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How truffles took root around the world
- carabiner 4y agoThey're even in Western Washington state if you know where to look for them. I don't.
- Fiahil 4y agoSpoiler: because we allowed inoculated trees to be exported outside of Spain, Italy and France. Truffles, like any other mushrooms, are pretty much a gift of nature. They are very sensitive to climate change, pesticides and other forms of pollution. Be conscious about it the next time you enjoy a truffled dish in a restaurant.
- ramraj07 4y agoConscious how? An elitist dish (which at least to me smells like bleach) might become more available to everyone?
- xboxnolifes 4y ago> They are very sensitive to climate change, pesticides and other forms of pollution. They might become less available.
- Nursie 4y agoThey are available seasonally here in Western Australia, and are put on pretty un-elitist things like hot-dogs, in forms like garlic-truffle aoli. Which seems like a waste but only adds a buck or two to the cost. I like some uses of truffles, truffled proscuitto cotto is wonderful, especially with some crusty bread and a blue cheese like a gorgonzola... drool. Others less so.
- raydiatian 4y agoTruffle fries are definitely a thing in the US. A delicious thing.
- Nursie 4y agoA few shavings of parmigiano on there too ... yeah :)
- Fiahil 4y agoBeware, it may not be real truffles, but the synthetic counterpart : https://en.wikipedia.org/wiki/2,4-Dithiapentane https://en.wikipedia.org/wiki/2,4-Dithiapentane
- canadianfella 4y ago
- lookagain 4y agoBranding matters more than reality.
- Fiahil 4y agoIn that case, it matters, because these two things are _completely_ different and does not taste the same _at all_.
- raydiatian 4y ago“Yes I want to order 24 Diphtheria fries”
- Nursie 4y agoDuring the season here in Western Australia, they at least claim to use truffle shavings in most of the stuff. Not that it would surprise me if they flavour it all with that first and then put minimal shavings on top...
- acadapter 4y agoTruffles don't have roots, they have mycelium
- graderjs 4y ago“We can say that their exquisite aroma was selected to use us animals to disperse them.”
- trasz 4y agoAnyone noticed how the article carefully avoids mentioning the worlds largest truffle producer, and instead tries to pretend its mostly Europe?
- barbegal 4y agoWho is the worlds largest truffle producer? As far as I can tell it is mostly Europe https://www.statista.com/statistics/766307/truffle-production-in-france-italy-and-spain/ https://www.statista.com/statistics/766307/truffle-productio...
- trasz 4y agohttps://www.truffle.shop/statistics-of-truffle-producer-countries/ https://www.truffle.shop/statistics-of-truffle-producer-coun...
- barbegal 4y agoThose are stats for truffles and mushrooms combined. There is certainly less than a thousand tonnes of truffle production worldwide annually.
- Fiahil 4y agoIt is. And, as a matter of fact, the inoculation of oak trees and truffles is a carefully guarded secret of the INRA (https://www.inrae.fr https://www.inrae.fr). There is no natural occurrences of truffles outside the south of France, Italy and Spain.
- trasz 4y agoNot true: https://gastronomica.org/2008/11/03/truffle-wars/ https://gastronomica.org/2008/11/03/truffle-wars/
- Fiahil 4y ago> Chinese truffles (Tuber indicum), that is, a close relative of the French black truffle (Tuber melanosporum) [...] even ripe Chinese truffles are not wonderful [...] Although it doesn’t have the same powerful aroma or strong flavor, it’s a close approximation. AKA, a cheap Chinese knock-off.
- forgotmypw17 4y agohttps://archive.ph/Qd4AJ https://archive.ph/Qd4AJ
- simondotau 4y agoTruffle is one of those triggering topics for me. I am affluent and love expensive meals (and also cheap food) but I've never understood the appeal of truffle. It's certainly a distinctive funk, but to me it's rather ho-hum. Neither off-putting nor exciting. But what it's never done (as far as my own palate is concerned) is integrate into a dish. Anything I've ever had with truffle always smells/tastes like the thing it is... plus truffle.
- mcv 4y agoIt's absolutely a matter of taste. It's very strong, very earthy, and I happen to love that, but even then, you need to balance it with other flavours. Too much truffle is an expensive way to ruin a dish.
- mcv 4y agoAlthough truffles are rare and highly prized, the taste of truffles can be quite affordable. Truffle oil[0] is a petrochemical product that's supposed to taste very similar to the real thing, and is often used as a more affordable substitute. Although considering the many and variable flavours of real truffles, a single chemical compound is never going to replicate all of that. Many chefs find it an affront and an insult to the real thing. [0] https://en.wikipedia.org/wiki/Truffle_oil https://en.wikipedia.org/wiki/Truffle_oil
- canadianfella 4y ago
- jaclaz 4y agoStrange article (about prices). AFAIK, at least here in Italy, black truffle is actually more around the 600-1000 Euro/kg mark (often less), but they fail to mention how white truffle (which is the best kind) is more in the 3000-5000 Euro/kg range.
- derbOac 4y agoIt struck me as a little strange in other ways also, such as in discussing (or not discussing) other types of native truffles. Focusing on certain types is reasonable in some ways, but maybe less so in other ways given the topic area, and interest in native truffles in some places. It seemed a little misleading in how it was framed.