Een ouderwetse foodquiz

Monique, de Fransen claimen eigenlijk een beetje alle zogenaamde keukenvernieuwingen, maar daar hoeven wij natuurlijk niet aan bij te dragen ;-).
Maar het Franse bureau voor toerisme zal je dankbaar zijn. De Italianen daarentegen.....

Och Josien, over die truffels heb ik gelezen! Maar ik was ervan overtuigd dat die soort in egypte en andere arabische landen voorkwam. Vandaar dat ik dacht "onmogelijk".

Wat grappig! Zie ook

http://www.youtube.com/watch?v=f4Wg5GsTwd4

"Has no aroma at all and they taste like any other mushroom" zeggen ze hier over “desert truffle” . Tja, dat klopt wel ongeveer.

Kijk nou! ik schreef de israelische dame uit het artikel van de 'desert truffels' http://botit.botany.wisc.edu/toms_fungi/jan2007.html een berichtje en ze schrijft meteen terug. Thank you Elinoar! Ik kopieer het hele bericht:

Elinoar Shavit to Josien
4:15 PM (1 hour ago)
Dear Josien,

I actually wanted to add a comment directly on your website, but I had some language barriers, so you are more than welcome to add this e-mail as a comment on the website.

You are correct – the nice lady gave you Terfezia, and what you read about the desert Terfezia in Fungus of the Month (2007) is generally correct for these Terfezia too. The truffles in your picture are slightly reddish when cut, and I think that they are Tersezia claveryi, which grow in Spain and Portugal as does Terfezia boudieri that I wrote about. Their flavor and texture are quite similar to that of the Terfezia boudieri.

I would not expose them to sunlight at any time. The correct way to deal with all Terfezia is to place them in a brown paper bag following picking, without first washing them, and with minimal ‘handling’ as they bruise easily. Following picking they should be allowed to continue ripening in a cool, dark place for 2-4 days, depending on their stage of ripening when collected and outside the refrigerator. The ones that smell nice and ready to be used – should be used or be placed (inside another brown paper bag) in the refrigerator until use. Terfezia do not keep very long even in the refrigerator and they should be used once they develop a nice smell. Once removed from the refrigerator, they should be placed on a plate for a few hours OUTSIDE the refrigerator to allow to develop their aroma again, and only then they should be washed well and dried, if the soil is still embedded in their skin then they should be thinly peeled and then sliced and prepared. Terfezia species tend to spoil and they do not gain “nuttiness” as do species of Tuberales all through their process of ripening. If you have enough to try them in different ways, then my suggestion is to take 2-3 of the larger ones, cover them in aluminum foil, and roast them in the oven on high heat until soft, let them cool a bit in the foil, them break in two, sprinkle with salt and eat with a spoon. Otherwise, slice them and sauté them in butter, and then either salt and pepper and serve on fresh baguette toast or add to eggs to make a fluffy scrambled omelets. Don’t drown their delicate flavor in wine or spices.

If you want to read a bit about these truffles, Google their scientific name and there is much online about the European species, including where to find them and how to collect them. Also - read the wonderful book co-authored by Europe’s leading truffle researcher, Alessandra Zambonelli (Taming the Truffle: The History, Lore, and Science of the Ultimate Mushroom, by Ian Hall, Gordon Brown, and Alessandra Zamboneli), or visit a mycological society website like the mycological society of Madrid at http://bit.ly/c91QE5

Please let me know how you prepared them, what you thought of their flavor and texture, and how you would rate them compared to other truffles you have tasted.
It is easy to learn to collect members of the Terfezia and you do not need a truffle dog or pig for this job, only to join a mycological society or ask the nice Portuguese lady to show you.

Best wishes,

Elinoar Shavit

@lizet Ik heb toen ik het net geplaatst had (aantal pogingen mislukten, waarom weet ik ook niet, deze versie toevallig wel) een paar keer via wijzigen geprobeerd de "aanhalingsteken te verplaatsen naar voor het woord "Lekkerbekken" maar ook dat werd niet gepakt.

Ik heb de tekst (h)eerlijk gekopiëerd van een site van een truffelkenner, vandaar (de aanhalingstekens). Toevallig dacht ik ook hetzelfde, maar die persoon zal wel meer wijsheid hebben dan ik, en misschien jij ook wel ;)

(Hoe is het mogelijk dat ik meerdere keren een reactie moet plaatsen voordat die geaccepteerd word? Nu is dat alweer het geval?)