Black sticky rice.
“The world thinks truffle is all white truffle," says says chef Randy Rucker from Philadelphia’s."If I’m going to veer outside of our designated sourcing area of a 250 to 300 mile radius I’m going to go for the big stuff.
If I’m shaving truffles on a guest’s plate for a $60 markup, no matter what the cost is on my end, I feel like the guest wants the Alba.”.Steam helps the aromatic value of the truffle.. — Randy Rucker.Rucker is notorious in Philly for his.
generous portions of caviar and truffles.on his otherwise mid-Atlantic-focused dishes.
When it comes to truffles, less pungent varieties incite comments from guests like, “It’s not as aromatic as I’ve had in the past.”.
Rucker has some tricks up his sleeves for enhancing truffle aromas, like grating them over hot.Borosilicate glass |.
1,981 milliliters |.Best Splurge Wine Decanter.
Josephinenhütte Josephine Decanter.View on Perigold.
(Editor: Budget Bins)