Truffles and the doggies who find them for us
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- เผยแพร่เมื่อ 6 ต.ค. 2024
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The Alternative Crops and Organics Program at North Carolina State University, which runs the experimental black périgord truffle orchard at NCState's Mountain Research Station: www.NCHerb.org
Lois Martin (and Monza) at the Truffle Dog Company: truffledogcomp...
Katie Learn at NC State: www.ces.ncsu.e...
Ella Reeves at NC State: cals.ncsu.edu/...
"Truffle Hound" by Rowan Jacobsen: www.rowanjacobs... - แนวปฏิบัติและการใช้ชีวิต
When I was younger I was told chocolate truffles actually had truffles in them, and they were too expensive for me to eat. Looking back, that was definitely just grandpa not wanting to share chocolate...
Ah, grandpas. Always trying to pull something. Gotta love 'em.
Grandpa's are usually clever like that!
I'll have to remember that with my niece.
I don't like lying to kids, never helps them in life. And nice last name.
I too shall now pass forth the wisdom your grandpa shared with you. Chocolate truffles are amazing and kids should have to get a job and drivers license before they're allowed to buy them... Just like Birthday Cake!...
Something about the phrase "This lab full of truffle nerds is pretty jazzed to smell a native truffle" really tickled me lol. Always fun to see experts get excited about whatever it is they're an expert on!
Everyone in that room felt so awed. It's lovely.
Yeah and that "Wow!" was my favorite part
Professional nerds doing nerd things are always delightful
Yeah it’s really wholesome
I work in arboriculture and my first day on the job a colleague brought in a branch of some tree - everyone else dropped what they were doing and ran to examine it, out came the books and all. They spent an hour talking about this specimen from a tree and what it was doing there and the arb work done on it. (it was Quercus lusitanica - not common in the UK.)
The happiness in Adams face when he realised that the dogs go word was “shmuzzles”! 👌
What does shmuzzle means? XD
@@krankarvolund7771 just something with the connotation that it’s cute
6:44
@@cinderela1882 i hope every soda you drink is flat and all the chips/cracker/cereal you eat is stale
Here I thought it was the dog's name lmao
This is why i like adam. He calls out white truffles for being "elitist" and that you could replace it with less of other truffles. He is fancy as long as its practical and reasonable. Will some people be able to defend and vouche for white truffles? Yeah probably but your average cook probably wouldn't.
"The truffle oil is not made with actual truffe ... but I think its real good"
The biggest thing with Truffle oil is to go in knowing it's probably synthetic and then not letting yourself be taken for a ride because you think it's supposed to be expensive. It's less of a problem if you buy the truffle oil yourself, but some restaurants will include truffle oil in dishes and then jack up the price because of it, despite not using any actual truffles. I generally avoid ordering anything that is advertised as having truffle oil in it for that reason.
i’m glad adam isn’t a white truffle supremacist
@@nate_storm black or white, truffle supremacism will not be tolerated here. truffle diversity is our strength.
@@spht9ng Except purple truffle supremacists. Screw purple people!
(and I say that as a proud Minnesotan, so you know it's true)
FYI Adam, I'm a farmer. Have variously farmed beef, lamb, salmon, and now starting my own rainbow trout farm. RE: the commentary about white truffles and the stupidity of their value. It's pretty spot-on. In my experience with producing food, all of the haughty ideas and preconceptions that general consumers and foodie enthusiasts have about food stuffs are so deeply misplaced that it's been the bane of my life since I first started learning about how to farm. Of all the chefs/cooks I follow your opinions are the ones I would say are closest to reality and it's such a breath of fresh air to hear someone with a platform make an effort to dispell so many of the absurd, unscientific, and just straight snobby bullsh*t that people circulate ad nauseam.
As a fellow Gearhead, I'm interested in where I can buy your products. I have kilo loads of plastic to trade for pumpkin seed.
unfortunately those snobby opinion has wiped the markets, finding out about alternatives that are just as good is a rare experience as a result. I really appreciate people like Adam taking the time to identify these options and set the record straight.
