Only bourbon is qualified to be called America's native spirit.
May 03, 2012
Attractive aren’t they?
A new study found that a truffle’s DNA plays a key role in determining its distinctive smell.
Why that is important we don’t exactly know.
But at one time it may have been important to a sow.
Turns out a ripe truffle — think underground mushroom — smells a lot like the odor given off by a male pig, so the females do their best to track them down.
But they loved them too much.
When pigs were exclusively sniffing them out, truffle hunters would carry a long stick to pry the pig away from the truffle before she could devour it.
Now dogs, mostly, ferret out the treasure that lies buried just a few inches under ground.
It's a treasure that's created cult-like attention; the white ones are served raw, shaved onto pasta, meat, pâtés, terrines and foie gras and can cost between $1,200 to $2,300 a pound — second only to Beluga caviar as the most expensive thing you can serve on a dinner plate.
Still the age-old question.
Famed writer and truffle eater Alexander Dumas on the "Black Diamond," so named in France:
"The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord."
I have questioned them myself so it must be so.