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Hey Victor Hope all is well Did you get a black Labrador already? Ours is now two years old and I did not manage to train her at all . She only sits when I hold up food Anyway she is perfect just the way she is 😉
@WalterTruppTheChefsTable howdy Walter. So first question, no I haven't gotten my black lab puppy yet. I'm currently looking for good breeders but I'm unable to get a puppy currently. The reason is I won't get him until I have received my leg and that now has been delayed until probably mid February. I'm currently bound to the wheelchair and it would unfair to a growing puppy plus mess up my training schedule for him. I keep saying "him" because I'll be getting a male. I'll name him Hunter. So yes, this is something I have wanted to do for several. The only thing new is deciding I'll train him to hunt Truffles and not just birds. As to your pup ( at only 2 years old there is a lot of puppy still in yours) she is at a great age to still teach. The reason I like labs so much is I don't believe there is another breed that wants to make its people happy. They love to be a part of the family. If you have taught her to sit with a treat you can teach her many other things the same way. And of course tell her that she's a good girl. Check out some obedience training videos. And check out Julie's The truffle hunters channel on training. And you might ask her in the comments about what there is for truffles in Australia. Her knowledge on the subject is very good. You might be lucky enough to have truffles in your far away continent. Yummy. When I do get my pup I'll let you know. Until then have a great holiday season. I'm curious with your wife being from the UK will you be doing goose for Christmas? If not what will you be doing instead. 🎅👍🎄🦢🦃🐖🐄?
@@victorbenner539 Yes our lab is always in the center of the family and she is very much loved …… I am watching Julie’s channel and yes it’s great content Australia grows lots of truffles and the best o es are from Western Australia abd are identical to the black perigord hence most of it is exported to the us and France where they tin it and sell them as French They are amazing Where I live in Victoria there are lots of truffles too but they are nothing too special ( I get myself in trouble lots because I don’t keep quiet on that….) they are like the once in the video Not much flavour hence chefs always soak the in ( white😳😳😳😳😳synthetic flavoured 4:58 truffle oil ) The soil down here is not right It does not have enough lime and lacks a few other minerals for them to develop in terms of flavour Our Christmas is traditional English 😫😫😫😫😫 turkey and pudding …….. Anna loves it and I hope it’s not going to be a hot day Hope it goes soon better with your health Merry Christmas Victor
@WalterTruppTheChefsTable I'm glad to see your checking out her channel. Remember to ask her in comments if you have any questions. And remember to tell her I said hello. She had a link of a video of some woman who trained her Chihuaha to hunt Truffles. It's wonderful watching that little dog digging Truffles. So if a chihuahua can be taught to hunt Truffles I see no reason you can't also teach your dog. Now about the quality of your Truffles. Again Julie is a great source of information. She might know a thing or two about Truffles in Australia. And she can probably give you some recommendations on how to find out more. Here's a example of what I mean. I've known we have Truffles here in my part of the country. It turns out that chef's didn't have much confidence in the local Truffles. It turns out it was because to many hunters were racking them up before or after the Truffles were in their prime. Now that dogs are being used the Truffles that are being harvested are more in their prime. Julie told me that the Truffles in my area are now considered to be in as good of quality that is found in France or Italy. Good luck my friend. And good luck with your Christmas dinner. 🎅👍🎄
Walter love your channel, happy to pay for it if you have a way. One question why do so many chefs, not use the scallop roe (Coral?)? I love scallops but the coral is by far the best tasting most delicate part, the white part is ok but no where near as good as the coral. The other problem with just using the white part is that many cheaper restaurants etc don't use real scallops but circles punched out of stingray flaps or similar. I don't understand why this, the best part of any scallop is not used much.
Hey Thank you for your comment Now I am by no means a scallop specialist 😉 but will pass on what I know ….. I think it’s a thing of English speaking countries France Spain Italy holland Belgium etc always serve the roe with the white abductor muscle I agree with you it is the best part of scallops when in season ( colder winter months). If the roe gets bigger than the white abductor muscle then it’s spawning …..hence no good However I think there are two reasons why it gets discarded in some regions First I guess is that if scallops spawn in the summer month it is the roe that swells and Gets really unpleasant in flavour ( juicy bitter sharp soapy) It also gets very large and the white muscle becomes quiet milky and chewy ( think of spawning oysters) The other reason can be that the roe can Concentrate toxins(as well as-in gills) and digestive organs aka roe Hence if the scallops come from clean waters than no problem but if they come from polluted water the roe/corail can make people pretty sick I remember working in London all the French and Italian chefs and myself taking home all the scallop roe as well as calamari fins and tentacles as the never got used Yes I heard of the fake scallops from rays but I guess that still better than the surimi imitation seafoods which they make these days from chicken proteins . Imagine all those people eating those seafood imitations thinking they eat fish and actually end up eating chicken or pork Anyway that’s the world we life in . was nice to hear from you and hope you have a nice holiday 😉 All the best
Yes otherwise the moisture of the fish gets drawn out and when pan frying it will be too wet and not color up nicely . You don’t want to cure the fish ….. Anyway even if not salted you get enough from the sauces Thanks for watching 😉
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Great! I
Thanks!
Thank you Mark 😉
Hope your day goes well and thank you for watching and your tip
Have a nice holiday 😊
Thanks again for great cooking instruction. Learning so much from the subtleties in your technique
Hmmm, looked great. Truffles, I can't wait to start to train a pup to hunt Truffles. 😋👍
Hey Victor
Hope all is well
Did you get a black Labrador already?