I've had similar arguments with "great cooks" at simple local functions, parties, potlucks what have you. I'll bring soups and other dishes made out of mostly canned ingredients other than the proteins. They bring a bland "top quality fresh ingredients only" dish that they didn't realize loses all of its "specialness" the second it's reheated or kept warm to long. Flash frozen fish or veggies are gonna be fresher than anything that's not off the dock or farmstand, but they bragg about how the salmon and peas was "never frozen". This is coming from someone that grew up in a massive fishing port, if you're not buying it right off the boat, you're not getting it fresher than the processing factory can flash freeze it
There's just SO much nonsense in the food industry. I'm at the point where I basically assume any new term I'm not already privy to is _probably_ at least 50% B.S.
@@ThrawnFett123 Yeah I'll never understand the snobbery for canned and frozen vegetables.
For me the revelation was frozen broccoli. They look AND taste better than the ""fresh"" broccoli from the vegetables section, as long as you keep them frozen they will never go bad (within reason), and they are usually cheaper too (I guess precisely because they don't have to keep throwing them out uneaten).
My supermarket stocks 450g bags of a brussels sprouts/broccoli/cabbage/carrot mix, and they're perfect for when you want some vegetables as a side dish for something you're already making. Just toss the whole bag in the microwave, wait 7-8 minutes and you get perfect, fresh, steamed vegetables every time.
Same for spinach, "fresh" spinach are usually on the way to half wilted already by the time you buy them and they're three times as expensive. I'll never understand why people buy them. If you're buying them literally off a field from a farmer who JUST harvested then ok fine they're probably better than frozen, but otherwise you're spending more money to buy an objectively inferior product for literally no reason.
"Minestrone" (bags of mixed vegetables such as carrots, potatoes, beans, zucchini, eggplant, pumpkin etc, for making soup) is also super cheap, 2.5-3€/kg, and I find it on sale for 1.8-2 fairly often. The only way to get a lower price than this on vegetables is by going to open markets and only buying what's in season, and by the time you've processed everything (peeled, cut off stems etc) I'm not even sure it _actually_ comes out cheaper. It's also an absolutely giant waste of time to specifically go to a market just to buy some vegetables and then spending half an hour peeling shit when you could just cut open a bag, toss the contents into the pot, and get basically the same result. Also at the market you have to buy at least 0.5-1kg of each item, so unless you intend to make an insane amount of soup you're either not going to get anywhere close to the same variety, have to make it every day for 2 weeks with increasingly stale ingredients each time, or... you're going to have to freeze the damn vegetables anyway, and stuff you freeze at home is never going to be as good as something that was flash frozen with industrial equipment that costs more than everything you'll ever own combined.
Also don't get me started on things like canned beans or chickpeas. Canned chickpeas taste great, are a perfect addition to bulk up soups and such, and are _ridiculously_ cheap.
"If you want to make a dog happy, give it a job to do." So true, Adam!
Some dogs will *find* a job if you don't give them one. Hence all those poor, bored Border Collies sitting in pounds, hoping for someone who will love them and give them a job.
Same for humans...
@@DysprosiumMr what no. some dog breeds were bred and so genetically have that 'instinct' to 'work'
humans were not bred for 'work'. we operate on natural evolution, which means doing the least amount of work to successfully reproduce. 'humans need to work to be happy' is capitalist propoganda
@@Matty002 you are operating purely on intuition, and have nothing to back that up.
We all operate on dopamine, there's no single source of it, even for dogs.
Hey you talked about how they made marshmallows from marshmallow root, I think that would be interesting learning how marshmallows were first made, and how to make them, if you can even find that info in the first place
Recipe from Adam th-cam.com/video/EcBK27chvR4/w-d-xo.html
Ann Reardon has made an interesting video about some of the original marshmallow recipes, just look up "Ann Reardon 200 year old marshmallow"
@@NathanTAK this is how we make marshmallows now, i’m more curious about how they used to make it with the herb marshmallow root, I do appreciate you sending me that video though so thank you
@@crimsonvale7337 thanks I think this is basically exactly what I was looking for, about to give it a watch👍
@@speedsnake785 I was about to suggest the same as them; if you’re looking for genuine recipes from around that time, Ann is the absolute first stop 😁
I thought about those PhD students/research assistants. By the time they graduate the truffles they worked so hard on will still not be mature. That's some serious dedication and faith.
