The cooking BF? Oh… Different post.
I’m with you 100% on the Thai Kitchen curry pastes. I bought a jar in a pinch, used it once, and tossed it. I hardly ever throw stuff away, rather, I try to doctor it up, but felt the paste was beyond help @Saregama.
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Oops! Watching Top Chef and I think its white truffle salt I have,
I have never seen white truffle salt, wow. Black truffle salt only.
I recently cleaned out my spice cabinet and found a neglected jar of black truffle salt that had gotten funky. Not in a good way. I had to discard.
I made this mistake so you don’t have to. Savor that salt of yours!
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Your H should participate in our veggie garden thread! Last year I did some peas, but not this year. I’ve never bought that thing for the plants to climb.
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I had bought 2 jars in a fine grocery store a few years ago when travelling in Marseilles, one for myself and one for a neighbour for helping out something, tasted it when it was fresh, no truffle taste and disappointed. My neighbour must hate me.
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Is it Urbani brand? I love it - a great flavor booster.
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I’m guessing your neighbor is simply delighted that you are a considerate person! In my opinion truffle salt is a bit of an adventure, in that I may or may not be happy with the jar.
We’ve brought back a couple of jars from our travels to Italy, and so far all have listed “aroma” as an ingredient. I believe that means a fragrance/flavor agent has been added.
Overall, preserved truffle butter in a jar has been the better bet for me—though I still have a newer jar of salt waiting to be opened.
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Hope you’ll get what you are looking for this time.
Most truffle condiment are just the aroma, a man-made chemical, with nothing to do with the real mushroom. Truffle oil is also a hit and miss. I’ve never tried truffle butter.
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I checked to be sure, and it was black after all. Whole Spice in Napa has both, but my order history says I got the black two and a half years ago.
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Pizza night. Onion, Brussels sprouts, salami, potato slices, and Gruyere. The onion and potato slices were cooked with rosemary before going on the za.
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Some French friends brought us a bottle of truffle salt a few years ago. It was quite good, with pieces of truffle in it. I never thought to look at the list of ingredients, which is printed in very small print. Well, now I looked. Salt, pieces of truffle, aroma.
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I was gifted an amazing jar of black truffle salt, by a friend whose family member made it. It was sublime sprinkled liberally on a whole chicken before cooking on an electric rotisserie. I still have the jar, tho it’s mostly gone, will have to check. Had a failed, possibly totally kitchen project I need to clean up now. Will report back. Have various oils too, but they are made with fake esters of truffle.
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Looks simply wonderful, with a taste to match, I’m sure.
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that looks so melty good.
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I think pieces of truffle is essential. The one I got was just with aroma.
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It’s so wrong that it is so very right!
I actually did use the curry paste in lieu of lemongrass and shallots, since both are listed in the ingredients. Then I behaved as though none of the other aromatics were included (because it’s so tasteless), and added everything else 
With the noodles, I’ll know better next time to cut the time.
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