photo credit: slightly everything via photopin cc
When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!
I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!
Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.
This week: truffles
Raise your hand if, when I say “truffles,” you think of these:
But I’m not talking about these tiny, delectable chocolates. I’m talking about these:
By definition, a truffle is the “fruiting body of a subterranean mushroom.” There are various types, the most popular being white and black truffles. Oh, and did I mention they’re the most expensive food in the world? They can sell for $3,600 per pound!
Unfortunately for my wallet, I love truffles – white or black. Of course, it’s difficult to get (and afford) the real thing. So I go for the cheaper routes, like truffle oil and truffle butter. Throw those on pizza, pasta, mashed potatoes, french fries, salad, ANYTHING, and it’s pretty darn delicious.
But not everyone is going to like truffles. In fact, I’d be willing to bet there are more people that dislike truffles than those that like them. Their flavor, while reminiscent of a mushroom’s, is very earthy and fragrant. I guess you could call it an acquired taste. But I know that just the smell can be a real turn-off, going by my family’s reactions.
Truffles are slowly edging into our everyday eating experiences, though. More restaurants are offering “truffle fries” or flatbreads drizzled with truffle oil. Obviously this is good news to me, but I also think it’s good news for everyone. I think it’s good to be exposed to new food finds, and if you haven’t yet tried anything truffle-related, I say go for it.
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