MoveoverCinderella wrote:The scent of a male pig is not what I wanted to hear!!! My Dad used to raise cows and pigs and I can think of hundreds of things that smell better than a male (or female) pig. That thought is going to be stuck in my head now when I put that on my pasta. EEEWWW! I guess if I can eat caviar and pate' I can give truffle butter a try.

Note to self: do not think about pig!

It may help to put those eww thoughts in the same junk file as Bio 101. Another pheremone phenomenon to learn and forget!

You're gonna love it.

nothinbutbirds wrote:Never tried it, but here are my thoughts. Truffles, as flavorful as they are, have this magical ability to highlight the other flavors, without overpowering them-kind of like how in a good marriage each spouse makes the other spouse better!
Try it & let us know!

here's a response you may not have caught: For a similar adventure, stuff ravioli with a mix of porcini, squash, and White Truffle Butter. Use your sage/brown butter as the sauce (cadged from the Mushroom Lover's Mushroom Cookbook and Primer, but we won't tell on you.

Fantastic product. Great on pasta , eggs, or spread on warm baguette.

This brand has the most true truffle flavor of all the available truffle butters.

Merry Xmas to all!

kitzig wrote:Just found this at Costco for $16.99.

Was it this exact item in the same size? This is 8 oz of white truffle butter and 8 oz of black truffle butter. Which Costco (what state/location) please?

patambrosio wrote:Fantastic product. Great on pasta , eggs, or spread on warm baguette.

This brand has the most true truffle flavor of all the available truffle butters.

Merry Xmas to all!

This post sounds suspiciously like a shill... just sayin...

myrlin wrote:I was a bit hesitant at first, but its my woot birthday month, so why not!

This is my woot! Birthday DAY!!!
woot!'s a hoot!...

paulmd wrote:This post sounds suspiciously like a shill... just sayin...

Clearly a few posts are "shills" (and that one you point out has posted only the last time mushrooms were offered by this same company). On the other hand at least some of those posting seem to make it clear they are from the company (at least 2 or 3 who are posting seem to be from the company.)

I'd like to know from those who are not connected to (or good friends with) the company if anyone has tried this and if it is indeed better than what is available in the local Whole Foods (or maybe Costco?)? Of course, I'll probably buy it anyway (as always).

time2testit wrote:Clearly a few posts are "shills" (and that one you point out has posted only the last time mushrooms were offered by this same company). On the other hand at least some of those posting seem to make it clear they are from the company (at least 2 or 3 who are posting seem to be from the company.)

I'd like to know from those who are not connected to (or good friends with) the company if anyone has tried this and if it is indeed better than what is available in the local Whole Foods (or maybe Costco?)?

I cannot vouch for the posters to which you refer, however, I do know this: It is really hard to "carol" up (woot!ish reference) dried mushrooms (unless, of course, they are stored improperly), and it is even harder to "carol" up (another woot!ish reference) truffle butter, since the essence of the fungus is nearly inextinguishable...

[quote postid="4280355" user="time2testit"]Clearly a few posts are "shills" (and that one you point out has posted only the last time mushrooms were offered by this same company). On the other hand at least some of those posting seem to make it clear they are from the company (at least 2 or 3 who are posting seem to be from the company.)

Just confirming that I am a co-founder of Transatlantic Foods!No skulduggery intended here!

rayray099 wrote:Yay! I was going to ask the same question!
But not sure this ships to my state...the wine doesn't, but this is not a wine product, so...loophole?? I guess I can take your previous suggestion and ship it to a 'trusted friend.' It just sounds too good to pass up!

I live in one of the states that doesn't allow for wine to be shipped and I've ordered several non-wine items from wine.woot without any problems.

I'd like to know from those who are not connected to (or good friends with) the company if anyone has tried this and if it is indeed better than what is available in the local Whole Foods (or maybe Costco?)? Of course, I'll probably buy it anyway (as always).[/quote]

I can confirm that the same product is sold in several-but not all-Whole Foods Regions in 3 oz tubs for $9 or $10 each.

INTLGerard wrote:Sherry cream sauce or lobster stock butter sauce are two favorites of mine with lobster ravioli’s. With a rich truffle butter sauce I would seek out Burgundian Chardonnay or a full bodied new world Chard. A Grenache Blanc from CdP is a good choice as well. Champagne could support the richness with a fresher palate. If you favor Sauvignon Blanc I’d look for a Pouilly Fume or Fume Blanc which tend have a richer rounder profile. Semillion could work, perhaps a white Bordeaux. The earthy old world profile of a Nebbiolo (Barolo) or Pinot Noir (Burgundy) would be my red wine choice to pair with a truffle dish but I favor the white selections with the butter version. I am really looking forward to trying both these butters over the holidays.

