Deadlines are still keeping me down, but I wanted to do a quick post on this series David Lebovitz did on truffles. He went truffle hunting in France, then to the market and finally to a reseller. I enjoyed reading about it quite a bit.
I was lucky enough to have my first truffle experience last fall at Alinea. They had just gotten their white truffles in and were offering simple preparations of a risotto and a fresh parpadella, or was it a linguine, anyway it doesn't matter.
The smell was out of this world, as Lebovitz describes it's earthy and pungent and just awesome. Not that truffles are an ingredient I will ever cook with -- I don't even have any truffle oil -- but I did enjoy the experience.
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