I have had the great fortune to eat many extraordinary meals at many extraordinary venues, but I honestly cannot recall a single dish which was improved by the addition of truffles.
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It's a bit more nuanced than that. If you live in the right area, truffle is readily available at this time of year. Just need to know the right people. 😉
Yeah, the nuance is covered pretty well in the link. Bottom line: you may have had proper truffle in the fall in Northern Italy or France, but most people haven’t, and the “truffle” most people are familiar with is exactly as authentic as “banana” things made with isoamyl acetate
I'm lucky enough to live in SW 🇫🇷 where les truffes and les cèpes are readily available. A friendly neighbour showed me some good spots to find them. Happy days!
That blows my mind cause I tried a few truffle things (oils, risottos, pasta) and I hated all of them because they all tasted really plastic to me. Even the smell had notes of burn plastic.
Now I need to try the real grated in front of me thing just to make sure that I don’t hate truffles
I added some truffle spice to my red sauce with sausages and it turned out extremely well. Now was it the truffle? I don’t know. All I know is the sauce was to die for. The bread soaking up the sauce was in love.
My wife used to work at a cookware shop in Chicago where they'd hand out little paper cups of popcorn to customers—and I think they used either truffle salt or truffle oil. But by the time she was done working there, she was *completely* done with truffle-flavored anything.
I disagree. I attended a birthday lunch today and ate truffle pizza, which was heavenly. Lobster, on the other hand, is an unnecessary add on. I will pass on the lobster mac and cheese, thank you. I’d rather have a Maine lobster on its own.
I am stunned at all of this anti-truffle heresy and assume y’all possess basic tastebuds that are alarmed by the presence of salt and pepper and find mayo to be ‘spicy’.
Agree to disagree, but that's okay. My husband doesn't like them either. Then again, he isn't a fan of garlicky things, and truffles are garlicky. I like two main truffle dishes: I make my own mac and cheese with truffle butter, and prosciutto/arugula/truffle pizza from a shop in town. :)
I think the last truffle thing I had was French fries with truffle oil. All I tasted was extra slimy. I guess I either can’t taste truffle, or don’t know what I’m supposed to be tasting for?
There are, apparently, many dishes I cannot afford, that are improved by the addition of truffles. But I don't want to truffle anyone's feathers. No-body knows the truffles I've seen....
For me it’s in the category of foods that I’d heard about for years, but didn’t live up to hype when I finally tasted them. Chestnuts (even roasted over an open fire) was another.
We keep a small bottle of truffle salt on the table to add to (slightly undersalted) pasta dishes after serving. It's a relatively cheap and effective way to get a nice umami hit. But yeah, I just don't get the need to add a flourish of truffles to everything. At least it's not gold leaf.
The only time truffles enhanced a dish for me was a risotto I had in Paris with real truffles lightly grated onto it. And I generally dislike mushrooms.
Truffles in the US, especially truffle oil and other truffle "flavored" stuff can DIAF.
Even though I absolutely have ordered thing flavored with truffle, I couldn’t begin to tell anyone what they taste like.
I assumed a funky mushroom flavor, but I can’t say I’ve positively identified it as part of anything I’ve eaten.
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Now I need to try the real grated in front of me thing just to make sure that I don’t hate truffles
Truffle on some A5 w wasabi we milled ourselves on a sharkskin rasp. I dunno. It was magical.
But yeah usually, and always with the artificial shit, its gross
I dream about them.
For one, it tastes like farts.
For two, it’s really REALLY easy to overdo it, which people do OFTEN.
For me, it has to be in absolutely minute amounts or it ruins the dish. It’s gotta be like La Croix flavor for me to tolerate it.
Otherwise, I agree.
Truffle popcorn tastes like a dumb person's idea of what other dumb people (like me) think smart people would eat if they were also rich.
Also try Torres Crisps truffle flavour.
If you eat meat, a thyme butter pan fried chicken breast can take a drizzle.
If you eat cheese, put it on a charcuterie board next to a brie or a aged cheddar.
If you are vegan, a wee bit over oatmeal or coconut milk based 'ice cream'.
I'm of a people who do up a little antipasto plate for a Tuesday afternoon, though.
https://www.eataly.com/us_en/urbani-artichokes-and-blacktruffles-sauce-6-3-oz
Maybe it’s genetic?
Truffles in the US, especially truffle oil and other truffle "flavored" stuff can DIAF.
I assumed a funky mushroom flavor, but I can’t say I’ve positively identified it as part of anything I’ve eaten.