5 ms·

I think the price and relative scarcity of the truffle is a part of its allure. If it became cheap something else would occupy its niche. At least for me truff

by Jack000 10y ago

I think the price and relative scarcity of the truffle is a part of its allure. If it became cheap something else would occupy its niche. At least for me truffles are extremely overrated in the taste department.

giarc 10y ago
Well currently many truffles come from Europe and as I understand, they begin to lose value as soon as they are pulled from the ground. So if a company could produce them in the States, they could retain much more value and control the American market.
DamnInteresting 10y ago
Agreed regarding the disappointing flavor. My wife and I enjoy sampling a wide variety of foods (e.g., we've recently tried horse tenderloin [delicious], pork brains [bland], wild boar liver [extremely tasty]). We went to a fancy place that had some truffle offerings, and we were excited about trying them, but neither of us liked it at all. It was a strong, not great flavor resembling minced garlic that had been burned to a dry charcoal crisp.
- Pinckney 10y ago
  I'm curious, were these actual truffle dishes? Or were they simply flavored with truffle oil? Because truffle oil, is by most accounts, awful.
  - jcoffland 10y ago
    I love truffle oil.
  - jaclaz 10y ago
    The "real" truffle is the "white" one, the "black" one is considered (and it is) vastly inferior and there are several varieties of the "black" one (some wuite good, some a lot less). Truffle oil is made (the good one) from the rests of the truffles or from too tiny ones, and not-so-surprisingly if you use real, good truffle and real, good olive oil, it is a good product. Most of it is however made with inferior quality oils and with artificial flavourings, and quite frankly it is usually terrible. Any dish with truffle be it the superior "white" or inferior "black" kind is usually any normal, not particular savoury in itself dish (like the mentioned "tagliatelle al burro") on which the truffle is added at the end in tiny slices, often (this is what is done at home and in "high level restaurants") by bringing on the table the truffles and the special tool to slice them, and everyone slices what he/she finds adequate on his/her own plate. The tool is like this one: https://www.youtube.com/watch?v=7NucklhqTRU https://www.youtube.com/watch?v=7NucklhqTRU
- andreapaiola 10y ago
  Yes, it's a very strong flavor and obviously you could not like it. Not everything is for everyone. It's also difficult to use ("cook") right and it's perishable, so probably the taste of white truffle here in Italy on top of handmade fresh tagliatelle...

by Jack000 10y ago

giarc 10y ago

Well currently many truffles come from Europe and as I understand, they begin to lose value as soon as they are pulled from the ground. So if a company could produce them in the States, they could retain much more value and control the American market.

DamnInteresting 10y ago

Agreed regarding the disappointing flavor. My wife and I enjoy sampling a wide variety of foods (e.g., we've recently tried horse tenderloin [delicious], pork brains [bland], wild boar liver [extremely tasty]). We went to a fancy place that had some truffle offerings, and we were excited about trying them, but neither of us liked it at all. It was a strong, not great flavor resembling minced garlic that had been burned to a dry charcoal crisp.

Pinckney 10y ago
I'm curious, were these actual truffle dishes? Or were they simply flavored with truffle oil? Because truffle oil, is by most accounts, awful.
- jcoffland 10y ago
  I love truffle oil.
- jaclaz 10y ago
  The "real" truffle is the "white" one, the "black" one is considered (and it is) vastly inferior and there are several varieties of the "black" one (some wuite good, some a lot less). Truffle oil is made (the good one) from the rests of the truffles or from too tiny ones, and not-so-surprisingly if you use real, good truffle and real, good olive oil, it is a good product. Most of it is however made with inferior quality oils and with artificial flavourings, and quite frankly it is usually terrible. Any dish with truffle be it the superior "white" or inferior "black" kind is usually any normal, not particular savoury in itself dish (like the mentioned "tagliatelle al burro") on which the truffle is added at the end in tiny slices, often (this is what is done at home and in "high level restaurants") by bringing on the table the truffles and the special tool to slice them, and everyone slices what he/she finds adequate on his/her own plate. The tool is like this one: https://www.youtube.com/watch?v=7NucklhqTRU https://www.youtube.com/watch?v=7NucklhqTRU
andreapaiola 10y ago
Yes, it's a very strong flavor and obviously you could not like it. Not everything is for everyone. It's also difficult to use ("cook") right and it's perishable, so probably the taste of white truffle here in Italy on top of handmade fresh tagliatelle...