tag:blogger.com,1999:blog-24170237.post8798754312995130450..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Dying for food.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-49258581373567787712008-06-24T21:52:00.000+10:002008-06-24T21:52:00.000+10:00Very few understand the tuber melasponum. We picke...Very few understand the tuber melasponum. We picked a few kilo this week and believe me a little goes a long way. The taste is negligable I agree with Paul Levy and Elizabeth Luard about the power of the aroma and what it does to quite simple things. Such excess as cooking for 45 minutes or adding a kilo to a dish shows a very ignorant attitude to an ethereal wonder. A simple coddled egg, a puree of white beans, a rice soup all can be messangers to bring forth the magic that is the truffle.<BR/>www.georgebiron.comGeorge Biron https://www.blogger.com/profile/03592491708632830206noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-33995022314574454242008-06-14T19:28:00.000+10:002008-06-14T19:28:00.000+10:00Three or four pounds of truffles? Wow.Three or four pounds of truffles? <BR/>Wow.Anonymousnoreply@blogger.com