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-a truffle is the ‘fruiting body’ of a subterranean ‘ascomycete’ fungus, predominantly one of the many species of the genus tuber–
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(‘truffles’ are ‘ectomycorrhizal’ fungi and are therefore usually found in close association with tree roots)
(‘spore dispersal’ is accomplished through ‘fungivores’, animals that eat fungi)
(some of the ‘truffle’ species are highly prized as ‘food’)
(french gourmet ‘jean anthelme brillat-savarin’ called truffles “the diamond of the kitchen”)
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(‘edible truffles’ are held in high esteem in the following national ‘cuisines’…)
‘french’
‘croatian’
‘georgian’
‘greek’
‘italian’
‘middle eastern’
‘spanish’
(…as well as in international haute cuisine)
(french for “high cooking”)
(pronounced “oat qwayzeen”)
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*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
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💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