Text 33772, 96 rader
Skriven 2015-11-28 14:42:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: truffles and travels
================================
-=> Quoting Michael Loo to Nancy Backus on 11-26-15  00:37 <=-

 >  > wrappings, the actual brand name is D'ARTAGNAN, distributed out of
 >  > Newark NJ... Medallion apparently is the line...  
 >  ML> D'Artagnan claims to be the foremost supplier of
 >  ML> gourmet foods in the country, and I don't know
 >  ML> who would challenge it, especially in the poultry
 >  ML> department. Petrossian maybe, but it's more
 >  ML> focused on fishy things.
 > So my son hadn't lost his touch... ;)
 ML> I don't know - if he gave you opened foie gras ...

He'd opened it for himself... and then was unexpectedly not there for
the last couple of days, which were also rather suddenly the last couple
of days... ;)  He probably expected me to eat it faster...  ;)
 
 >  ML> Shouldn't have let it go. Once opened, the oxidation
 >  ML> sets in (probably other kinds of deterioration as 
 >  ML> well), and you want to use it pretty much right away.
 > Ah... live and learn...  Just that it was the sort of thing I rarely
 > (ok, it was the first time ever) have dropped in my lap... ;)
 ML> Once opened, you would eat ordinary liverwurst within
 ML> just a few days; one ought to treat foie gras at
 ML> least that gingerly.

Hmmm...  I think we've kept ordinary liverwurst longer than that once
open, too...  :)

 >  ML> No doubt, and truffles are usually a kind of prop
 >  ML> that allows the vendor to tack another absurd
 >  ML> markup on the price.
 > Which may have been the case... can't say for sure, since I haven't the
 > foggiest what he paid for it...  :)
 ML> On the manufacturer's Website it's 6 oz for $15.

I hope he got a discount on it, then... ;)  It was indeed a 6 oz
package... :)
 
 >  ML> As I've never found a proper truffle in the US, ... .
 > Chances pretty slim, eh....?   ;)
 ML> Pretty darn slim. I see them once in a while at Pike 
 ML> Place Market, of Oregon origin, but I have to put my
 ML> nose right up to them to get any aroma at all, whereas
 ML> with real ones I can smell them down the block (well,
 ML> not any more, but probably 50 feet away) - and pigs
 ML> can do much better.

Is freshness part of that...?

 >  > 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... :)
 >  ML> Maybe, but I am still very sceptical.
 > Something to keep in mind, should you be in the Edinburgh vicinity,
 > perhaps.... ;)
 ML> Not that likely, I think, liking the far highlands
 ML> of Scotland much better than the cities.

Isle of Bute...?  That's where he's started his latest truffle farm...
 
 > And are Spanish truffles similarly suspect, or do they come closer to
 > the French...?
 ML> It's more the species than the provenance. There are
 ML> plenty of bad truffles out of France.

Ah...  ok...

 >  ML> doesn't have a high or low season, but I was referring
 >  ML> to a different kind of high and low, i.e., temperature.
 > That's about how I was taking it... ;)  So, you are thinking probably
 > April or May-ish....?  That's when my schedule starts including trips,
 > so that will need accounting for...  ;)  Just found out about a MD
 > wedding first weekend of April... :) 
 ML> April 6-11 is a possibility, or sometime in the
 ML> first half of May.

April looks promising at the moment...  :)  First half of May so far is
open, too, although the first weekend has a possible conflict...
 
 >  ML> I've made far too many plans for the winter and
 >  ML> early spring, but these plans are also expensive,
 >  ML> perhaps beyond my budget. I have Kuala Lumpur in
 >  ML> the works (pretty committed to this) and Kyoto/Osaka
 >  ML> and Berlin somewhat planned for.
 > And how it actually plays out remains to be seen.... ;)  
 ML> Indeed, that's the way it always goes.

Yup...  :)

ttyl         neb

... It's a widely held misperception that it tastes like chicken

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