Ours is now two years old and I did not manage to train her at all . She only sits when I hold up food
Anyway she is perfect just the way she is 😉
@WalterTruppTheChefsTable howdy Walter. So first question, no I haven't gotten my black lab puppy yet. I'm currently looking for good breeders but I'm unable to get a puppy currently. The reason is I won't get him until I have received my leg and that now has been delayed until probably mid February. I'm currently bound to the wheelchair and it would unfair to a growing puppy plus mess up my training schedule for him. I keep saying "him" because I'll be getting a male. I'll name him Hunter. So yes, this is something I have wanted to do for several. The only thing new is deciding I'll train him to hunt Truffles and not just birds. As to your pup ( at only 2 years old there is a lot of puppy still in yours) she is at a great age to still teach. The reason I like labs so much is I don't believe there is another breed that wants to make its people happy. They love to be a part of the family. If you have taught her to sit with a treat you can teach her many other things the same way. And of course tell her that she's a good girl. Check out some obedience training videos. And check out Julie's The truffle hunters channel on training. And you might ask her in the comments about what there is for truffles in Australia. Her knowledge on the subject is very good. You might be lucky enough to have truffles in your far away continent. Yummy. When I do get my pup I'll let you know. Until then have a great holiday season. I'm curious with your wife being from the UK will you be doing goose for Christmas? If not what will you be doing instead. 🎅👍🎄🦢🦃🐖🐄?
@@victorbenner539 Yes our lab is always in the center of the family and she is very much loved ……
I am watching Julie’s channel and yes it’s great content
Australia grows lots of truffles and the best o es are from Western Australia abd are identical to the black perigord hence most of it is exported to the us and France where they tin it and sell them as French
They are amazing
Where I live in Victoria there are lots of truffles too but they are nothing too special ( I get myself in trouble lots because I don’t keep quiet on that….) they are like the once in the video
Not much flavour hence chefs always soak the in ( white😳😳😳😳😳synthetic flavoured 4:58 truffle oil )
The soil down here is not right
It does not have enough lime and lacks a few other minerals for them to develop in terms of flavour
Our Christmas is traditional English 😫😫😫😫😫 turkey and pudding …….. Anna loves it and I hope it’s not going to be a hot day
Hope it goes soon better with your health
Merry Christmas Victor
@WalterTruppTheChefsTable I'm glad to see your checking out her channel. Remember to ask her in comments if you have any questions. And remember to tell her I said hello. She had a link of a video of some woman who trained her Chihuaha to hunt Truffles. It's wonderful watching that little dog digging Truffles. So if a chihuahua can be taught to hunt Truffles I see no reason you can't also teach your dog. Now about the quality of your Truffles. Again Julie is a great source of information. She might know a thing or two about Truffles in Australia. And she can probably give you some recommendations on how to find out more. Here's a example of what I mean. I've known we have Truffles here in my part of the country. It turns out that chef's didn't have much confidence in the local Truffles. It turns out it was because to many hunters were racking them up before or after the Truffles were in their prime. Now that dogs are being used the Truffles that are being harvested are more in their prime. Julie told me that the Truffles in my area are now considered to be in as good of quality that is found in France or Italy. Good luck my friend. And good luck with your Christmas dinner. 🎅👍🎄
Walter love your channel, happy to pay for it if you have a way.
One question why do so many chefs, not use the scallop roe (Coral?)? I love scallops but the coral is by far the best tasting most delicate part, the white part is ok but no where near as good as the coral. The other problem with just using the white part is that many cheaper restaurants etc don't use real scallops but circles punched out of stingray flaps or similar. I don't understand why this, the best part of any scallop is not used much.
Hey
Thank you for your comment
Now I am by no means a scallop specialist 😉 but will pass on what I know …..
I think it’s a thing of English speaking countries
France Spain Italy holland Belgium etc always serve the roe with the white abductor muscle
I agree with you it is the best part of scallops when in season ( colder winter months). If the roe gets bigger than the white abductor muscle then it’s spawning …..hence no good
However I think there are two reasons why it gets discarded in some regions
First I guess is that if scallops spawn in the summer month it is the roe that swells and
Gets really unpleasant in flavour ( juicy bitter sharp soapy)
It also gets very large and the white muscle becomes quiet milky and chewy ( think of spawning oysters)
The other reason can be that the roe can
Concentrate toxins(as well as-in gills) and digestive organs aka roe
Hence if the scallops come from clean waters than no problem but if they come from polluted water the roe/corail can make people pretty sick
I remember working in London all the French and Italian chefs and myself taking home all the scallop roe as well as calamari fins and tentacles as the never got used
Yes I heard of the fake scallops from rays but I guess that still better than the surimi imitation seafoods which they make these days from chicken proteins . Imagine all those people eating those seafood imitations thinking they eat fish and actually end up eating chicken or pork
Anyway that’s the world we life in .
was nice to hear from you and hope you have a nice holiday 😉
All the best
Thank you Walter, hope the New Year is great for you.@@WalterTruppTheChefsTable
Thank you
Same to you 😊
Only salt at the end?
Yes otherwise the moisture of the fish gets drawn out and when pan frying it will be too wet and not color up nicely .
You don’t want to cure the fish …..
Anyway even if not salted you get enough from the sauces
Thanks for watching 😉