How to ruin a perfectly good honey
So, a cheese service at Otto a few months back reminded me of the truffle-infused honey I loved. I thought to myself that this wasn't all that hard to do, all I needed was a decent truffle and good honey.
When I was in Paris this last time I made it to the bio market on Sunday, and bought some fabulous honey from my favorite honey man in the world, Jean-Paul Couto. His honey is raw and completely unfiltered, and tastes like the forest and the trees from whence it came.
I bought some amazingly fragrant Miel de Tilleul (linden), pungent Miel de Châtaignier (chestnut), and strong Miel de Forêt (forest). Then went to Le Grand Epicerie to get some truffles - yes, yes off the season I know - but I really wanted to try.
So, fast forward a couple weeks, now I was back home in SF. I finally had the time to continue with my experiment. So, the chopped up truffles went into the fabulous forest honey, stir, stir, stir, and what did I get?
A perfectly good honey spoiled by icky looking black bits that tasted like nothing.
Mind you I deserved all of this! I should have known better. I really should have. I should have known not to buy the stupid preserved truffles in the first place, especially at 40 euro a pop. Then I should have known that the truffles that smelled of nothing while I was chopping them up would smell even more so like nothing in my fragrant honey.
I shall now go stand in the corner and repeat "I should have known better" twenty times.