Reply To: FE520 Pecan Truffles

[Alana McGee]

Also the odor of Pecan truffles is so hard to describe. I took a poll of everyone in the room after presenting a batch to them yesterday. I got ‘meat’ from one person (which- don’t know where that came from) and asagio cheese, or parmesan rind from another student. They are definitely distinct, and pleasant, but much milder than other truffles, and I simply don’t know how to classify it. Your description of radishes I think is kind of on the money- and fresh green corn. It’s a tough one to describe!