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.