"The
truffle is not exactly aphrodisiac, but under certain circumstances, it
can made women more loving and men more lovable." Said Brillat-Savarin,
author of the first encounter with the theme of gastronomy, called
'Philosophy of taste', at 1825. I don't know about other people, but
what he said about the after effects of the truffle is enough for me to
take it as, almost, aphrodisiac. If not, you are still eating something
nice, and when you believe enough in something, they say, it might come
true!
Anyway, the shape, the colour and it's hiding place in the earth are not precisely the attractions of the truffle. It's in it's taste and aroma the secret of it's being considered a myth for the gourmets. Exquisite, desired, and very expensive, but just a touch would give another aromatic dimension to any ordinary food or ingredient. Like scrambled eggs with truffle. In the same restaurant, scrambled egg is €9 and with truffle is €35 and, these are just starters; you also need to have a magnifying glass to find it amongst the egg!
One of the new invention featured in some expensive restaurants is caviar with truffles, both extravagant components combining in one tiny little mouthful. It's cheaper if you buy it to take home from a gourmet shop, called Truffle Facon Caviar at €24 for 50 grams. www.delicea.com
Brillat-Savarin might know what he was talking about. It worked!
Current Mood: 
Chipper
Chipper
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