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12-03-2004, 06:25 PM
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#31
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
Originally Posted by DampCharcoal
I've never had truffles and to be honest, I don't think I've ever seen them for sale, even in gourmet shops. What makes them so special?
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little pigs or specially trained dogs nose them out from under the ground in wooded areas in France. They are very rare and hard to find, thus the cost. I have not eaten one but did buy some black truffle oil and it was quite nice when a few drops are added to the top of a steak or chop. It was rather expensive, about $7 for 1 oz bottle of the oil. I probably would not buy the oil again as it was not that special.
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12-03-2004, 08:50 PM
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#32
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Cook
Join Date: Nov 2004
Location: USA,Virginia
Posts: 78
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I'm so glad that this thread was started. I received a wine and cheese basket two days ago that included a small jar of Beluga Caviar. I've been too afraid to try it, but now that I've seen these reviews, I'm confident that I will be giving it away. Extra salty foods of any kind do not set well w/my tastebuds.
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If at first you don't succeed, destroy all evidence that you tried.
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12-03-2004, 08:57 PM
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#33
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Executive Chef
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
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Quote:
Originally Posted by luvs_food
fishy, salty. it's little balls that pop in your mouth. good stuff.
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Ok - I will never ever try this stuff. Never. Ever.
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MJ
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12-04-2004, 08:01 AM
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#34
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Executive Chef
Join Date: Nov 2004
Posts: 3,814
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Restaurateur Buys Most Expensive Truffle
http://www.wjla.com/news/stories/1104/186130.html
41,000 for a 2.4 pound truffle
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Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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12-04-2004, 08:06 AM
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#35
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 20,421
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i like caviar, well, most kinds. i cannot stand salmon "caviar". the eggs are too big and slimy, and they remind me of bait i used for trout as a kid.
but i've had beluga, sevruga, flying fish, and several other kinds in japanese restaurants. loved them all. the saltier ones are very strong, so you only eat a little bit on crackers or toast points.
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May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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12-04-2004, 02:51 PM
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#36
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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Quote:
Originally Posted by kleenex
41,000 for a 2.4 pound truffle
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another example of more money than brains. sheesh!
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Kool Aid - Think before you drink.
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12-05-2004, 12:29 AM
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#37
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Head Chef
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
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Quote:
Originally Posted by DampCharcoal
I liked it, norgeskog. It was served at a Jewish wedding reception so I'm not sure if it's a kosher dish (still trying to figure out kosher) or if it's just, well, something good to serve! :)
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Here's a link that does a pretty good job of describing what being 'kosher' entails.
;)
Z
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12-05-2004, 12:36 AM
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#38
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Join Date: Jun 2004
Posts: 1,018
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Try the "caviar" on a baked potato, with butter, sour cream, etc...
It might turn your head around...
By itself, I've got to agree, its an "acquired taste" for those on a "Champagne budget"...
Back to "liking" chicken livers, fast fried, with onion, soya, green pepper slivers and cooking oil of arguable description, even if its packed with the "nasty" chloresterals that are deadly to me...
Lifter
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12-05-2004, 07:52 PM
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#39
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,684
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hottandspicy................
do you need my address?
I would love to be your recipient!!!
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...Trials travel best when you're taking the transportation known as prayer...SLRC
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12-06-2004, 03:57 PM
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#40
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Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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Quote:
Originally Posted by buckytom
i like caviar, well, most kinds. i cannot stand salmon "caviar". the eggs are too big and slimy, and they remind me of bait i used for trout as a kid.
but i've had beluga, sevruga, flying fish, and several other kinds in japanese restaurants. loved them all. the saltier ones are very strong, so you only eat a little bit on crackers or toast points.
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Hey buckytom, you do have class, liking caviar. My cousin is coming for a visit Dec 28-30 and I am going to fix her an omelette stuffed with cream cheese, sour cream, baked potatoe pieces, onions, garlic, scallions, and topping with the caviar and chopped dill. Sound good?
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