DashJackson wrote:Hey
If we live in a state that doesn't allow wine to be shipped in the mail can we still buy the food on wine woot?

My wife really wants to get the truffle butters.

Thanks

This came up last time we had a sale here,and there were no arrests! Shop with confidence!

bsevern wrote:Bet this would make some killer popcorn!

We like the way you think! Yes, popcorn works well. Sweet corn too-it's out of season, unfortunately. Just keep free associating common dishes and black or white truffle butters and you will dazzle your palate and your guests!

bsevern wrote:Are you guys the same folks that did the dried wild mushrooms here a few weeks back?

Er, yes. Is that good or bad?

lll0228 wrote:Oh gosh, absolutely!

Truffles? At $30? Truffles are some of the very best "finishing" in the world. And good truffle oils are worth their prices in gold.

I can only imagine, truffle butter. I think I am loving Wine.Woot (and its community) a lot more than Deals.Woot.

This is one classy offer. Nice!

Butter offers a dimension that the oils do not: unctous, creamy, mouthfeel. Ever eat a pat of butter when you were a kid? Letting it melt on your tongue and trying to make it last? Try THAT with oil!

kitcatbrat wrote:Does this have the same amount of fat as regular butter? Is the only difference the truffles?

Also, do the calories differ than regular butter?

We blend the truffles into a high-fat butter, a fitting complement to such an elegant delicacy.

So yeah, I'm guessing you'll have to stay on the treadmill a few extra minutes.

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bradenmcg wrote:This stuff is awesome.

ADdB also had some various "grilling butters" a while back that were not so great. Or at least, the one that was supposed to have black truffle, didn't. We just got a little log of plain butter.

Sorry about your experience! It was the same recipe, but in a different size and shape. Slice and dice for brainless finishing.

Edited because it is too early in the morning for reading I see that it says it WILL be delivered in time for Thanksgiving! WOOT!!

In for 2!

Thanks,
Catherine

Got these last year - so delish!! I still have them - keep them in my freezer, and only take out what I need -- I have the white truffle butter on pasta, and the black on steak, and asparagus! I am not even half way into each container - they do last a long time. and if kept frozen, practically forever! Big fan!

Try a small pat of the white truffle butter on scallops before baking/broiling. YES SIR.

Mine have been in the freezer for over a year and it's still good.

Will this work on my Mac?

These are delicious! Like others, I still have some left in my freezer from last year, and they still are tasty. Nightghost (sigh, I miss that guy) linked to a great easy pasta recipe of the Barefoot Contessa's last year. It is very good, though I think it is too rich as written in the recipe and I cut the butter and cream probably in half. It is good with any pasta, IMHO. Takes 20 minutes to prepare, and voila, delicioso! I have no linking skills, but here goes... http://www.foodnetwork.com/recipes/ina-garten/tagliarelle-with-truffle-butter-recipe/index.html

I got this during the last offering. The black is AMAZING in a mushroom cream soup recipe that I tailored a bit.

And as others are saying, it will keep forever in the freezer - I still have some black and most of the white from last time. Just thaw if you know in advance you'll need some, then refreeze.

I only wish I could buy just the black, as I haven't found a great use for the white yet.

I still don't get the point of truffles, especially why people pay good money to have their food smell like the feet of homeless men.

I have used both the white and black truffle butter to make scrambled eggs. Talk about making a basic breakfast absolutely magical! YUM!

I can't wait to try the white truffle butter on scallops! That sounds amazing!

auxdelices wrote:Yes. Also, butter is a wonderful traveler, it can go from frozen to warm to melted to frozen again, without affecting its qualities. Remember the days before refrigeration?

Amy idea on when this will ship, don't want it to arrive while away for thanksgiving?

If I order today, when will it arrive in San Diego? Will it be here before Thanksgiving?

dlg wrote:Amy idea on when this will ship, don't want it to arrive while away for thanksgiving?

Last time they guaranteed it to arrive by Christmas, and I was worried too. I had it delivered to my parents' house so that it wouldn't sit at my house while I was away for four days for Christmas. It arrived I think on December 22nd, so I needn't have worried. The moral of the story is, don't sweat it!

sunnyx0r wrote:I got this during the last offering. The black is AMAZING in a mushroom cream soup recipe that I tailored a bit.

And as others are saying, it will keep forever in the freezer - I still have some black and most of the white from last time. Just thaw if you know in advance you'll need some, then refreeze.

I only wish I could buy just the black, as I haven't found a great use for the white yet.

I tend to use the white when looking for a slightly garlicky pick-me-up. Pasta, polenta, risotto, of course. Green beans, artichokes, fondue, garlic soup, grilled or roasted fish,
wild mushrooms, foccaccia and pizza.

fuzi719 wrote:I still don't get the point of truffles, especially why people pay good money to have their food smell like the feet of homeless men.

