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Article: The Main Ingredient: Truffles are no trifle; Can't afford a live truffle?; (And who can?) Truffle oil can pinch hit
- Article from:
- Sunday Gazette-Mail
- Article date:
- April 6, 2003
- Author:
CopyrightCopyright 2003 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
"WE do not use 'truffle oil' at La Toque," sniffs one high-end
eatery's Web site, "unless we infuse it ourselves with true fresh
truffle. Cooking with commercial truffle oil is simply a crutch, a
way to save money and stretch 'flavor.'"
Heaven forbid. Who would want to be caught dead trying to save
money or serve food with actual "flavor"?
When you're talking about truffles - the rare mushroom-type
delicacy, not the chocolate bonbon - you're not talking about
scrimping a few pennies. Fine white truffles grow wild only in a
certain tiny area of Italy; they can be found only by truffle-
sniffing pigs and dogs; and they cost about $2,000 a pound. You ...