A month or two ago I found a recipe that called for truffle oil &
seemed to have spent half my life for a couple weeks finding truffle
oil in a local store.

Unfortunately, I was so happy to see 'truffle oil' I didn't read the
label closely.

Got it home-- popped the top & tasted. oooh--- yep, that must be
truffle flavor. . . . gag- hack- spit-- IN EVOO!

Why would they do that? I've got the 'EVOO tastes evil' gene and
it completely overtakes the truffle flavor. Even if I like EVOO, I
would think that someone looking for truffle flavor would like it in a
neutral oil.

I see that the
http://adventureinfood.com/pdf/Produ...ine_Spec11.pdf
has Truffle oil [sunflower oil- black and white truffles]
Thanks Goomba!!

I'll probably pick up one of each but should I pick up some truffle
butter while I'm there? What would be a good use for that?

Jim

On Jan 23, 5:42*am, Jim Elbrecht > wrote:
> A month or two ago I found a recipe that called for truffle oil &
> seemed to have spent half my life for a couple weeks finding truffle
> oil in a local store.
>
> Unfortunately, I was so happy to see 'truffle oil' I didn't read the
> label closely.
>
> Got it home-- popped the top & tasted. * * oooh--- yep, that must be
> truffle flavor. . . . *gag- hack- spit-- IN EVOO!
>
> Why would they do that? * * I've got the 'EVOO tastes evil' gene and
> it completely overtakes the truffle flavor. * *Even if I like EVOO, I
> would think that someone looking for truffle flavor would like it in a
> neutral oil.
>
> I see that thehttp://adventureinfood.com/pdf/Product_List_Fine_Spec11.pdf
> has Truffle oil [sunflower oil- black and white truffles]
> Thanks Goomba!!
>

Truffle oil is a scam -- artificially flavored olive oil:

http://www.nytimes.com/2007/05/16/di...pagewanted=all

"spamtrap1888" > ha scritto nel messaggio

Truffle oil is a scam -- artificially flavored olive oil:
-------------------------------
Much is but not all.

spamtrap1888 > wrote:

>On Jan 23, 5:42*am, Jim Elbrecht > wrote:
>> A month or two ago I found a recipe that called for truffle oil &
>> seemed to have spent half my life for a couple weeks finding truffle
>> oil in a local store.

-snip-
>>
>> I see that the http://adventureinfood.com/pdf/Produ...ine_Spec11.pdf
>> has Truffle oil [sunflower oil- black and white truffles]
>> Thanks Goomba!!
>>
>
>Truffle oil is a scam -- artificially flavored olive oil:
>
>http://www.nytimes.com/2007/05/16/di...pagewanted=all

I note this one line;
"Many chefs are turning to truffle oil as a way to get truffle aromas
that, as many chefs put it, “jump off the plate,” often dressing real
truffles in the oil before sending them to the table to heighten their
effect. "

If I can buy something that tastes more like truffles than truffles
do, and for a whole lot less. [and for that matter, perhaps with even
more versatility than the original] . . . Then I'm going for it.

It is a bit like using canned tomatoes if I can't pick fresh out of my
garden-- or frozen beans if I know the fresh ones were picked a day
earlier.

Jim

"Jim Elbrecht" > wrote in message
...
> spamtrap1888 > wrote:
>
>>On Jan 23, 5:42 am, Jim Elbrecht > wrote:
>>> A month or two ago I found a recipe that called for truffle oil &
>>> seemed to have spent half my life for a couple weeks finding truffle
>>> oil in a local store.
>
> -snip-
>>>
>>> I see that the
>>> http://adventureinfood.com/pdf/Produ...ine_Spec11.pdf
>>> has Truffle oil [sunflower oil- black and white truffles]
>>> Thanks Goomba!!
>>>
>>
>>Truffle oil is a scam -- artificially flavored olive oil:
>>
>>http://www.nytimes.com/2007/05/16/di...pagewanted=all
>
> I note this one line;
> "Many chefs are turning to truffle oil as a way to get truffle aromas
> that, as many chefs put it, "jump off the plate," often dressing real
> truffles in the oil before sending them to the table to heighten their
> effect. "
>
> If I can buy something that tastes more like truffles than truffles
> do, and for a whole lot less. [and for that matter, perhaps with even
> more versatility than the original] . . . Then I'm going for it.
>
> It is a bit like using canned tomatoes if I can't pick fresh out of my
> garden-- or frozen beans if I know the fresh ones were picked a day
> earlier.
>

actually, it is more like using vinegar created from petroleum than vinegar
created from grapes.

"Pico Rico" > wrote:

>
>"Jim Elbrecht" > wrote in message
.. .

-snip-
>>
>> If I can buy something that tastes more like truffles than truffles
>> do, and for a whole lot less. [and for that matter, perhaps with even
>> more versatility than the original] . . . Then I'm going for it.
>>
>> It is a bit like using canned tomatoes if I can't pick fresh out of my
>> garden-- or frozen beans if I know the fresh ones were picked a day
>> earlier.
>>
>
>actually, it is more like using vinegar created from petroleum than vinegar
>created from grapes.
>

Ok-- I'll bite. If I could buy a bottle of artificial balsamic for
$10-20 that by all accounts tasted just like $500/bottle balsamic, but
I knew that it was created in a lab. . . I'd pick up the
artificial stuff and test drive it. A pint would likely last me
as long as a bottle of truffle oil will--- but it would be a welcome
addition to the flavors in my kitchen.

Petroleum makes me less squeamish than thinking that the 'natural
flavor' of so many foods began as beaver castor-
http://docakilah.wordpress.com/2011/...tural-flavors/

I'm not about to attempt to *only* eat foods with no 'natural or
artificial flavoring' added.

Jim

"Jim Elbrecht" > wrote in message
...
> "Pico Rico" > wrote:
>
>>
>>"Jim Elbrecht" > wrote in message
. ..
>
> -snip-
>>>
>>> If I can buy something that tastes more like truffles than truffles
>>> do, and for a whole lot less. [and for that matter, perhaps with even
>>> more versatility than the original] . . . Then I'm going for it.
>>>
>>> It is a bit like using canned tomatoes if I can't pick fresh out of my
>>> garden-- or frozen beans if I know the fresh ones were picked a day
>>> earlier.
>>>
>>
>>actually, it is more like using vinegar created from petroleum than
>>vinegar
>>created from grapes.
>>
>
> Ok-- I'll bite. If I could buy a bottle of artificial balsamic for
> $10-20 that by all accounts tasted just like $500/bottle balsamic, but
> I knew that it was created in a lab. . . I'd pick up the
> artificial stuff and test drive it. A pint would likely last me
> as long as a bottle of truffle oil will--- but it would be a welcome
> addition to the flavors in my kitchen.
>
> Petroleum makes me less squeamish than thinking that the 'natural
> flavor' of so many foods began as beaver castor-
> http://docakilah.wordpress.com/2011/...tural-flavors/
>
> I'm not about to attempt to *only* eat foods with no 'natural or
> artificial flavoring' added.
>


ok by me - I was just trying to make a more valid comparison.