Comments on: How I Learned to Love Truffle Oil and Stop Worrying

By: Michael

Michael — Wed, 11 Jan 2012 08:23:08 +0000

I have to admit I haven’t really tried to make truffle oil a success in my cooking, but just found you blog and you’ve inspired me to at least give it a go. Maybe I’ll become a convert to the oily truffle world
Michael´s last [type] ..What a year so far!

By: Anita Nervosa

Anita Nervosa — Mon, 02 Jan 2012 04:53:02 +0000

A pox on those that try to push ‘haute couture’ food on us all! What a shame that a large portion of the general populace are so easily influenced.

Let’s make 2012 year of the anti-fashion food fad!

By: Banglarecipes

Banglarecipes — Sun, 25 Dec 2011 21:23:46 +0000

new ingredients for me..thanks to you..

By: Amanda

Amanda — Sat, 10 Dec 2011 06:14:22 +0000

I completely agree with you! I love a truffle oil mash, pasta with truffle oil pangrattato… etc. I use the Simon Johnson truffle oil also.

Thanks for sharing!

By: Christopher Campbell

Christopher Campbell — Mon, 28 Nov 2011 02:37:13 +0000

I agree with you. The problem is that people tend to blindingly follow the reviews or statements of the experts.

I believe that the best review can be done by the person actually using the ingredient in the kitchen.

By: Mama's Lebanese Kitchen

Mama's Lebanese Kitchen — Tue, 22 Nov 2011 23:10:58 +0000

I’ve never had a chance to try Truffle oil before, it sounds pretty good with Mushrooms and garlic. Nice!
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By: CorinneC

CorinneC — Fri, 18 Nov 2011 02:19:32 +0000

Thanks for sharing this post! I love truffle but haven’t tried using truffle oil at all.

By: Melleemoo

Melleemoo — Thu, 17 Nov 2011 11:12:51 +0000

Anything food and fungus related is brilliant! I agree you need the good stuff like vanilla essence is nothing compared to extract which is still an easy substitute for the real thing when wanting the scent of the real thing! Mmm truffle!!

By: Adam

Adam — Wed, 16 Nov 2011 05:48:21 +0000

Try Tetsuya’s Truffle Salt – absolutely delicious and true truffle flavour…

By: Gaby

Gaby — Tue, 15 Nov 2011 21:23:23 +0000

How much does it cost (the one from Simon Johnson)?
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By: superMan56

superMan56 — Tue, 15 Nov 2011 10:06:05 +0000

I recently saw an early batch of Murray River Salt’s new truffle salt at the Adelaide Good Food & Wine Show. They use their regular pink salt and infuse it with truffles. It smelt absolutely divine – I can’t wait to get my hands on a jar once they’re properly launched to sprinkle it on scrambled eggs.

By: Sara (Belly Rumbles)

Sara (Belly Rumbles) — Mon, 14 Nov 2011 11:05:42 +0000

I buy mine from Simon Johnson too. A splash on a homemade pizza just adds that little bit of indulgence or even a sprinkling on a simple mushroom risotto. It does have a place in any kitchen.

By: gummi baby

gummi baby — Mon, 14 Nov 2011 09:20:36 +0000

Love, love, LOVE truffles and good quality oil is heaven, even just adding a dash into a plain savoury soup, like cauliflower or broccoli just takes it to another level. I live for the day when truffles are as easily available as some of the other previously gourmet ingredients are now.

By: Valérie ( Franche-Comté )

Valérie ( Franche-Comté ) — Mon, 14 Nov 2011 08:44:30 +0000

une compo bien parfumée
Je te souhaite un beau lundi
Valérie.
Valérie ( Franche-Comté )´s last [type] ..Table et repas d’halloween de mon amie Bernadette

By: Grace Richards

Grace Richards — Mon, 14 Nov 2011 02:32:10 +0000

In one of Masterchef US episodes, Gordon Ramsay was quite put-off when one of the auditioners used truffle oil. I don’t remember if the dish came out good, though.

By: Christina @ The Hungry Australian

Christina @ The Hungry Australian — Sun, 13 Nov 2011 22:00:22 +0000

I’ve never bought truffle oil but am going to seek out a bottle of Simon Johnson’s now. I recently saw an early batch of Murray River Salt’s new truffle salt at the Adelaide Good Food & Wine Show. They use their regular pink salt and infuse it with truffles. It smelt absolutely divine – I can’t wait to get my hands on a jar once they’re properly launched to sprinkle it on scrambled eggs.

By: leaf (the indolent cook)

leaf (the indolent cook) — Sun, 13 Nov 2011 10:00:37 +0000

I didn’t realise there was some fashionable hatin’ going on. I’ve never used truffle oil, but I’m open to it!

By: Chopinand @ ChopinandMysaucepan

Chopinand @ ChopinandMysaucepan — Sun, 13 Nov 2011 09:56:31 +0000

I bought my last bottle from Simon Johnson and I remember joking with my wine lover friend who doesn’t cook at all that the price was the equivalent of a bottle of Grange. He snuffed it until I invited him for a dinner party and used it for garlic bread, a baked egg custard, risotto al funghi and he became a changed man.

I won’t call it an essential ingredient but it definitely adds beautiful flavours and despite it’s relatively expensive, you only need a small amount each time.

By: Lizzy (Good Things)

Lizzy (Good Things) — Sun, 13 Nov 2011 09:39:36 +0000

I enjoy truffle oil in small quantities and it has to be good. As you say, there is some rubbish being promoted out there. May I dip some bread into your mushrooms please?

By: Martyna @ WholesomeCook

Martyna @ WholesomeCook — Sun, 13 Nov 2011 09:09:58 +0000

I completely agree! Love truffle oil on egg, gnocchi, or even just to dip fresh sourdough in. I get mine from the Essential Ingredient or Simon Johnson too. Truffle oil and mushrooms really is a no brainer!