looking for a bit of enlightenment in the truffle department. we've (been lucky enough to have) had both black and white truffles on numerous occasions (black more than white of course which i imagine is pretty common for most people). we've had them at good to great restaurants shaved raw on top of dishes (per se, atelier crenn), cooked with seafood dishes (ado's scallops) and probably just about every preparation in between... anyway, we had an odd experience last night i was looking for some help understanding.
dinner last night was at capo. our entrees were dover sole (which we think is excellent there, simple preparation), and a black truffle bolognese rigatoni. our apps were spicy meatballs and seared scallops with black truffles. so here's the the reason for the post - we struggled to come up with better descriptors for both truffle dishes (rigatoni & scallops) than a mix of gasoline and extremely sharp cheese. as mentioned above, we both know the taste of truffles and know that they frequently are the strongest flavor on the plate. but this was different - not only did they make both dishes taste almost identical, but they tasted identical in a way truffles had never tasted to us before. which is especially odd considering one was a seafood dish and they other an acidic tomato meat sauce. were the truffles bad/spoiled? were they so good that they overwhelmed us with their freshness (i'm kidding here), was truffle oil possible added and cooked at too high a temperature? any thoughts?