times a year at very reasonable prices. I've been very pleased with the ones I've received.
I got some truffle salt a few years ago from Garagste and it's great on potatoes...
I prefer white over black truffle oil. I don't overspend on this stuff if I can avoid it. The two bottles I have right now are some imports of which the name is unmemorable.
I just made a porcini/baby bella/white truffle oil pizza the on Tuesday night that was a tremendous hit. I am finding more and more uses for this stuff, so better not get hooked on the pricey bottles just.....yet.
http://www.pobega.com/mushroom1.jpg
I just made a porcini/baby bella/white truffle oil pizza the on Tuesday night that was a tremendous hit. I am finding more and more uses for this stuff, so better not get hooked on the pricey bottles just.....yet.
http://www.pobega.com/mushroom1.jpg
i've yet to do a comparison of black/white, so i guess i am trying to determine what others have found to be the difference.
that said, i use more black simply because i received more bottles of it as gifts than white.
i haven't found anything it can't make better. from pizza to grits to popcorn.
that said, i use more black simply because i received more bottles of it as gifts than white.
i haven't found anything it can't make better. from pizza to grits to popcorn.
When you guys put it on stuff like popcorn and pizza do you drizzle it on or do you use a mister and spray it on?
drizzle!!! with pizza i drizzle directly. popcorn i mix in with melted butter and then drizzle(with garlic & parm too).
quote:Originally posted by TBird:
drizzle!!! with pizza i drizzle directly. popcorn i mix in with melted butter and then drizzle(with garlic & parm too).
Oooo, Parmigiano-Reggiano is an addition I hadn't thought off. Guess what I'll be making tonight?
I use Etruria's white truffle oil.
website
website
quote:Originally posted by TBird:
...pizza...
Damn! Hadn't thought of that one. Will try very soon indeed.
quote:Originally posted by KSC02:quote:Originally posted by TBird:
...pizza...
Will try very soon indeed.
Agree. That sounds very good. I am leaning towards trying it tonight.
T-bird, thank you soooooooo much. This is one of our new favorites!!!! Just decadent!!!!
lol, we're too similar. i saw this thread and ordered a pizza.
truly fantastic. thanks tbird.
jack, what did you order?
i did brick oven, with green peppers, kalamatas, and pepperoni.
truly fantastic. thanks tbird.
jack, what did you order?
i did brick oven, with green peppers, kalamatas, and pepperoni.
Local take out place. We got a regular pie, half meatball and pepperoni and half eggplant. The truffle oil really put it over the top.
Whats funny is, I was going to text you and tell you to try it.
Whats funny is, I was going to text you and tell you to try it.
oh hells yeah, gentlemen! 
me and wineabdul did the same last night. garlic and mushroom pie from peppinos and then smothered in d'artagnan white truffle oil.
life did not suck. but the yankees did.
me and wineabdul did the same last night. garlic and mushroom pie from peppinos and then smothered in d'artagnan white truffle oil.
life did not suck. but the yankees did.
I rub it on vegetables and add a little sea salt and grill them.
quote:Originally posted by Board-O:
I rub it on vegetables and add a little sea salt and grill them.
I often find, something so simple, can be so good.
BTW, I'm going to have some artichokes today with melted butter. Think I'll add a little of this to it.
Mmmmmmmmmmm........
Mmmmmmmmmmm........
quote:
I have a can of this as well, and it's excellent for flavour and aromatics. However, when it's finished, I'm going to go back to truffle-infused olive oils (this one is grapeseed, which I recognize is healthy, but it's a bit lighter than a good EVO and for the very small amount we use at a time, I'd rather have a richer oil).
it doesn't get much better!
quote:Originally posted by Gigond Ass:
BTW, I'm going to have some artichokes today with melted butter. Think I'll add a little of this to it.