We have donated food to soup kitchens, and let me tell you, the cooks there just love being able to treat their guests.

auxdelices wrote:I tend to use the white when looking for a slightly garlicky pick-me-up. Pasta, polenta, risotto, of course. Green beans, artichokes, fondue, garlic soup, grilled or roasted fish,
wild mushrooms, foccaccia and pizza.

I've tried it a few times on pasta and I'm not really digging it. I plan to try it on steamed artichokes. Fondue and pizza sound like great ideas though! I have a wild mushroom pizza recipe that normally I do garlic olive oil on the crust... maybe I'll switch to the white truffle butter and see how it goes. Thanks for the ideas!

OK guys... help me out here.

I decided to jump on the truffle bandwagon about six months ago. We bought some Italian 10% Black Truffle Salt off Amazon that had pretty good reviews, and when it arrived, upon opening the container, I nearly cleared out the entire house. It smelled so bad that my girlfriend refused to cook anything with it. It's still sitting in a drawer, away from light, in the refrigerator, in a glass bottle, inside another glass bottle, figuring that it wouldn't stink up the fridge that way.

I know different people react differently to things. But this has been unanimous... it stinks something fierce.

Is this "normal"? I even thought maybe I got a bad batch at first, since everyone seems to love the stuff, but everybody who comes over and smells the jar absolutely finds it revolting.

I almost feel like I'm missing out on something but don't want to spend $35 to get stinky butter that nobody will eat.

Ever since I started adding it to mashed potatoes, my friends began to drop by just to have mashed potatoes Yes, it's that good! Worth every penny and then some.
I'm game, but how many? Last time it was offered about half a year ago.
Woot, any idea when you will have it again next time? I'd rather get it fresh than deep-freeze, though it does take it well.

sumorez wrote:OK guys... help me out here.

I decided to jump on the truffle bandwagon about six months ago. We bought some Italian 10% Black Truffle Salt off Amazon that had pretty good reviews, and when it arrived, upon opening the container, I nearly cleared out the entire house. It smelled so bad that my girlfriend refused to cook anything with it. It's still sitting in a drawer, away from light, in the refrigerator, in a glass bottle, inside another glass bottle, figuring that it wouldn't stink up the fridge that way.

I know different people react differently to things. But this has been unanimous... it stinks something fierce.

Is this "normal"? I even thought maybe I got a bad batch at first, since everyone seems to love the stuff, but everybody who comes over and smells the jar absolutely finds it revolting.

I almost feel like I'm missing out on something but don't want to spend $35 to get stinky butter that nobody will eat.

Well, I've never used truffle salt but I can tell you that these truffle butters definitely do not stink. They have a smell, but there's no way it would clear out the house. You'll smell them when you open the container, and depending what you do with them, when you're eating it. They do smell like truffles, so if it's the truffle smell that you don't like, I guess you may want to stay away.

sumorez wrote:OK guys... help me out here.

I decided to jump on the truffle bandwagon about six months ago. We bought some Italian 10% Black Truffle Salt off Amazon that had pretty good reviews, and when it arrived, upon opening the container, I nearly cleared out the entire house. It smelled so bad that my girlfriend refused to cook anything with it. It's still sitting in a drawer, away from light, in the refrigerator, in a glass bottle, inside another glass bottle, figuring that it wouldn't stink up the fridge that way.

I know different people react differently to things. But this has been unanimous... it stinks something fierce.

Is this "normal"? I even thought maybe I got a bad batch at first, since everyone seems to love the stuff, but everybody who comes over and smells the jar absolutely finds it revolting.

I almost feel like I'm missing out on something but don't want to spend $35 to get stinky butter that nobody will eat.

Well, we don't know about your salt, but the butter is more subtle and nuanced because a fat delivers the flavor.

So maybe you should clean your copper pots with the salt. Or call the haz-mat guys.

fomine wrote:Ever since I started adding it to mashed potatoes, my friends began to drop by just to have mashed potatoes Yes, it's that good! Worth every penny and then some.
I'm game, but how many? Last time it was offered about half a year ago.
Woot, any idea when you will have it again next time? I'd rather get it fresh than deep-freeze, though it does take it well.

We ship frozen, store frozen, and freeze-defrost-re-freeze endlessly. It doesn't spoil due to the high fat content. You can keep in fridge for about 6 weeks but really, you'll be better off keeping in the freezer.

Try with mashed or baked sweet potatoes, turnips, rutabegas. They all look gorgeous as an ensemble and will taste amazing.

sunnyx0r wrote:I've tried it a few times on pasta and I'm not really digging it. I plan to try it on steamed artichokes. Fondue and pizza sound like great ideas though! I have a wild mushroom pizza recipe that normally I do garlic olive oil on the crust... maybe I'll switch to the white truffle butter and see how it goes. Thanks for the ideas!

u r welcome. Place nuggets of butter on the 'za just be4 pulling out of oven, just enuf to melt it.
(trying out my shorthand)

fuzi719 wrote:I still don't get the point of truffles, especially why people pay good money to have their food smell like the feet of homeless men.

