tag:blogger.com,1999:blog-1195036990155736213.post1784668026880446951..comments2023-10-16T00:02:06.656+11:00Comments on Fare Dinkum : A Month of TruffleGeorge Biron http://www.blogger.com/profile/03592491708632830206noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1195036990155736213.post-50461270018671224322008-08-05T11:21:00.000+10:002008-08-05T11:21:00.000+10:00Good advice about having to cook raw morels and is...Good advice about having to cook raw morels and is pretty much true for most wild, edible mushrooms, you never know what's lurking around. So far, I haven't found the fire thing true for where I pick morels. One of my spots suffered a fire, but had no more morels than other unburnt areas. I know in the States they definitely pick in burned off areas, but here the amount of rain seems to have the biggest bearing on the crop, both in numbers and size.neilhttps://www.blogger.com/profile/17247582833451153687noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-54434298258582890732008-08-04T15:37:00.000+10:002008-08-04T15:37:00.000+10:00HeilWith morels I have found that fresh they do no...Heil<BR/><BR/>With morels I have found that fresh they do not have much of an aroma but dried the local ones develop great aroma after a couple of months. It is also wise to remember that morels should always be cooked as raw they are slightly toxic. Can't wait for the season. They seem to grow best after a fire, the smoke apparently triggers the fruiting bodies.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-8601747958908472752008-08-04T13:13:00.000+10:002008-08-04T13:13:00.000+10:00Interesting about the intensity and are some confu...Interesting about the intensity and are some confusing perfume with taste? A friend of mine who was an executive chef said that our local morels didn't have the aroma of the European ones but the taste was just the same. Taste memory is such an elusive thing and really, the only way to know is to have them side-by-side, but that's just not possible. Me, I choose to enjoy them and don't worry about who's are best.neilhttps://www.blogger.com/profile/17247582833451153687noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-22607054398810550122008-08-01T10:32:00.000+10:002008-08-01T10:32:00.000+10:00Sorry George, he did not compare quality/aroma of ...Sorry George, he did not compare quality/aroma of Oz vs OS, my observation. I am a big supporter of local and yes white & black are v diff. As said ones I got on Staurday were the best yet. I am happy to pay what is needed to support the fledgling industry and promote in whatever way.Thermomixerhttps://www.blogger.com/profile/13897490190548074499noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-52648840364353856992008-08-01T09:01:00.000+10:002008-08-01T09:01:00.000+10:00ThermoBlack and White are so different.If you ask ...Thermo<BR/>Black and White are so different.<BR/>If you ask our Italian Importer and mutual friend about the 160g example I took to him about 10 days ago I think you will find that he will confirm the OZ quality. And as you know he is a very strong supporter of all things Italian. I can remember a time when we thought OZ oil was not as good as Italian or French, [some still do] I despair at how the cultural cringe is still so ingrained into our food sensibilities.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-24517691094498771472008-08-01T08:47:00.000+10:002008-08-01T08:47:00.000+10:00George, I think the Alba truffles are more Heavy M...George, I think the Alba truffles are more Heavy Metal. The most amazing time in Oz was when an Italian importer in Carlton had just received a shipment and they were in their cheese room weighing up and packaging the truffles. Not sure how the staff coped - it hit me when I opened the front door.<BR/>I agree with Stephanie that most of the Aussie ones that I have had are no where near as powerful, but the last lot were the best so far.<BR/>I think you have Koffman's "La Tante Clair" on the shelves - there is a recipe using a 20g truffle per peson in duck farce wrapped in cabbage leaves - you or the Rides could try it and report back.Thermomixerhttps://www.blogger.com/profile/13897490190548074499noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-62382835434829229632008-08-01T08:24:00.000+10:002008-08-01T08:24:00.000+10:00Hello Stephanie.Great question. The thing about th...Hello Stephanie.