Stanley L Moore wrote:
Can anyone tell me what is so special about truffles?

They're scarce.

phantom of the light wrote:
But the bigger question is:  Why would you think truffles would be a good substitute for green peppercorns?

Yep. I would have gone with capers.

Robb Mann wrote:

Yep. I would have gone with capers.

This.  I have NO idea why you think truffles would have a similar flavor or texture to pickled peppercorns.  Capers would have been the way to go, in desperation.

You know you can make your own, though...right?  Any color would do, even black.  You should keep various colors in your cabinet.

phantom of the light wrote:
Wild truffles only grow in certain environments, and traditionally are harvested with the aid of pigs.  So the pigs and the farmers go into the forest, and when the pigs find the truffles, the farmers take them away from them.  I don't know if the pig gets some sort of piggy biscuit for his efforts or not.

But the bigger question is:  Why would you think truffles would be a good substitute for green peppercorns?

I was not expecting to substitute for the green peppercorns. I was looking for an alternative to them and I picked truffles. I am testing pate s for possible entertainment in the future.

Truffles are a common ingredient for pates. I have used pistachios before.

Robb Mann wrote:

Yep. I would have gone with capers.

Despite the color resemblance between capers and green peppercorns I do not think they substitute very well. I guess I shall have to hit Amazon for the real things. Anyway I am not a huge fan of capers. I use them in stuff like tartar sauce and puttanesco dishes or other Mediterranean food.

DivaEroticus wrote:

This.  I have NO idea why you think truffles would have a similar flavor or texture to pickled peppercorns.  Capers would have been the way to go, in desperation.

You know you can make your own, though...right?  Any color would do, even black.  You should keep various colors in your cabinet.

??? Make my own what? Truffles? As far as I know they are almost always black or dark brown not other colors. And capers are  not black or red. I am puzzled.

I know the peppercorns and truffles do not have anywhere near the texture or flavor of each other. But truffles often appear in pates and terrines. The fact is I did not have the green peppercorns in my pantry while I did have truffles. Gotta improvise sometime.

Stanley L Moore wrote:

??? Make my own what? Truffles? As far as I know they are almost always black or dark brown not other colors. And capers are  not black or red. I am puzzled.

Make your own pickled peppercorns, see greenpeppercorns.com

There's also a comparison of capers to green peppercorns.

Stanley L Moore wrote:

??? Make my own what? Truffles? As far as I know they are almost always black or dark brown not other colors. And capers are  not black or red. I am puzzled.

I know the peppercorns and truffles do not have anywhere near the texture or flavor of each other. But truffles often appear in pates and terrines. The fact is I did not have the green peppercorns in my pantry while I did have truffles. Gotta improvise sometime.

Make your own pickled peppercorns...

And just because something is in your pantry does not make it an appropriate substitute.  Truffles have such a distinct flavor (and strong) that using them for something pickled feels like anathema.  Also, there are white truffles, not just black (or [not] brown).  As for the capers, you're looking for a similar flavor, which would work with capers versus pickled peppercorns, no matter the color.

JJMiller wrote:
Totally OT but these days dogs are commonly used for truffle sniffing-out http://www.trufflehuntingdogs.com/Home.html

I guess using the drug and explosive sniffing dogs analogy,  the pigs don't get to keep any of the truffles.  Unless, perhaps the drug dogs get to keep a portion of their find.