Scuffle about the truffle

I have long, vocally maligned the truffle product community. Truffle oils have ruined too many a french fry and other tasty treats, in my book. However, after having dined in an excellent restaurant a month or so ago (owned by a famous chef that I oogled and fangirled over in an embarrassing fashion), I reached an epiphany.

Actual shaved winter black truffle tastes NOTHING like it’s Americanized oily counterpart.

NOTHING LIKE.

Like an exponential version of the difference between pre-ground nutmeg and grating it fresh from the nut.

I splurged on myself for pink halloween (see eons ago blog post, if it even still exists — AKA St. Valentines) and ordered a truffle to be delivered direct from an Italian importer. It was not cheap. It was delayed by an unfortunate snowstorm. But it arrived safe and sound over the weekend.

Shaved over shamelessly partially-pre-made penned alfredo with blackened chicken, mushrooms, and asparagus tips last night — epic. Will now qualify all of my badmouthing to vehemently NOT include actual shaved black truffle.

Do you have a now beloved though previously maligned ingredient?

Cheers!