4 ms·

I read like 60% of the article and all I know is I'm a dumb arse who knows nothing about anything. Why not just write simply? What are you trying to tell me in

I read like 60% of the article and all I know is I'm a dumb arse who knows nothing about anything. Why not just write simply? What are you trying to tell me instead of calling me a buffoon over and over.

nnoitra 4y ago
Veen 4y ago
It is a poorly organized rant that should have been about 1000 words shorter, but the point is one worth making. Truffle oil and most truffle-flavored foods have no truffles in them. They have an artificial truffle flavor called 2,4-dithiapentane, which is extracted from petroleum oil. If they do have truffle in them, it's cheap tasteless varieties and the flavor comes from the artificial truffle flavor. Most of the truffle-based food you buy in stores and restaurants is not really truffles.
- jagged-chisel 4y ago
  > They have an artificial truffle flavor called 2,4-dithiapentane It's the same compound that's found in the truffle. We found somewhere else to extract it, but we don't make it from scratch. I suppose, then, truffles are just artificially flavored.
  - newZWhoDis 4y ago
    They say it’s the same, but I doubt it.
    - jagged-chisel 4y ago
      The snooty article author says it's the same. One would presume that if the compound was not the same, the author would be all over it and exclaiming that from the rooftops. As it stands, it's just an elitist article about the source of a compound that's either responsible for Terrific Truffles or Petroleum Pasta - author can't decide. edit: improve alliteration
- throwaway2037 4y ago
  Brilliant post. I agree 100%. That article was nothing but food snobbery / gate-keeping. I would love to see this guy doing blind-folded taste tests. I am willing to bet he would score worse than 50%. Regarding your excellent summary: If only there was a GPT-3 equivalent Chrome extension to automatically do this for me!
logicalmonster 4y ago
> What are you trying to tell me instead of calling me a buffoon over and over. For the little it's worth, I interpreted the author's tone as one of having some confidence in his understanding of the subject and not intending to belittle people. And he specifically said that there's no shame in not having good truffle knowledge as virtually the entire industry is lying about it. > There is no shame in not knowing that. As the best truffles are extremely difficult to find, most chefs and journalists are unaware of this. Even the “experts” hand out awards for this aromatized garbage with only bits of decorative truffles. Almost everything with the truffle label that is available in stores or served in restaurants is a lie and a fraud.

nnoitra 4y ago

Veen 4y ago

It is a poorly organized rant that should have been about 1000 words shorter, but the point is one worth making. Truffle oil and most truffle-flavored foods have no truffles in them. They have an artificial truffle flavor called 2,4-dithiapentane, which is extracted from petroleum oil. If they do have truffle in them, it's cheap tasteless varieties and the flavor comes from the artificial truffle flavor. Most of the truffle-based food you buy in stores and restaurants is not really truffles.

jagged-chisel 4y ago
> They have an artificial truffle flavor called 2,4-dithiapentane It's the same compound that's found in the truffle. We found somewhere else to extract it, but we don't make it from scratch. I suppose, then, truffles are just artificially flavored.
- newZWhoDis 4y ago
  They say it’s the same, but I doubt it.
  - jagged-chisel 4y ago
    The snooty article author says it's the same. One would presume that if the compound was not the same, the author would be all over it and exclaiming that from the rooftops. As it stands, it's just an elitist article about the source of a compound that's either responsible for Terrific Truffles or Petroleum Pasta - author can't decide. edit: improve alliteration
throwaway2037 4y ago
Brilliant post. I agree 100%. That article was nothing but food snobbery / gate-keeping. I would love to see this guy doing blind-folded taste tests. I am willing to bet he would score worse than 50%. Regarding your excellent summary: If only there was a GPT-3 equivalent Chrome extension to automatically do this for me!

logicalmonster 4y ago

> What are you trying to tell me instead of calling me a buffoon over and over. For the little it's worth, I interpreted the author's tone as one of having some confidence in his understanding of the subject and not intending to belittle people. And he specifically said that there's no shame in not having good truffle knowledge as virtually the entire industry is lying about it. > There is no shame in not knowing that. As the best truffles are extremely difficult to find, most chefs and journalists are unaware of this. Even the “experts” hand out awards for this aromatized garbage with only bits of decorative truffles. Almost everything with the truffle label that is available in stores or served in restaurants is a lie and a fraud.