Overrated ingredients

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

TheFuzzy wrote:

I actually like truffle oil. However, it's very volatile, and I think that most people may be using rancid truffle oil. I got a small bottle of black truffle oil from Far West Fungi and it was quite good on the things I've used it on. Kris, who hates mushrooms with a passion, will tolerate truffles.

That being said ... truffle-oil french fries at food carts in Portland? Yes, definitely over the top.

I also got some truffle oil I liked, and had the first bottle go bad on me - when I went to use it a couple months later, it was not at all the same thing! So next time I got some I preserved it, using an idea from my woodworking shop - Bloxygen - which is simply the inert gas Argon, which is "squirted" into a can of oil based finish, to prevent oxygen from contacting it, thus preventing curing. I figured this would help prevent oils from going rancid, as well, and maybe slow the flavor compounds from oxidizing, and it seems to have worked, as the truffle oil was as good as new (or close to it) after 4 months, though I haven't tried it any longer than that.

Dave

TheFuzzy · **Posted:** Sat Feb 05, 2011 1:32 am

Dave,

Sure, some of the overpriced wine preservers work the same way ... argon gas or CO2 capsules. Probably cost 10X as much as Bloxygen too. Unfortunately, the argon gives the wine an odd taste, so it's not a net gain. Glad to hear it works better with oil ... or one can just refrigerate it.

crystal · **Joined:** Fri Jan 07, 2011 2:47 pm **Posts:** 390

Fish sauce. The first bottle I bought(okay, you couldn't buy in Podunk, so ordered) was hum... authentic. Gawwwwd. Smelled like ??? However, when I bought the pedestrian version, it was much better. Did I tell you I vac-sealed the original version and stored in a cabinet in the laundry room? Or that the bottle got knocked over and the seal broke. Uuber stink!

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Asafoetida -- It tastes great, but it can take over a kitchen with a smell like an armpit.

crystal · **Joined:** Fri Jan 07, 2011 2:47 pm **Posts:** 390

Darcie wrote:

JesBelle wrote:

Pancetta, to me it tastes like bacon that's been hurked back up.

I use bacon for just about any recipe that calls for pancetta. Most of the time I get a funky "locker room" aftertaste from it. Now prosciutto, OTOH...

Had to post this one for you Darcie:
http://www.huffingtonpost.com/2011/04/0 ... ml?ir=Food

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

Ricotta! Hate Hate Hate it!

jeanf · **Posted:** Tue Apr 12, 2011 7:30 pm

Ricotta? All kinds or just that supermarket crap? I buy a heavenly one from a local cheese maker but rarely since I can eat the whole tub on fresh bread in a sitting.

Rhonda · **Joined:** Fri Dec 19, 2008 9:55 pm **Posts:** 57

I was with you on the truffle oil, but then had some truffled mac-n-cheese, and I was converted over to the other side. :twisted:

My problem originally was being too heavy-handed with the stuff. You just have to use a little, little bit. Tried some in my twice-baked potatoes, and they were delicious.

Now, if someone could get me to like foie gras, now that would be an achievement.

merstar · **Joined:** Mon Mar 28, 2011 8:07 pm **Posts:** 328

jeanf wrote:

Ricotta? All kinds or just that supermarket crap? I buy a heavenly one from a local cheese maker but rarely since I can eat the whole tub on fresh bread in a sitting.

All - I hate the sweet taste.

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