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Old 03-12-2008, 11:09 AM   #11
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Asian-style cooked canned quail eggs taste absolutely nothing like chicken eggs, & are one of my favorite ingredients for certain stirfries & Asian soups.

Crono760 - I think you definitely need to experiment more. Not necessarily with pricey "gourmet" stuff, but maybe doing taste comparisons with regular items. Like buy & saute up a bunch of different varieties of mushrooms separately for comparison. Or different cooked greens. Readily available ground meats like buffalo, beef, Angus beef, pork, veal, turkey, chicken - regular & organic. This is not only fun, but nothing ends up going to waste.
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Old 03-12-2008, 11:16 AM   #12
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ahhhhhhhhhhh yes - food experiments - everyone wins!
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Old 03-12-2008, 11:19 AM   #13
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.........is it me? Or am I not the only one who thinks the sausage, quail egg and truffle would go really well together.
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Old 03-12-2008, 11:27 AM   #14
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A little truffled hollandaise maybe for the quail egg?
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Old 03-12-2008, 11:41 AM   #15
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ChefJacob hit it right when he described the sensation of eating truffles as Umami. I'm glad there is a word for it because it is a sensation I've felt since I was a small child. My mother, a peasant cook from Italy, made the most fantastic tasting simple meals, and I loved to eat because of the "Umami" present in her meals. I developed a love for food because of that sensation. When I eat something that I've cooked and it tastes soooooo very good, I get the Umami feeling. That's what I get when I eat truffles. There is just nothing else in the fungus world to compare. Too bad they're so expensive, I'd have them every day.

Crono760, try experimenting, try tasting different foods and see if you can sense the "Umami" maybe then you'll fully understand why we eat foods that only seem the same but taste so different. When you love what you're eating, you will also develop an interest (in my case a fascination) for food in general.
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Old 03-12-2008, 01:29 PM   #16
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To suggest that using exotic or expensive ingredients is merely for the porpose of being extravagant is isn't the right approach for a passionate cook. Something as simple as liver and onions can be exceptional given the right skill set and approach, and the same holds true for something as amazing as a truffle.

Think of all of the rocks in the world (there are many) yet we set gold and diamonds high above the majority of stones because they can be formed and polished into something spectacular. The same holds true for some ingredients we cook with. When something is rare we tend to pay more for it. When something is difficult to harvest or extract, the same is true.

You may not care for truffles, caviar or quails eggs, but I think you should consider the opinion of culinarians the world over and give these ingredients the respect they have won as being exceptional to eat and cook with.

Personally, I'm not a big fan of carrots, but as a chef I use them every day in stocks, soups, aromatic flavor builders and as vegetables. I appreciate them for what they are, and for someone who is short on cash...they will keep them fed. But that being said, a carrot can be a work of art if treated as such.

Perhaps a little research on these ingredients will help you appreciate them for what they are to so many even though you don't care for them yourself.

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Old 03-12-2008, 01:36 PM   #17
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I like trying new things. Each meal has to be little different. So yes I'd try new ingredients in familiar ways.
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Old 03-12-2008, 11:34 PM   #18
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Quote:
Originally Posted by crono760 View Post
Why would you use truffles at all

My my my, where do I START!! lolol!!!

I'm not going to rant here, I will just say this. Try it. Try this. Next time you make a chicken breast, put a few tea spoons of Truffle Oil on top.

Enough said.
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Old 03-12-2008, 11:49 PM   #19
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Hm...I think I have some cooking to do :0). Next time I think an ingredient is strange, I'll have to try it out first!

Mike
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Old 03-12-2008, 11:51 PM   #20
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OK crono - I just want to make sure that you know we're not talking about chocolate truffles here - right? You probably already know this - I'm just making sure
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