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The main feature of today's New York Times food section is a foray into the world of cultivated truffles. Apparently
cultivated black truffles are more common than many consumers think and many restaurants care to admit.Other stories:
- Eric Asimov sings the praises of white Bordeaux.
- Mark Bittman does Moroccan chicken with green olives.
- Nigella Lawson returns with chickpea curry and herbed millet.
- Kim Severson talks about Louisiana's crawfish shortage.
- Frank Bruni visits Del Posto.
- Marian Burros gives an update on the ongoing meat-and-carbon-monoxide issue.
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3-01-2006 @12:24PM Filbert said... Are truffles really that good or is it an Emperor's Clothes thing? "Truffles are expensive, therefore they must be good." It's like all those Iron Chef competitors that use truffles (quite often it seems). Will the addition of a $75 truffle make your dish that much better? Or is it just the perception that it's better because, "Ooh, he used truffles!" To me, it sounds like a crutch, an easy cop out, to make your dish sound cooler and better than it might actually be.
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