I guess there’s a reason beyond cost why they’re shaved so thin.
What if we did a GoFundMe to support the purchase of one at its absolute peak, to be procured through the purveyor of one of your chef friends, to be eaten all at once?
I'm EAGERLY looking forward to a deep fried one. The flavor to cost ratio of truffles has always puzzled me. I know they're extremely difficult to get, but they don't taste wildly good either, so maybe we could just leave them in the ground. I even like them, but... Rich people are weird. Congratulations on your newfound level of opulence.
Yeah, I'm looking forward to the fried truffle issue. I hope you're going to make it like those fried mushrooms you get at your neighborhood pizza place. (Is that just a Chicago thing or do they have them everywhere?)
Or hell, just dunk the whole thing in hot oil and shove it into the ol' piehole, what do I care?
no offense to sunchokes, but "wet, bouncy, and crumbly" kind of describes them too haha
Now I kind of want to see you guys enjoy a progressive menu of your finest l, most terrifying creations, crowned with truffle.
"I would have been better off eating a Hostess Honey Bun that I dropped in a muddy puddle."
This is the most amusing sentence I've ever read in a food review. I commend you, good sir.
I guess there’s a reason beyond cost why they’re shaved so thin.
What if we did a GoFundMe to support the purchase of one at its absolute peak, to be procured through the purveyor of one of your chef friends, to be eaten all at once?
Deep fried raquetball, my favorite
I'm EAGERLY looking forward to a deep fried one. The flavor to cost ratio of truffles has always puzzled me. I know they're extremely difficult to get, but they don't taste wildly good either, so maybe we could just leave them in the ground. I even like them, but... Rich people are weird. Congratulations on your newfound level of opulence.
Yeah, I'm looking forward to the fried truffle issue. I hope you're going to make it like those fried mushrooms you get at your neighborhood pizza place. (Is that just a Chicago thing or do they have them everywhere?)
Or hell, just dunk the whole thing in hot oil and shove it into the ol' piehole, what do I care?