BTW...I too would suggest avoiding a red sauce with the lobster rav’s which could overwhelm them. If pressed on a red sauce I would stay with a lighter or cream tomato style and open a Sangiovese (Chianti). Hope this helps.

Yes! It's helping me salivate!

This doesn't count as breaking a SIWBM, since it's not wine, right?

nothinbutbirds wrote:[quote postid="4280355" user="time2testit"]Clearly a few posts are "shills" (and that one you point out has posted only the last time mushrooms were offered by this same company). On the other hand at least some of those posting seem to make it clear they are from the company (at least 2 or 3 who are posting seem to be from the company.)

Just confirming that I am a co-founder of Transatlantic Foods!No skulduggery intended here!

Yes, when I mentioned that a couple of those posting are clearly with "the company" (and we encourage that), I meant you (but that is a good thing). Thanks.

And..by the way...in for 2:

Aux Délices des Bois Black and White Truffle Butter
Current numbers (updated each minute)
First sucker: aactualword
Speed to first woot: 1m 41.003s
Last wooter to woot: time2testit

ciaranannrach wrote:This doesn't count as breaking a SIWBM, since it's not wine, right?

Sound logic, IMO!

My friend wants to use the white butter for egg fettucini to serve 14 people. He claims the recipe calls for the full 8 oz. to be used. Does that sound correct (assuming a little goes a long way as you have said)?

kitzig wrote:Just found this at Costco for $16.99.

If you are getting 16 oz at that price, go for it.

Online the price is typically about that for ONE 3 oz container of white.

[quote postid="4280404" user="time2testit"]Yes, when I mentioned that a couple of those posting are clearly with "the company" (and we encourage that), I meant you (but that is a good thing). Thanks.

And..by the way...in for 2:

You're welcome and thanks to you too. This is a very educational experience for us, and a lot of fun as well! Sure beats a focus group!

I also think this product would be awesome on a polenta type of dish. Maybe a shrimp scampi over creamy parmesan grits with a dollop of truffle butter on top.
PS, this is what my son is gonna get on his birthday at the end of the month....happy birthday to antonio rosalino!!!

time2testit wrote:My friend wants to use the white butter for egg fettucini to serve 14 people. He claims the recipe calls for the full 8 oz. to be used. Does that sound correct (assuming a little goes a long way as you have said)?

I think that's plenty. Add shavings of Reggiano Parmesan. I recently found out it is one of the 2 major NATURAL sources of glutamic acid, unfortunately often replaced with MSG. The other source is Roquefort.

INTLGerard wrote:Sherry cream sauce or lobster stock butter sauce are two favorites of mine with lobster ravioli’s. With a rich truffle butter sauce I would seek out Burgundian Chardonnay or a full bodied new world Chard. A Grenache Blanc from CdP is a good choice as well. Champagne could support the richness with a fresher palate. If you favor Sauvignon Blanc I’d look for a Pouilly Fume or Fume Blanc which tend have a richer rounder profile. Semillion could work, perhaps a white Bordeaux. The earthy old world profile of a Nebbiolo (Barolo) or Pinot Noir (Burgundy) would be my red wine choice to pair with a truffle dish but I favor the white selections with the butter version. I am really looking forward to trying both these butters over the holidays.

BTW...I too would suggest avoiding a red sauce with the lobster rav’s which could overwhelm them. If pressed on a red sauce I would stay with a lighter or cream tomato style and open a Sangiovese (Chianti). Hope this helps.

Just thought I'd mention that, at this point, Fume Blanc is just another name for Sauvignon Blanc, at least in the U.S. Originally, the term was coined by Robert Mondavi to set finer SBs apart from poorer ones that had given SB a bad name in the U.S. Now it's just an alternate name that some wineries use.

nothinbutbirds wrote:I think that's plenty. Add shavings of Reggiano Parmesan. I recently found out it is one of the 2 major NATURAL sources of glutamic acid, unfortunately often replaced with MSG. The other source is Roquefort.

We like to plate it in the kitchen, because each guest gets his/her own mini aromatherapy session. Enlist some help to get portions to the table fast - nothing beats the exhilaration of that first noseful of truffle.

time2testit wrote:My friend wants to use the white butter for egg fettucini to serve 14 people. He claims the recipe calls for the full 8 oz. to be used. Does that sound correct (assuming a little goes a long way as you have said)?

