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Old 05-20-2011, 09:35 AM   #11
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really? how did you ever come up with that idea? i will try it.....
I needed a dessert that included "mushrooms" for Our GCC - Mushroom here at DC. You can search "GCC - Mushroom" to find the results and recipes from the challenge.
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Old 05-20-2011, 10:25 AM   #12
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I agree it is great with all sorts of different mushrooms. That's how I use it most. But it is also good on beef carpaccio. It's good in a chicken salad dip. It's great on some prosciutto with some fresh parmesan on top... I also drizzle some on a plate of antipasti along with some aged balsamic vinegar. A little over the top but... fun.

Another thing it is good for is something I picked up at a sushi restaurant near me that has some fancy dishes. I do my own variations of it at home. But they have a salmon carpaccio with kosher salt and white truffle oil that is fantastic.

Here's mine. It's not sliced as thin (more like sashimi size) and I put some green onions on top and mix in some soy/yuzu (citrus - a lime would work too) sauce as well as the white truffle oil. Here's what it looks like:

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Old 05-20-2011, 11:11 AM   #13
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I needed a dessert that included "mushrooms" for Our GCC - Mushroom here at DC. You can search "GCC - Mushroom" to find the results and recipes from the challenge.
Here's my use for the GCC - Truffle Truffles! But be VERY careful to use only a drop!
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Old 05-22-2011, 07:36 AM   #14
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I haven't used the oil yet. I have some white truffle sea salt. I have used that on a tossed salad. It was very nice.
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Old 06-09-2011, 10:53 PM   #15
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well, we're now advised that no real chef, no one possessing tastebuds, in fact, no one excepting a complete fool, would use white truffle oil in their kitchen, in their food. period. these were the sentiments served up on the tv show, master chef, by chefs gordon ramsay, gordon elliot, and restaurateur, joe bastianich on monday night. gordon ramsey, whom i greatly admire and respect for his culinary excellence, has me baffled and conflicted at his strident, broad-brushed denunciation of the truffle oils. but in the end the most disturbing revelation for me is ramsey's own unflattering hubris. now, what of the white truffle oil?
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Old 06-09-2011, 11:29 PM   #16
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Use it for squeaky Truffles...
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Old 06-09-2011, 11:31 PM   #17
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well, we're now advised that no real chef, no one possessing tastebuds, in fact, no one excepting a complete fool, would use white truffle oil in their kitchen, in their food. period. these were the sentiments served up on the tv show, master chef, by chefs gordon ramsay, gordon elliot, and restaurateur, joe bastianich on monday night. gordon ramsey, whom i greatly admire and respect for his culinary excellence, has me baffled and conflicted at his strident, broad-brushed denunciation of the truffle oils. but in the end the most disturbing revelation for me is ramsey's own unflattering hubris. now, what of the white truffle oil?

Forget them. If you like the the flavor it adds to your dishes, use it. Chefs sometimes have hangups with different ingredients. Anne Burrell never uses back pepper...
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Old 06-10-2011, 06:41 AM   #18
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I understand you have to be careful what you buy. Some of them are made in not so good ways. I'm getting ready to leave but when I get back I'll see if I can find the articles I read a good while back about any truffle oil.
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Old 06-10-2011, 08:12 AM   #19
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Forget them. If you like the the flavor it adds to your dishes, use it. Chefs sometimes have hangups with different ingredients. Anne Burrell never uses back pepper...
I agree. If you like a certain dish or ingredient, the opinion of anyone else makes no difference whatsoever - whether it's the guy next door or the guy who has his own tv show/restaurant/cookbook.

I really like white truffle oil & will continue to use it, regardless of the public naysayers.
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Old 06-10-2011, 09:22 AM   #20
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The "Master Chefs" claimed that it wasn't really truffle oil, but a concoction devised by perfumers.
But then again, we can't use anything but San Marzano tomatoes either... ;)
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