There is no difference between truffles, or heroin. Both provide immediate forms of pleasure without having any lasting financial, intellectual, or artistic value. The smell of a truffle is elusive, its that one second of “clicking” between your taste buds and nose that goes away after a 1-2 chews.
Truffle season is almost over, and I picked up a few from the store at a relatively cheap price, each one costs about between 40-60 which was alot better than what the internet was offering me. On an interesting note, COSTCO was selling cheap truffles (fresh + whole) on the internet but they immediately sold out before I could get my hands on one…
Black gnocchi infused with black truffle cream with whipped egg emulsion and fresh truffles.
Black truffle cream, or I see it more like ground truffles preserved in oil.
Before adding the truffle cream, I added a touch of black food coloring.
From the S.O.S food store on Avenue B between 6th+7th street. This store shelves hard to find, rare cuisine ingredients and it is the only place I buy my truffles. I will be doing a post on the jewels of this store soon.
Truffle fanatics like myself all know this; must preserve truffles in rice.
Egg + Butter + Salt + touch of Lemon emulsion. Otherwise known as Hollandaise, a classic french method.
Extremely laborious and painful but well worth it.
My arm is about to fall off at this point. There has to be a cheap trick to this method but I still haven’t found one that works.
*Dish is from Villeroy & Boch “Bridge” Line.