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<blockquote data-quote="Dannyalcatraz" data-source="post: 9413852" data-attributes="member: 19675"><p>My last post on Truff black truffle mayo- unless asked- I promise.</p><p></p><p>A few days ago, I made egg salad with Truff. It was good, but the Truff almost got lost. Dad- who also likes black truffle much like I do- tried it, and didn’t care for it. As far as he’s concerned, it just didn’t work.</p><p></p><p>Tonight, I was looking for a salty snack, and DeVito have some smoked gouda on crackers with mayo. I’ve been using the Truff for a lot of experimenting, so I’m almost out. I decided to use a bit more for my snack.</p><p></p><p>And it was <em>genuinely</em> good, maybe the best experiment so far. In a dish too simple to hide flavors, it was perfectly acceptable & enjoyable.</p><p></p><p>Now I’m puzzled. Am I acquiring a taste for Truff? Am I finding better flavor combos, so using it better? Was there something wrong with the mayo at the top of the jar affecting its flavor, like a little separation requiring a quick blend with a knife?</p><p></p><p>I honestly don’t know at this point.</p><p></p><p>But one thing IS clear: for an expensive condiment, I’m having to work awfully hard to make it work in my kitchen. That just doesn’t seem right. So if given more (or a similar product), I’ll use it. But I still don’t think I’m going looking for it.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 9413852, member: 19675"] My last post on Truff black truffle mayo- unless asked- I promise. A few days ago, I made egg salad with Truff. It was good, but the Truff almost got lost. Dad- who also likes black truffle much like I do- tried it, and didn’t care for it. As far as he’s concerned, it just didn’t work. Tonight, I was looking for a salty snack, and DeVito have some smoked gouda on crackers with mayo. I’ve been using the Truff for a lot of experimenting, so I’m almost out. I decided to use a bit more for my snack. And it was [I]genuinely[/I] good, maybe the best experiment so far. In a dish too simple to hide flavors, it was perfectly acceptable & enjoyable. Now I’m puzzled. Am I acquiring a taste for Truff? Am I finding better flavor combos, so using it better? Was there something wrong with the mayo at the top of the jar affecting its flavor, like a little separation requiring a quick blend with a knife? I honestly don’t know at this point. But one thing IS clear: for an expensive condiment, I’m having to work awfully hard to make it work in my kitchen. That just doesn’t seem right. So if given more (or a similar product), I’ll use it. But I still don’t think I’m going looking for it. [/QUOTE]
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