I usually whinge about mainstream journalists getting truffles "wrong", but here's a chance to applaud someone for getting it right. S Irene Virbila in the LA Times has certainly done her research:
"Just for the record, though, when French three-star chef Paul Bocuse makes his scrambled eggs with truffle, he uses an astonishing 7 ounces of truffle for eight eggs, or just about one of the truffles we received for each egg! No butter for the maestro either, as he tells it in his 1992 cookbook, "Regional French Cooking" — just a mere dollop of crème fraîche. And once he whisks the eggs with the truffles, he leaves the bowl to sit for an hour to further infuse the eggs with the taste of truffles before he cooks them."
Her point is that it makes sense to use truffles generously, to get a real hit of the flavour, not to try and stretch them to the point that they are all but undetectable. It's a good point, well made.
Another good article on the truffle business appeared in the New York Times (registration required) recently. The author even manages to sneak in a quote from me (she was at the dinner in Barcelona I blogged before Christmas). The person most pleased, however, is Ian Hall. The NYT used one of his pictures. Fame and photographic fortune beckons. Or not.
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