Oddbean new post about login | logout Pasta alla Ruota: made at your table in the rind of Parmesan with black pepper and truffles. Magical experience with @Queen ₿! #yumstr #foodstr #italy #roma https://i.nostr.build/AlVaG3btApATxLaB.jpg https://i.nostr.build/VUtJnWFsTGLa65Kt.jpg https://i.nostr.build/THXLuJUbXPwOg5Og.jpg https://i.nostr.build/kIikp84VQlRWASPB.jpg https://i.nostr.build/H7aPk7cgvTwGNaD7.jpg
Food that makes you smile!! 😋
Absolutely!
Holy truffle!! Looks like it must’ve been an amazing meal 😍
Delicious. They definitely didn’t skimp the truffle. The taste still lingered hours after!
You're Australian, right? It's black truffle season right now down there. Back when I was living in Singapore, I worked for a food distributor and we used to import and sell T. melanosporum from Manjimup Valley, Tasmania and other places. We were selling to people like Luke Mangan (well, his surrogates in SGP) and Ryan Clift (who is a Brit, not Australian, but still for me, the n.1 chef down there). Fun times! After that, back in Europe I tried to replicate the trade, but I utterly failed to convince people over here that truffles can also be eaten during the summer. Absolutely everybody rejected the idea -- clearly dishonestly, because summer or not, they bloody well use that disgusting synthetic "truffle oil" to dose absolutely everything these days...
All very delicious. Know much about truffle infused eggs?
I have made them before. What would you like to know?
It's more a marketing question really. I have free range chicken eggs, I can get truffles easy enough. What suggestions for combining the two ingredients would grab your attention as a pro chef, and maybe prompt you to give me a call for supplies so you could offer those dishes to your clientele.
That’s a tough question because most top level chefs will make their own products with those ingredients from scratch. Just keep it simple and infuse the truffle into your eggs and sell them as value added or make an aioli with your eggs and add truffle to that.
