http://blogs.bostonmagazine.com/chowder/2009/01/06/notes-on-a-truffle-scandal/ All about Boston dining, soup to nuts. Sat, 11 Feb 2012 22:50:19 +0000 hourly 1 http://wordpress.org/?v=3.1.3 http://blogs.bostonmagazine.com/chowder/2009/01/06/notes-on-a-truffle-scandal/#comment-188 glauer Wed, 14 Jan 2009 23:36:28 +0000 http://blogs.bostonmagazine.com/chowder/?p=278#comment-188 The main problem is not that it is fake, but that virtually all chefs use it in far too many dishes and far too much of it (after all it is dirt cheap...making the price for these dishes quite ridiculous). It overpowers every original taste the food has or should have and I find most dishes quite repulsive after a few bites. People like it I guess, but they also drink flavored coffee, so ..... The main problem is not that it is fake, but that virtually all chefs use it in far too many dishes and far too much of it (after all it is dirt cheap…making the price for these dishes quite ridiculous). It overpowers every original taste the food has or should have and I find most dishes quite repulsive after a few bites. People like it I guess, but they also drink flavored coffee, so …..

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