They're the giants whose shoulders future researchers stand on.
"I guide others to a treasure I cannot possess."
NASA JWST engineers have left the chat
A truffle a student grows will become a truffle that future students harvest. And the truffles they grow will become the truffles that even further future students harvest.
Such is the process of anything long-term...if everything went right.
In the Palestinian, Jordanian, Iraqi and Syrian desert there grows a type of "desert truffles" called qemah or fegah in Arabic, they're much less fragrant and much cheaper. We often eat them in stews or grilled with meat
And they're super yummy
Cool! I never knew that.
Yes, my dad told me about how my great grandma and her sister would collect truffles from the trees nearby their home in Hama. It one of those stories I heard all the time as a child but not really think about much until your comment reminded me lol
Yeah in Kuwait too over here we go out in the desert and find some when they’re in season. We call them fuge3 فقع
Yes, here in Iraq, we call this cheap local delicacy Chima/Kima.
They are sold by the truck load when in season.
Good lord that "these look like" joke was good. I had to re-watch it three times before I got it, I thought it was an editing error at first.
timestamp sir?
@@gnatdagnat 8:36 maybe?
@@richardubege996 damn, took me long enough to get it. Im ashamed
I didn't get it.
@@babayaga9102 "these do kinda look like [shit]"
I could never make it as a truffle collector. I’d just end up playing with the dog.
"I would describe it as an early summer evening breeze"
🤯 *WOOOOOOOOOOw* 🤯
Well, that's better than "crap in a rainstorm." LOL
@@kenmore01 lmao
My family dog was a lagotto romagnolo just like in the video. He had an AMAZING nose and was always fixated with smelling something none of us could see. He used to dig these huge trenches and bury his toys only to dig them up 3 years later. Thanks for the video!
Adam, please do a video about how spicy foods have interacted differently from culture to culture. I know that many cultures ate spicy food during hot months, as the sweating it caused actually helped cool people down, while it seems that modern western culture saves spicy food for cold occassions.
Another reason for traditionally eating spicy foods during warm months, most of the compounds that make something spicy are also natural fungicides/antimicrobials, so they could help keep food edible for a bit longer, they also could help hide off flavors of food going bad, something that happens much quicker when food can't be kept cold. It's a hypothesis I've seen in a few places that that is also a reason why most spices grow in warmer climates and heavily spiced foods are more common as you get closer to the equator, there's not as much necessity for that form of preservation/masking when it's cold enough for food to keep longer.
@@FrostJarl capsaicin was initially evolved as an pesticide.
This Markiplier-lookin' Tom Scott that cooks is a pretty cool fella
I knew i wasn’t the only one who thought he looked like markiplier
Now that i think about it you're right, i always joked about him being the food version of vsauce but he's a bit closer to tom scott.
It’s just the hair and stuff lol
Very apt description
8:43 in the background
Adam has got a real Pizza oven now
Ny Pizza 3.0 is coming
Oh you know he's testing that baby now
Maybe he'll make truffle pizza?
@@FutureCommentary1 He absolutely is and is definitely going to use the native truffles!
oh hell yes
I couldn’t help but smile when Adam got excited about the word ‘SHMUZZLES”
As a cook its more interesting for me to try lesser known but more local varieties of ingredients. Like the video said black truffle is hard to cultivate where it isn't native and if you go to a restaurant in the US it makes more sense to get something unique to that region of US not one unique to France or Italy. And that pecan truffle sounds really good.
But it can also be nice to try a delicacy from another country without having to fork out the plane fair and set aside the time.
@@WolframiteWraith except that if you’re ordering from the restaurant in the us that’s using genuine truffle it’s 1 not going to be fresh truffle 2 going to be VERY VERY expensive might as well just take a trip tbh
@@entirelybonkers8832 A few hundred bucks is not going to get you to Italy, a place to stay and a restaurant to go to. Not sure why you think they're in the same ball park.
