Now, I'll have to admit, being a life-long Pacific Rim chef, I don't know so much about truffles, but isn't the general rule of thumb "smaller for better flavor"? I mean, if it's the biggest truffle, then what good would it be? I mean, wouldn't it taste like mud? The Maccau guy is just going to put it in a display case with all his other questionably auspicious knick-knacks (cheesy bits of rocks and pieces of wood, etc are really popular over here.) Anything to broadcast to the world that he's nouveau riche trash desperately trying to buy the facade of high class culture. Now, interestingly, Damien Hirst was the runner up. I would love to find out what he would have done with it! All proceeds from the auction were donated to charities.Well at least some good came of it... I don't know so much about truffles, but isn't the general rule of thumb "smaller for better flavor"?Have you ever tasted truffle? I haven't and I wonder what the hoopla is all about. I do love a fungus. The most I've payed for a fungus is a couple of 100 bucks... For a fungus removal, that is. You might have had a truffle before and not realized it. The Perigord (Black) Truffle is the most common, and it is used as seasoning. Bits of black floating in your soup, omelet, or in sauces like "perigeuex" are probably truffle. I mix a little bit into my Rilletes d'Oie or Pate de Foie Gras. They are a dense and pungent fungus. More firm than the average mushroom, but overall, a little bit similar in texture. I like the ones with a stronger aroma, used as an accent. You don't need to use the whole thing, that would be overkill in my book, just a few paper-thin slices should be enough. (But then again, that could be my light Pacific Rim style...) Flavor depends on the chemistry of the so... Thanks for the details, ouyangwulong! |
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