The Food Almanac: May 2, 2011
In The Food Almanac, Tom Fitzmorris of the online newsletter, The New Orleans Menu notes food facts and sayings.
Eating Calendar
It is Truffle Day. Let's quickly note that chocolate truffles — the rich confections of chocolate and cream — only look like a real truffles. A true truffle is the fruiting body of one of a large family of mushrooms. Most of the fungus the hairlike underground mycelia that collect nourishment from decomposing plant matter. Instead of sending up a toadstool to spread its spores, the kind of fungus that makes truffles grows a dense nodule, usually on or near the roots of a tree. These nodules emit an attractive aroma that causes animals to dig them up and eat them, distributing the spores in the process.
The aroma is what makes certain truffles so valuable. It's similar to that of the sexual pheromone of the animals who like them. Including people. This is most true of white truffles from northern Italy. In season (the fall), pigs and dogs can easily smell them out, even though they're several inches underground. The human olfactory sense isn't as acute, but up close we pick up the smell frequency of these things. The reason seems to be that it fires off brain cells involved in our finding a mate. Which is why they have such allure.
Black truffles also are European. The best come from the Perigord region of France, where the cuisine includes many dishes involving truffles. They're more subtle than the white truffles, and while they don't elicit as strong of a basic animal response, they're very good if they're fresh. When they're not, they taste like nothing at all.
Attempts to cultivate truffles have not born much fruit. They taste more like dirt to us than anything else. In France and Italy, the location of the truffle-producing mushrooms is a secret that a father will not even impart to his son, save on his deathbed.
Deft Dining Rule #466
If a dish said to contain truffles is not significantly more expensive than similar truffle-free dishes on the menu, you will not be able to detect the truffle flavor or aroma in it.
Gourmet Gazetteer
Two bodies of water in extreme northeast Minnesota are both called Fungus Lake. They're both in the glacier-scraped woods north of Lake Superior, about 22 miles from one another by foot. If you try to drive it (with an off-road vehicle only), it's 72 miles. So there's not a lot of chance you'll show up at the wrong one to catch some muskies or walleye. If both fishing and mushroom collection fail, it's eight miles to the Gunflint Lodge, right on the Canadian border.
Edible Dictionary
fricassee, [frih-kah-SAY], French, n. — A light, creamy stew with meats or seafood and vegetables. Like "restaurant" and "saute," fricassee is a French word that's penetrated deep into the English dictionary. Now it's most often used in talking about American country cooking. Originally, a fricassee was similar to a pannee — slices of meat, usually on the light side (in both flavor and color, such as chicken or veal), fried in butter. That evolved into a dish in which the meat slices cooked with vegetables (mushrooms being most common) and a sauce that was at least a little bit creamy. In country cooking, the sauce tends to be along the lines of "cream gravy," made with milk and flour. Fricassees have become more common in recent times, with upscale restaurants making more refined sauces and using better meats and seafood.
High Living on the High Seas
Today in 1969, the Queen Elizabeth II departed London on her maiden voyage to New York. The age of transatlantic travel by ship was over, but the QE2 managed to attract passengers with its gilded service and food. By the standards of today's cruise ships, the QE2 of those days would be considered small and ordinary now. It was retired in 2009, but until then it was the fastest cruise ship on the seas, capable of doing over 32 knots. It could sail backward faster than other cruise ships can go forward.
Annals of Food Writing
Good Housekeeping has always carried many articles about cooking, food buying, and kitchen techniques. It published its first edition today in 1885. Clearly aimed at women, its focus has broadened to include many matters well outside what its title might suggest. Is sex, for example, really considered part of housekeeping?
Music To Eat Hot Dogs By
"Buy me some peanuts and Cracker Jack..." That line is from Take Me Out To The Ballgame, by Albert von Tilzer. He registered a trademark on the song on this date in 1908.
Legends Of Wine
Julio Gallo, who began what became the world's largest winery with his brother Ernest, accidentally drove off the side of a mountain in the wine country and died today in 1995. He was 82.
Food Namesakes
Mickey Bass III, jazz composer and performer, was born today in 1943. Peggy Bacon, artist and printmaker, was born today in 1895. Actor William Bakewell hit The Big Stage today in 1908. Teenage actress Kay Panabaker came out of the oven in Orange, Texas today in 1990.
Words To Eat By
"If I can't have too many truffles, I'll do without truffles." — Colette.
Words To Drink By
"Wine gives a man nothing... it only puts in motion what had been locked up in frost." — Samuel Johnson.