I remember when i used to watch Adam's videos after school, now i watch them after work, still having a good time
I remember when I used to watch him after school. Now I watch him after nothing cus I'm not employed or in college yet
@@professionaldunce6312 glad I stuck around too. It's cool to watch a channel grow from the ground up. Adam's definitely taught me alot
Been watching him since his board steak video blew up, and it's great since he always uploads in time for my lunch break
Same except now during lunch break
Still in school and learned more on youtube
My parents had a lagotto romagnolo and taught him to find chanterelles instead. During season he would drag them out 50 meters into the woods to find a few 1 cm sized mushrooms
That is some dedication.
awesome funghi! You can use them in a variety of ways. Dried, or even macerate them in liquor for a superb spirit
I'm yet to find my first good fungi in the woods. All I've found so far that's edible and easily identifiable is staghorns but they're of such little value
but WHAT A GOOD BOY
@@voivotzhog curious about the latter, how does one use a chanterelle spirit?
Can you do a WTF is seitan video? As a consistent meat-eater I only recently discovered the stuff and I really think it's wonderful as a chicken substitute and can even taste better in some contexts.
Its just a ball of gluten (with some water and spices).
@Garunix Dragan meat substitute made from gluten
Blasphemy! Now I need to drown my sorrows in bacon.
@Garunix Dragan Is it the bad guy from Wheel of Time?
Nothing called satan could ever be possibly good for you. . .
About 20 years ago a small group of entrepreneurial types got together in New Zealand and started planting trees for truffles. The earliest ones were oak trees and the more recent ones were hazelnut. From what I understand none of them yet produce any truffles despite the trees being successfully inoculated with the fungus.
The people that planted oak trees are quite secretive about where they are.
10:05 It's less so an issue about people getting "snobby" about it being fake, and more so the fact that it's considerably expensive compared for something that doesn't have actual truffle in it. It uses the high-class luxury associated with the food to justify considerable mark-ups, which is definitely something we should look down on.
Eh I’ve seen plenty of people in the food industry shit on it because it’s not real truffle
Yeah nah realistically the ONLY difference between real and fake truffle oil is the fact that one is fake and one is real. Taste and aroma is literally the exact same. Anyone who is snobby about it is only snobby because “oh it’s fake truffle I guess you couldn’t afford real truffle”, when really theyre the idiots for buying a vastly more expensive product when it literally tastes the same and is harder to get. Idk what truffle oil you see but it doesn’t cost much more than a nice quality finishing olive oil. Every time I see it I don’t find it particularly expensive for a high quality, nice tasting oil when compared to other options. You’re looking at only $15 CAD for a nice mimic truffle oil. The real stuff gets into the $100s at minimum, so I’d say the $15 stuff is the best option when it tastes the same. You can find “real” truffle oil for $30 but that contains like 1% “real truffle” or they use another loophole which allows them to lie about the contents.
This!
near where I used to live, in Mosul, Iraq, We had desert truffles or Terfeziaceae (in Arabic الكمأة) and it would show up for a season during spring and then disappear, the price varies depending on when you purchase it, it could be any where from ~4 USD to ~100 USD per kilogram. it is also associated with heavy lightning and thunder, when there is a lot of lightening and thunder there is a lot of desert truffles in the market. some people call it (بنت الرعد) meaning daughter of Thunder.
Thor's Daugher would be a sick name for a mushroom
Having read Rowan Jacobsen before... that was THE most Rowan Jacobsen quote ever. Loved it.
White Truffles can be very fragrant, we're actually working with freeze drying our white Truffles in order to intensify their flavor. Though I agree the $50 an Oz is steep, but it accurately reflects the effort we've put into cultivation.
You buy ? Europe version . I am a truffle hunter with truffle dog
@@Animal-Reaction-Clips No, were expecting a harvest over 100 kg this year. So we're only selling, though we do sometimes buy for comparison.
Have you researched that? Seems to me that freeze drying would do nothing to preserve the volatile chemicals that make truffles so fragrant.
@@leftblank3482 It’s true that the fragrance isn't as potent, but quite a bit of the flavor remains. And I have found that the flavor can be even more pronounced when introduced to a fatty medium. It also tends to be easier to work with in my experience, being less volatile when exposed to too much heat.
