Text 35816, 108 rader
Skriven 2010-03-14 12:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tolia 920
=================
-=> Quoting Michael Loo to Jim Weller <=-

 -=> Jim Weller said to All <=-
 
 JW> The truffle oil was from Drogheria & Alimentari and labelled

 ML> Which means "drugstore and grocery."

Apparently the company started off as a drugstore and started
carrying spices and then other non-perishable edibles.

 JW> "Quintessence Truffles and Porcini mushrooms infused oil" and the
 JW> ingredients read: sunflower oil, olive oil, porcini mushrooms (0.5%)
 JW> and truffle flavour. 80 ml for just $8.

 ML> And did Pierre tell you this was worth buying?

No.

I chose the cheapest of the items available, hoping that I could
satisfy my taste buds without stepping up to the more expensive
stuff.


 JW> Huge disappointment. The truffle aroma was fugitive and the taste
 JW> altogether non-existent. For that matter there was so much sunflower
 JW> oil that I couldn't even taste olive. The puny little porcini chip
 JW> in the bottom of the bottle added nothing. I've been ripped off! So

 ML> Tolia so.

I guess the rest of the bottle will get used up in tablespoon
amounts rather than teaspoons so I get at least a hint of a taste of
something truffle-like.

 JW> now do I gamble $29 on the more expensive brand, knowing I am going
 JW> to get at best a one dimensional fake truffle aroma or give up on
 JW> it?

 ML> H'm. Arguably better than a poke in the eye with a pointed stick.
 ML> Arguably.

I will probably gamble the $29 on the hopes of getting something decent
before giving up. But I no longer have high expectations.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Truffle Potato Ravioli
 Categories: Pasta, Mushrooms, Potatoes, Chicken
      Yield: 4 Servings

      1 tb olive oil
      1 c  chopped assorted wild
           -mushrooms
      2 Ts minced shallots
      1 Ts chopped garlic
      1 C  mashed potatoes
      3 Tb truffle oil
      1    Sheet fresh pasta, cut into
      8    equal squares
    3/4 Lb white potatoes, peeled
           -and cubed
      8 C  chicken stock
    1/2 C  heavy cream
      4 Oz Parmesan cheese, shaved
      1    black truffle
      1 Tb chopped chives
 
  Bring a pot of salted water to a boil. In a saute pan, heat the
  olive oil. When the oil is hot, add the mushrooms and saute for 2
  minutes. Season with salt and pepper. Add the shallots and garlic
  and saute for 1 minute. Remove from the heat and turn into a
  mixing bowl. Combine the potatoes and 1 tablespoon of the truffle
  oil with the mushroom mixture. Blend the mixture until smooth.
  Spoon 1/4 cup of the mushroom mixture in the center of one pasta
  square. With a little water, lightly wet the edge of the pasta
  square. Place one pasta square directly on top of the filled
  square and seal the edges very tightly, so the filling does not
  escape during poaching. In a saucepan, combine the cubed potatoes
  and stock, bring up to a boil. Season with salt and pepper. Reduce
  to a simmer and cook for about 30 minutes, or until the potatoes
  are fork tender.
  
  Using a hand-held blender, puree the mixture until smooth. With
  the blender running, slowly drizzle in the remaining truffle oil
  and heavy cream. Re-season if needed. Poach the ravioli in the
  boiling water for about 3 to 4 minutes, or until they float to the
  surface and are tender. Remove the ravioli from the water and
  drain. Season the ravioli with salt and pepper. To serve, spoon
  the potato soup into a shallow bowl. Lay the ravioli in the
  center of the soup. Garnish with the shaved cheese, shaved
  truffles, and chives.
  
  SOURCE: Emeril Live!
 
MMMMM
  

Cheers

YK Jim


... Black  truffles smell like mushrooms and sex.

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