Re: HOTs, Oil Rinses, Scalp Oiling, End Sealing Challenge Feb 1, 2011 - April 30, 201
ChocTaw, and T here is my research on white truffle oil and to anyone else interested!
Truffles are one of the world's most complex and mysterious foods. Truly exceptional truffles (almost all of which from Italy) are costly, perishable and hard to find, but truffle oil captures the essence of Italy's best truffles without the expense.
This truffle seasoning, made with extra virgin olive oil and a slice of real white truffle, is a flavorful enhancement for steak, pasta, fried eggs, mushroom dishes and cheese.
This olive oil is infused with the exotic flavor of white truffles sometimes know as the "fruit of the woods" and comes in small bottles because a little of its very strong truffle flavor goes a long way.
A few drops of the truffle olive oil will give the final touch of class to an unforgettable dish. Drizzled over a sliced loaf of warmed bread, it makes an unusual, deeply flavored variation of garlic bread.
It is an excellent ingredient of the "primit piatti" or first course, particularly with risotto, pasta and fish dishes or just pour a few drops on a simple salad. Truffle oil is often poured at the table, so that the full aroma can escape and do its thing on your guest.
What is a truffle?
A truffle is a fungus that grows 3-12 inches below the ground at the base of certain trees and can only be located by pigs or dogs. Of the nearly 70 known varieties, the most desirable are black truffles (often from Umbria) and white truffles (from Piemonte). Fresh truffles are generally available from late fall to midwinter.
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory, and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well.
The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
So in a nutshell it's olive oil
I'm pass on that one for the hair
Sounds wonderful.
You Know You Will Whip Up something in a minute!
. Well I just finish prepooing with aloe vera juice and evoo. Once I am finish shampooing and deep conditioning I will oil my scalp with castor oil. This is the regimen I do every week. Although I oil my scalp 2-3x a week with castor oil
