Smoof Blog: Blog Entries

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I gave some canned Chinese truffles the same treatment as the Oregon blacks. Don't bother with these. They have almost no smell and no taste at all.

Kotobuki is tiny. It's a converted townhouse that maybe seats 25 people. There's a stairway from the entrance up to the restaurant. This stairway is filled with people waiting to get in. If you don't want to wait, or if you have a big group, don't go here; but believe me the food there is worth waiting for. Once you get in the service is quick. There were four sushi chefs behind the counter and they were constantly busy, because there's also a constant stream of people picking up takeout orders. Except for a few appetizers (which are great), all kotobuki serves is sushi and sashimi. You can order a combo plate with some pre-chosen selection of sushi, but I really suggest you just get everything a la carte. They give you a little menu and you just mark down what you want on that. Most nigiri here are only one dollar. The uni and toro are $2.50. It's all super-fresh and delicious. The only thing I really didn't like was the crab, which was "krab". My favorites were the eel, the toro, the scallop and the monkfish liver. But really it was all great (except the krab). Like I said, the best sushi I've had. Also the cheapest; which is kinda strange.

I went to Whole Foods and bought an ounce of Oregon black truffles

I sliced 'em as thin as I could and tossed them with some linguine, butter, olive oil and Parmesan.

The were, ..., nice. I wouldn't say they knocked my socks off with truffleiciousness. They had a very strong smell when you held the whole ones up to your nose. Once they were in the pasta they had a very subtle effect. Mostly in smell and not taste. It was hard to describe, and nothing at all like truffle oil. It was kind of musky, maybe mushroomy, i can't really describe it. Truffly i guess. Meghan thinks they smell like bad button mushrooms. All in all, I can't say I was really impressed. I've had more delicious things in my time. For something that costs $30 an ounce, and whose exalted cousins cost ten times as much or more, I can't say I see the point. Perhaps it wasn't truffles in general, but these truffles. I don't imagine the best truffles in Oregon wind up in the mushroom case at whole foods next to the criminis. Perhaps next winter I'll mail order some and try them again.

There may be better sushi places than kotobuki, but I wouldn't know because I've never been to one. Seriously. This place is awesome. Go there. It rocks.

where can obtain I fresh white truffle?

It's the username that made me laugh out loud.

This is a great book. It tells you how to make bread.

Couscous

• 1 cup couscous
• 1 cup broth
• salt
• 1 t grains of paradise, ground
• 1/2 t cassia buds, ground

Zereshk

• 1 cup currants
• 1 t saffron
• 1 T lemon juice
• 1 T sugar
• a touch of turmeric
• olive oil

Steep the saffron in a little boiling water. Saute the Zereshk ingredients for a few minutes. (stolen from here) Bring the broth to a boil, combine all couscous ingredients and cover for 5 minutes or so. Fluff up the couscous with a fork and top with the Zereshk (probably not all of it) . Perhaps it's better to add the spice to the couscous after it is fluffed. I'm not sure yet which approach is optimal. Some butter in the couscous is also nice.