Text 33327, 80 rader
Skriven 2015-11-19 02:51:14 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: foie gras 492
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> wrappings, the actual brand name is D'ARTAGNAN, distributed out of
> Newark NJ... Medallion apparently is the line...  

D'Artagnan claims to be the foremost supplier of
gourmet foods in the country, and I don;t know
who would challenge it, especially in the poultry
department. Petrossian maybe, but it's more
focused on fishy things.

I wasn't terribly
> impressed by it, there was an off taste to me, but that could have been
> the fault of a number of things... for one, it had been opened back in
> late September, and though the exp'ry date is Dec 17, I'm sure it had
> slipped from its prime... 

Shouldn't have let it go. Once opened, the oxidation
sets in (probably other kinds of deterioration as 
well), and you want to use it pretty much right away.

also it boasts 2% truffles, which may well not
> have been the best of their kind... ;)  

No doubt, and truffles are usually a kind of prop
that allows the vendor to tack another absurd
markup on the price.

> spices.  My son, who got turned off of liver (he claims, variously, it
> was because I fixed it too often in his childhood, he was allergic to it
> (or the green peppers I cooked it with), and so on), said that it's the
> closest to liver that he's found he can eat, and enjoy...  ;)  But not
> something that he could take with him when he flew out to start this
> season's new job, so I inherited it... ;)

Well, in that case you're absolved.

>  ML> It's not hard to tell on inspection, but more critical is
>  ML> the aroma, which depends on a lot more than fresh vs. canned.
> Hm... I think that even if I should happen to find them show up in a
> Wegmans I'm shopping in, I'll leave them be, unless you happen to be
> around and can give a thumbs-up on them...  :) 

As I've never found a proper truffle in the US, ... .

>  ML> I'd need to smell them before I could say yea or nay. But based
>  ML> on what I've seen of fungal life, nay is more likely.
> It would be interesting to have you be able to check them out... :)

Maybe, but I am still very sceptical.

Baby Potato and Truffle omelets 
Category: Tapas
Yield: 24

350 g waxy potatoes 
1/2 onion
6 Tb olive oil
5 beaten eggs 
1 chopped preserved truffle (10 g) and its juice 
2 Tb finely chopped parsley
a little salt

Spain has a much larger truffle production than you might
suspect since most are exported fresh directly to
restaurants abroad. But some are preserved individually
in jars with a little of their juice. This is a good way
of making a little truffle go a long way with other
down-to-earth ingredients.

Slice the potatoes thinly, cut across into matchsticks
and slice the onion. Heat half the oil and fry the
potatoes gently with the onion till they are tender
but slightly crispy on the outside. Cool slightly,
and mix into the eggs with the chopped truffle, its
juice and parsley. Cleanout the pan, heat the
remaining oil and fry dessertspoonfuls of the omelet
mixture into baby omelets. Drain and serve hot.

Tasca Restaurant, Brookline, MA
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