Originally Posted by
obscure2k
Truffle flavoring. I love fresh Italian white truffles in the fall, particularly freshly shaved over a simple pasta or risotto. I love fresh black truffles in France.
There is now truffle flavor in far too many dishes. I say "flavor" as I understand that the commercial truffle flavor used in restaurants is often created in a laboratory and not sniffed out by pigs.
Local diners feature truffle fries, truffle burgers, truffle cheese, truffle flavored pasta, salt, honey, etc.
+1
I'm not particularly keen on truffles and the misuse of them generally leads to a dish that only tastes of truffle. It's as though they have to prove there's truffle in there by overpowering every other flavour.
Truffle oil
Just give me EVOO thank you very much!