Do you have an opinion on truffled fries?

[Aspenglow]

@solost

I am very envious of the availability of fresh truffles where you live, and your ability to find them.

I am very lucky, for sure. As for finding them, that was another surprise. After my little dog brought me the first one, I thought I’d have a try at finding some. You look for certain signs in the soil around the trees, and when you find them, you carefully dig. Rakes are not encouraged and I get that, but I harvest them so rarely and I am careful, so I do use one.

I was amazed when I found I could smell them myself when I was in a “vein.” The odor is unmistakable. Dogs are more discerning when it comes to where to dig, but if I smell 'em, I know there’s a truffle there!

@solost

How long does a fresh truffle even last?

Not long, I’m afraid. You can wrap them in a paper towel and keep in an airtight container. I like to fill the container with Arborio rice and then make risotto out of it with the last bit of truffle, which for me is usually on the third day.

[pulykamell]

@solost

I did notice that the Truff brand makes a hot sauce, which just seems weird to me-- I would think that hot sauce flavor and truffle flavor would not complement each other at all; they’d just duke it out with each other and both flavors would lose out.

My brother bought some for me two Christmases ago, and I still have a little left in the fridge. You’re correct that it is a bit of an odd combination. That said, I have found use for it–it doesn’t go too badly with some eggs or potato products like fries. That said, when and if I finish this bottle, I’m not going to be rushing to the store to buy another one.

[puzzlegal]

I am also jealous. Now I’m intrigued as to whether I’d enjoy the real thing. Sadly, i don’t believe they are harvested around here.

[Aspenglow]

Should you ever find yourself in the PNW region in the late fall, winter and/or early spring, let me know and I’ll see what I can do.

[teelabrown]

I’ve tasted truffle twice, and one of the times was truffle salt on French fries. The other time it was in ramen at a fancy Japanese restaurant.

Both times, I liked the initial taste, but by the time I was about three bites in, I decided I didn’t like the flavor. This is weird, because I generally love strong, funky flavors. For instance, I love uni, natto, espresso, stinky Camembert cheese, and shiitake mushrooms. But truffle was just a bit over the top for me.

But maybe the two instances where I tried it, I wasn’t trying the “real thing”.

[needscoffee]

@solost

Truff brand makes a hot sauce, which just seems weird to me-- I would think that hot sauce flavor and truffle flavor would not complement each other at all;

The Truff sauce is nice on eggs (I see pulykamell mentioned this). I haven’t really found any other use for it. They also make a white mayo and a red-ish spicy mayo which are very tasty, although very expensive.

[Tamerlane]

@puzzlegal

They had the same unpleasant flavor as everywhere else I’ve had them. Truffles aren’t, at least to me, a pleasant experience.

Yeah, I feel the same way about truffles as I feel about papayas or other poor benighted souls feel about cilantro or the music of Alex Chilton. I’ve been trying to like them for decades and they…just…won’t…click.

I really feel like I should like them, but I don’t. I don’t despise them, but I do kinda feel like they slightly degrade everything they touch.

[fedman1]

I had some in San Diego but it was a white truffle aioli that was to die for

[Clawdio]

I like the idea of them, but I feel like each time i tried them i ended up with a kind of upset stomach.

I don’t have a sensitive stomach at all, and pretty much like all foods, but something about truffle fries (or anything with loads of truffle oil) just doesn’t agree with me.

[HMS_Irruncible]

Stuff like truffles and venison are a “sometimes food” for me. If I haven’t had it in a while, it’s amazing. If I have it more than once in a month, then familiarity starts to breed contempt.

But you know what I don’t easily tire of, is truffle-salted edamame. Somehow the combination of bland protein + pungent truffle really works well, I could eat a pound of it.