That sounds REALLY good!!!...

flowerchild59 wrote:I also think this product would be awesome on a polenta type of dish. Maybe a shrimp scampi over creamy parmesan grits with a dollop of truffle butter on top.
PS, this is what my son is gonna get on his birthday at the end of the month....happy birthday to antonio rosalino!!!

what's your address, again? and what would your son like for his birthday?

I would definitely prefer the White Truffle Butter in your recipe. Maybe use it for the buttercream frosting on the cake, too?

auxdelices wrote:Maybe use it for the buttercream frosting on the cake, too?

That sounds AMAZING! A bit of an earthy addition to the sweet cake. Someone please cook this for me.

flowerchild59 wrote:I also think this product would be awesome on a polenta type of dish. Maybe a shrimp scampi over creamy parmesan grits with a dollop of truffle butter on top.
PS, this is what my son is gonna get on his birthday at the end of the month....happy birthday to antonio rosalino!!!

Reminds me of the time I spent in Charleston (SC) scarfing on shrimp 'n grits for breakfast -- only problem: there was no truffle butter.

As another truffle newbie, would either of these be a good subsitute for part of the butter in say a hollandaise sauce?

adamemc2 wrote:As another truffle newbie, would either of these be a good subsitute for part of the butter in say a hollandaise sauce?

I would make the Hollandaise first, and then stir in a tad of the truffle butter just before serving... yum, sounds good...

I think I hear someone breaking out the ice cream maker...

Follow-up question: how long does this stuff keep?

adamemc2 wrote:Follow-up question: how long does this stuff keep?

In the freezer (recommended) almost forever. In the fridge 6 weeks or so. Keep it frozen & just thaw what you need.

I'm just starting to play with sous vide cooking, and I think a pat of one of these in the vacuum bag with a grass-fed strip steak will be pretty nice.

A lunch truck here in Chicago sells truffle-dusted potato chips that are pretty great -- kind of addictive really -- so I'm definitely looking forward to some potato magic too.

(And yes, whoever mentioned ice cream, I make savory ice creams myself and that came to mind, as did butterscotch and caramel. Actually, a good high-quality vanilla with caramel made from this might also be pretty nice.)

RayH wrote:I think I hear someone breaking out the ice cream maker...

Mascarpone Ice Cream with Black Truffle... need we say more?...

curtcenci12 wrote:if it was left up to me, i wouldn't use a red sauce either, but my family is all about red sauce with any pasta available.

Well, I'll tell you what...you are going to take over the lobster this year and do it up the way you feel it needs to be done. Your family will forgive you if your creation is good enough!!

Actually, I'm thinking my mom's carbonara...

brucedoesbms wrote: Mascarpone Ice Cream with Black Truffle... need we say more?...

I like the sound of that, and will probably like the taste even more!

nothinbutbirds wrote:I like the sound of that, and will probably like the taste even more!

I would substitute, however, 1/2 heavy cream and 1/2 2% fat milk for the whole fat milk in order to enrich the recipe to a more velvety consistency... Oh, and add a few drops of vanilla, or better yet a scraping of vanilla bean, and, here is the "kicker", a pinch, or so, of mace, the dried covering of the nutmeg seed...

paulmd wrote:This post sounds suspiciously like a shill... just sayin...

We love to hear when our associates love our product so much they have to share the news. It's like overhearing your kids tell somebody they love you.
Pls excuse the editorializing!

reggaemyelitis wrote:That sounds REALLY good!!!...

They say 50% of taste is smell, which explains why truffle butter gets us salivating.

editorkid wrote:I'm just starting to play with sous vide cooking, and I think a pat of one of these in the vacuum bag with a grass-fed strip steak will be pretty nice.

A lunch truck here in Chicago sells truffle-dusted potato chips that are pretty great -- kind of addictive really -- so I'm definitely looking forward to some potato magic too.

(And yes, whoever mentioned ice cream, I make savory ice creams myself and that came to mind, as did butterscotch and caramel. Actually, a good high-quality vanilla with caramel made from this might also be pretty nice.)

I have a Black Truffle Ice Cream in my book, The Mushroom Lover's Mushroom COokbook and Primer. It costs about a gazillion dollars to make but is so aromatic, with a flavor so elusive, that it is the best feast finale ever. Have your guests try to figure out the flavor.