I just read something this morning that said freezing at 0 degrees can actually make the flavor more intense. Learn something new everyday
Each year, the Oregon Truffle Festival takes place. We won a weekend a few years back. Part of the weekend was going out with dog and its trainer. We found some small whites. Oregon is a great site for wild truffles.
I just started working on one of those few truffle farms in northern california! We grow black truffles and are bringing out what I think is the only truffle dog in california because the guy charges A LOT for his services. They'll be here later this month for harvest and I'm beyond excited! We grow off of about 100 hazelnut trees so I guess it's fairly large scale. Really cool to see this video up after having started this job. :)
Ooh!!! Please keep me updated!!!
8:38 I wonder how Adam trained the squirrel to run in background
Lol, how did you observe that so casually.
Even after knowing what I am looking for it took me 2 attempts to find the squirrel😅
@@culvuil Some of us are trained squirrel hunters
@@aaronmischel4552 😉😆
In my country (Poland) exists summer truffle Tuber aestivum (and some other species of truffles, most notably radish truffle, which looks like white truffle and tastes like radish) if you know where to search for them it's very easy to collect them (when they're ripe they start to stick out of the ground) people in Poland don't foraged them, so there's no competition and you can even found them alongside of the forest path
Maybe the local truffles would be almost as difficult to produce and with the lower market price it would be too risky for it not paying itself, so the producers peffer to go with the classic European ones to not take that risk and rest assured that they will sell it for a good price.... it's the consumer's mind that needs to be changed first to generate a viable demand!
everyone say thank you to Monza right now !! he is doing so well!!!
Video title: "Truffles and the doggies-"
Me: I'm in.
As my father is a renowned cheesemaker of 30 years, and he makes cheese with black truffles, I have a pound of black truffles in my fridge and half a head of white truffle.
The white truffle has a much weaker scent.
Also, if you have the right connections, you can get truffles at about half the price stated in the video.
xD black market truffles
Who's unloading truffles at half price? Are you friends with them?
@@bensoncheung2801 my father's friend is doing it, he harvests it himself, last year he sold us 6 heads for the equivalent of 20 dollars
"You want a toe? I can get you a toe, believe me. There are ways, Dude. You don't wanna know about it, believe me. I'll get you a toe by this afternoon--with nail polish."
@@TomDestry Obviously a Golfer🎳
I remember being in Florence, Italy and seeing these little shops dedicated to every and I mean EVERYTHING truffle. I bought some truffle salt and truffle oil, which I still have but that was expensive
I remember when I was 5 and had a baby sitter over, I was watching chowder on CN and she told me that all the names in chowder are named after foods and when she searched up a character called truffle, I was confused on why it was a rock. Fast forward years later and now I’m learning about truffle mushrooms from this channel.
Never thought I would learn something about Stardew Valley on an Adam Ragusea video, but now I know what the hell truffles are, why they sell for so much gold, why my pigs keep finding them and why I turn them into truffle oil.
Shmuzzles!! ✨
Lmfaoo gross
The Lagotto is a great doggy just as a companion too, they've become one of the most popular breeds in Sweden. Quite challenging though, they're stubborn little bastards!
Australia is growing about 20 tonnes of black truffles annually making it the 4th largest producer
At some point, I want to accompany my saffron bulbs with a couple of hazelnuts for truffles. But I'm not expecting anything near the 300 kg/hectar that some australian orchards produce. I'm fine with enough for a couple of pasta dishes each year.
I had white truffle tagliatelle while working in Umbria a few weeks ago. Glad I tried it but like black truffles a lot more!
I own a truffle orchard in Northern AL, so far I have found what I believe to be pecan truffles.
We should Chat! Would love to see them !
@@truffledogco I'd love to. I will send you an email.
I hope you have good harvests
Is this open to the public or do you sell anything? I would love to know (if you are comfortable sharing of course).
@@kaemincha I haven't sold anything yet, mostly because I want to be sure of positive ID. Eating an unknown fungus could be deadly, and IDK enough about truffles to be positive. I am relatively sure that I do have pecan truffles, but not sure enough to eat one or offer them to someone.
