Done reading Garlic and Sapphires by Ruth Reichl, she’s the New York Times restaurant critic from 1993-1999 and currently the Gourmet editor. The book filled my train journeys deliciously. I was in the gastronomic world of aromas and tastes. This is where I discovered truffles, and after that it pops everywhere ~ on photos, blogs… man I’m curious as a cat!
So my truffle quest begins, have researched online on these rare and expensive (may be overpriced) seasonal fungi. It’s supposed to be so awesome that one bite will send you floating to high heavens. White truffles (Tuber magnatum) are going to be in season soon, I’m sure it’ll be on its way to fine dining restaurants here.
I do hope it won’t squash my high expectation like foie gras did. Then I was the foolish little girl who thought a luxury dish with beautiful foreign words would be yummy. No idea whatsoever that it’s made of duck or goose’s liver, and was so excited when it’s served…. One bite… Yuck! It’s over to H to force it down his throat, as it’s too expensive to waste. “But it’s good!!” you’d say. I’m sorry… internal organs are not my thing.
Anyhoo, if you’ve had any good truffle dish in
~ Bee is in discovery mode.