Thursday, January 26, 2012

An Extravagance

Today, I have a question for you. Let’s call it crowdsourcing.

This is salt that I bought in New York.  It has white truffles in it, and when I unscrew the jar, I get a hefty, earthy whiff.  It’s pretty much the only thing I bought on our trip to New York, so the frivolity of spending that (embarrassing) amount on a jar of salt is excused (in my imperfect opinion).

Anyway. So my question is this: I’ve used it in a few things—eggs, dressings, sprinkled on cold meats and on toast with avocado—but I need your help. Where else should extravagant truffled salt go? Leave a comment and let me know. 

1 comment:

mal said...

actually anything. i bet it'd go really nice on a dessert. at work we have an apple bread pudding with whipped caramel marscapone and there's a big chunk of maldon salt on top. i bet that'd go great!