That dog is super cute, what a good buddy
"Monza and her human Lois" had me laughing way more than it should.
Has anyone tried farming these things on rotation and letting the local animals (yes, even pigs) eat them and then recycle the spores in the traditional digestive way?
I've always felt like inoculation is as hit or miss as it is because it is missing an enzymatic or catalytic step. Maybe the truffles would grow more abundantly and reliably if the natural process was allowed on a cycle the way we rotate crops for their own health and sustainability.
Thoughts? Great videos, Adam, and greetings from a fellow east Tennessean! I made your malted milk coffee cake last week and it is now a legal requirement on every future Saturday morning in my house. Next stop, malted bagels! Thanks.
As someone who majored in Chemistry and minored in Biology, I think your hypothesis should be tested at the very least. Sometimes our attempts to duplicate nature work well, even very well. Other times they don't. When they don't it's often because there's some part of the life cycle we're not aware of or just can't reproduce.
You mean try to get it established as an invasive species?
Today I learned that truffles are the good guys of the mushroom kingdom. Helping out trees and not associating with their more base cousins that only are into the recycling business.
High class to the end, mister truffle.
Can’t wait for the ytps
Be careful saying that around here
@@YourWifesBoyfriendHoe why? Adam doesn't care that I am aware of. He sees the humor in them. Unlike other content, they aren't made with bad intentions.
@@YourWifesBoyfriendHoe
acronyms are dangerous! 😰😰😰😱😱😱
I've had true, fresh truffle before in Italy. It was not what I expected, it does had the strong smells which made things taste different. It was good, but I don't know if I would regularly drop that kind of cash to have it often haha.
the varying personalities of the researchers is wonderfully entertaining.... including to the poetic "early summer evening breeze" quietly countered with a background counter of "wellll...."
Really outstanding piece! I think you’re spot on with the white truffles.
Thank you doggies for your service 🫡
"Katie Learn" is the best name for a graduate researcher ever.
This video reminded me of how much I love Lagotto Romagnolos and I value it for that
"why i eat shmuzzles, not truffles."
"Shmuzzles" is super-close to a sort of endearment between myself & a dear friend & I can't wait to tell her about this!!!
About what you said about white truffles versus black truffles, while I've never had proper truffle myself. A lot of trendy crap that looks like it's overpriced, normally is.
It mostly depends on availability. Pecan Truffles can be as cheap as $6 an oz, because the grow in abundance. Bianchetto Truffles are usually around $50 due to a shorter harvest season and how temperamental they are. The stupid expensive ones are the Alba, which are like $250 + per oz since they are nearly impossible to cultivate and therefore must be hunted in the wild.
Omg! I live in France. I LOVE truffles!
had both black and white varieties. truffles spoil easily and the aroma degrades as soon as you remove it from the root. Places where adam lives like knoxville/macon that require lots of travel time away from main transport centers will degrade the flavor. Anyone who has had a fresh white truffle will tell you that the aroma is stronger than the black variety by a mile.
I love seeing how happy Adam is that the word to start hung truffles is schmuzzles! It is a great word to go with such a cute dog 😁.
Truffles? Adam, we need to know how to use Debroglie's equation!
I love saying goodbye whenever things fall around me so that bye added in at 4:11 is much appreciated.
"Sometimes things that are expensive... Are worse."
I find that the most expensive things tend to also be the most overrated. It's usually in the upper-middle-ish price tier that you get the best value.
say it aint so
fantastic quote from a fantastic series
I must say I generally don't care for cooking shows and only 1 person before you has nailed the correct direct to the point and fun that you deliver and that's Alton brown you sir do an amazing job and thank you for your content.
If you want to make the most out of your expensive truffle, ditch the shaver and use a Microplane. Less elegant, but much greater surface area.
I find it very cute how the truffles are paired with the trees when they are young: built-in bestie
I've been told by the 2 people I know that have actually sampled truffles that they tasted like dirt. Now, that could just be a case of poor cleaning, two people do not make a good sample. I've noticed any poorly cleaned mushroom I've ever eaten tasted like dirt (or worse, lots of mushrooms are grown in manure).
