Limit 10 per customer folks.
So glad it’s new and not ABC!
I cannot even begin to imagine how many ways Woot! Can F^(! This up.
Heated shipping box.
No box.
Paper envelope, under 70Lb boxes.
The shipping info - who , packaging- how should be included in the description!!!
I can tell you who.
It’s https://www.mikuniwildharvest.com as listed in the blurb.
Here it is: Mikuni Wild Harvest: Fresh Black Winter Truffle / 1oz
My incredibly slow internet is loading the pages at a rate that will soon have me asleep. So thank you for that (link).
It might tell me. But since they won’t open, I was looking for UPS, Fed Ex. Or the evil swiship, for which I receive about 1/3 of Woot! Orders that are shipped that way.
Let me be your eyes then.
Based upon the FAQ page for them, they use UPS ground or UPS Next Day Airsaver.
Mikuni offers several methods of shipping to addresses in the United States: UPS Ground , UPS Next Day Air Saver .* UPS Ground1–5 business days within the contiguous US; 1–7 business days to Alaska and Hawaii.* UPS Next Day Air Saver
Next-business-day delivery to most US addresses.
It also reads:
Please note that orders will be processed 1–2 days after they are received. We do not ship perishable items on Friday, they are shipped the following Monday.
Looks legit.
No AMZN Swiship.
Thank you for being my eyes. By the time I found that info truffles would no longer be haute cuisine!!!
Are you going to order one?
Black truffles are frequently offered in my local Wegmans. Problem being eating a whole truffle is decadent, my husband hates fungi of any kind.
This price is more attractive than the grocer, I fear some will go to waste. I don’t like to cook them, I like to shave them over pasta and such.
How would you use it?
Nope, this poor Okie don’t eat no truffles.
According to the website:
The winter black truffle is black on both the inside and outside with white intricate spidery veins on the inside. Enjoy its subtle earthy and chocolate aroma that has captivated chefs for centuries. Capitalize on the beauty of the veins by shaving them thinly with a truffle slicer. Best used in simple dishes to let the Fresh Truffle flavor be the star without being overpowered. Truffles are often used sparingly shaved over fresh pastas or risottos!
I know people use them in scrambled eggs as well.
Do you have a truffle slicer?
The website price for this is $99.95 vs $63.99 here, assuming you have Prime to snag the free Woot! shipping.
Pretty good discount.
I also have never ordered Saffron.
I have a professional Mac knife which will do the job. But I also have a cheese slicer that a lot of chefs use for truffles.
Eggs, It’ssimplicity and luxury at It’s best- as long as one can cook eggs to perfection. I prefer them on pasta .
I wonder how a mandolin would work on them?
Usually in the store they are around $100
I have never owned a mandolin slicer that did not require a blood sacrifice from me. I’m 3 for 3 on those over the years.
I use saffron regularly in paella. To be honest it has a weird taste to me. But cilantro tastes like soap to me and I don’t want to discuss asparagus and urine! I have some weird genes!
I’m hell on wheels when it comes to eggs. Scrambled, Poached, Over Easy, whatever. I spent a few years as a line cook in a former life.
If I ever have to go on the lam, you’ll find me somewhere working in a kitchen.
My husband was sous chef for me one Christmas eve. He was slicing fennel on the mandolin. Ended up in the ER.
The doc was anti mandolin! He just wants people to STOP using them.
I use fish scaling gloves when I use the mandolin.
Don’t want to disappoint that Doc again!
I’m pretty good with a knife. TT gave me a fancy knife sharpener machine awhile back…it’ll make your knives wicked sharp.
That will be my next career. I love to cook, love to feed people.
The best way to tell a persons skill level for cooking is to ask them to cook an egg.
Tell me your poaching method, please. I do what my mum did, and they are always perfect. But now there are so many hacks. What do you do?
I love an over easy fried egg! But I love spicy too. My latest is: instead of buttet or oil, I use chili crisp to fry my egg. Oh my ! Heaven!!!