Last weekend, I was planning my birthday dinner at Lance’s (my bro). One of the starters will be butternut squash risotto with white truffle oil. I have had truffle oil in dishes in several occasions, I found it not as special as people describe, or may be the restaurant I went to was stingy about, so I have not had a good analysis on the taste of it.
For those who have not heard of truffle, I am here to give a little intro for these ugly and unappetizing but precious fungi. Truffle is a type of edible fungi that grows 3 to 12 inches underground, often near oak trees. They are not as visible as their conventional counterpart. Truffle farmers train pigs and dogs to sniff truffle out in forests. Because of its labour intensive harvesting method, thus their shelf life is only a few day in refrigerator after they have been exposed, these make truffles extremely expensive.
To make sure I put what I want to taste in my dish, there is only one way to find out. I bought a little bottle of this white truffle oil in Morrison. It costs me £3.50, it is not cheap but it is cheaper than I expected. The taste of oil actually tastes like one of the Chinese medicinal herb, Dong Quai – Chinese angelica. It has a very pungent aroma. I tried it on some scallops, it goes very well. Although, I do not know is this truffle oil good or not but we like it.
I did not take the oil back to Manchester with me, I thought I could get them in Waitrose, and so I did. However, it is from a different brand and the smell of it is different to the one at Lance. The smell is more gasoline, a lot more earthy. I cannot say I am very keen on the smell of it. Actually they both taste similar, but I prefer Lance’s to the one I bought. Nevermind, I have spent good money on this little bottle of oil, I just hope it will go well with my risotto.
For those who have not heard of truffle, I am here to give a little intro for these ugly and unappetizing but precious fungi. Truffle is a type of edible fungi that grows 3 to 12 inches underground, often near oak trees. They are not as visible as their conventional counterpart. Truffle farmers train pigs and dogs to sniff truffle out in forests. Because of its labour intensive harvesting method, thus their shelf life is only a few day in refrigerator after they have been exposed, these make truffles extremely expensive.
To make sure I put what I want to taste in my dish, there is only one way to find out. I bought a little bottle of this white truffle oil in Morrison. It costs me £3.50, it is not cheap but it is cheaper than I expected. The taste of oil actually tastes like one of the Chinese medicinal herb, Dong Quai – Chinese angelica. It has a very pungent aroma. I tried it on some scallops, it goes very well. Although, I do not know is this truffle oil good or not but we like it.
I did not take the oil back to Manchester with me, I thought I could get them in Waitrose, and so I did. However, it is from a different brand and the smell of it is different to the one at Lance. The smell is more gasoline, a lot more earthy. I cannot say I am very keen on the smell of it. Actually they both taste similar, but I prefer Lance’s to the one I bought. Nevermind, I have spent good money on this little bottle of oil, I just hope it will go well with my risotto.
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