I haven't smelled those feet directly, but I see what you mean!
The reality of truffles is that they are indeed very pungent, and you would think they would overwhelm the flavor of anything they are served with. NOT SO! The miracle of truffles, is that they actually enhance and magnify other flavors while mingling with them. Much like a good spouse who makes the other spouse even better!

sunnyx0r wrote:Last time they guaranteed it to arrive by Christmas, and I was worried too. I had it delivered to my parents' house so that it wouldn't sit at my house while I was away for four days for Christmas. It arrived I think on December 22nd, so I needn't have worried. The moral of the story is, don't sweat it!

And so....how many days did it take to be delivered????

threemoons wrote:Will this work on my Mac?

On your Mac&cheese? Definitely!

so glad to see this again this year!!!

comparing this to either truffle oils (virtually All of which are fake, using chemical synthetics instead of truffles), or truffle salts (which i also use, but as one poster comments, have a stinky quality), is a severe disservice to this wonderful butter. this has obvious bits of real truffle in it, and has the actual flavor of truffles as a result.

my girlfriend's extended family now thinks i'm a culinary genius just because i mixed some of the white into egg noodles with sauteed mushrooms last Christmas.

corollary to "you can freeze it": you Must freeze it after opening unless you're going to use it very soon. in my experience, it lasts for months if unopened in the refrigerator, but only a week once opened, unless you freeze it.

my only debate this year is: one order or two?

elle56fitz wrote:And so....how many days did it take to be delivered????

For far away points (we ship from New Jersey) it ships Fedex 2nd day. We are shipping Monday Nov 21, so you should be fine.

elle56fitz wrote:And so....how many days did it take to be delivered????

Went and looked up my old Fedex tracking. Six full (not business) days from "Shipment information sent" to delivery. That was from NJ to WI, for reference. So if you want this by Thanksgiving and you live on the West Coast... maybe I need to amend my "don't sweat it" statement.

Edit: According to the post above, farther destinations ship 2nd day. So, I stand by my initial statement.

Cesare wrote:Aux Délices des Bois Black and White Truffle Butter
$29.99 + $5 shipping
CONDITION: Creamy
PRODUCTS:
1 8 oz Black Truffle Butter
1 8 oz White Truffle Butter

Product website
Product website

Previous offer:
12/16/10

...and I'm back

If I order today, when will it arrive in SD. I will be away for the holidays.

sunnyx0r wrote:Went and looked up my old Fedex tracking. Six full (not business) days from "Shipment information sent" to delivery. That was from NJ to WI, for reference. So if you want this by Thanksgiving and you live on the West Coast... maybe I need to amend my "don't sweat it" statement.

Edit: According to the post above, farther destinations ship 2nd day. So, I stand by my initial statement.

So, it will be here Weds Nov 23rd. Cool. Otherwise it will sit in the sun for a few days!!!!!

Really interested in getting this but want to know for those who have previously had it, how it does in the freezer.

Do you just take it out the freezer and use it right away or does it require defrosting?

Did it get more mild after freezing??

millsbob wrote:so glad to see this again this year!!!

comparing this to either truffle oils (virtually All of which are fake, using chemical synthetics instead of truffles), or truffle salts (which i also use, but as one poster comments, have a stinky quality), is a severe disservice to this wonderful butter. this has obvious bits of real truffle in it, and has the actual flavor of truffles as a result.

my girlfriend's extended family now thinks i'm a culinary genius just because i mixed some of the white into egg noodles with sauteed mushrooms last Christmas.

corollary to "you can freeze it": you Must freeze it after opening unless you're going to use it very soon. in my experience, it lasts for months if unopened in the refrigerator, but only a week once opened, unless you freeze it.

my only debate this year is: one order or two?

WOW! Thanks for the great positive feedback! I feed this to my family & friends too, and they are addicted and I'm addicted to the oooos and aaaaaaahs! We're proud of what we do! Cheers!

drums4life687 wrote:Really interested in getting this but want to know for those who have previously had it, how it does in the freezer.

Do you just take it out the freezer and use it right away or does it require defrosting?

Did it get more mild after freezing??

I make the stuff, but I use it, too! Freeze it right away & it will keep for years (but I hope you use it first!). I take it out of the freezer, lop off what I need with a chef knife to thaw (takes minutes) and put the balance back in the freezer. Voila!

I still have some from last year, frozen, and we take it out every month or so and throw it on scallops or steak. So delicious. I don't think the flavor has diminished in the last year.

hmmmm... I think I need to re-up.

drums4life687 wrote:Really interested in getting this but want to know for those who have previously had it, how it does in the freezer.

Do you just take it out the freezer and use it right away or does it require defrosting?

Did it get more mild after freezing??

If you are impulsive, you won't defrost; if you plan ahead, defrost until soft enough to spoon out what you need.

Flavor won't deteriorate.