|I’d Call It That||3.0||5.12||1||(Sarah Prentice)|
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frondosa is too expensive for me to use often. I usually use a little as seasoning in spaghetti. Marinated in the tomatos, with a little salt and a lot of pepper.
P. eryngii is more versatile. I use it minced in spaghetti when I want to indulge myself, often with some Oregon Black truffles if I can find or get them.
The meatiness of P. eryngii goes well with meat: on grilled T-bones or pork chops, or just slabbed and grilled in truffled olive oil.
If you know of any northern Florida pecan plantations, I’d examine them at this time or next month for truffles. Look for terre brule (burnt earth) where mostly nothing grows. Tuber lyonii robs surface plants of nutrients, killing the plants.
But I also don’t visit the higher-end groceries that would carry them.
How do you prepare your Grifola f. and P. eryngii, Daniel?
Really like Grifola f. and P. eryngii.
But wait! No truffles? Not even Tuber lyonii (Pecan truffle)?
Produced and packed in San Marcos, California.
Created: 2015-08-19 22:09:30 WIB (+0700)
Last modified: 2015-08-19 22:09:32 WIB (+0700)
Viewed: 57 times, last viewed: 2016-10-11 23:42:50 WIB (+0700)