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:
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!
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