<BR/>Great question. <BR/>The thing about the black Perigord [Tuber Melanosporum] is that the most powerful effect is raw. The aroma of a good ripe example I am sure will blow you away. The local ones were much better than anything that I have had here from Europe, simply fresher and stronger. I urge you to read Elizabeth Luard's book Truffles, even just for the bit about her and Paul Levy's observations. It may also not be too late to go to Simon Johnson's and ask them to let you sit in a room with some good examples. I am sure the aroma will have you intoxicated. Many people that I have shown them to have blushed, flushed and swooned and without trying to be rude have really gone a bit silly. The taste is another thing altogether, I have tried to say many times that its what they do to simple dishes that makes them shine. Its not like the Italian White [Tuber Magnatum Pico] that one blows your head off in a very direct way, the Perigord is sneaky in cooked food, you dont get an immediate reaction in cooked dishes. I tried to explain it to Leo Donati Black=Classical Music Italian White= Full On Rock and Roll both brilliant.<BR/>The harvest is nearly over around here but next year you should come down and get amongst it. Many cooks also have your experience and lace a perfectly good truffle with Truffle oil to give the punter a big reaction, waste of time that will only lead to confusion and worse.<BR/>Glad you liked the olive oil.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-59905344606010883092008-07-31T21:31:00.001+10:002008-07-31T21:31:00.001+10:00George ... I don't get it ... the Australian truff...George ... I don't get it ... the Australian truffles I've had in dishes so far just don't fire me up... they seem to have not a fraction of the intensity or sex appeal of the French/Italian stuff. Why the hype? I'm more excited about the flavour of your olive oil (thanks!) than Aussie truffles... am I missing something?<BR/>SWAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-10133631928449944952008-07-31T21:31:00.000+10:002008-07-31T21:31:00.000+10:00George ... I don't get it ... the Australian truff...George ... I don't get it ... the Australian truffles I've had in dishes so far just don't fire me up... they seem to have not a fraction of the intensity or sex appeal of the French/Italian stuff. Why the hype? I'm more excited about the flavour of your olive oil (thanks!) than Aussie truffles... am I missing something?<BR/>SWAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-15049349289646049802008-07-30T12:17:00.000+10:002008-07-30T12:17:00.000+10:00Great to see that the truffle season is better the...Great to see that the truffle season is better then the mushroom one. A couple of suggestions.<BR/>With the truffle on the table-place a bed of raw rice & eggs to absorb some of the flavour over that period.<BR/>Agree that they are better finely shaved at last minute than chopped<BR/>and the best two dishes I have eaten with truffles were both in Italy - first with Alba truffles shaved over scrambled eggs. Second and most exciting was in Gubbio where they placed butter on warm plates, shaved Umbrian truffle over this (the room was then redolent with aroma)topped with some tagliatelle and then more shavings of truffle. Semplice ma fantastico.Thermomixerhttps://www.blogger.com/profile/13897490190548074499noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-32824517997947954162008-07-29T20:42:00.000+10:002008-07-29T20:42:00.000+10:00I know what you mean on the aroma. When at the Roy...I know what you mean on the aroma. When at the Royal Mail the other week I had one of the best truffle dishes ever. Simple with just some slow cooked chicken and egg yolk. It was so aromatic that i wanted to put a towel over my head (ortolan style) and inhale. Anh's Food Journey recently ordered some from Perigord and they looked magnificent.Ed Charleshttps://www.blogger.com/profile/00579789564673979283noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-73889145456694153652008-07-29T19:47:00.000+10:002008-07-29T19:47:00.000+10:00No problem quote away. When you get the truffle, b...No problem quote away. When you get the truffle, before you try to cook it just have it on the table in a covered dish and take the cover off occasionaly while you have dinner on the first day enjoying the aroma during the meal. I guarantee the conversation will get very lively and excited without too much wine.<BR/>Then cook with it. If S.J dont have any fresh, I ordered some last year by mail order from Perigord Tasmania first quality it was amazing.<BR/>Next day delivery.George Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-1195036990155736213.post-16537853201323940072008-07-29T19:37:00.000+10:002008-07-29T19:37:00.000+10:00Okay, I cracked. Between you and Neil it's all too...Okay, I cracked. Between you and Neil it's all too much and I'll have to visit Simon Johnson this weekend - the only place locally where I know to get them. If you don't mind I may link to you and quote you on the farmers' market for a story I'm doing on truffle hunting for the SBS Food website.Ed Charleshttps://www.blogger.com/profile/00579789564673979283noreply@blogger.com