Not now they aren't. Horse manure isnt easy to get. Most commercial mushrooms are grown in special compost now as health and safety concerns. Also, you can grow mushrooms in coffee grounds. Adam did so when he did his previous mushroom videos in Mâcon.
There are successful Perigord Truffle harvests in The Americas. They are being grown at several places in Argentinian Patagonia. The first were successfully grown around 10 years ago, but it took some time to perfect, but for the past 3 or 4 years they've been having consistent harvests.
Waiting for Adam to make truffle risotto and then aggressively throw the whole piece of truffle as garnish just as he did with the apple in THAT episode
We bought some white truffle oil a while ago and even though there was a tiny amount of truffle in it(making it inexpensive) you could smell it from a different room and it tastes so good
So, apparently some unscrupulous people in the industry have started to lay out poisoned meat in truffle hunting grounds to kill competitors' dogs. If something is rare and valuable enough, it *will* produce novel and "interesting" criminal behaviour.
Indeed! Just like a certain Novel virus that pharma companies and big corporations are making a "killing" off of.
@@Plyply99 maybe start talking about the real issues with big pharma instead of diminishing them with your conspiracies
@@Plyply99 really feels like you just hijacked OP's comment to push your own agenda
@@ifuckedurmom Don't forget your booster shots!
@@WanderTheNomad Don't forget your booster shots!
Yeah east TN! We’re never known for anything good, what a treat.
This sounds weird but I feel like whenever I watch a video about some luxury food item I learn some horrifying secret about how it's produced so I'm glad this video was pretty wholesome
we've done experiments with black and white truffles and mushrooms - shaved, minced, on eggs, on pasta... white truffles finely minced and sweated gently in butter or olive oil was deemed the best of the truffle options, and yes, the infused olive oil is directly comparable, so yay! And almost everyone gave an equally high rating to a well-made, intensely reduced buttery duxelle of finely minced white supermarket mushrooms. Three different test groups now.
New subscriber here, just found your channel and I think it’s amazing. I love your style and your common sense, down to earth, intelligence. Watched a few so far and I am learning so much. Thank you for what you do and for doing it so well.
White Alba truffles are usually very aromatic. But they seem also even more "fragile" than their black counterparts.
There is a European culinary rule: cook with black truffles (heat, inside of dishes) - finish with white truffles - and this is often really overlooked.
But I think it is also important to feature and push domestic products - even truffles. It is just a "marketing" thing. Maybe they are not as highly priced - but they are still relatively rare and would be higher priced, if more chefs would use them.
Can you do a video on saffron farming?
Ya Adam, Just fly to India all casual like 👍
@@CrazyFireTriangle ??? There's saffron production in the US. And why India of all places? It's not the original source, and Iran produces 90% of the world's supply
@@complainer406 sorry, was just making a joke
Funny thing I've noticed: I use truffle mayo as my sandwich grease. It smells like black truffles, it tastes like black truffles and it has these black spots that are from black olives. The whole taste & aroma comes from finely grounded black truffles but as the mayo would not show any "truffles" in it the put little bits of black olives to "fool" people. All this is mentioned in the ingredients list so only thing that is fooled is your visual look of the mayo. It looks right.
Earliest I've been to one of your videos Adam, I'm sure it'll be great as always
Great video! Just got back from today's truffeling and 800 grams of beautiful black shrooms. Great season this year, 11 kilos so far. But come January the smell is everywhere so you need 9 months to get excited about it again. Greetings from Gotland 🙂
Lol I love how excited Adam is for shmuzzles
wait a second, nothing can out-compete the native fun guy!!! he's always the life of the party.
Read about this in this cool science manga called Dr. Stone. They used boars to find truffles but they ate them lol.
But thr boars did give them a clue on where the sagara oil field was.
It also has a really good anime.
The fact that you call them doggies makes me like you 100x more
It's great to see you getting more into the fascinating world of fungi!
Awesome video Adam. Loved it. Also shmuzzles is just so gosh dang adorable. Keep up the amazing work. You are a beacon of quality content on TH-cam.
Black truffles are soooo good. I had it once in pasta in a expensive Italian restaurant. I never forget it.
