Comments on: You Don’t Know the Truffles I’ve Seen

By: Vincent Jeanseaume

Vincent Jeanseaume — Tue, 16 Mar 2010 02:23:23 +0000

Actually Burgundy Truffle does not exist this time of year. It is impossible to have at this time of year. It is a product that is found from October through early December, very similiar to summer truffle. Some call it late summer truffle.
It is called burgundy due to its historic context first found origin of Burgundy region, which Tuber Unicinatum is called Burgundy. Some of the better burgundy truffle is found in Umbria with France and Spain having some as well. Burgundy is not to be confused with Black winter truffle aka, tuber melanosporum.

Tuber Unicinatum has nutting, liquor and earthy aromatics.

Vincent

By: bwdining

bwdining — Tue, 16 Mar 2010 00:42:20 +0000

My mistake, I misremembered. It is from Burgundy.

By: bwdining

bwdining — Tue, 16 Mar 2010 00:30:15 +0000

That particular truffle (tuber uncinatum) is called the Burgundy Truffle, but isn’t FROM Burgundy. I believe it is from Italy. It is less pungent (as ELV deftly noted in the blog that started this discussion) and often called an autumn truffle. I would bet March is not the best time to eat them. Just thought you would like to know.

By: Al

Al — Mon, 15 Mar 2010 06:34:51 +0000

Just wanted to pass on a link that “Burgundy” Truffles do in fact exist. http://www.earthy.com/Fresh_Burgundy_Truffles_Tuber_uncinatum__3_ozCALL_FOR_AVAILABILITY_P1457.cfm
I’m not aware of the quality or the seasonality of the ingredient.

By: John

John — Mon, 15 Mar 2010 02:06:57 +0000

This is why I love you.

By: Donna Wilburn

Donna Wilburn — Mon, 15 Mar 2010 01:32:32 +0000

Art of Eating zine? I’m on it!!

By: atdleft

atdleft — Sun, 14 Mar 2010 21:46:17 +0000

Thank you again, Mr. ELV, for telling it like it is. As I said in your first diary triggering this “War of the Truffles”, I may be a foodie but I’m just not into expensive food that is expensive solely for the sake of being expensive. And when a dish doesn’t properly utilize good truffles (whether it’s shaving uncooked black truffles and/or hawking the cheap stuff to unsuspecting diners), that’s all it is. I can understand that our top restaurants need to make money to stay open, but I really do think they’ll survive and ultimately thrive by laying off the cheap truffle gimmicks and offering great food that always leaves us wanting more.

And btw, I also hope the restaurant pros reading the blog caught David Ross’ suggestions in the last diary on how to properly use truffles. That pasta dish sounds quite delicious!

By: george

george — Sun, 14 Mar 2010 21:22:40 +0000

vegasdave, my experience was the same with those two restaurants as well ; great experience at American Fish, Horrible experience at Sage.

ELV, thank you for bringing up a serious topic in such a lightened manner. I agree wholeheartedly with your assessment.

By: vegasdave

vegasdave — Sun, 14 Mar 2010 19:39:49 +0000

Had the Yellowtail appetizer at Sage the other night and the dish was totally RUINED by the damned truffles they shaved on the fish.

Truffles on Yellowtail? – Holy Moly!

The sage infused olives werent too hot either, and overwhelmed my gin martini.

American Fish on the other hand was sensational from start to finish.

BTW ELV, nice touch brining John Candy back to life. Sui Generis.

By: max j

max j — Sun, 14 Mar 2010 19:22:17 +0000

I lost use of the words morsel and soupcon early in my food writing career. Having not grown up near Ernest, Jed or Lester, I haven’t felt the need to sneak the expressions “by crackey”, “Geez Louise” or “little buggers”, into my writing style as yet. But give me time, do give me time.