Breaking Up With Truffle Salt Is Hard To Do
This is as hard for me as it is for you, truffle salt. 
I'm emotional connected to everything truffle related, there's no doubt.
Your earthy potential, even on the first thought, sends me over the edge. I'll never forget the first day when the natural earthy fragrance of your expensive, elusive, fresh Italian sibling touched my lips. Shaved over fresh pasta, its essence awoke all of my senses. I truly thought we had an unbreakable bond - honey, oil...only time would tell when we'd meet again.
We were set up on a blind date one fateful night on December 25th. I know you remember, truffle salt. Yes, it was weird being introduced by my Mom, but I was single and you were looking for someone to connect with. I opened you from your jar, exposing the amazing fragrance you had infused into a course sea salt. I thought I had met my match. Everyone around me saw that you had clearly overtaken me with your overpowering truffle aroma. 
I couldn't wait to bond with you. I sprinkled you over a freshly made foccaccia. But there was something standing between you and my palate. What was it? Was it me? I doubted myself, truffle salt. You hit me hard.
I'd wait before I'd call on you again. Not only did I need to recover from such a disappointment, but I needed to appreciate you on my own, without distraction. I shaved, lit a few candles and made a simple salad - mixed greens, goat cheese, a nice olive oil, a squeeze of lemon. I thought this was it, truffle salt. You had me at my best....I was ready for your earthy aromas to transcend my nose and touch my tastebuds. But you left me high and dry. Again. Another sleepless night, eh truffle salt? Why are you so unavailable? Is it me? Am I overbearing...do you need space?
We were at a crossroads, truffle salt...I was grasping at straws. This was our last chance. There wasn't time for other flavors to come between us. I needed to taste your supposed truffle infused saltiness without distraction. I placed you on my finger and onto my lips, but there was nothing there. Sparks didn't fly. Butterflies? Eh. No.
It's not you, truffle salt. It's me.
OK....it's not me . It's definitely you. There's nothing truffley about you.
Don't call me tomorrow.
Have you tried any of the other truffle products on their site? Anything worth checking out?
Posted by: courtney | March 05, 2007 at 11:11 AM
Disappointing! There's nothing like being all set for an incredible date, only to have your hopes dashed by a complete lack of chemistry.
I will never forget my first experience with truffles, also over fresh pasta. It was one of those culinary moments that remains frozen in time, and you remember every detail. The place setting, the din of the restaurant, the company, the texture of the pasta, and, of course, the feeling that you were somehow eating the pure forest. Thanks for the walk down memory lane!
Posted by: ACB | March 05, 2007 at 02:06 PM
dude, that sucks! I have a truffle salt from Kalustyan's that I swear by. It's incredibly truffley and delicious. If you can bear parting with another $20, try it
Posted by: ann | March 06, 2007 at 01:10 PM
courtney - no, haven't tried their other truffle products. though i do have the porcini salt and while it also has a great aroma, has zero taste.
acb - sounds like we had the same experience. were we in the same place at the same time? are you following me ;)
ann - hmm..i trust your opinion. maybe i'll check it out, as a visit to kal is on my list anyhow...
Posted by: joe | March 06, 2007 at 07:24 PM
Do you know, I've never tried truffles. I've had everything from snails to alligator, but no truffles. It's next on the list, so this alarming lack of culinary delight in my diet is soon to be no more, but now I am looking forward to it even more. Cheers!
Posted by: almost vegetarian | March 07, 2007 at 03:23 PM
Try it on ice cream or gelato. Trust me. The salt's too forward on most solid foods. The truffle is easily lost. Let it melt into the cream. The salt will bring out the sweetness of the dessert, while the rich earthy aromatics lie on top. I've loved it on any quality vanilla ice cream and very high-fat hazelnut gelato. I know it's weird, but you have to trust me on this one.
Posted by: 750 mL | March 08, 2007 at 12:55 AM
Try the ORIGINAL truffle & salt, a Ritrovo selection, that we pioneered and which won a Fancy Food Award years ago. It is the REAL thing and never fades in flavor. My husband and I developed the concept over a glass of Montepulciano d'Abruzzo with our supplier Casina Rossa. Available at Dean & DeLuca or www.cheftools.com
Posted by: Ilyse Rathet | March 24, 2008 at 04:24 PM
I'm thinking you need to try a different type of truffle salt.
The one I use from Selezione Tartufi is actually quite subtle and not over-powering. It's only 5% truffles.
However, maybe truffle salt is indeed not for you. I fell in love with it the first time I tried it at a friend's.
Posted by: ExpatJane | April 13, 2008 at 02:15 PM
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Posted by: Perfumes | July 15, 2008 at 06:27 AM