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Have never had truffle. Is it universally liked or is it an acquired taste? Got truffle oil, with black truffle, from Costco. It was one of the most vile thing

by yumraj 2y ago

Have never had truffle. Is it universally liked or is it an acquired taste? Got truffle oil, with black truffle, from Costco. It was one of the most vile thing I’ve ever tasted. Either I don’t have the genes to like truffle or it was some fake shit.

podure 2y ago
Imagine you buy a jar of vanilla extract without ever having had vanilla before…and try a spoonful. You would absolutely hate it. Yet, vanilla is fairly universally liked by people everywhere…
derbOac 2y ago
After reading these sorts of articles I'm not sure anymore but... I'm pretty sure I've had real truffle as well as artificial truffle. The real truffle is a "softer" more mild flavor that's hard to explain, that's vaguely similar to artificial flavor but different. I want to say it's more herbal or woody and less garlicy but who knows if those are the right words. The real truffle was sort of surprising to me and took some time to think about but was something I didn't have to "acquire". The artificial flavor I also like but that did take some getting used to, sort of. I had the real truffle first and didn't know the artificial was artificial so that might have something to do with it. One thing is artificial truffle oil you should use very sparingly, like maybe one drop for a multiserving dish. One problem I think is that over time people have increased the amount used to too much and it's the intensity more than anything that turns people off. Honestly as I write this I'm confused about what I've had. I've had things that were natural truffle, things that I'm not sure about, things that in hindsight that were probably artificial and good, and things that were artificial and bad, that I attributed to overflavoring but might have been a poorly produced product? I liked the article but think it's too hostile to anything that isnt traditional European truffle. There are many different truffles and I think certain oils can be pretty good if used as intended. It's hard to say if you just don't like truffle. I can see that — it's a bit like "do you like mushrooms?" I do think someone who doesn't like artificial oil might like natural truffle, and I also think there are probably better and worse artificial truffle oils out there.
- yumraj 2y ago
  > One thing is artificial truffle oil you should use very sparingly, like maybe one drop for a multiserving dish. … it's the intensity more than anything that turns people off. First of all thanks for the long comment, makes sense. Referring to the above quoted text, that makes a lot of sense. I’m ashamed to say this but I was trying to use it as dipping oil with bread. :D When I open the bottle, it just hits, which is where your comment about intensity comes in. But I can imagine that in the right recipe a drop here or there might add some unique flavor, just like garlic. Interestingly that conflicts when I see people shaving it on dishes, but it seems that the flavor gets concentrated in oil. I’ll have to experiment. Luckily I didn’t return or throw it, we still have it, so can try again.

by yumraj 2y ago

podure 2y ago

Imagine you buy a jar of vanilla extract without ever having had vanilla before…and try a spoonful. You would absolutely hate it. Yet, vanilla is fairly universally liked by people everywhere…

derbOac 2y ago

After reading these sorts of articles I'm not sure anymore but... I'm pretty sure I've had real truffle as well as artificial truffle. The real truffle is a "softer" more mild flavor that's hard to explain, that's vaguely similar to artificial flavor but different. I want to say it's more herbal or woody and less garlicy but who knows if those are the right words. The real truffle was sort of surprising to me and took some time to think about but was something I didn't have to "acquire". The artificial flavor I also like but that did take some getting used to, sort of. I had the real truffle first and didn't know the artificial was artificial so that might have something to do with it. One thing is artificial truffle oil you should use very sparingly, like maybe one drop for a multiserving dish. One problem I think is that over time people have increased the amount used to too much and it's the intensity more than anything that turns people off. Honestly as I write this I'm confused about what I've had. I've had things that were natural truffle, things that I'm not sure about, things that in hindsight that were probably artificial and good, and things that were artificial and bad, that I attributed to overflavoring but might have been a poorly produced product? I liked the article but think it's too hostile to anything that isnt traditional European truffle. There are many different truffles and I think certain oils can be pretty good if used as intended. It's hard to say if you just don't like truffle. I can see that — it's a bit like "do you like mushrooms?" I do think someone who doesn't like artificial oil might like natural truffle, and I also think there are probably better and worse artificial truffle oils out there.

yumraj 2y ago
> One thing is artificial truffle oil you should use very sparingly, like maybe one drop for a multiserving dish. … it's the intensity more than anything that turns people off. First of all thanks for the long comment, makes sense. Referring to the above quoted text, that makes a lot of sense. I’m ashamed to say this but I was trying to use it as dipping oil with bread. :D When I open the bottle, it just hits, which is where your comment about intensity comes in. But I can imagine that in the right recipe a drop here or there might add some unique flavor, just like garlic. Interestingly that conflicts when I see people shaving it on dishes, but it seems that the flavor gets concentrated in oil. I’ll have to experiment. Luckily I didn’t return or throw it, we still have it, so can try again.