Food
Food
Out of context: Reply #287
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- scarabin1
One time i bought a bigass black truffle for like 80 USD from the mushroom guy at a local farmer’s market. The illicit way he pulled it from behind his counter and unwrapped it had me sold before i even saw the grotesque, knobbly thing. I had no idea what do with it and it sat in my fridge for weeks before shriveling to an unrecognizable lump. Someone eventually threw it out.
Another time i ordered a bunch of expensive “black garlic” in my CSA box. When it arrived i had a peek inside a bulb and threw it out because it was dark and squishy. It wasn’t until weeks later that i learned it was supposed to be that way.
Sometimes i lie awake at night thinking about what i would do with that truffle today
- what would you do with it?monospaced
- I’d make it the feature in a simple rustic pasta dish or dress a french omelette with itscarabin
- In my defense i was just a kid, but they’re much harder for me to find in my area these daysscarabin
- It’d also be dope on a gruyere raclette over potatoes, shallot, and garlicscarabin
- They make a snapper pie with truffle at a fancy seafood gaff near here in Snydney. It’s really good.MrT