Mmmmmmmmmmm........
agreed 10000000000%!
quote:Originally posted by Seaquam:
I have a can of this as well, and it's excellent for flavour and aromatics. However, when it's finished, I'm going to go back to truffle-infused olive oils (this one is grapeseed, which I recognize is healthy, but it's a bit lighter than a good EVO and for the very small amount we use at a time, I'd rather have a richer oil).
quote:Originally posted by jburman82:
We got a regular pie, half meatball and pepperoni and half eggplant. The truffle oil really put it over the top.
OK, we tried it last night with on a cheese/mushroom/garlic pizza. Drizzled White Truffle Oil across the top. DELICIOUS!
Second two slices I figured that, if the a bit was good, more would be better. FWIW: There IS a line of limit and I found it.
Just becomes a soggy mess. 
Great stuff, in proportion. Great info, TBird.
has anyone tried rubbing it on other things before diving in??? I hear it's not as messy as whipped cream and may be a better complement to the main dish. Anyone?
The expression "gilding the lily" comes to mind.
I'm not really looking for an earthy funk in that particular "dish".
quote:Originally posted by Gigond Ass:
I'm not really looking for an earthy funk in that particular "dish".
Amen. I love truffles/ truffle oil but you gotta draw the line somewhere..
yep. truffle oil or anchovies. They just don't belong under the sheets.
quote:Originally posted by KSC02:
yep. truffle oil or anchovies. They just don't belong under the sheets.
Unless you're George Costanza but I think it was sandwiches for him.
quote:Originally posted by grapetherapy:quote:Originally posted by KSC02:
yep. truffle oil or anchovies. They just don't belong under the sheets.
Unless you're George Costanza but I think it was sandwiches for him.
As I recall, that didn't turn out so well for him.
quote:Originally posted by Board-O:
I rub it on vegetables and add a little sea salt and grill them.
Ditto
I use truffles a lot, and leaned a trick from my favorite fugus purveyor. I buy half a truffle at a time from this guy. He taught me to put half of that (1/4 truffle) in a small sealed jar on top of some arborio rice, and the other 1/4 truffle in another small sealed jar along with EVOO. By the time you've shaved the fresh truffle (for me usually a few days), the other one has made a fresh truffle infusion that's great for drizzling. Remove the truffle that was in the oil, pat it dry, and use it for shaving on food the way you did with the first piece, storing the unused portion in the jar with the rice.
quote:Originally posted by Oenolvr:
I use truffles a lot, and leaned a trick from my favorite fugus purveyor. I buy half a truffle at a time from this guy. He taught me to put half of that (1/4 truffle) in a small sealed jar on top of some arborio rice, and the other 1/4 truffle in another small sealed jar along with EVOO. By the time you've shaved the fresh truffle (for me usually a few days), the other one has made a fresh truffle infusion that's great for drizzling. Remove the truffle that was in the oil, pat it dry, and use it for shaving on food the way you did with the first piece, storing the unused portion in the jar with the rice.
Do you do anything special with the truffle before immersion in oil? How cool is the infusion kept?
quote:Originally posted by Captain Cancun:quote:Originally posted by Oenolvr:
I use truffles a lot, and leaned a trick from my favorite fugus purveyor. I buy half a truffle at a time from this guy. He taught me to put half of that (1/4 truffle) in a small sealed jar on top of some arborio rice, and the other 1/4 truffle in another small sealed jar along with EVOO. By the time you've shaved the fresh truffle (for me usually a few days), the other one has made a fresh truffle infusion that's great for drizzling. Remove the truffle that was in the oil, pat it dry, and use it for shaving on food the way you did with the first piece, storing the unused portion in the jar with the rice.
Do you do anything special with the truffle before immersion in oil? How cool is the infusion kept?
Captain,
No special treatment of the truffle before immersion other than making sure the surface of the truffle is freshly cut. Maybe just a little extra truffle shaving to get the infusion off to a good start. I store it at a cool room temp in the dark. Since I use it up pretty quickly, it is always fresh.