http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Fri, 30 Jul 2010 16:11:02 -0700 http://wordpress.org/?v=2.8.5 hourly 1 http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world/comment-page-1#comment-225958 emsy Mon, 07 Dec 2009 01:26:53 +0000 http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world#comment-225958 is truffle oil expensive ba? i have never bought a bottle of my own. Although I am already aware that the taste is a synthetic concoction (still does taste like truffles though) I don't really know how much a bottle costs. is truffle oil expensive ba? i have never bought a bottle of my own. Although I am already aware that the taste is a synthetic concoction (still does taste like truffles though) I don’t really know how much a bottle costs.

]]> http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world/comment-page-1#comment-116019 annette Tue, 01 Jul 2008 05:02:43 +0000 http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world#comment-116019 just got back from a trip to florence and catching up. i discovered and started my love affair with truffles there upon discovering the world of difference truffle oil and a few shavings brings to a dish. brought precious cargo back home, only to be told it's "amoy gaas". but i still love it and will savor every bit and remember florence with each bite. just got back from a trip to florence and catching up. i discovered and started my love affair with truffles there upon discovering the world of difference truffle oil and a few shavings brings to a dish. brought precious cargo back home, only to be told it’s “amoy gaas”. but i still love it and will savor every bit and remember florence with each bite.

]]> http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world/comment-page-1#comment-115249 MarketFan Wed, 25 Jun 2008 07:30:24 +0000 http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world#comment-115249 I voted for truffles after remembering that scene in the movie "No Reservations" or its German version "Mostly Martha". I voted for truffles after remembering that scene in the movie “No Reservations” or its German version “Mostly Martha”.

]]> http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world/comment-page-1#comment-115212 Cumin Wed, 25 Jun 2008 01:49:55 +0000 http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world#comment-115212 Maraming salamat to siopao, Ted, Mila, and MM for tips on using vanilla. Will give these a try! Maraming salamat to siopao, Ted, Mila, and MM for tips on using vanilla. Will give these a try!

]]> http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world/comment-page-1#comment-115199 Marketman Wed, 25 Jun 2008 00:03:08 +0000 http://www.marketmanila.com/archives/the-most-expensive-ingredients-in-the-world#comment-115199 Ted, you are right, homemae extract is good, but try several pods in a skinny bottle to ad vanilla to the alcohol content/volume... make it more intense... fried neurons, put in those terms, one would run out and buy a whole side of kobe...hahaha. openonymous, ah matsutake mushrooms... yum. eej, you must have had an unclean truffle perhaps? It doesn't taste like mud... and the fragrance, divine! Lex, yes, I have purchased many local vanilla beans, I did a post on it too, in the archives. They are good, but not as plump as some others... Cumin, I read you don't like to bake, but if you muster up the courage to do a creme brulee using the pods in the warmed milk, it is one of the best ways to appreciate good fresh vanilla beans... ConnieC, I too wonder if I could distinguish the taste of a baked good with real vs. fake vanilla blinfolded... and who knows, maybe I can't. But if you put a real vs fake vanilla bottle to me blindfolded, I hope I could tell the difference! :) And in baked goods, custards and ice cream, you actually can see the tiny flecks of vanilla seeds... kathang Isip, fattened duck or goose livers. erbie, thanks for that. inked chef, I have a few posts on our meals in Florence... there were at least 3-4 restaurants I named that were all good. But also eat at the MARKET in Florence, excellent food. In Rome, we ate mostly with family, so we didn't get to too many restaurants. linda, YUM! Ted, you are right, homemae extract is good, but try several pods in a skinny bottle to ad vanilla to the alcohol content/volume… make it more intense… fried neurons, put in those terms, one would run out and buy a whole side of kobe…hahaha. openonymous, ah matsutake mushrooms… yum. eej, you must have had an unclean truffle perhaps? It doesn’t taste like mud… and the fragrance, divine! Lex, yes, I have purchased many local vanilla beans, I did a post on it too, in the archives. They are good, but not as plump as some others… Cumin, I read you don’t like to bake, but if you muster up the courage to do a creme brulee using the pods in the warmed milk, it is one of the best ways to appreciate good fresh vanilla beans… ConnieC, I too wonder if I could distinguish the taste of a baked good with real vs. fake vanilla blinfolded… and who knows, maybe I can’t. But if you put a real vs fake vanilla bottle to me blindfolded, I hope I could tell the difference! :) And in baked goods, custards and ice cream, you actually can see the tiny flecks of vanilla seeds… kathang Isip, fattened duck or goose livers. erbie, thanks for that. inked chef, I have a few posts on our meals in Florence… there were at least 3-4 restaurants I named that were all good. But also eat at the MARKET in Florence, excellent food. In Rome, we ate mostly with family, so we didn’t get to too many restaurants. linda, YUM!

]]>