(no subject)

[pantryslut]

Dear Restauranteurs,

I actually prefer my macaroni and cheese without truffle shavings, which I consider in this case to be on a par with gold leaf on my chocolate cake.

And let's not even go into truffle oil.

Comments

[charleshaynes.livejournal.com]

Truffles taste better than gold leaf...

I get your point, but I consider gold leaf purely ostentation (ok, maybe a tiny bit presentation) while truffles actually serve a culinary purpose. But truffles on mac 'n cheese is clearly an attempt to take something mundane and pair it with something fancy simply for the purposes of dissonance.

Put them on potatoes au gratin! BTW speaking of things that DO benefit from truffle shavings, there's a place near where we're living that apparently specializes in risotto (and gelato.) We tried the gelato last night and it was good. Now must go back to try the risotto.

[pantryslut.livejournal.com]

I actually see the abstract logic of pairing macaroni and cheese with truffles (which I have been seeing more and more of lately, hence my post). It's not that far off from grating it over a dish of pasta in a cream-based sauce, after all--or risotto, for that matter, or potatoes au gratin. But yes, it's an attempt to tart up a dish that does just fine on its own level. IMHO, the truffles should be the star of any dish they're in, and in mac and cheese, the cheese should be the star. You can add all sorts of things to macaroni and cheese, but they're always going to be your supporting cast. Why waste truffles on a supporting role?

Not that I'm opinionated on the subject of mac and cheese or anything.

Mmm, risotto.

[sacchig.livejournal.com]

My granddaughter is a devoted afficionado of mac-and-cheese, and I'm quite sure her parents would just as soon she not develop a preference for the truffle-trimmed variety. Or, conversely, be put off mac-and-cheese forever by the unexpected augmentation.