Something cool to see from you would be the history of what we call 'kumara'. In North America, where it came from its called sweet potato, but it has made its way all around the Pacific, whether through pre columbian trade, or carried through ocean currents, I don't really know.
Omg yes please, a sweet potato feature! I come from another country whose people are big fans of sweet potatoes, so I would be curious about its development!
I 100% agree with you on the black vs white truffles!
Oh no.
He built a brick pizza oven.
He's getting stronger.
just want to say once again, the interesting ideas you pull out of topics and the great research interviews you add make these consistently amazing
Thanks for these great insight videos, super neat to see. Cheers.
I bought a small bottle of oil with black truffle crumbs in. Very powerful flavour. A teaspoon ish amount is enough to flavour a rissoto for 2. The 150ml bottle was around £8.
The most decadent dish I've ever had was a starter at a two star Michelin restaurant, it was a mousse of white truffle, tuna confit and foie gras. It tasted delicious but I had the same experience as you: white truffle tastes like a weak black truffle, maybe a bit creamier (though honestly that was probably the foie...) and tuna confit is pretty much indistinguishable from... a good oil packed canned tuna...
I find truffle in general to be on the same level as saffron, there's a cheaper alternative (you can get a reasonable approximation for saffron's supposedly "unmatched" colour with some turmeric and paprika, and truffle oil/mayo is honestly just fine, or even some dried porcini) and it's so overhyped.
i dissagree in the safron part, never buy the powder because that taste like nothing, but the strands give ti a rissotto an incredible flavor
@@pipongds I've never had the powder, just regular saffron threads and I honestly barely taste anything of note. At the very least not something worth spending that much money on. (but of course you do you!)
@@jaspervanheycop9722 I dont believe its that expensive compared to the black truffle for example, but as you said, you do you
White Truffles do have a more subtle flavor, one that tends to lessen as they are heated. The way to get the best flavor out of them is to add them to a Dish as it is Cooling, completely away from any heating elements. Even a heat lamp can destroy their flavor.
Apparently they successfully grow Perigord truffles in my part of Australia (Mornington Peninsula) - but I've never been. I'm interested now 🙂
One thing don't cook/heat them. Growing up in France the truffled foie gras was mandatory during winter hollydays. I'm somewhat proud to have found by my young self, throug experiments, that the small black dot in the center of the foie gras had no taste and that the truffled foie was no better than the non. This was later confirmed by truffle ayatollahs that I got the pleasure to meet.
I've only had truffle on a couple of occasions and I was not hugely impressed, though they were not bad. My favorite mushrooms/fungi are still chanterelles, porcini and morels. China (where I'm currently located) has some good, wild mushroom species such as Termite Mushroom (collybia albuminosa) which is delicious dried and reconstituted.
i thought you couldn't use youtube in china?
@@adog3129 Most foreigners use VPN
@@pjacobsen1000 ah, i thought those didn't work there
@@adog3129 Most of them don't work well. In addition, you're not supposed to download them and domestic app stores are banned from carrying them. Google Play Store is blocked, so that creates a problem: You need the Play Store to download your VPN, but you can't get on the Play Store without a VPN. That requires creative thinking....
In reality, a large number of educated Chinese people, especially those who have some foreign experience, all use VPNs.
@@pjacobsen1000 that's really interesting, thanks for explaining!
In the last weeks I had a couple of meals with white truffle.. I live in northern Italy and I know a guy who knows a guy... :) by tradition we usually shave it onto beef tartare or poached/fried eggs or some egg pasta like taglierini with plain butter. A friend told me that is incredibly good on cream gelato as well.
Anyway since we bought it from the hunter it costed "only" 25 Euros per gram and it's a very good deal.. with a 60 Euros truffle we had tartare and pasta for 3 people.
Back on mushquest, good to see
There are native truffles in Oregon. My dog is trained to find them. It’s a fun past time for me and gives her a sense of purpose and accomplishment when she finds them.
Adam please tell us you’re not making a meal out of that dog in the thumbnail this week…
No. He’ll make roast pork out of the piggies they no longer need for truffle hunting. 😜
Why I like to season the cutting board rather than my dog
That's next week.
We had both white and black truffles at the Oregon Truffle Festival.