wow! I can taste it from here already. Sure is yummy. 🙂 I’m on a diet and what did I had last night out – had a kir, a nice big plate of grilled prawns, a big slice of deliciously sinful chocolate cake and finishing my night with a nice beer.
I once served thick-cut Yukon Gold potato chips, warmed in the oven and dressed with a generous amount of truffle oil and Maldon salt, at a friend’s birthday party and the whole bowl – and it was a big bowl – vanished in less than five minutes. Sort of a lazier version of the delectables you’ve posted here. 🙂
I’ve died (almost…yet again) and gone to fries heaven….Help! I need to gnaw on something else as this is so bad but so sinfully good! (there are no trees around me right now)…Mmmm…the computer table looks just about right!
Can you or anyone offer precise directions for making truffle salt? I am told that the truffle needs to be dry, but, on the other hand, that drying will make the truffle lose its aroma. Should the truffles be powdered or finely grated? I have around 20 black summer truffles I would like to use to make salt for my friends. Thx.