[Sca-cooks] RE: Sca-cooks digest, Vol 1 #1199 - 10 msgs

[Marilyn Traber]

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Yep, God's toejam ;-)

My goddaughters swear it smells like dirty sweat socks ;-)

I find that 1 drop in a whole rissotto is more than adequate, or a tiny drop
in a rocking big batch of garlic and italian herb mashed potatos, or a tiny
drop in a large batch of some liquid chicken marinade [like a basic
vinaigrette dressing based one] is nice. A drop in the cooking liquid for a
batch of cassoulet d'isigny is nice as well. To me it seems like using the
oil you get a stronger flavor than from shavings.

margali
[of my 15$ bottle I have used maybe 20 drops in the last 2 months...about
like you use real 50-100 year old balsamico from Modena, 1 drop at a time!]

the quote starts here:
So my question is to all you good gentles.  Have you ever used truffle oil?=
  What on and in what amount?  Having paid so much for the experience I wou=
ld like to make the best of it.  But it is so overpowering I am stumped.
Helewyse de Birkestad
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