I live in SE Indiana. I actually have a jar of truffles in my fridge and a pound of truffle butter I made on my stovetop. The shit is ridiculous!
Ridiculous good, or ridiculous bad?
And, a jar of truffles? Real truffles, like dug up by trained dogs?
I’ve never even seen any truffles.
truffle
Not to nitpick, but I’m confused. 
It sounds like they weren’t any good at that particular bar, but why would you think they’d be gross in general? You don’t think of burgers as disgusting just because some restaurants suck at them.
Yes, real truffles. Or more accurately, black truffle shavings packed in oil. This is the stuff I have right here: http://www.gourmetfoodexpress.com/la_rustichella_truffle_pate.htm
I can’t recommend it highly enough. Its ridiculously aromatic and adds intergalactic levels of flavor and aroma to all manner of foods. ONE teaspoon of this will render a whole pound of butter into unctuously yummy truffle butter. A dab in scrambled eggs is heaven. Use the truffle butter on steak. Make truffle vinaigrette salad dressing…
The possibilities are endless! And compared to the price and scarcity of “real” fresh truffles, 50 bucks for a jar of this stuff is a really good bargain. A little goes a long way.
That said, I got the 10oz jar as a Christmas gift and I am already more than halfway through it because I am a heroin addict with the stuff.
to me. Couldn’t resist. I think I’ll try it on spaghetti and eggs.
Now I gotta find some limburger. No connection to truffles. I’ve had english cheddar, which is really stinky, but delicious.
Thanks for knowing that I was serious.
mangeorge
Jesus, that was fast!
Good on you, trust me (random internet guy) you won’t be disappointed. Its really and truly that damn good.
This is how crazy I am about truffles and how I ended up getting the jar as a gift from my SIL…
When my wife and I separated at the end of 2010, I stayed with my brother and his wife for a few days. My brother is a really good chef at a prestigious Cincinnati country club and my SIL is an acclaimed pastry chef. Needless to say, they have all kinds of chef-ly goodies in their kitchen, you know, crazy infused oils, never heard of it seasonings. Anyway, my brother had this container of truffle salt. Every day I made a point of picking up the container and smelling its contents. My brother started giving me shit about it, as I was sniffing around his stash all the time, comparing me to a cocaine addict, etc. I told him I couldn’t help it…there’s just something about the aroma of truffles that is so…captivating.
Anyway, they gave me food-themed Christmas present as a result of me being a truffle junkie in their home, and this was the piece de resistance!
I think I am going to open my jar and smell it now. Oh yeah…after you open yours make sure you refrigerate it. It will keep indefinitely that way.
And one more thing (sorry to hijack the thread, OP)…the way this stuff is prepared/packaged makes it much easier to use and evenly blend into all manner of foods than fresh shaved truffles would be. It rocks!
ETA: Wait, you ARE the OP!
No one steams a ham quite like White Castle.
a blender!
(for the OP)
Had a book with an article in which the good Colonel, himself, critiqued various fast foods. He, as a fast food god, saw at a glance that White Castles had the holes so they needn’t be flipped. He also dismissed the then-current KFC mashed potatoes as “wallpaper paste,” no longer being on the company clock.
Copycats often miss that White Castles are a sublime blend of patty, bun, pickle, and onions, all cooked together so their flavors meld. They aren’t slapped together at the last minute and aren’t just small burgers.
Correct. And I watched them being cooked on tv (tv doesn’t lie) and nobody sprayed them with water. The steam comes from the onion juice. In fact they mentioned the the onions were special to the burgers. They closed a big flat lid down on them while they cooked.
And, the sliders I bought at the store (frozen) don’t taste the same at all.
Pretty sure the pickle is a last-minute addition, but, otherwise, you are correct.
Some famous chef or food critic, who I don’t remember, called the whole thing, method and ingredients, a stroke of genius.
Not even close. Funny, as a grocery store nearby has a 24-hour White Castle as its neighbor. Why would one… Never mind. People are stupid.
Puly, yes. That’s what they do. I shortened it to save typing. Do I have to hate you now? 
Bro, did I ever tell the story of being in a gyro stand and the manager and I discussed who had better gyros than he, and he invited his counterman to Palos to taste what a gyro should taste like?
Oh no, lets not get started on gyros. I’m suffering enough as it is. There was a good one here in Berkeley, and I’m going to have to go see if it’s still there…
http://www.athineon1.com/Dinner_Menu.html
They closed at 5:00, just before I got there.
Danged Greeks, always closing. :mad:
Tell us when you get your truffles, especially since it sounds like you’ve never tried them. I am genuinely curious to gauge your reaction to eating/smelling them for the first time!
I saw the title and thought the subject was Kromaggs.
They are pretty tough. You absolutely HAVE to braise them with a cooking liquid for them to be edible. Truffles always help, of course.