Truffle oil has changed my life. I picked up a bottle each of black and white truffle oil and I've been experimenting, using it in soups, on salads, on potatoes, even a couple drops on toast rubbed with garlic.
Sure, I paid 12 bucks each for a couple of 2-ounce bottles, but hey, that truffle pictured above sold for $41,000, so it's understandable. And I use so little, just a few drops here and there, that it's cost-per-use is minimal.
Of course, it's one of those love-it-or-hate-it flavors (and odors). Hopefully Scene editor Liz Garrigan will chime in about how she almost puked when I put some squash bisque laced with truffle oil on her desk. I think her exact words were, "This smells disgusting! Get it away from me!"
Anyone else a sucker for (or hater of) the sublime delicacy (or putrid substance)?