Come for the politics, stay for the snark.

Insiders who complain to politico: please report to the white house office of shut the fuck up.

Shut up, hissy kitty!

Historically it was a little unusual for the president to be an incoherent babbling moron.

Today’s gop: why go just far enough when too far is right there?

Seems like a complicated subject, have you tried yelling at it?

Bark louder, little dog.

Not all heroes wear capes.

Sadly, there is no cure for stupid.

The revolution will be supervised.

But frankly mr. cole, I’ll be happier when you get back to telling us to go fuck ourselves.

Hi god, it’s us. Thanks a heap, you’re having a great week and it’s only Thursday!

Our messy unity will be our strength.

Some judge needs to shut this circus down soon.

We’re watching the self-immolation of the leading world power on a level unprecedented in human history.

The gop is a fucking disgrace.

GOP baffled that ‘we don’t care if you die’ is not a winning slogan.

Beware of advice from anyone for whom Democrats are “they” and not “we.”

Prediction: the gop will rethink its strategy of boycotting future committees.

Those who are easily outraged are easily manipulated.

Democracy cannot function without a free press.

Come on, man.

Come for the politics, stay for the snark.

Republicans: slavery is when you own me. freedom is when I own you.

The arc of history bends toward the same old fuckery.

You are here: Home / Food & Recipes / Food / The Mexican Truffle

Reader Interactions

33Comments

  5. 5.

    Robin G.

    That put me off my breakfast. Reminds me of the STD photos they used to pass around in health class

  7. 7.

    Alwhite

    20-25 years ago we had this stuff on the corn in our garden. It turns a beautiful shade of blue/purple (not appetizing but beautiful). About 5 years after that was the first I read about its uses as a food. I am not sure that even had I know this was eatable I would have tried it. I’d like to taste it but thats a hurdle to jump past getting over what it looks like.

  8. 8.

    Keith

    I have a couple of cans of it in my pantry, but I haven’t had the guts to make anything with it yet (I was originally going to make huitlacoche tamales)

  9. 9.

    Albatrossity

    I have an omelet made with huitlacoche in Veracruz once. It was delicious. I’m glad that the chef knew how to use it, ‘cuz I’m not sure I would look at that picture and think “Wow, that would be great in an omelet!”

  10. 10.

    RossInDetroit

    I posted a link to a comic piece about this fungus but it disappeared. Perhaps it will return. If not, said humorous item can be found by googling

    Steve Don’t Eat it huitlacoche

    It’s worth a look.

  12. 12.

    Thoughtful Black Co-Citizen

    Um. Yeah. I hunt and eat morels every year, but even I would think long and hard before I chowed down on that particular fungus.

    However, the fact that they’re shown dangling tumor-like from the ear of corn really ups the None for me, thanks, factor.

  14. 14.

    harlana

    it’s just a shroom growing out of an ear of corn instead of the ground, do not be afraid

  15. 15.

    RossInDetroit

    @OldDave:

    Steve Don’t Eat it is indeed classic. I particularly love his review of natto – fermented soybeans. A snippet:

    I remembered hearing about this stuff on Iron Chef one time when it was the secret ingredient. The judges in the show were commenting on what a great job the chefs had done to “supress the smell” of the natto. I’m no Iron Chef, but I’ve got a clever way to supress the smell. Don’t put it in your fucking food. I might not win “Battle Natto,” but I promise you my dinner won’t smell like stank-ass soybeans. I found it slightly unsettling that the sealed styrofoam container had creepy little airholes in it. As if what was inside needed to breathe. I dared to lift the lid, which made me regret that I needed to breathe. The natto was coated in some kind of sick slime and had the complex yet playful aroma of a dumpster in July.

  16. 16.

    Ken

    You have to admire those of our ancestors who discovered this stuff is edible. And truffles, morels, bleu cheese, rhubarb stalks, yogurt, oysters, asparagus, wine, okra…

    And let us have a moment of silence for those who discovered that the Death Cap mushroom, asparagus berries, rhubarb leaves, holly berries, foxglove… are not edible – whether they became our ancestors or not.

  17. 17.

    Violet

    I was underwhelmed when I tried it. It wasn’t bad or anything, but I didn’t get the delicacy part. It was just okay. Probably depends how it’s prepared. I had it in an appetizer at a Mexican restaurant. Nothing special.

  20. 20.

    Threadkiller

    Delicious stuff, in omelets, tamales and crepes.

    Hell’s Kitchen in NYC has a huitlachoche crepe that is to die for.

  21. 21.

    scav

    Tom Leher in 2. Gotta admire the crowd here.

    Huitachoche? Had it at least once and although I’ve lost the neuron that indicated exactly where on the pleasant to outstanding range it fell, I can confirm it provides simply hours of amusement when you look for more of it in markets.

    And in the list of improbable foods, I humbly add: the artichoke. Explain that one.

  22. 22.

    daveNYC

    Eh, not a huge fan. There’s a bodega over in Hell’s Kitchen (10th Ave) that does tacos and whatnot out of the back. Goofy as hell. Back to the point though, I had some stuff with it there and it was just kind of a strong mushroom. Nothing bad, just not worth making a fuss over.

    Um. Yeah. I hunt and eat morels every year, but even I would think long and hard before I chowed down on that particular fungus.

    Now morels are something worth making a fuss over.

  23. 23.

    artem1s

    with the amount of rain we’ve had in NE OH this summer I’m surprised the whole state hasn’t been absorbed by a giant smut ball. of course, smut brain may be the cause of King John’s delusional thinking about SB5.

  25. 25.

    Michele

    It is delicious, but honestly it tastes just like a really good mushroom. However, a really good mushroom is a good thing, and it makes omelets, quesadillas, etc., taste so good. It’s not morels, though.

  26. 26.

    Ken

    @scav: I always figured that famine had a lot to do with these discoveries. If you read about the siege of Leningrad, for example, you’ll learn recipes for all sorts of things you wouldn’t think edible (not that some were anything but filling). There are also a number of foods that are poisonous unless prepared in just the right way (taro and fugu for example), so someone was pretty desperate.

  29. 29.

    Paul in KY

    @Ken: Starving will make you quite experimental when it comes to trying out stuff to see if you can eat it or not.

  31. 31.

    jl

    @harlana:

    I never thought of it that way. Just ‘shrooms, huh? So… what happens if you dry it and smoke it?

    As commenters above have said, it is good if fresh and mixed with eggs and and nopales.

    The preserved versions in cans and jars, not so good, but it tastes OK, but the visual aspect is not OK.

  32. 32.

    Earl in CA

    @Violet: me too. living on the central coast of CA allows me to pick porcini’s chantrelles, agaricus varieties, and random fungas like cauliflower and shrimp russalas.

    corn smut just isn’t that good when compared to other edibles.

  33. 33.

    Sko Hayes

    @KnaveRupe: Okay, I went there. Those pictures have assured me that I will never try anything that looks like it’s been rotting in a pile of cow shit for two years. Especially when it comes out of a can like that.
    This might make a great gag (literally) gift for my brother’s birthday, though.

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