Truffles and the doggies who find them for us
video description
Of course scams are very common, both dealers and Restaurants will try to take advantage of customers ignorance, especially out of season (which is mostly of year. Source: I'm a professional chef and seen it firsthand.
Date: 2021-11-16
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Comments and reviews: 9
Arif
I've had horse a few times in the 1990s. I picked it up accidentally in a Montreal supermarket thinking that it was sliced beef. It had a strong beefy flavor and cooked very easily. I got it a few more times because it was cheaper than been and I was a student back then. I had no compunctions about eating it.
Regarding fugu (puffer fish, one of my professors, a neurobiologist, had it. He said that it tasted very good but the main feature was that it caused a slight numbing of the tongue and palate not enough to scare him but enough to feel an odd sensation. I regularly eat Sichuan peppers and I wonder if the sensation is similar. Of course, Sichuan pepper is much safer. It's not even really a pepper but tiny citrus blossoms.
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I've had horse a few times in the 1990s. I picked it up accidentally in a Montreal supermarket thinking that it was sliced beef. It had a strong beefy flavor and cooked very easily. I got it a few more times because it was cheaper than been and I was a student back then. I had no compunctions about eating it.
Regarding fugu (puffer fish, one of my professors, a neurobiologist, had it. He said that it tasted very good but the main feature was that it caused a slight numbing of the tongue and palate not enough to scare him but enough to feel an odd sensation. I regularly eat Sichuan peppers and I wonder if the sensation is similar. Of course, Sichuan pepper is much safer. It's not even really a pepper but tiny citrus blossoms.
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Tim
Has anyone tried farming these things on rotation and letting the local animals (yes, even pigs) eat them and then recycle the spores in the traditional digestive way?
I've always felt like inoculation is as hit or miss as it is because it is missing an enzymatic or catalytic step. Maybe the truffles would grow more abundantly and reliably if the natural process was allowed on a cycle the way we rotate crops for their own health and sustainability.
Thoughts? Great videos, Adam, and greetings from a fellow east Tennessean! I made your malted milk coffee cake last week and it is now a legal requirement on every future Saturday morning in my house. Next stop, malted bagels! Thanks.
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Has anyone tried farming these things on rotation and letting the local animals (yes, even pigs) eat them and then recycle the spores in the traditional digestive way?
I've always felt like inoculation is as hit or miss as it is because it is missing an enzymatic or catalytic step. Maybe the truffles would grow more abundantly and reliably if the natural process was allowed on a cycle the way we rotate crops for their own health and sustainability.
Thoughts? Great videos, Adam, and greetings from a fellow east Tennessean! I made your malted milk coffee cake last week and it is now a legal requirement on every future Saturday morning in my house. Next stop, malted bagels! Thanks.
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IdGamingFederation
so this comment about how Truffle Oil has no place in food outside of being tossed in the trash will fall upon death ears then. got ya, when you have(had) the likes of Anthony Bourdain, Martha Stewart, and Gordon Ramsay try and drive home the understanding that Truffle oil is not food I don't know what more needs to be said. I expect this to be deleted as it won't be the first video today my anti-truffle oil comments were removed from.
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so this comment about how Truffle Oil has no place in food outside of being tossed in the trash will fall upon death ears then. got ya, when you have(had) the likes of Anthony Bourdain, Martha Stewart, and Gordon Ramsay try and drive home the understanding that Truffle oil is not food I don't know what more needs to be said. I expect this to be deleted as it won't be the first video today my anti-truffle oil comments were removed from.
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Jobda
In my country (Poland) exists summer truffle Tuber aestivum (and some other species of truffles, most notably radish truffle, which looks like white truffle and tastes like radish) if you know where to search for them it's very easy to collect them (when they're ripe they start to stick out of the ground) people in Poland don't foraged them, so there's no competition and you can even found them alongside of the forest path
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In my country (Poland) exists summer truffle Tuber aestivum (and some other species of truffles, most notably radish truffle, which looks like white truffle and tastes like radish) if you know where to search for them it's very easy to collect them (when they're ripe they start to stick out of the ground) people in Poland don't foraged them, so there's no competition and you can even found them alongside of the forest path
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7cogs
About 20 years ago a small group of entrepreneurial types got together in New Zealand and started planting trees for truffles. The earliest ones were oak trees and the more recent ones were hazelnut. From what I understand none of them yet produce any truffles despite the trees being successfully inoculated with the fungus.
The people that planted oak trees are quite secretive about where they are.
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About 20 years ago a small group of entrepreneurial types got together in New Zealand and started planting trees for truffles. The earliest ones were oak trees and the more recent ones were hazelnut. From what I understand none of them yet produce any truffles despite the trees being successfully inoculated with the fungus.
The people that planted oak trees are quite secretive about where they are.
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Maloke
Maybe the local truffles would be almost as difficult to produce and with the lower market price it would be too risky for it not paying itself, so the producers peffer to go with the classic European ones to not take that risk and rest assured that they will sell it for a good price. it's the consumer's mind that needs to be changed first to generate a viable demand!
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Maybe the local truffles would be almost as difficult to produce and with the lower market price it would be too risky for it not paying itself, so the producers peffer to go with the classic European ones to not take that risk and rest assured that they will sell it for a good price. it's the consumer's mind that needs to be changed first to generate a viable demand!
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Amertsi
Love your videos! I have autism and with my particular brand of it I have extreme aversion to certain tastes and textures (if something tastes or feels even a tiny bit off I'll puke - vegetables give me a particularly hard time) so I think it'd be really cool if you did a video on some cool tricks to making healthy foods easier for people like me to eat.
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Love your videos! I have autism and with my particular brand of it I have extreme aversion to certain tastes and textures (if something tastes or feels even a tiny bit off I'll puke - vegetables give me a particularly hard time) so I think it'd be really cool if you did a video on some cool tricks to making healthy foods easier for people like me to eat.
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Nael
I only tried black truffles, in an exquisite, well prepared dish. But something that I liked besides the taste and smell, was the texture. I guess that if you want a softer flavor keeping the same texture it is not the same to use less black truffles than to use the same kind of softer white truffles.
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I only tried black truffles, in an exquisite, well prepared dish. But something that I liked besides the taste and smell, was the texture. I guess that if you want a softer flavor keeping the same texture it is not the same to use less black truffles than to use the same kind of softer white truffles.
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H. F.
Adam, please do a video about how spicy foods have interacted differently from culture to culture. I know that many cultures ate spicy food during hot months, as the sweating it caused actually helped cool people down, while it seems that modern western culture saves spicy food for cold occassions.
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Adam, please do a video about how spicy foods have interacted differently from culture to culture. I know that many cultures ate spicy food during hot months, as the sweating it caused actually helped cool people down, while it seems that modern western culture saves spicy food for cold occassions.
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