By Dara Moskowitz Grumdahl, Experience Life
What can I say? It was a good year, it was a bad year, it was a year. But, 2011, there are also some parts of you I’d just like to forget. Like these eight annoying food trends whose time, I hope, will soon pass:
1. Artificial Truffle Oil
You know truffles, yes? They’re the rare, incredibly costly “fruiting body” of an underground mushroom that French and Italian chefs have swooned over for generations. You’d think that truffle oil had some relationship to them, right? Wrong. Most commercially available truffle oil is made by adding chemical fragrance compounds to olive oil — musky, mushroomy, rancid-smelling, sweet-and-sour, nasty fragrance compounds. Ubiquitous on gastro-pub French fries, on fancy-restaurant brunches of shirred eggs, and all-too-often added to finish innocent fresh-mushroom dishes, truffle oil has become the Axe body spray of ambitious chefs who are also lazy and have no palate. There is nothing worse than ordering an honest mushroom pizza and having it show up reeking like a skunk that took a maple syrup bath.