> 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 som

> 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.