On: How truffles took root around the world

[ramraj07]

Conscious how? An elitist dish (which at least to me smells like bleach) might become more available to everyone?

[Nursie → ramraj07]

They are available seasonally here in Western Australia, and are put on pretty un-elitist things like hot-dogs, in forms like garlic-truffle aoli. Which seems like a waste but only adds a buck or two to the cost.

I like some uses of truffles, truffled proscuitto cotto is wonderful, especially with some crusty bread and a blue cheese like a gorgonzola... drool. Others less so.

[raydiatian → Nursie]

Truffle fries are definitely a thing in the US. A delicious thing.

[Fiahil → raydiatian]

Beware, it may not be real truffles, but the synthetic counterpart : https://en.wikipedia.org/wiki/2,4-Dithiapentane

[Nursie → Fiahil]

During the season here in Western Australia, they at least claim to use truffle shavings in most of the stuff.

Not that it would surprise me if they flavour it all with that first and then put minimal shavings on top...

[raydiatian → Fiahil]

“Yes I want to order 24 Diphtheria fries”

[lookagain → Fiahil]

Branding matters more than reality.

[Fiahil → lookagain]

In that case, it matters, because these two things are _completely_ different and does not taste the same _at all_.

[Nursie → raydiatian]

A few shavings of parmigiano on there too ... yeah :)

[xboxnolifes → ramraj07]

> They are very sensitive to climate change, pesticides and other forms of pollution.

They might become less available.